Classic Sugar Cookies (5 Vintage Recipes)
Five old-fashioned sugar cookie recipes in one place — quick drop cookies, filled preserve sandwich cookies, brown sugar drops, and more. These vintage recipes use simple pantry staples and classic leavening methods (baking soda + sour milk or cream of tartar).
Use the jump links below to go straight to the recipe you want.
Recipes on this page
Sugar Cookie
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 large egg
- 1/2 cup sour milk or buttermilk
- 1/2 teaspoon baking soda (stirred into the sour milk)
- 2 cups flour
- Dash of salt
- 1 teaspoon baking powder
- Vanilla extract (to taste)
- Lemon extract (to taste)
- Sweetened coconut (for topping)
- Sugar (optional, for topping)
Instructions
- Preheat oven to 400°F.
- Cream shortening, sugar, and egg.
- Stir baking soda into sour milk or buttermilk and add to the bowl.
- Add flour, salt, and baking powder; mix well.
- Stir in vanilla and lemon extract to taste.
- Drop by large teaspoonfuls onto a cookie sheet and flatten slightly.
- Top with sweetened coconut (mixed with a little sugar if desired).
- Bake about 10 minutes, until lightly golden.
Yield: about 2 dozen cookies
Sugar Cookies (Filled)
Ingredients
- 2 cups granulated sugar
- 1 cup shortening (part margarine)
- 2 eggs
- 2/3 cup milk
- 1 heaping teaspoon nutmeg
- 4 to 4½ cups flour
- 1¼ teaspoons baking soda
- 1 teaspoon cream of tartar
- Strawberry preserves (for filling)
Instructions
- Preheat oven to 400°F.
- Cream sugar and shortening. Beat in eggs and milk.
- Sift together flour, baking soda, cream of tartar, and nutmeg. Add to creamed mixture.
- Chill dough for 1 hour.
- Roll dough about ⅛-inch thick and cut with a 2–2½ inch round cutter.
- Place 1 teaspoon strawberry preserves on one round, top with another round, and seal the edges well.
- Bake 10–20 minutes until very light tan.
Yield: 3–4 dozen cookies
Brown Sugar Drop Cookies
Ingredients
- 3½ cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
- 2 cups brown sugar
- 2 eggs
- ½ cup sour milk or buttermilk
Instructions
- Preheat oven to 400°F.
- Cream brown sugar, shortening, and eggs.
- Sift flour with salt and baking soda.
- Stir milk into the creamed mixture, then add dry ingredients.
- Chill dough at least 1 hour.
- Drop by rounded teaspoonfuls onto a greased cookie sheet.
- Bake 10–15 minutes.
Note: Nuts, dates, coconut, or chopped fruit may be added if desired.
Yield: about 5 dozen cookies
Sugar Cookie – 2
Ingredients
- 2 cups sugar
- 2 eggs, beaten
- 1½ cups butter or lard
- 1 cup sweet milk
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 4 teaspoons vanilla
- 5 cups flour
Instructions
- Preheat oven to 350°F.
- Beat eggs with sugar; beat in butter or lard.
- Combine baking soda and cream of tartar with the milk; stir in vanilla.
- Mix milk mixture into the dough, then beat in flour.
- Drop by spoonfuls onto a cookie sheet.
- Bake 10–12 minutes.
Yield: about 4 dozen cookies
Drop Sugar Cookie
Ingredients
- 2 eggs
- 2 cups sugar
- ¾ cup shortening
- 1 cup milk
- 4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla
- 1 teaspoon salt
- Sugar + cinnamon (for topping)
Instructions
- Preheat oven to 375°F.
- Mix eggs, sugar, shortening, and milk.
- Sift flour with baking soda, salt, and cream of tartar; add to the mixture.
- Stir in vanilla.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake 10–12 minutes.
- While still warm, sprinkle with sugar and cinnamon.
Yield: about 4 dozen cookies
Sugar Cookies FAQ
Why do these recipes use sour milk or buttermilk?
The acidity reacts with baking soda to create a lighter, softer texture in the cookies.
Can I substitute regular milk for sour milk?
Yes — add 1 teaspoon of vinegar or lemon juice per cup of milk. Let it sit for a few minutes before using.
Can these sugar cookies be frozen?
Yes. Freeze baked cookies in an airtight container, or freeze portioned dough balls and bake later (add 1–2 extra minutes if baking from frozen).
Why chill some sugar cookie doughs?
Chilling firms the dough, reduces spreading, and makes rolling and filling much easier.