Skip to content

Crunchy Sugar Cookies

Crunchy Sugar Cookies

No eggs are required for these easy-to-make cookies. You will love their texture!

Makes about 20 medium cookies.


  • 2 Tbsp butter or margarine
  • 3/4 c plus 2 Tbsp vegetable shortening
  • 3/4 cup sugar
  • 1 Tbsp distilled white vinegar
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract
  • 1 c all-purpose flour
  • 1 c whole wheat flour
  • 1 tsp baking soda


  1. Preheat oven to 350 degrees F and line a full sized baking sheet (or 2 half sheets) with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, shortening and sugar.
  3. Beat in the vinegar, almond extract, and lemon extract.
  4. Sift together the all-purpose flour, whole wheat flour, and baking soda. Add them to the creamed sugar mixture and beat well.
  5. Using a heaping tablespoon of dough for each cookie, roll them into balls and flatten them to 1/4 inch thickness. Place them on the prepared baking sheet(s) one inch apart.
  6. Bake 10-12 minutes or until they are lightly browned. Cool in pan 2 minutes before transferring the cookies to a wire rack to cool completely.

Leave a Comment

Your email address will not be published.