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Grandma Sheets' Sugar Cookies

Grandma Sheets' Sugar Cookies

Kathy Sheets

Kathy Sheets

This is my Grandma's recipe -- very light in color even though there are eggs in it. We lived in southern Ohio -- besides being coarse and thick they are not terribly sweet, even with the sugar on top. They're the best! (I have to add up to 9 cups of flour because of humidity where I live.)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Mix together the sugar, shortening, baking powder and ground nutmeg. Beat the eggs and add to mixture. Combine the milk and baking soda and pour into mixture. Add the flour. You can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so.
  2. Flour counter and rolling pin and top of dough. If it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. Roll out dough to 1/4 inch. Cut out with any cookie cutter and place on cookie sheet.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. Remove from sheets and cool on flattened grocery bags or wire racks.
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Reviews

DESTINYANGEL
19

DESTINYANGEL

12/27/2003

The reviewer who complained about this recipe yielding sticky dough did not add enough flour. I have made this recipe five or six times and have had to add up to 9 cups of flour. If it's too sticky just keep adding flour. I went on a search for a cookie recipe that would make cookies like the ones my great-grandmother used to make--pale, floury, not very sweet--and this is exactly it. I made them for a family get-together and caused a sensation--everyone wanted to know where I found great grandma's long-lost recipe! They're good with or without icing, although people who are accustomed to today's ultra-sweet desserts may not appreciate them plain. I think they're perfect by themselves, and I give this recipe five stars. My sincere thanks to Kathy for sharing this recipe.

MENDONWAYS
13

MENDONWAYS

12/27/2003

These cookies are exactly what Kathy says - thick, not too sweet, but really, really soft and fluffy. Perfect for frosting. I halved the recipe and it made a dozen and a half 2 1/2 inch cookies, just the right amount. Since the dough was soft I just cut round cookies, though shapes would probably work well with this recipe, too. I also used shortening instead of butter because I like a lighter sugar cookie, and added a teaspoon vanilla. Since I live in Utah where the climate is dry, the amount of flour on the recipe was just right.

BEDTIMES
13

BEDTIMES

12/8/2003

This is the worst sugar cookie recipe I have ever tried. Dough is very sticky and hard to roll out even after refrigeration.

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