Aunt Maggie’s Sugar Cookies
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Looking for an old-fashioned sugar cookie recipe that stays soft and tender? These thick cut-out sugar cookies are made with butter, vanilla, and a touch of vinegar for a tender texture, then finished with an easy homemade vanilla frosting.
Some recipes just feel like home, and for me, these sugar cookies are one of them. I grew up eating Aunt Maggie’s version and can still picture them piled on a tray, thick and soft with plenty of frosting on top. They’re simple, a little old-fashioned in the best way, and the kind of cookie that brings back a flood of memories with the first bite.
A few of my great-aunt Maggie’s recipes have already made their way onto Inspired by Charm, including her Pumpkin Roll, Strawberry Jello Salad, Ice Cream Salad, and Cream Horns. Can you tell I liked her desserts? Today, I’m adding another favorite to the collection: Aunt Maggie’s Sugar Cookies.
She made these a couple of times a year, always at Christmas and again for our annual family reunion. For the past few years, I’ve taken over sugar cookie duty for the reunion, so this year I finally photographed a batch and decided it was time to share the recipe with you.
The thing I remember most about Aunt Maggie’s cookies is how thick she made them; they were much thicker than you might expect from a typical cut-out sugar cookie. She also baked them just until they were done, which kept them especially soft. I tend to let mine pick up just a little more color because apparently I don’t have quite the same restraint she did.
I’ve been eating these cookies for more than 40 years, so I’m thrilled to finally have the recipe here on Inspired by Charm. If you’ve been looking for a tried-and-true cut-out sugar cookie recipe to add to your own collection, I hope you’ll give Aunt Maggie’s a try. I’d love nothing more than for them to become part of someone else’s traditions too.
Why You’ll Enjoy This Recipe
- Thick and soft. These are not thin, crisp sugar cookies. The dough is rolled to about 5/16-inch thick, which gives you a substantial cookie with a soft, tender center.
- Perfect for decorating. The cookies hold their shape well and give you plenty of surface area for frosting, sprinkles, or whatever decorations you have in mind. They’re just as fun for simple frosted cookies as they are for a whole afternoon of cookie decorating.
- That classic sugar cookie flavor. Butter, vanilla, and a simple homemade frosting give these cookies the familiar flavor you want from an old-fashioned sugar cookie recipe. Nothing complicated or overly fancy, just a really good cookie.
Ingredients
Before I walk you through this sugar cookie recipe, let’s gather all the ingredients you’ll need to get started.
- Unsalted Butter – Butter gives the cookies their rich flavor and soft texture, and it also adds creaminess and flavor to the frosting. Make sure it’s softened so everything mixes smoothly.
- Granulated Sugar – Sweetens the cookies and helps give them that classic sugar cookie flavor and texture.
- Eggs – Add richness, moisture, and structure to the cookie dough so the cookies stay tender while holding their shape.
- Vanilla Extract – A simple but important flavor here. It adds that familiar, warm vanilla flavor to both the cookies and the frosting.
- All-Purpose Flour – Provides the structure for the cookie dough. If the dough still feels a little sticky when you’re ready to roll it, you can work in a bit more flour as needed.
- Baking Soda – Gives the cookies just a little lift and helps create their soft texture.
- White Vinegar – This might seem like an unusual sugar cookie ingredient, but it reacts with the baking soda and helps give the cookies their tender texture. You won’t taste the vinegar in the finished cookies.
- Milk – Adds moisture to the cookie dough and is also used to thin the frosting until it reaches the perfect spreadable consistency.
- Confectioners’ Sugar – Forms the base of the frosting and gives it a smooth, sweet finish.
- Vegetable Shortening – Helps make the frosting creamy, stable, and easy to spread. Aunt Maggie used all shortening in her original frosting, but I like combining it with butter for a little more flavor.
- Salt – A small amount balances the sweetness of the frosting and helps bring out the vanilla and butter flavors.
- Food Coloring – Optional to add a little color to your frosting.
