Few treats are as timeless and universally loved as the sugar cookie. With a rich history dating back centuries, these sweet delights have become a staple of holiday celebrations and everyday indulgence.

Sugar cookies likely originated from Nazareth, Pennsylvania in the 1700s. They were initiallty referred to as Nazareth Cookies by German Protestant settlers and baked in the shape of a keystone, their state’s symbol. In 2001, the Nazareth Sugar Cookie was named the official cookie of the Commonwealth of Pennsylvania.

Over time, sugar cookie evolved from their humble beginnings into a beloved treat for special occasions, including Valentine’s Day and Christmas.

Over the years, I’ve found a fail-safe sugar cookie recipe that never disappoints—my Stir-N-Drop Sugar Cookies. They’re effortless to make, always turn out delicious, and don’t require extra fuss. They also use oil instead of butter (because who remembers to leave out a stick of butter to soften for a recipe?) and no need for cookie cutters.

I’m excited to share this recipe with you—it’s been a favorite for our family for years, and I hope it becomes yours too! Keep reading for tips that will have you making these sugar cookies like the pros!  

Tips to make your cookies look like a pro:

• For round cookies, use a small scoop to make cookie dough balls. To press cookies, use a glass drinking glass with a flat bottom (you can try a decorative glass to add a light design on the top of the cookie).
• Lightly spray cooking oil to the bottom of a glass.
• Press down lightly on the cookie, then gently turn back and forth to jiggle the glass free. You may need to spray the glass every 3 or 4 cookies to keep it from sticking.  
• Instead of regular sugar, use decorative sugar. It is more noticeable on the cookie, gives it some sparkle, and adds a better sugar taste.