Grandma’s Sugar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. nutmeg
2 1/2 c. sugar
3 sticks butter. (Mom always used margarine) I always use butter.
3 eggs
1 c. sour milk (Add 1 tsp. vinegar to regular milk)
1 1/8 tsp. baking soda
1 Tbsp. vanilla
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Directions: |
Directions:Combine flour, baking powder, nutmeg & sugar in lg. bowl and mix well. Cut butter or margarine into above mix (Mom always used margarine; I always use butter). Mix together separately the wet ingredients (eggs, sour milk, baking soda & vanilla), then add to dry ingredients. You can chill for best results.
Using small ball of dough at a time roll onto floured surface. Leave 1/4 in. thick if cutters are deep enough OR roll the dough thinner—vary baking time accordingly.
Place on ungreased cookie sheets (parchment paper works great). If you aren’t going to frost them you can brush lightly with slightly beaten egg white & place sprinkles or colored sugar on top before baking. Bake at 425 for approx. 6-7 min. until finger doesn’t leave print. They shouldn’t brown unless you want them crisper. After cooling you can frost them. |
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Number Of
Servings: |
Number Of
Servings:6 dozen + |
Personal
Notes: |
Personal
Notes: From Amber Milam - Grandma’s Sugar Cookies—modified by Aunt Mattie in order to make cut outs. Your grandma used 6 cups flour, dropped the dough onto the cookie sheets —onto parchment paper is best— by Tablespoonful then took a small glass, dipped the bottom into sugar then mashed down the dough. This will make a moister cookie however it’s too sticky to roll out.
This recipe makes at least 6 doz. (usually more) so you could cut it into thirds if you wish.
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