1/3 Photos of The Best Old Fashioned Sugar Cookies
Um Safia's Note:
This is a recipe for sugar cookies like they used to be! This recipe produces light fluffy cookies, that are slightly crisp on top & soft & tender in the centre. You can play around with the cooking times to get the texture you like. Eat them plain, with the frosting, the glaze or other icing. These cookies ae easy to make, just make balls & roll in sugar - no need for cutters! They also freeze well & the kids LOVE them! Our favourite way to make them is by rolling them in coloured sugar & cooking them on a foil lined tray for 8 minutes. If we decide to frost / ice them, we always skip the sugar rolling stage. If Time to make doesn't include chill time.
My Private Note
Units: US | Metric
- 1 cup butter, softened
- 1 1/4 cups granulated sugar (I like just 1 cup so they are not O.T.T sweet!)
- 2 teaspoons cream of tartar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla powder (or pure vanilla extract)
- 2 3/4 cups flour
- 1/4-1/3 cup sugar
- 1 lb confectioners' sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 3 -4 tablespoons milk
- 1 teaspoon vanilla
- food coloring (optional)
- candy sprinkles (optional)
- 2Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
- 3Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
- 4Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
- 5Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 7Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
- 8Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
- 10Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
- 11Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
- 12To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
- 13Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
- 14If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
- 15If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
- 16Allow glaze to dry before storing cookies in airtight containers.
- 17Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
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Nutritional Facts for The Best Old Fashioned Sugar Cookies
Serving Size: 1 (1901 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 196.4
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 4.5 g
- Cholesterol 29.1 mg
- Sodium 75.6 mg
- Total Carbohydrate 32.1 g
- Dietary Fiber 0.2 g
- Sugars 24.7 g
- Protein 1.3 g
The following items or measurements are not included: