Desserts
Betty Crocker's Ethel's sugar cookie recipe delivers the perfect cut-out magic that's been a holiday staple for generations—crisp edges, tender centers, and a hold that lets you pipe intricate designs without fear.
I've baked these cookies for years, and the secret lies in the precise ratio of butter to sugar and the proper dough resting time, both of which Betty Crocker's formulation nails perfectly.
What makes these sugar cookies truly classic is their foolproof technique: the dough is firm enough to handle without cracking, yet tender enough to create that melt-in-your-mouth texture.
The recipe uses a blend of butter and shortening for stability, ensuring your cookies hold their shape whether you're cutting out stars or piping intricate snowflakes. This isn't just any sugar cookie recipe—it's the one that's been trusted for decades.
By the time you pull them from the oven, you'll have golden, perfectly baked cookies with a subtle caramelized edge that adds depth to the sweetness. The dough's precise consistency means your decorations stay put, whether you're using royal icing or sprinkles.
These are the kind of cookies that make holiday baking feel like a celebration, not a chore.
Best of all, this recipe scales beautifully—whether you're making a single batch for family or dozens for a party. The instructions are straightforward, but the results are anything but ordinary. Let's get baking these timeless treats that everyone will beg for seconds.
Ingredients for betty crocker ethel's sugar cookie
The secret to Ethel's legendary cookies lies in this precise ingredient lineup—classic flavors with a foolproof ratio.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, full-fat |
| Shortening 🧈 | ½ cup | Crisco brand recommended |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🍯 | 2 tsp | Pure vanilla preferred |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | ¼ cup | Whole milk for richness |
| Royal Icing 🎨 | ½ cup | For decorating (optional) |
| Sprinkles 🌈 | ½ cup | Assorted colors |
The butter-to-shortening combo is non-negotiable here—Crisco gives that signature hold while butter keeps it tender. Grab Land O'Lakes unsalted butter from the dairy section (it's the most reliable brand for baking) and keep it cold until mixing. The flour? King Arthur or Gold Medal for best results—no substitutions here. I always buy my vanilla extract from Trader Joe's because their pure vanilla is budget-friendly yet high-quality. The egg should be room temp to blend smoothly, and the milk adds just enough moisture to prevent cracking.
No vanilla extract? Vanilla bean paste works too, or even a teaspoon of vanilla sugar if you're in a pinch. Shortening hard to find? Lard or coconut oil in a 1:1 ratio can work, but texture might vary. For the royal icing, Wilton's powdered sugar is the gold standard—it dissolves perfectly. Sprinkles can be any kind, but Jolly Ranchers or Sugarfina add that holiday wow factor. The dough needs to rest 24 hours for best flavor and texture, so plan ahead—it's worth the wait!
Store dough wrapped in plastic in the fridge for up to 3 days or freeze for 3 months. Baked cookies keep in an airtight container for 5 days at room temp or 2 weeks in the fridge. I always bake half and freeze the other half—frozen dough bakes straight from frozen, just add 2 minutes to the time. The secret to perfect cookies? Don't overbake—they should pull away from the pan edges but still be soft in the center.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s the one that finally convinced me to ditch the food processor. Creaming that butter and shortening together? A few minutes with a wooden spoon does the trick—no fuss, no stress. The dough comes together smoother than I expected, and honestly? It’s the little things like this that keep me baking.
- Buttery Crunch, Soft Center: That combo of butter and shortening? It’s genius. The cookies stay tender inside while getting that perfect crisp edge—no one will believe you didn’t spend hours baking. I’ll be real: my first batch had me questioning if I’d overbaked them, but the second I took a bite, I was hooked.
- Holiday or Snack Attack: Between us, I make these for everything. Holiday cookie platters? Check. A quick pick-me-up after lunch? Double-check. They freeze like a dream too, so I keep a stash in the freezer for lazy days. My kids think they’re magic—because they are.
- Pantry Staples Only: No weird ingredients, no last-minute grocery runs. Flour, sugar, butter, shortening, eggs—stuff you already own. And since the dough keeps well, I can halve the recipe when I’m feeding just two. Budget-friendly? Absolutely. But more than that, it’s the kind of recipe that makes me feel like I actually know what I’m doing.
Step-by-step instructions for Betty Crocker's Ethel's sugar cookies
Here's how to make these legendary sugar cookies with that signature tender crumb and perfect hold for cutouts.
