Desserts
This Betty Crocker 1970 sugar cookie recipe brings back the nostalgia of homemade treats with its signature vanilla swirls and that perfect sandpaper crunch. 💛 The dough is rolled, cut into classic shapes, and baked until golden—just like the cookies that graced kitchen tables decades ago.
I’ve recreated the original recipe with modern precision while keeping the vintage charm intact.
The secret lies in the dough’s texture: tender yet sturdy enough to hold intricate cutouts without spreading. A touch of cornstarch gives those cookies their signature crisp edges, while vanilla extract infuses every bite with warmth.
Unlike modern shortcuts, this recipe demands patience—rolling, cutting, and baking in batches for even results.
By the time these cookies emerge from the oven, they’ll be golden brown with delicate swirls and a texture that’s both crisp and tender. The aroma alone will transport you to a 1970s kitchen, where these treats were a staple for holidays and family gatherings.
Serve them warm with a glass of milk or coffee for the full vintage experience.
Whether you’re baking for a nostalgic celebration or simply craving a taste of the past, this recipe delivers restaurant-quality cookies with a homemade touch. The instructions are straightforward, but the results are anything but ordinary—just like the cookies that inspired them.
Ingredients for betty crocker 1970 sugar cookie
Classic ingredients for timeless sugar cookies with vintage charm and nostalgic swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality for flavor |
| Eggs 🥚 | 1 whole | Large eggs, room temperature |
| Cornstarch 🌾 | 1 tbsp | For signature crunch |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Icing Sugar 🍚 | 2 cups | For classic glaze |
| Heavy Cream 🥛 | ½ cup | For glaze consistency |
| Red Food Coloring 🎨 | ¼ tsp | Optional for vintage swirls |
| Powdered Sugar 🍚 | 1 cup | For dusting cookies |
| Granulated Sugar (Coarse) 🍚 | ½ cup | For sandpaper texture |
The flour is the foundation—King Arthur or Gold Medal brands give the best texture. Unsalted butter matters here; Plugrá or Land O’Lakes work perfectly. For the vanilla extract, McCormick or Nielsen-Massey are top-tier choices. Cornstarch is non-negotiable for that signature sandpaper crunch—don’t skip it. The dough needs to be cold when rolling, so chill it for at least 1 hour before cutting shapes. If your kitchen’s warm, pop the dough back in the fridge between batches.
No vanilla icing sugar? Mix powdered sugar with 1 tsp vanilla extract—it’s not the same but works in a pinch. Heavy cream for the glaze can be swapped for half-and-half or evaporated milk if needed. Food coloring? Wilton or Americolor gel colors stay vibrant. For the coarse sugar topping, pulse regular granulated sugar in a food processor for 10-15 seconds—no need to buy specialty sanding sugar. If you’re short on time, skip the swirls and stick to plain dough; the texture’s still unbeatable.
Store dough in an airtight container with parchment between layers for up to 5 days or freeze for 3 months. Baked cookies keep well in a tin for 1 week or freeze for 2 months. For extra crunch, bake an additional 2-3 minutes past golden brown. These cookies reheat beautifully—just 5 seconds in the microwave
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s the only sugar cookie dough I’ve ever made that doesn’t require a stand mixer. Cream the butter and sugar by hand? Absolutely. The dough comes together in minutes—no overworked arms, just pure satisfaction.
- Vanilla Bomb: That classic Betty Crocker touch of pure vanilla extract? It’s the secret weapon. The cookies bake up with a bright, buttery sweetness that’s not cloying—just right, with a whisper of warmth that makes them taste like childhood.
- Party-Proof Perfection: These are my go-to for holidays, bake sales, or even just a "because" afternoon. The dough keeps well in the fridge, and the cookies freeze beautifully—so I can bake a batch now and pull them out later. No last-minute stress.
- Pantry Staple Magic: Honestly, this recipe uses ingredients you already own. Flour, sugar, butter, eggs—no specialty items, no hunting for obscure spices. And because the dough isn’t overly sweet, it’s budget-friendly enough to bake a whole tray without guilt.
