OLD FASHIONED COOKIES RECIPE RECIPES

OLD-FASHIONED SOFT SUGAR COOKIES RECIPE | ALLRECIPES

Old-Fashioned Soft Sugar Cookies Recipe | Allrecipes image

This is a drop cookie. I have been making it for over 35 years. It is the first cookie I ever made!!!

Provided by deleteduser

Yield 3 dozen

Number Of Ingredients 10

Ingredients

½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
3 cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
6 tablespoons cinnamon sugar

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream butter to consistency of mayonnaise. Add sugar gradually, while continuing to cream.
Add eggs one at a time, beating well after each addition. Add vanilla and beat until light and fluffy.
In a separate bowl, mix and sift flour, salt, baking powder and baking soda.
Add dry ingredients alternately with sour cream; beginning and ending with dry ingredients.
Drop by teaspoons or tablespoons depending on the size cookie you want. Sprinkle cinnamon-sugar mixture over the tops of the cookies. Bake for 8 to 10 minutes.

Nutrition Facts : Calories 237.5 calories, CarbohydrateContent 37.3 g, CholesterolContent 39.8 mg, FatContent 8.5 g, FiberContent 0.6 g, ProteinContent 3.3 g, SaturatedFatContent 5.1 g, SodiumContent 229 mg, SugarContent 16.8 g

OLD-FASHIONED SUGAR COOKIES RECIPE - MARTHA STEWART

Old-Fashioned Sugar Cookies Recipe - Martha Stewart image

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes about 20 (3 1/2-inch) cookies

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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