Aunt Lyda's Sugar Cookies - Kraft Recipes Top

Aunt Lyda's Sugar Cookies

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Make It

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  • Preheat oven to 350°F. Cream shortening and sugar until light and fluffy. Add vanilla and then add eggs one at a time. Measure out flour and sift baking soda into it with a fork. Add flour and buttermilk alternately until all are mixed. Chill mixture for at least 2 hours. You also can make the batter a few days ahead of the time you want to make the cookies, just store in fridge.
  • Roll out 1/4 of cooking mixture at a time. Roll on lightly floured counter or board (or between two pieces of parchment paper) to 1/4 inch thick and cutout with your favorite cookie cutters. (See note below.) You may reroll leftover dough to make more cookies. Just be careful not to work too much flour into them.
  • Bake for 8-10 minutes. Will be light in color. Do not overbake. Frost as desired when completely cooled.
  • Icing Instructions:
  • In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Makes about 3 cups of icing. And don't forget the sprinkles :-) ~Jan~

Special Equipment Needed


NOTE: I find the metal cutters work best for me. I have tried using plastic cookie cutters and the dough always sticks and breaks. I also find that dipping the cookie cutters in flour before using them makes it easier for the dough to release. If after using your cutter the cookie does not come up with the cutter, simply use a spatula to transfer the cut out to the baking sheet.

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