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Nutrition Facts

Serving Size 1 hearts 34g

Recipe makes 24 hearts)

Calories 155
Calories from Fat 72 (46%)
Amount Per Serving %DV
Total Fat 8.0g 12%
Saturated Fat 5.0g 24%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 29mg 9%
Sodium 87mg 3%
Potassium 20mg 0%
Total Carbohydrate 19.4g 6%
Dietary Fiber 0.4g 1%
Sugars 8.4g
Protein 1.8g 3%

how is this calculated?

Eloise's Easy Sugar Cookies

Recipe #82945 | 12 min | 5 min prep | add private note

By: Gingerbee
Feb 3, 2004

This is a quick and easy sugar cookie perfect for your favorite cutout cookies.

24 hearts (change servings and units)

Ingredients

Directions

  1. 1
    Cream butter and sugar.
  2. 2
    Add egg and vanilla.
  3. 3
    Mix all dry ingredients and add slowly to butter cream mixture until incorporated.
  4. 4
    Roll out on lightly floured board to desired thickness.
  5. 5
    Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
  6. 6
    Should be light in color with light browning on the edges.

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Featured Reviews for This Recipe

From: Kimber_Hub

On May 6, 2009

I unbiasedly must say I grew up with the world's best sugar cookie maker as my grandma, but alas she is no longer here and her 125+ year old recipe is much more time consuming and difficult to make. An impatient 3 year old couldn't understand that so I found this recipe to try and was pleasantly surprised. We added a touch of lemon extract to make them taste more like Grandma's and put candy sprinkles on them before baking them. They were fabulous and were gone in no time at all! One review I read said to grease the cookie sheet and I tried it both ways with no noticeable difference. Much better sugar cookie recipe than I've tried in the past. Not grandma's but still very, very good.

0 people found this review helpful

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  • From: Lizzy Marie

    On Apr 14, 2009

    I baked these to take to Easter, and everyone loved them. I didn't think they had enough sugar in them, though. They weren't quite as sweet as other sugar cookies I have tried, but they were still good.

    0 people found this review helpful

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  • From: Caryn Dalton

    On Oct 17, 2007

    No fooling, these babies are the only sugar cookie I will ever ever use again in my whole life...especially for gifts. They don't have to be chilled (in fact the dough gets kind tough to handle when refridgerated) before rolling and cutting. The dough was not sticky at all, a light dusting on the rolling pin kept any dough from lifting. They cut like a dream, again not sticking to my cheapo metal cutters. They baked (on a greased sheet) and only stuck very slightly...grease your pan good. They bake however you want them to. Less time+thicker cut= softer cookie. Time as stated in recipe + 1/8 inch cut = softer when warm, crispier when dried. The edges were better when they got a little color on them. We made these for a homeschooling cooking project for Autumn leaves cutouts. We used icing (recipe # 64015) and my rainbow sugar crystals Rainbow Sugar Crystals. Wonderful combination! Thank you so much Gingerbee for the wonderful recipe. Outstanding.

    6 people found this review helpful

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  • From: Tarian

    On Dec 9, 2007

    Let me start by saying that these cookies are GREAT! They are soft but not too soft, and they taste wonderful with frosting. I think it's because it's winter here and there's a lot of humidity in the air, but the amount of flour suggested was not enough. I upped the flour to 3 cups, and that did the trick. I rolled them out a bit thick and cut out shapes, baking them for 9 minutes at the recommended 400 degrees. Perfect!

    3 people found this review helpful

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  • Read all 37 reviews

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