How To Make
With all the ingredients assembled, I think we’re ready to make Aunt Maggie’s Sugar Cookies. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the softened butter and sugar until well combined. Add the eggs, vanilla extract, and vinegar, and mix until incorporated.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the flour mixture to the butter mixture. After adding about 2 cups of the flour mixture, pour in the milk. Continue adding the remaining flour and mix just until a soft dough forms.
- There is no need to chill the dough. Transfer it to a generously floured work surface and roll it out to about 5/16-inch thick. If the dough feels too sticky to roll easily, work in a little additional flour as needed.
- Cut the dough into your desired shapes with cookie cutters. Transfer the cookies to baking sheets, leaving a little space between each one.
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- Bake for 8 to 10 minutes, or until the cookies are set and just beginning to show a little light color around the edges. Avoid overbaking if you want them to stay soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat together the vegetable shortening and softened butter until smooth and creamy.
- Gradually add the confectioners’ sugar, mixing until combined.
- Add the vanilla extract, salt, and 2 tablespoons of milk.
- Beat until light and creamy. Add the food coloring at this time if desired.
- Add additional milk, a little at a time, until the frosting reaches your desired consistency.
- Frost the completely cooled sugar cookies and decorate. Allow the frosting to set, then pack and store in an airtight container.
Frequently Asked Questions
Can I make the sugar cookie dough ahead of time?
Yes. Even though this dough doesn’t need to be chilled before baking, you can make it a day or two in advance and keep it tightly covered in the refrigerator. Let it sit at room temperature until it’s soft enough to roll without cracking.
How do I keep the cookies soft?
The biggest thing is not overbaking them. Pull the cookies from the oven when they’re set and just beginning to develop a little color, since they’ll continue to firm up as they cool on the baking sheet.
Can I freeze these sugar cookies?
Absolutely. I recommend freezing the baked cookies before frosting them. Once completely cool, store them in an airtight freezer-safe container for up to two to three months, then thaw at room temperature and frost as usual.
More Cookie Recipes You’ll Love
- Butterscotch Chip Oatmeal Cookies
- Kitchen Sink Cookies
- Frosted Almond Sugar Cookies
- Chocolate Striped Peanut Butter Shortbread Cookies
- Italian Sprinkle Cookies
Recipes like this are a big part of why I love sharing food here. They’ve been passed around, made for gatherings, tweaked a little over the years, and enjoyed again and again. Aunt Maggie’s Sugar Cookies have been part of my family for decades, and I’d be pretty thrilled if they found their way into your kitchen too. I hope you’ll give this recipe a try. If you do, please stop back and leave a comment and a 5-star rating below.
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Aunt Maggie’s Sugar Cookies
Ingredients
For the Sugar Cookies
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons white vinegar
- 5 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup milk
For the Frosting
- 1/2 cup vegetable shortening such as Crisco
- 1/2 cup unsalted butter softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 to 4 tablespoons milk plus more as needed
- Food coloring optional
Instructions
- In a large bowl, beat together the softened butter and sugar until well combined. Add the eggs, vanilla extract, and vinegar, and mix until incorporated.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the flour mixture to the butter mixture. After adding about 2 cups of the flour mixture, pour in the milk. Continue adding the remaining flour and mix just until a soft dough forms.
- There is no need to chill the dough. Transfer it to a generously floured work surface and roll it out to about 5/16-inch thick. If the dough feels too sticky to roll easily, work in a little additional flour as needed.
- Cut the dough into your desired shapes with cookie cutters. Transfer the cookies to baking sheets, leaving a little space between each one.
- Bake for 8 to 10 minutes, or until the cookies are set and just beginning to show a little light color around the edges. Avoid overbaking if you want them to stay soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat together the vegetable shortening and softened butter until smooth and creamy.
- Gradually add the confectioners’ sugar, mixing until combined.
- Add the vanilla extract, salt, and 2 tablespoons of milk.
- Beat until light and creamy. Add the food coloring at this time if desired.
- Add additional milk, a little at a time, until the frosting reaches your desired consistency.
- Frost the completely cooled sugar cookies and decorate. Allow the frosting to set, then pack and store in an airtight container.