Farmhouse Sugar Cookies

There’s something about sugar cookies we all love crispy edges, soft centers, and just the right amount of sweetness. Then there are the parts we hate: chilling, rolling, decorating, and washing a million bowls. Lucky for us, this classic is one of the easiest cookie recipes too.. Mix, roll in balls, press, bake. Use a colored holiday sugar if you really want to get crazy.

I discovered this recipe years ago when looking for a cookie that would hold up well for bake sales, and it’s been my go-to ever since.

Old Fashioned Sugar Cookies

A simple sugar cookie recipe with vintage flair.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Serving Size 30 cookies

Equipment

  • 2 Baking sheets
  • Stand mixer (or hand mixer)
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula or spoon
  • Flat-bottomed glass
  • Wire cooling rack

Ingredients 

  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup shortening (vegetable shortening recommended)
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Coarse/ colored sugar for rolling (buy it in bulk for the best price)

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions 

  • Prep the oven.  Preheat your oven to 375°F (or 350°F for convection). Then, line two baking sheets with parchment paper and set aside.
  • Cream the wet ingredients.  Cream the softened butter, shortening, and granulated sugar in a stand mixer. Start on low speed and gradually increase to medium-high, mixing for about 3 minutes until the mixture is light and fluffy. Then, scrape down the sides of the bowl, ensuring everything is fully combined. Next, add the egg and vanilla extract and mix at medium speed until incorporated. The mixture should be smooth and creamy.
    mixing bowl with creamed sugar shortening and butter.
  • Mix the dry ingredients.  Whisk together the all-purpose flour, salt, baking powder, and baking soda in a separate mixing bowl. Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as this can affect the cookie texture.
    small bowl of flour.
  • Shape the dough.  Roll the dough into tablespoon-sized balls (the dough will be soft). If the dough is too sticky, chill it in the refrigerator for 15-20 minutes. Then, place the dough balls on the prepared baking sheets, about 2 inches apart. Gently flatten each ball with the bottom of a glass. Sprinkle coarse or colored sugar on top, or roll the dough balls in sugar before flattening for sugar on both sides.
  • Bake the cookies.  Bake in the preheated oven for 11-13 minutes or until the cookies are set and the edges start turning golden. They should remain light in color.
    finished cookies on wire rack.
  • Cool the cookies.  Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes to firm up. After that, transfer them to a wire rack to cool completely.

Video

Notes

Before baking, take your butter and egg out of the fridge about 30 minutes ahead.  If they’re too cold, your dough might not mix well and end up uneven.
Adding too much flour can make your cookies hard and dry.  Spoon your flour into the measuring cup and level it off with a knife to avoid this.  Scooping directly from the bag compacts the flour, causing you to use too much.
When you mix the dry ingredients with the wet ones, stir them until they’re combined.  Mixing too much will make your cookies hard instead of soft and chewy.
If your dough is too sticky or soft to handle, chill it in the fridge for 15-20 minutes.  This makes it easier to work with.
To get cookies that are all the same size and bake evenly, use a cookie scoop or a tablespoon.  This way, they’ll all have the same texture.
Let the cookies sit on the baking sheet for a few minutes after they come out of the oven.  This helps them set and prevents them from breaking when you move them.
Sprinkle some colored sugar on your cookies to make them look festive.  Adding a bit of lemon zest or cinnamon to the dough can give them a tasty twist.
Try mixing in a little almond extract, citrus zest, or a pinch of cinnamon for something different.  Even a tiny change can make your cookies unique and add a personal touch.
Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 12mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Calcium: 7mg | Iron: 1mg

I love that you can make these cookies fancy enough for a holiday cookie plate but simple enough to pack in a lunchbox. And since they stay soft for days, they’re perfect for making ahead.

Sometimes I’ll roll them in colored sugar for holidays, but usually I keep them simple with just a sparkly sugar coating.

Kitchen Wisdom

By using both butter and shortening, you get the best of both worlds: great flavor from the butter and long lasting softness from the shortening. I know, I know. Just this once. Use the shortening.

Tips for Success

These cookies are best when they’re light in color with just a hint of golden around the edges. Take them out of the oven as soon as they’re set. If you leave them in too long, they’ll be too crispy instead of soft.

Try rotating your baking sheets halfway through the baking time to deal with uneven heat in your oven.

Keep your dough balls consistent in size – a cookie scoop is your best friend here.

Let your baking sheets cool completely between batches. A warm baking sheet will cause your cookies to spread too much before they start baking.

Ingredients and Equipment

Vegetable Shortening: I really want you to cooperate and try shortening. Just like in my molasses cookie recipe, it makes all the difference.

Vanilla Extract: These really need the vanilla because there isn’t much flavor without it. Use a nice brand.

ingredients in bowls on concrete surface

Coarse or Colored Sugar: Pretty, colorful sugars are near the sprinkles in the baking aisle, and you can fine really coarse sparkling sugar online.

Stand Mixer: The most important part of any cookie recipe is creaming the butter and sugar long enough. If you use a stand mixer you aren’t tempted to cut the time short because your arms are tired.

Troubleshooting and Help

Do I have to chill the dough?

Not necessarily. The dough is soft but should be fine to work with right away. However, if it’s too sticky, like if your kitchen is really warm, a quick chill can be helpful.

What if my cookies are spreading too much?

Your butter is probably too soft.

Can I make these cookies thicker or thinner?

For thicker cookies, roll slightly larger dough balls and press them less. For thinner cookies, flatten them more. But bake time accordingly.

Can I make these cookies gluten-free?

Yes, you can use a 1:1 gluten-free flour blend designed for baking. For more on gluten-free baking, you’ll like this article King Arthur Baking.

Can I decorate these cookies with frosting?

Try a simple sugar or buttercream frosting. Skip the rolling in sugar step.

Can I make the dough ahead of time?

You can make the dough 24 hours before and keep it in the fridge. Let it sit at room temperature for a few minutes before rolling it into balls if it gets too firm.

Make It Your Own

  • Roll in colored sugar for holidays or special occasions
  • Mix in some lemon or orange zest for a citrusy twist
  • Try rolling in cinnamon sugar for a snickerdoodle variation

Storage & Serving

  • These cookies stay soft for 5 days in an airtight container at room temperature.
  • They also freeze beautifully for up to 3 months – just layer them between pieces of wax paper in a freezer container.
  • The raw dough can be frozen too. Roll into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.

Sometimes the best recipes aren’t the fanciest, they’re the ones that just work every time. These are exactly that kind of recipe. They’re what your kids will ask for over and over, and the ones you’ll find yourself making just because it’s Tuesday and you need something sweet. Hope you enjoy them.

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.