Mom’s Simple Sugar Cookies – The Hawk Newspaper

Growing up, there were only a few recipes that my mom knew by heart. Among them was her recipe for simple sugar cookies, which she was introduced to in college in home economics. These cookies have always been a centerpiece for family birthdays – partly because they were so quick and easy to make for a busy mother of four, but also because we all thought they were delicious.

My family and I are not alone in loving sugar cookies. Brought to the United States in the 18th century by German Protestants, these cookies have long been an American staple.

Modern sugar cookies come in many varieties, from drip cookies (where the dough doesn’t need to be rolled out) to cutouts, topped with a range of thick icings and thin icings. They can be made in a number of different shapes, sizes and densities: the possibilities are endless.

The recipe presented in this article is for simple cookies. The best part? They don’t require an electric mixer, so they’re great for students who don’t usually have one on hand.

Mom’s Simple Sugar Cookies

Start to finish: 1 hour

Makes about 18 cookies


1 cup flour

1 teaspoon baking powder

½ teaspoon of salt

1 egg

1 teaspoon vanilla

⅓ cup oil

6 tablespoons of sugar

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, combine flour, baking powder and salt. Mix until the color is uniform.

In a medium bowl, beat the egg with a fork, then add the oil and vanilla. Whisk in the sugar and finally add the flour mixture.

Drop by tablespoonfuls onto an ungreased baking sheet and bake for eight minutes or six minutes for a gooey center. Immediately remove from the baking sheet and let cool.


¾ cup powdered sugar

1 ½ teaspoons of milk

Watering (optional)

In a small bowl, combine powdered sugar and milk. The icing should be thin enough to spread evenly, but not so runny that it drips from the cookies. If it is too runny, you can add more powdered sugar.


Finish with nuggets.

Hope these cookies elevate your next study session or satisfy your next craving for something sweet!

Rachel J. Bradford