Looking For Sugar Cookie Recipe

13 years ago

I have lost my Moms sugar cookie recipe, that was at least 50 years old. I want them to be used for cutouts. I have tried several recipes, and they just were not the same. The best results came using a butter cookie recipe from Land O Lakes, but they taste different, than a plain Sugar Cookie. We have a "Grandmas" cookie bake coming up, and I would like to try again. There are dozens on the different recipe sites, but I trust your recipes more than them.TIA

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Comments (7)

annie1992
13 years ago
cathyid, I have this old sugar cookie recipe. If rolled thickly and handled carefully, it makes soft cookies, but can be rolled more thinly and baked a couple of minutes longer for crispy cookies. They do spread, though, so you won't get nicely sharp edges on things like trees or stars.

Sugar Cookies

2 cups sugar
1 cup butter, softened
1 teaspoon Vanilla 1/2 teaspoon salt
2 eggs, lightly beaten
2-2/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda

Cream sugar, butter, vanilla and salt. Add eggs and mix well. Combine flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour.
On a floured surface, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter; place on greased baking sheets. Bake at 375ÃÂ° for 7-8 minutes or until light golden brown. Decorate if desired. Yield: 6 dozen.

Annie
readinglady
13 years ago
Is there anything else you remember about the recipe or the ingredients, even method of decorating. Sometimes those details will provide a cue to a particular source, like Betty Crocker or Farm Journal.

50 years ago was 1960, so the options are a bit more limited and odds are good something close or even the exact recipe can be found, though sad to say even with the exact recipe things don't always taste the way we remember.

Carol
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I made these with my Grand Daughters a few weeks a go and they were surprisingly good. Halloween Cutout Sugar Cookies Its easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings. 16 Tbs. (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 3 egg yolks 1 piece vanilla bean, about 2 inches long 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Colored sugars and decorating pens In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350Â°F. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size. Adapted from Williams-Sonoma Kitchen Library Series, Holiday Baking, by Jeanne Thiel Kelley (Time-Life Books, 1995). ____________________________________________________________________________ Icing the Cookies Royal icing, a firm icing made with egg whites and confectionersÂ sugar, takes food coloring well. If you're making icing in several colors, first divide the uncolored icing into small bowls. Add food coloring paste to each, a tiny bit at a time, then stir with a toothpick until the desired hue is achieved. Apply thin icings or glazes with a clean pastry brush, a little at a time. Brush the icing evenly over the cookie using light, feathery strokes. (Thick royal icing can be thinned with equal amounts of lemon juice and water until the desired consistency is reached.) Apply thick icings with a pastry bag, which works best when nearly filled with icing. Decorative tips can be used for creating patterns, piping lines or writing messages.
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I know you probably wanted a recipe before Christmas, but I first saw your post. I also was looking for a good recipe for a cut out cookie, and these had a good review. Found on Yummly: Danielle's Cream Cheese Cut-Out Cookies 5 ***** (2) Total time: 2 hr 25 min PT1620S Prep time: 10 min Ingredients: 1 cup salted butter (room temperature) 8 oz. cream cheese (room temperature) 1 cup granulated sugar 1 large eggs 1 1/2 tsp. vanilla extract (good quality pure, worth) 3 1/2 cups all-purpose flour 1 tsp baking powder 1 T. meringue powder 1 1/4 cups powdered sugar 3 T. water (lukewarm) 1 Cream together the butter, cream cheese, and sugar. 2 Add the egg and vanilla, mix well. 3 Switch beater hooks for dough hooks on your mixer. 4 Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix. 5 Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling. 6 I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together. 7 OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven. 8 Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes. 9 Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar. 10 Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.
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cookie8
13 years ago
Here is my recipes. It's from my mom's cookbook from the 60's. Sorry, I don't know the name as the cover is missing.
3/4 cup butter
2/3 sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
cream butter and sugar, add eggs and vanilla then dry ing.
Chill
rachelellen
13 years ago
The Land O' Lakes website has some recipes. This one sounds like the simple sort of sugar cookie we used to make when I was a kid.

Here is a link that might be useful: Blue Ribbon Sugar Cookies
cathyid
Original Author
13 years ago
Readinglady, I thought it was from a Farm Journal, but didn't find it. It isn't even the taste as much as needing something that can stand a little extra handling, because with the little ones, re-rolling is the norm. LOL I have time to try some before the big day. I always mix them the day before, and then I can test bake a few. One thing I do remember is that it had about 5 cups of flour, but I think maybe she just doubled the recipe. Thank you all for your help.
annie1992
13 years ago
cathyid, I have a couple of Farm Journal Cookbooks. Well, maybe more than a couple. I'll look in them.

Annie
janiceme
13 years ago
I think this is it. Got this from my mom about 30 years ago. It is a very forgiving dough and makes lots of cookies.

Sugar Cookies
1 and 1/4 cups butter
2 cups sugar
2 eggs
5 to 6 cups flour
4 tsp. baking powder
1 tsp. salt
1/2 cup milk
Cream butter and sugar. Add eggs and beat until fluffy. Stir dry ingredients together using the smaller amount of flour. Add to egg mix alternately with milk. If dough is sticky, add flour to handle. Roll 1/4 inch thick on well floured board or cloth and cut as desired. Bake on ungreased cookie sheets 8 minutes at 375 degrees.

Sometimes I add vanilla. You can also add spices. I have not tried rolling the dough thinner than 1/4 inch. The cookie is nicely firm and not too sweet which is good for adding frosting.

I am not new to this board, but post very infrequently. I always find it a good read and get great ideas here. Enjoy the holidays!

Looking For Sugar Cookie Recipe

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annie1992

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Looking For Sugar Cookie Recipe

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annie1992

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