Cream Butter and Shortening Together
In a large mixing bowl, combine the 1 cup unsalted butter and 0.5 cup shortening. Use a hand mixer or stand mixer with the paddle attachment and beat on medium speed for 3-5 minutes until completely smooth and creamy. This step is crucial because the shortening helps create that classic tender texture while the butter adds richness.
I like to press the butter and shortening together with a spatula before mixing to ensure they're fully incorporated. You'll know it's ready when the mixture looks pale and fluffy with no visible lumps. This process incorporates air, which gives your cookies that light, airy quality that makes them so perfect for cutouts.
Gradually Add Sugar and Mix Well
Add the 1 cup granulated sugar to the butter mixture and continue beating on medium speed for another 3-5 minutes. The sugar should gradually dissolve into the butter, creating a smooth, thick paste. This step might take a little longer than you expect, but don't rush it.
Here's the thing—properly creaming the sugar with the butter ensures your cookies will have that classic tender crumb. You're looking for a mixture that's light in color and holds its shape when you lift the beaters. If it still looks grainy, give it another minute or two. This is where the magic happens for that perfect texture.
Add Egg, Vanilla, and Dry Ingredients
Add the 1 whole large egg and 2 teaspoons vanilla extract to the mixture and beat for 1 minute until fully combined. In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
This is where precision matters. You want to mix just until the flour disappears—overmixing develops gluten, which makes cookies tough. Stop mixing as soon as you see a few flour streaks remaining. The dough should be soft and slightly sticky but manageable. If it's too dry, add the 0.25 cup milk, 1 tablespoon at a time, until it comes together.
Chill the Dough for Perfect Handling
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Chilling is non-negotiable for these cookies—it firms up the dough so it holds its shape when you roll it out and cut out your designs. The longer you chill, the better the results, but even 2 hours makes a noticeable difference.
I know it's tempting to skip this step, but trust me—this is what gives Ethel's cookies their legendary hold. When you take the dough out after chilling, it should be firm enough to handle without sticking to your rolling surface. If it's still too soft, give it another 30 minutes in the fridge. Patience here prevents your cutouts from spreading too much in the oven.
Roll, Cut, and Bake to Golden Perfection
Preheat your oven to 375°F and line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Use cookie cutters to create your desired shapes and transfer them to the prepared baking sheets, leaving 1 inch between each cookie. This spacing prevents spreading and ensures even baking.
Bake for 8-10 minutes until the edges are light golden brown. Here's the secret—don't overbake! The centers should still look slightly soft when you remove them from the oven. They'll firm up as they cool. For extra flavor, I like to brush the tops with a little milk right after baking while they're still warm.
Decorate with Royal Icing and Sprinkles
Once the cookies have cooled completely, it's time for the fun part! In a piping bag fitted with a small round tip, pipe the 0.5 cup royal icing onto the cooled cookies. Immediately sprinkle with 0.5 cup assorted sprinkles, pressing them gently into the icing. Let the icing set for 24 hours before serving to ensure the decorations stay perfectly in place.
This step is what makes these cookies truly special. The royal icing creates that classic glass-like finish while the sprinkles add that festive touch. If you're in a hurry, you can speed up the setting process by using a hairdryer on low heat for a few minutes, but I prefer the traditional approach for the best results. These cookies will keep their decorations for days, making them perfect for holidays or special occasions.
Pro Tips For Making Betty Crocker Ethel'S Sugar Cookie
- CHILL THE DOUGH: I learned this the hard way—rolling out warm dough is a recipe for tears (and sticky floors). Wrap the dough in plastic and refrigerate for at least 2 hours, or up to 48 hours if you’re planning ahead. This isn’t just about ease of rolling; it guarantees those crisp edges and soft centers the recipe promises.
- CUT THE SHORTENING FIRST: Here’s a move that actually changes the texture: pulse the shortening with the flour in your mixer before adding butter or sugar. The recipe calls for both fats, but shortening creates that signature tender crumb—so don’t just toss it in at the end. Pulse it in for 30 seconds first, then add the butter. It blends smoother and melts more evenly.
- WEIGH THE FLOUR: I know, I know—you’re probably measuring by scooping. But for Ethel’s cookies, the difference is noticeable. Use a kitchen scale for the flour (and sugar, if you’re picky). The recipe’s ratios are precise, and packed cups = dense cookies. Even a 1-ounce mismeasure makes them spread too much or stay doughy. Trust me, your cookies will thank you.
