Grandmas Old Fashioned Soft Sugar Cookies

12 Days of Christmas Cookies

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft and delightfully chewy without even a hint of crunch! The cookies themselves aren’t overly sweet but they are begging, demanding even, to be iced!

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

This is the same Grandmother who brought us these Soft Molasses Sugar Cookies, so you know they are going to be good!

The cookies themselves have just a hint of vanilla, and they taste just like those impossibly soft cookies you buy at the store. Except they are homemade with love.

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

If I weren’t going to ship these cookies, I would have made a sweet, fresh strawberry frosting or a spiced cream cheese frosting.

But I did ship these little snowflakes out, so I went a more traditional route with a vanilla sugar cookie frosting.

The little bit of texture and incredibly sweet frosting pairs beautifully with the soft sugar cookies. It can easily be colored for any occasion.

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

This was surprisingly unfussy dough. It was very easy to work with and didn’t get inordinately hard in the refrigerator. It rolled out easily and didn’t need to be re-refrigerated before re-rolling.

Of all three rolled Christmas cookies that I have made, these are by far the easiest!

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

The buttermilk keeps it extra soft and pliable. Like I said before, grandmothers know best!

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

This is an incredibly simple icing recipe. I usually don’t measure, but for you I did.

Don’t be like me and think you’re all smart, “if milk is good, heavy cream will be better.”

It won’t be.

Heavy cream has a…wait for it…cream color and it will tint your frosting. Duh, Lindsey.

Milk is also less viscous so you won’t need as much to make the icing pipable.

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

To answer the question that you didn’t ask, but I know you’re dying to know, each snowflake is unique.

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

My Grandmas Old Fashioned Soft Sugar Cookies are for the eleventh day of my 12 Days of Christmas Cookies! You won’t want to miss the Festive Almond Crinkle CookiesNo Bake Gingersnap Brandy BallsChocolate Pecan TassiesMolasses Sugar CookiesOld Fashioned GingersnapsPeanut Butter BlossomsOld Fashioned Oat Lace CookiesRaspberry Linzer CookiesHoliday Bark or Cherry Pecan Cookies!

Grandmas Old Fashioned Soft Sugar Cookies

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 10 hours

Grandmas Old Fashioned Soft Sugar Cookies

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft and delightfully chewy without even a hint of crunch! Just how I like them. The cookies themselves aren't overly sweet but they are begging, demanding even, to be iced!

Ingredients

    For the Sugar Cookies:
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • ½ cup melted butter
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup buttermilk
  • For the Sugar Cookie icing:
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3-5 teaspoons milk

Instructions

    Make your Cookies:
  1. In a medium bowl, whisk together flour and baking powder; set aside.
  2. Beat eggs with fork in a large bowl then stir in sugar, butter and vanilla. Alternately add flour and buttermilk, beginning and ending with flour, stirring until well mixed.
  3. Refrigerate overnight. My aunt says you can do it for less time, but this is what I did.
  4. Bake your Cookies:
  5. When you are ready to bake, preheat your oven to 400° F and line two baking sheets with parchment paper.
  6. On a lightly floured surface roll out dough until about ¼ inch thick, dip your cookie cutter in flour and cut out shapes. I bake all the same shapes on one sheet to ensure even baking.
  7. Bake in preheated oven for 8 to 10 minutes or until the cookies have puffed and the bottoms have browned but the centers are still slightly underdone. You can tell this because the centers are slightly darker than the outsides.
  8. Remove immediately to a wire rack to cool completely before icing.
  9. Make your icing:
  10. Combine sugar and vanilla in a bowl and add milk 1 teaspoon at a time until it is your desired consistency. If it gets too thin, you can add more sugar to thicken. It will also thicken as it cools.
  11. I wanted mine to be a bit thicker so I could pipe it. If you are going to flood your cookies with frosting, you might need a bit more milk.
  12. I piped the cookies in this post by cutting off a tiny corner of a small plastic, zip-top baggie. You could also use a piping bag fitted with a small round tip to the same effect! But then you have to clean it…just sayin’…

Notes:

The yield on this recipe will obviously vary by the cookie cutters that you choose to use. Mine yielded about 3 dozen large and small snowflakes.

http://americanheritagecooking.com/2014/12/grandmas-old-fashioned-soft-sugar-cookies/

Tis the Season for festive desserts!

No Bake Gingersnap Brandy Balls

These easy no bake Gingersnap Brandy Balls are delicious and easy! The perfect addition to an adult holiday dessert spread!

Grandma’s Molasses Sugar Cookies 

A recipe for my Grandma's Molasses Sugar Cookies | Crispy on the outside and chewy within! The perfect cross between a gingersnap, sugar cookie and gingerbread!

Holiday Bark

Salted Chocolate Cherry Pistachio Pecan Holiday Bark Recipe | An easy Christmas treat to share or to keep! It's so delicious you might not want to share!

