Grandma Minnie's Old Fashioned Sugar Cookies Recipe

This is a wonderful recipe - it is now my favorite sugar cookie recipe. Make sure you do not use electric beaters to mix in vanilla, egg and cream - do it by hand. I ruined my first batch with the electric beaters - the dough was too sticky and soft, even after chilling for hours.

This recipe is perfection! I followed exactly - but did mix in my KitchenAid. For those KA addicts like me - just mix the flour, baking powder, salt and sugar on stir speed, then add the butter (cold and cut into big chunks) beat until crumbly on same speed, then add the partial beaten egg, vanilla and cream (I used half and half). I used the paddle attachment. The dough came together perfectly, not too soft, not too hard. The cookies baked perfectly in about 7 minutes and I let them cool before frosting. These were delicious even without the frosting. This one's a keeper for sure - thank you, Jessica, for sharing!

I made these tonight because I did not have buttermilk in the house to make my normal roll out soft sugar cookies. These are a crispier sugar cookie than my normal. I used a traditional buttercream icing and they are very good. I have to admit, I couldn't do as called for in the recipe, I creamed the butter and sugar, then added egg, vanilla, milk, and then dry. I also upped the vanilla to 1.5 t, just because I love vanilla. I did not scoop the flour out with the cup, but measured it spooning it into the cup - this is perhaps where some people get too much flour and feel the recipe is dry. It was not dry, the dough was perfect. I ended up making balls and smashing them with a floured glass. I got exactly 3 dozen nice sized cookies. Baked at 375 for 8 minutes because I feel my oven runs a little warm. Also, I did use a hand mixer, but....I used dough hooks and used the lowest setting, so it was more like mixing it by hand. I also used Irish butter because it is what I had on hand. My daughter just had one and declared them delicious.

These are absolutely delicious. I assembled them a little bit differently, I creamed the butter in my KitchenAid mixer, then sifted the dry ingredients into the bowl in stages. This seems to have kept the dough from being dry or crumbly as some people have said, as the butter was pretty thoroughly melted into it. As I was rolling it out I kept the bowl in the fridge to keep the rest of the dough from getting too sticky. Baked them as suggested by the recipe, perfection. Frosted some of them with a butter icing I lifted from an apple pastry recipe as suggested by some other folks (can't remember exactly which one, sorry!) and that was an excellent compliment to them. But these don't need the icing, they are great on their own. Oh, I did swap the cream for 2% milk as I didn't want to buy a carton of cream just for these, as I knew the rest would go to waste in my house.

These cookies are delicious. I added the cream from the top of the milk I bought, which added such a creaminess to the cookies. It’s quite the necessary addition for deliciousness. The method of dry ingredients with butter is strange for a cookie recipe, but it worked out. I’ll always make these cookies when I want a sugar cookie. They’re #1 in my book.

This is a wonderful sugar cookie. They have a lovely flavor and aren't dry at all. Cutting in the cold butter makes the dough somewhat "flaky-ish", in a very good way. After making the dough, I divided the dough into thirds, and then rolled each one between 2 sheets of parchment paper. I put the three layers (with the two parchment papers around each one) on a cutting board and refrigerated them until ready to bake. Each layer was one large cookie sheet worth of cut-out cookies. Possible helpful hint: Before cutting them out, I peeled off the top side of the parchment paper, replaced it, then flipped the dough, and peeled off the other side, before cutting out the cookies to make it easier to remove them after cutting.

This is my second time reviewing. I have been baking sugar cookies for over 30 years and this recipe is by far, the best I have used. My hints: Wash your hands thoroughly and use your fingers to cut the butter into the flour until it is like corn meal. Use the butter straight out the fridge. If the dough is a little softer and shiny, chill for at least an hour (wrapped in some saran wrap so as not to dry out). If it is matte and like play dough, you can roll it now. Using a thin, metal spatula dusted with a little flour worked better on getting the cut-outs up than a plastic one. I baked mine at 350 for 5 - 6 min. This was for thinner, crisper cookies rather than soft. Watch the batch closely and allow it to brown slightly if at all. Allow the cookies to finish baking on the cookie sheet for about 5 minutes. Let it cool completely on the cookie rack. I did not have cream but had a can of low-fat coconut milk and used that. My gosh, I think that might be a secret ingredient for sure. It added a neat creaminess and a flavor but it did not taste like coconut.

This recipe makes a great sugar cookie. I followed the recipe as written except for the following: I didn't roll the dough or coat the dough with sugar. I used the big ball of cookie dough to make each cookie. When I took the cookies out of the oven, I sprinkled the cookie with colored sugar decoration. Super scrumptious in the end!

This is also Great-aunt Lottie's recipe with these changes: No cream but two eggs instead of one Lemon extract instead of vanilla. I think you'll like what the lemon does, or use both. Unlike what others have written, I've found a Mixmaster works fine. If the dough is too stiff and climbs the beaters of your mixer, probably the butter was cold. It'll get better as you work it. And the writer is right, make 'em thin! My granddaughters like to make them with me, though their tastes in decorating can be odd. Oh, and if you put flour atop the dough ball before rolling, it won't be sticky, but you can do this only about three times before the dough gets too floury.

Awesome soft sugar cookies! A few suggestions. Don't melt the butter, just soften it. I used my KitchenAid blender first to mix the dry ingredients and butter. I tried mixing the rest of the ingredients by hand, but ended up using the mixer. I didn't have any problems at all. I didn't even have to refrigerate the dough, it was ready to roll out and use cookie cutters.

These cookies turned out absolutely perfect! Simple recipe with ingredients you probably already have on hand. The only change I made was the addition of 1/2 tsp almond extract- it really enhanced the flavor. The texture of these cookies was perfect. I chilled the dough in the freezer for 30 minutes before cutting. They held their shape beautifully in the oven! This will now be my go-to sugar cookie recipe. No more mixes for this mama!! Thanks so much for sharing.

Seriously, best recipe I’ve tried in ages.

I’ll definitely be keeping this for a standard sugar cookie. It has a nice crispness to it, and the dough held its shape nicely for my cutout cookies. And all the kids loved it.

Quick, simple, and everyone loved it.

I followed the recipe to the letter but it was a fail for me and I'm an experienced baker. The dough was very dry and falling apart; impossible to mix and totally unworkable. I ended up throwing the dough away. Will search for another recipe. Thanks for taking the time to share it, however.

FAB!

I was kind of concerned with the dough as it was like a really dry pie crust, but once it was rolled out it stayed together. It was pretty easy to roll out between two pieces of parchment paper. It's a really good sugar cookie!

perfectly crisp on the outside and soft within. I added a 1/2 tsp almond flavor. easy and delicious

I’ve been making these for a decade now and they are amazing!!!

Good tasty cookie. Not recommended for cutouts becaue they do spread. Otherwise a good cooki.