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Harvest Sugar Cookies

Rich buttery cookies like these never last long at a party or potluck. I got this recipe from a friend in Texas years ago and have used it many times since. I use pumpkin- and leaf-shaped cookie cutters to celebrate the season "tastefully." -Lynn Burgess, Rolla, Missouri
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    6 dozen (2-1/2-inch cookies)

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Frosting of your choice or additional sugar, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm.
  • On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled).
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Editor's Note: For a richer color, tint frosting with food coloring paste available at kitchen and cake decorating supply stores.
Nutrition Facts
2 each: 94 calories, 4g fat (2g saturated fat), 22mg cholesterol, 86mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

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