Step-by-step instructions for vintage sugar cookies
Here's the classic 1970s method that delivers that signature sandpaper crunch and nostalgic vanilla swirl.
👨🍳 Step 1: Prepare the Dough with Cold Butter
In a large mixing bowl, combine the 3 cups All-Purpose Flour, 1 cup Granulated Sugar, 1 tbsp Cornstarch, 0.5 tsp Baking Soda, and 0.5 tsp Salt. Whisk together until evenly distributed—this ensures no dry spots in your final dough. I like to sift the flour first to prevent lumps, especially since we're using cornstarch for that signature crunch.
Cut the 1 cup Unsalted Butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the texture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter method creates the perfect tender yet crunchy texture that defines these vintage cookies.
👨🍳 Step 2: Add Wet Ingredients and Form the Dough
Add the 1 whole Eggs and 2 tsp Pure Vanilla Extract to the mixture. Mix with a wooden spoon until the dough begins to come together. If it's too dry, add 1-2 tablespoons of cold water—just enough to form a soft dough that holds together when pressed. The dough should be pliable but not sticky.
Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. Divide the dough into two equal portions. One portion will remain plain vanilla, while the other gets the colored swirl. Wrap both portions in plastic wrap and refrigerate for at least 1 hour—this resting time is crucial for developing flavor and preventing excessive spreading during baking.
🥘 Step 3: Shape and Prepare for Baking
Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll out one portion of the dough on a lightly floured surface to about ¼-inch thickness. Cut out cookies using a 2-inch round cutter and place them on the prepared baking sheets, spacing them 2 inches apart—they'll spread slightly during baking.
For the swirl portion, roll out the remaining dough to the same thickness. Cut out circles and place them on top of the plain cookies, then use a small round cutter to cut a hole in the center of each cookie. Gently twist the dough from the hole to create a swirl pattern, then place the cut-out dough back on the baking sheet. This classic design gives these cookies their vintage charm.
🔥 Step 4: Bake to Golden Perfection
Bake the cookies for 8-10 minutes until the edges are light golden brown and the tops still look slightly soft. The centers should be set but not fully firm—this ensures that signature sandpaper crunch. Rotate the baking sheets halfway through for even baking. Don't overbake; these cookies continue to set as they cool.
While the cookies bake, prepare the glaze by whisking together 2 cups Vanilla Icing Sugar, 0.5 cup Heavy Cream, and 0.25 tsp Red Food Coloring (if using) until smooth. As soon as the cookies come out of the oven, transfer them to a wire rack to cool for 5 minutes. Then, carefully dip the bottom half of each cookie into the glaze, letting any excess drip off.
🍽️ Step 5: Dust and Serve
Sprinkle the cooled cookies with 1 cup Powdered Sugar while still on the wire rack. This final step creates that signature dusty finish that makes these cookies look like they came straight from a 1970s kitchen. Let the cookies sit for 10 minutes to allow the glaze to set completely before serving.
For that authentic vintage touch, roll any leftover 0.5 cup Granulated Sugar (Coarse) between your palms and sprinkle it lightly over the cookies before they're completely cooled. This gives them that signature sandpaper texture that makes them irresistible. Store in an airtight container for up to 5 days, though they rarely last that long!
Pro Tips For Making Betty Crocker 1970 Sugar Cookie
- CREAM THE BUTTER SLOWLY: The 1970 recipe calls for softened butter, but don’t rush it—let it sit at room temp for 20-30 minutes until it’s pliable but not greasy. I learned this the hard way: lumpy dough every time I skipped this. Mix the butter and sugar with a wooden spoon first to break up sugar crystals before adding electric beaters.
- CHILL THE DOUGH TWICE: After mixing, refrigerate the dough for at least 1 hour, then roll it out and chill the cut-out cookies for 15 minutes. This prevents spreading and ensures clean edges. I used to skip the second chill, and my cookies always turned out flat and sad—now they hold their shape perfectly.
