Great Grandad's Sugar Cookies

Great Grandad's Sugar Cookies

77 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 10 m
Kathylee
Recipe by  Kathylee

“This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made. To make sour milk, add a teaspoon of vinegar to regular milk, and let stand for 5 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in baking soda, sour milk, beaten eggs, and vanilla. Stir as little as possible, and add the remaining flour as necessary to make dough thick enough to roll out.
  3. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in preheated oven. Cool on baking sheets.

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Reviews (77)

Rate This Recipe
CHERIE54177
45

CHERIE54177

I see there has been some negativity about this recipe. One said they didnt puff up enough. One said they were too bland, and tasted too much like flour. I found that if you rolled them too thin they didnt puff up they ended up flat, but if you rolled them thick enough they turn out fine. As far as taste I just added a bit more vanilla then it asked for and it was fine. As far as tasting too much like flour I can see that happening if you use the four cups and add the whole other two, or as much as recipe submitter has to use when she makes them due to her humidity. I used the four in the beginning but only used one cup at the end. I left my dough a little tacky but made somewhat of a ball out of it while tacky, then dipped the ball all sides into some flour that I had on the table, worked it in a bit then rolled out on floured surface. That seemed to help out with the over flouring. So for me I liked this recipe and it turned out great, cooking is all about experimenting and tweaking till you get it just the way you want.

LIBBYLIBS
30

LIBBYLIBS

Yummy! These definately did puff. I was amazed. I have been searching for a fluffy cake like cookie and this is it!! I actually sat in front of the oven and watched them puff. They taste great, better with frosting. Totally easy, I did not even follow the recipe perfectly! I used butter instead of shortening, regular milk instead of sour and cinnamon instead of nutmeg! They key is to add flour, but just enought to keep from sticking to the table and not to roll them too thin, then they come out perfect, melt in your mouth soft!!!

HSTRIED
25

HSTRIED

I have been searching for a sugar cookie recipe that would produce a soft cookie that was easy to decorate--this is it! It made 85 cookies because sometimes I rolled the dough thinner. The nutmeg gives it the perfect kick. I used 1 cup sour cream instead of sour milk. I frosted them with "Buttercream Icing" from this site and they turned out perfect. I stored about half of the cookies in a Rubbermaid container for several days and they were still fresh, same with the frosting...Try it!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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