3 hrs 30 mins
Vino Girl's Note:
I lost my grandma about 30 years ago when I was just a little thing, but I make these cookies from her recipe every year. These make very soft, thick, cakey cookies. (It took me a long time to realize that this recipe was not the norm, and that many other people make flatter, crisper sugar cookies!) You can frost them as you wish. I make a buttercream icing for mine. If there is any drawback to these at all, it's that the dough gets a little sticky so it really must be chilled well to be rollable. Both the dough and finished (unfrosted) cookies freeze well. Sometimes I use almond extract instead of vanilla. Bear in mind that these puff up quite a bit so simple cookie cutter shapes work best. Prep time includes chill time.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F.
- 2Cream sugar and butter.
- 3Add eggs, sour cream, and vanilla.
- 4Sift together baking soda, powder, salt, and flour.
- 5Add the flour mixture to the wet mixture one cupful at a time, mixing well after each addition.
- 6Refrigerate dough for at least two hours before rolling.
- 7Roll out the dough on a floured surface, about 1/4" to 1/3" thick.
- 8Cut with cookie cutters.
- 9Place cookies on an ungreased cookie sheet.
- 10Baking time will vary with the thickness and size of your cookies, but they should be baked until they are set, and they usually aren't browned (Mine usually take about 12 minutes, and I cut them on the thick side).
- 11Cool and frost as desired.
- 12Number of cookies will vary depending on the size of the cookie cutters used.
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Nutritional Facts for My Grandma's Sugar Cookies
Serving Size: 1 (30 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 125.9
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.9 g
- Cholesterol 29.1 mg
- Sodium 95.4 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 0.3 g
- Sugars 6.3 g
- Protein 1.7 g