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Evodia's Sugar Cookies (as MOO HOO)

Prep Time:

15 minutes

Cook Time:

12-14 minutes


24 Cookies



About the Recipe

This recipe is from one of my grandmother's friends, found in one of her church cookbooks that has become a family favorite. They are usually shaped into balls and then flattened with a fork, but I tried it as a rolled dough for these Milton cookies, and it worked pretty well! However, I'm going to share the recipe in its authentic form for my grandma's sake.


  • 1 cup sugar

  • 1 1/2 sticks butter

  • 2 tsp. vanilla

  • 2 1/2 cups of flour

  • 1 egg

  • Pinch of salt

  • 1/2 tsp. of baking soda


  1. Preheat your oven to 350 degrees.

  2. Cream your butter and sugar in a large bowl, preferably a stand mixer with a paddle attachment, until light and fluffy.

  3. Add vanilla and egg.

  4. In a separate bowl, mix flour, salt, and baking soda.

  5. With your mixer on low, slowly add the flour to the wet ingredients

  6. Using a melon baller, scoop a heaping tablespoon of dough and roll into a ball.

  7. Dip the ball in sugar and place on a cookie sheet lined with parchment paper.

  8. Dip a fork in sugar and press down on the cookie, making a criss-cross pattern. (During the Harvest Moon Festival and Christmas holidays, I use our mooncake presses to print intricate designs on the cookies.)

  9. Back for 12-14 minutes.

  10. Let cool on rack.

  11. You can also sprinkle a little cinnamon and nutmeg on top to have these taste like snickerdoodles.

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