- WEIGH THE FLOUR: The recipe’s cup measurements can vary wildly—use a kitchen scale for accuracy. For 2 cups of flour, that’s about 250 grams. I was skeptical until I tried it: my cookies went from dense to light and crispy overnight. No more guessing.
- USE AN ICE CREAM SCOOP: For uniform cookies, skip the rolling pin and use a 1.5-inch ice cream scoop to portion dough balls. Press them flat lightly with your palm—this saves time and gives you perfectly round cookies every time. My grandmother swore by this, and she was right: no more wonky shapes.
Essential equipment for this recipe
Vintage Cookie Tools
For authentic 1970s results, use a 2-inch round cutter (like Wilton's 2-inch cookie cutters) for classic shapes. I love the Wilton Sanding Sugar Set for that signature texture—just sprinkle it on warm cookies.
A rolling pin with marble base (like OXO Good Grips) keeps dough cool while rolling, preventing excessive spreading. 💛
Mixing Essentials
Invest in a large mixing bowl (I use Pyrex 5-quart) for combining dry ingredients. A pastry cutter (like West Bend) or your fingers work for cold butter incorporation. For precision, a digital kitchen scale (like OXO Good Grips) ensures accurate measurements—especially for cornstarch and baking soda.
Baking Setup
Two half-sheet baking pans (like Chicago Metallic) fit perfectly in most ovens. Use parchment paper (not silicone mats) to prevent sticking—these cookies need room to breathe. A wire cooling rack (like OXO Good Grips) keeps cookies crisp while cooling.
For even baking, a thermometer (like Thermoworks) ensures your oven stays at 375°F.
Decorating Kit
A small offset spatula (like Ateco) helps spread glaze evenly. For swirls, a piping bag with a small round tip (like Wilton's 1A tip) works wonders.
A fine-mesh sieve (like OXO Good Grips) dusts powdered sugar perfectly. For food coloring, Wilton gel colors stay vibrant and don’t alter texture.
Storage Solutions
Store dough in an airtight container (like Rubbermaid) with parchment between layers. For baked cookies, use a metal tin with lid (like Tupperware) to maintain crispness. A food processor (like Cuisinart) quickly pulses granulated sugar for the sandpaper topping—no special equipment needed!
Nutrition facts
Frequently asked questions
Why does this recipe use cornstarch instead of regular flour?
The 1 tbsp cornstarch creates that signature sandpaper crunch on the edges of these vintage cookies. Unlike flour, cornstarch adds a delicate graininess that becomes crisp when baked, while keeping the centers tender. It's what gives these cookies their iconic texture that sets them apart from modern sugar cookies.
Can I make these cookies without the swirl design?
The swirl is optional but adds that nostalgic 1970s charm. Simply roll out the entire dough to ¼-inch thickness, cut shapes, and bake as directed. For extra flavor, fold ½ tsp vanilla extract into the dough before rolling. The texture remains the same—just without the decorative twist.
How do I prevent the cookies from spreading too much?
Chill the dough for at least 1 hour before rolling, and keep it cold while cutting shapes. Use a 2-inch cutter and place cookies 2 inches apart on the baking sheet. Bake at 375°F for 8-10 minutes—don't overbake, as they firm up as they cool. If your kitchen is warm, refrigerate the dough again between batches.
What's the best way to store these cookies?
Keep them in an airtight container with parchment paper between layers to maintain crispness for 5 days at room temperature. For longer storage, freeze baked cookies for up to 2 months. To reheat, microwave for 5 seconds to soften edges and revive the aroma—perfect for gifting or special occasions!
Can I substitute butter with margarine?
While possible, butter gives these cookies their signature flavor and texture. If you must substitute, use 1 cup unsalted margarine chilled to the same consistency as butter. However, margarine's lower fat content may result in slightly softer cookies. For best results, stick with butter—it's worth the difference in taste and crunch!