Cherry Pecan Cookies

These easy Cherry Pecan Cookies are soft, chewy and nutty. A cream cheese sugar cookie is generously flavored with almond extract and rolled in pecans! My favorite Christmas Cookie recipe of all time!Hungarian Apricot Kolaches

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

 Spiced Apple Cider Cranberry Cupcakes

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!Soft Nutella Chocolate Chip Cookies

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 Traditional Linzer Cookies 

A recipe for the classic Austrian Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!My Mom’s Gingerbread Boys

My Mom's Soft, Chewy Gingerbread Boys recipe! | It just wouldn't be Christmas without them!

 Peanut Butter Blossoms

Peanut Butter Blossoms are a classic chewy peanut butter cookie rolled in sugar and topped with a Hershey kiss. A little crisp outside but chewy within!


Comments

    • AmericanCooking22 says

      Thanks for the pin, Marcie! I was wary of the buttermilk but in the end it turned out perfectly! I should never have doubted…

  1. says

    Sugar cookies are probably my number 1 favorite cookie of all time…although can one really select a favorite cookie? I mean, there are so many good ones out there! But yes, these cookies are (were) delicious, and I’ve been begging my mail-lady to bring me more. She just keeps ignoring me and speeding right on by…splashing me with melted snow-slush in the process. In the words of Michelle Tanner, how rude!

    Love these cookies…pinning them now!
    David @ Spiced recently posted…Peanut Butter Oat Dog BonesMy Profile

    • AmericanCooking22 says

      You just referenced Full House…and you are now my most favorite person ever! But to answer you question…no, one cannot choose a favorite cookie. It is just simply not possible.

  2. Lisa says

    This dough was a dream to roll out and work with. I chilled my dough for 6 hours (instead of overnight) and it was perfect! Thank you for our new family favorite sugar cookie roll out recipe!

        • Pamela says

          OMC I have been searching forever for this kind of recipe! I loathe crunchy chewy sugar cookies! These are amazing, so soft and just barely sweet. I’m going with a minimal amount of frosting to keep them that way.

        • Pamela says

          OMC I have been searching forever for this kind of recipe! I loathe crunchy chewy sugar cookies!

          These are amazing, so soft and just barely sweet. I didn’t frost them, I made them flower shaped, and dipped the tips of the petals in melted white chocolate chips.

          They are divine!

          Wish I could post a picture, but nothing I’m trying will let me.

          • Pamela says

            I was also wondering (Because I hate the taste of cornstarch in frosting.), how I could richen up the cookie so I wouldn’t need it. I don’t want to add more sugar really, more like sour cream or cream cheese, without losing the texture. (I love to bake, but my experiments are never good)

  3. Annabelle says

    I was really excited to try this recipe, but they did not turn out at all! The dough was so sticky that I could hardly roll it out (I let the dough chill over night and used a floured rolling pin). Once I got it rolled out, I wasn’t able to get the cookies off the table to put on my cookie sheet (again, I used a floured surface). Any ideas on what went wrong? I’ve never had trouble with sugar cookies before.

    • Lindsey says

      Hi Annabelle, As I recall the dough was sticky and not like other sugar cookie doughs that I worked with before, but it didn’t stick to my counter after I rolled it out. The difference could simply be in how you measure your flour. When dough is sticking just keep adding more bench flour! You could also try rolling it out between parchment paper but I find this more trouble than it’s worth and sometimes it still sticks. Hope that helps! Sorry it didn’t work out for you.

          • Annabelle says

            I did try the cookies again! I measured flour the incorrect way and added a generous amount of bench flour and it worked perfectly. My daughter and I ate up all the cookies. We’ll be making heart shaped ones for Valentine’s day this year too ;)

  4. joanna says

    This will seem silly, but did you measure the 1/2 cup of butter before you melted it or is the 1/2 cup measure of melted butter total? I ask because measuring the butter out before melted will yield less than 1/2 cup when melted.

  5. Lexi says

    Gorgeous cookies! Worried about not using the correct amount of flour. Do you scoop your flour into the measuring cup or put the measuring cup right into your flour?

    Thank you!

    • Lindsey says

      Hi Lexi! I scoop my flour into my measuring cup with a spoon and then level it off without tapping it. Great question!

  6. L says

    Hi. When i made the cookies, it was very crumbling doigh. I couldnt really mix it. That is when i didnt put it in the fridge yet. Also, when you put it in the fridge, doesnt it get harder? The butter gets hard in the fridge, right? I havent baked it yet cuz i just put it in the fridge, but why do you have to put it in fridge? And why is my dough crumbly?? What could i add to make it better? Or is it too late?

    • Pamela says

      You had to have measured the flour wrong. Mine was about twice as thick as cake batter, really not what you expect! But did you spoon the flour into a cup and level it? Don’t scoop flour! For this very reason! Good luck trying it again.

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