30-Minute Grandma's Million Dollar Sugar Cookies
Classic buttery sugar cookies enriched with both vanilla and almond extract for a distinctive flavor profile. The combination of butter and shortening creates perfectly tender cookies with crisp edges, while cream of tartar provides subtle tang and helps maintain their soft texture. These cookies get their signature thin, delicate appearance from being flattened with a sugar-dipped glass before baking. Perfect for holiday gatherings, bake sales, or when you want a nostalgic treat that melts in your mouth.
Ingredients
Instructions
- 1
Heat oven to temperature specified
- 2
Combine sugar, shortening and butter in large bowl and beat until light and fluffy
- 3
Add vanilla, almond extract and egg and blend well
- 4
Add flour, baking soda and cream of tartar and mix well
- 5
Shape dough into balls
- 6
Roll balls in remaining sugar
- 7
Place on ungreased cookie sheets with spacing as directed
- 8
Dip bottom of glass in sugar and flatten balls to specified thickness
- 9
Bake until edges are light golden brown
- 10
Cool briefly then remove from cookie sheets
Tips
Dip the glass bottom in sugar between each cookie to prevent sticking and add extra sparkle to the surface.
Don't skip the cream of tartar - it helps create the signature tender texture and prevents spreading.
Let cookies cool completely on the baking sheet for 1 minute before transferring to prevent breaking.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped into balls and refrigerated for up to 2 days before rolling in sugar and baking
Serve at room temperature with milk, coffee, or tea
Common Mistakes
Don't overbake to avoid hard, dry cookies
Space cookies 2 inches apart to prevent them from spreading into each other
Use room temperature butter and egg for proper mixing
Substitutions
Gluten-Free Swaps
may need xanthan gum
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, shape into balls and freeze for up to 3 months. Thaw, roll in sugar and bake, adding 1-2 extra minutes to baking time.
What if I don't have cream of tartar?
You can substitute with 1/4 teaspoon baking powder, but the texture will be slightly different and less tender.
How long do these cookies keep?
Store in an airtight container for up to 1 week at room temperature, or freeze baked cookies for up to 3 months.