Best Vinegar Sugar Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VINEGAR SUGAR COOKIES



Vinegar Sugar Cookies image

Mom gave me this recipe when I was married. It's been in our family for generations. Young and old alike devour these scrumptious sugar cookies while I eat up the praise.-Josie Bochek, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
3/4 cup sugar
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vinegar and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten to 1/4-in. thickness; sprinkle with colored sugar., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

VINEGAR SUGAR COOKIES



Vinegar Sugar Cookies image

Obtained online. http://www.tasteofhome.com/recipes/vinegar-sugar-cookies

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 7

1 cup(s) butter, softened
3/4 cup(s) sugar
1 tablespoon(s) white vinegar
1/2 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
- colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vinegar and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten to 1/4-in. thickness; sprinkle with colored sugar.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Related Topics