Million Dollar Cookie

60 servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
Another classic school house cookie made with shortening, brown sugar, and a hint of almond—crispy edges, soft centers, and that old-fashioned taste worth its weight in gold.

Ingredients

  • 2 cups shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp almond flavoring and vanilla flavor each
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cream of tartar

Step-by-Step Instructions

  1. Cream in a large glass bowl the shortening, sugar, eggs, and flavorings until light and fluffy.
  2. Sift the dry ingredients (flour, baking soda, and cream of tartar) together and add to the creamed mixture. Mix until well combined.
  3. Chill the dough for at least 1 hour (or up to overnight) to make scooping easier. Preheat oven to 350°F.
  4. Scoop cookies onto a baking pan using a No 40 scoop (approximately a tablespoon) or its equivalent. Optional: You can flatten each cookie with a glass that has been dipped in sugar for a classic look.
  5. Bake for 10 minutes in a 350°F oven until edges are lightly golden. Don’t overbake—they’ll firm up as they cool.

Common Problems and Solutions

Q: Why is my dough too sticky to scoop?

A: Make sure you chill the dough for at least an hour before scooping. If it's still sticky, you can chill it longer or lightly flour your scoop between cookies.

Q: Can I skip flattening the cookies?

A: Yes, but they'll bake up thicker and more rounded. Flattening with a sugared glass gives them that classic look and helps them bake more evenly.

Q: Why are my cookies spreading too much?

A: The dough may not have been chilled long enough, or your oven temperature might be too low. Make sure the dough is well-chilled and verify your oven temperature with a thermometer.

Tips and Techniques

These cookies freeze beautifully—either as dough balls (freeze on a tray, then transfer to a bag) or as baked cookies. You can bake frozen dough balls straight from the freezer; just add 1-2 minutes to the baking time.

Ingredient Substitutions

  • shortening: butter (2 cups)
  • almond flavoring: vanilla extract (use 2 tsp vanilla total)
  • cream of tartar: 2 tsp baking powder (and reduce baking soda to 1 tsp)

Equipment Needed

  • large mixing bowl
  • electric mixer or wooden spoon
  • sifter or fine mesh strainer
  • baking sheets
  • cookie scoop (No 40 or tablespoon size)
  • drinking glass for flattening (optional)

Historical Context

This recipe has been passed down through school cafeterias across the South for generations, earning its ‘Million Dollar’ name from kids who thought they tasted expensive. The use of shortening instead of butter was both economical and gave the cookies their characteristic crispy-chewy texture.