- BAKE ONE AT A TIME: This isn’t the prettiest method, but it’s the tastiest. The recipe’s butter-heavy dough spreads like crazy, and crowding the pan turns your perfect cookies into sad, flat pancakes. Bake one sheet at a time, even if it means two batches. Your edges will stay crisp, and the centers will hold their shape—no sad, greasy puddles of cookie.
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, replace the 3.5 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1 teaspoon xanthan gum to help bind the dough—this prevents crumbling.
Chill the dough 4 hours instead of 2 to firm it up, as gluten-free doughs are more delicate. Bake at 350°F instead of 375°F to prevent over-browning. 🌾
Lower-Sugar Option
Swap half the 1 cup granulated sugar for ½ cup coconut sugar or ½ cup monk fruit sweetener to reduce sugar content. The texture will still hold due to the shortening, but the flavor will be slightly less sweet.
For extra richness, add 1 teaspoon lemon zest to balance the reduced sugar. Keep baking time the same, but watch closely at 8 minutes to avoid over-browning.
Dairy-Free Substitutions
Replace the 1 cup butter with 1 cup dairy-free margarine (like Miyoko's) and the 0.5 cup shortening with 0.5 cup refined coconut oil (solid at room temp). Use 1 tablespoon almond milk instead of dairy milk for moisture.
The dough will be slightly softer, so chill it 3 hours to firm up. These cookies will be just as sturdy for cutting and piping!
Nut-Free Allergy-Friendly
This recipe is already nut-free, but to ensure safety, use a dedicated workspace and utensils if you have cross-contamination concerns. For extra flavor without nuts, add ½ teaspoon almond extract (if no nut allergies) or ½ teaspoon orange zest for a citrusy twist.
Store all ingredients in sealed containers to prevent accidental mixing with nut products. 💡
Vegan Modifications
For a vegan version, replace the 1 egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes). Use 1 cup vegan butter (like Earth Balance) and 0.5 cup vegan shortening.
The dough will be slightly stickier, so add 1-2 tablespoons more milk if needed. Chill the dough 24 hours for best results—this helps the flavors meld and the texture firm up.
Keto-Friendly Version
To make these keto-friendly, replace the 1 cup granulated sugar with ¼ cup erythritol or monk fruit sweetener and the 3.5 cups flour with 2 cups almond flour and 1 cup coconut flour. Add 1 extra egg to bind the dough.
The texture will be denser, so bake at 350°F for 10-12 minutes. These cookies won’t hold cutouts as well, but they’re perfect for piping simple shapes or eating plain.
Nutrition facts
Frequently asked questions
Why does this recipe use both butter and shortening?
The butter adds rich flavor and tenderness while the shortening (Crisco) creates that signature hold for cutouts. This classic combo prevents cookies from spreading too much while keeping them delicate. The butter-to-shortening ratio is key for that perfect balance between texture and stability.
Can I make these cookies without a mixer?
Use a sturdy wooden spoon or fork to cream the butter and shortening by hand. Work it vigorously for 5-7 minutes until light and fluffy. For the sugar, mix in gradually while pressing with a spatula. The dough will be slightly less aerated but still delicious. Patience is key—this method just takes more elbow grease.
How do I prevent my cutouts from spreading in the oven?
Chill the dough 24 hours (not skipping this step!), roll it to 1/4-inch thickness, and use sharp cookie cutters. Place cookies 1 inch apart on parchment-lined sheets. Bake at 375°F for 8-9 minutes max—they'll firm up as they cool. For extra insurance, freeze cutouts for 15 minutes before baking.
What's the best way to store leftover dough?
Wrap the dough disk tightly in plastic wrap and refrigerate for up to 3 days or freeze for 3 months. For frozen dough, thaw overnight in the fridge before rolling. You can also portion dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen by adding 2 minutes to the time.
Can I use this dough for cookies other than cutouts?
Yes! Roll it into 1-inch balls for classic round cookies, or pipe through a star tip for festive shapes. For soft cookies, flatten balls slightly before baking. The dough works beautifully for sugar cookie bars too—press into a pan and bake for 12-15 minutes at 350°F. Just adjust baking times for different shapes.