My Grandma’s Sugar Cookies Recipe
These sugar cookies are a cherished family tradition, passed down from my grandmother, who I sadly lost over 30 years ago when I was just a child. Every year, I revisit her recipe, which brings me closer to those memories. Unlike the typical thin and crisp sugar cookies most people make, this version yields soft, thick, and cakey treats that are absolutely delightful. Whether enjoyed on their own or topped with your favorite frosting, these cookies are a perfect choice for a festive treat. They are especially great for Christmas, but I make them year-round to keep her memory alive.
One unique feature of these cookies is that they rise beautifully, so they’re best cut with simple shapes for the most appealing results. Since the dough can get a bit sticky, it needs a good chilling time before rolling, which is part of the fun of making them. I like to use a buttercream icing to top mine, but you can get creative with your own frosting flavors. Both the dough and the finished (unfrosted) cookies freeze well, making them perfect for preparing ahead of time, especially during the busy holiday season. You can also swap vanilla extract for almond extract to add a different twist.
This recipe yields about 32 cookies, but depending on the size of your cookie cutters, you may end up with a few more or fewer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 1 cup |
| Butter | 1 cup (softened) |
| Baking Powder | 1 tsp |
| Flour | 3 cups |
| Vanilla Extract | 1 tsp |
| Eggs | 2 large |
| Baking Soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Sour Cream | 4 tbsp |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 126 kcal |
| Fat Content | 6.5 g |
| Saturated Fat Content | 4 g |
| Cholesterol Content | 29.1 mg |
| Sodium Content | 95.5 mg |
| Carbohydrate Content | 15.3 g |
| Fiber Content | 0.3 g |
| Sugar Content | 6.3 g |
| Protein Content | 1.7 g |
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your sugar cookies. -
Cream Sugar and Butter:
In a large mixing bowl, cream together sugar and butter using an electric mixer or stand mixer on medium speed. Continue mixing until the mixture is light and fluffy, which should take about 2-3 minutes. -
Add Wet Ingredients:
Beat in the eggs, sour cream, and vanilla extract. Continue mixing until everything is well incorporated. -
Sift Dry Ingredients:
In a separate bowl, sift together baking soda, baking powder, salt, and flour. Sifting helps prevent clumps in the dough and ensures an even distribution of the dry ingredients. -
Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to the wet ingredients, one cup at a time, stirring well after each addition. Be patient and mix thoroughly until the dough is smooth and fully combined. -
Chill the Dough:
Cover the dough with plastic wrap or transfer it into an airtight container, and refrigerate it for at least 2 hours. This chilling time is crucial for making the dough easier to handle and ensuring that your cookies hold their shape when baked. -
Roll Out the Dough:
Once the dough has chilled, lightly flour your countertop or work surface. Roll the dough out to about 1/4″ to 1/3″ thick. If the dough feels sticky, you can sprinkle a little more flour on top, but be careful not to use too much to keep the dough soft and pliable. -
Cut Out Cookies:
Using cookie cutters of your choice, cut the dough into shapes. Simple shapes work best for these cookies as they rise nicely during baking. -
Place on Baking Sheet:
Arrange the cookie cutouts on an ungreased baking sheet, leaving a little space between them. If you like, you can place them on parchment paper or a silicone baking mat for easy cleanup. -
Bake the Cookies:
Bake the cookies for about 10-12 minutes, depending on the size and thickness of your cookies. They should be set and lightly golden around the edges but not browned. Keep an eye on them during the last few minutes to prevent over-baking. -
Cool and Frost:
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Frost them with your favorite icing or leave them plain for a classic treat. -
Freeze for Later:
These cookies, both dough and finished cookies, freeze beautifully. Simply wrap them tightly in plastic wrap or place them in an airtight container, and store them in the freezer for later enjoyment.
Tips for Success:
- Dough Stickiness: If you find the dough too sticky to work with, don’t hesitate to chill it for longer or lightly flour the rolling pin and work surface.
- Flavor Variations: Try adding a splash of almond extract for a unique twist. If you want a festive look, consider adding colored sprinkles or sugar crystals on top before baking.
- Icing: I highly recommend a simple buttercream frosting for these cookies, but feel free to experiment with other icings like royal icing or even chocolate glaze for different flavors.
- Cookie Size: The number of cookies you get will vary depending on the size of your cookie cutters, but this recipe should make about 32 cookies.
This recipe is perfect for any occasion, but especially around the holidays when you want a soft and comforting cookie to share with loved ones. I hope you enjoy making these as much as I do—each batch brings back fond memories of my grandma and the warmth of family gatherings. Whether you’re a baking novice or an expert, this recipe is a fun, delicious, and nostalgic way to spread holiday cheer. Enjoy!
