Photo: Becky Luigart-Stayner; Styling: Cathy Muir
2 dozen (serving size: 1 cookie)

Create unlimited cookie variations with this classic slice-and-bake cookie.

How to Make It

Step 1

Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm.

Step 2

Preheat oven to 350°.

Step 3

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

Ratings & Reviews


June 08, 2017
Tasty cookie.  I agree with the post that said it needs to be frozen for more than three hours.

cewqqq's Review

July 09, 2012

foodizkool's Review

August 06, 2013
I made these and they were decent. They were a little bit too buttery, but with that being said they had a decent texture otherwise and didn't just taste like pure sugar. If you're lazy but want a sweet fix they're good, but I wouldn't make them for anyone in hopes to impress them.

jmeleeS's Review

December 13, 2011
These are my go-to sugar cookies for the holidays - I'm not the best baker in the world, so having an easy recipe like this for my husband's favorite Christmas cookies is very handy. They are definitely basic and very sweet, so extra decor / icing isn't needed - we usually just eat them plain or decorate lightly with red, white & green sprinkles to give it a little extra holiday cheer. If you want a simple, easy recipe for making these holiday classics, this is a great one to start with!

foxegurl266's Review

July 12, 2011
Good for low cholesterol diets. Although it requires several hours to freeze, this recipe is pretty simple. Very sugary cookies.

boudoirenvy's Review

December 26, 2010
Stupidly simple and oh so yummy! I love that I can slice off only the amount of cookies I want and keep the rest frozen. A very good way to keep my diet on track.

sun2star's Review

January 29, 2010
I used 5 tbls. butter, and used a whole egg instead of an egg white. They came out very nice. I pressed some of the slices in cinnamon and sugar, and got a tasty snickerdoodle. Nice everyday cookie.