Grandmas All Occasion Sugar Cookies Recipes

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.

GRANDMA'S ALL-OCCASION SUGAR COOKIES

Steps:

• Whisk the flour, salt and baking powder together and keep close by.
• Working in a mixer with the paddle attachment, if you have one, beat the butter at medium speed for a minute or so, until it is smooth. Still beating, add the sugar and continue to beat for about 2 minutes, until the butter is light and pale. Add the egg and the yolk and the vanilla and beat another minute or two. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. In fact, because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and appealingly malleable.
• Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter of the sausage is up to you - I usually like cookies that are about 2 inches or more across) and wrap in plastic. Whether you're going to roll or slice the dough, the packets must be chilled for at least 2 hours.
• Getting ready to bake the cookies: Center a rack in the oven and preheat the oven to 350 degrees F. Have two lined baking sheets at the ready. For these, I prefer to bake a single sheet at a time. You can fill both sheets and keep one sheet covered in the refrigerator while you bake the other.
• If you are making slice-and-bake cookies, use a ruler to mark off 1/4-inch intervals on each roll of dough. With a sharp thin-bladed knife, slice the dough into rounds and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
• If you are making roll-out cookies, work with one packet of dough at a time and roll the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut the cookies - I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for re-rolling, and carefully lift the rounds onto the baking sheets, leaving about 1 1/2 inches of space between each cookie. (This is a soft dough and you might have trouble peeling away the excess or lifting the cut outs. If so, cover the dough, chill it for about 15 minutes and try again.) After you've rolled and cut the second packet of dough, you can form the scraps into a disk, chill, roll, cut and bake them.
• Bake the cookies, one sheet at a time, for 9 to 11 minutes, rotating the sheet at the mid-point. The cookies should feel firm, but they should not color much if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon-sugar, if you'd like. Let them rest 1 minute before carefully lifting them onto a rack to cool to room temperature.

GRANDMA'S SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the brown sugar, white sugar, eggs, and the shortening. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding the buttermilk with the dry ingredients.
• Roll dough into walnut sized balls and roll the balls in colored sugar if desired. Place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks.

GRANDMA GERTIE'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream together shortening, sugar and salt.
• Add eggs and mix thoroughly.
• Add sour cream,soda, almond extract and vanilla - mix thoroughly.
• Stir in the flour 1 to 2 cups at a time.
• Round into balls, roll in sugar and flatten with the bottom of a glass dipped in sugar.
• Bake at 350 degrees for 9-11 minutes until edges are a light golden brown.
• It will make 4-8 dozen depending on the size of cookie you make. You can sprinkle decorating sugars on top for a decorated touch.

GRANDMOTHER'S SUGAR COOKIES

Steps:

• Cream Crisco and sugar.
• Add eggs and vanilla.
• Mix in dry ingredients.
• Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
• On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
• bake at 350° for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
• Let cool on cookie sheet.
• Decorate as desired.

GRANDMA'S SUGAR COOKIES

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the 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 shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

GRANDMA'S CUTOUT SUGAR COOKIES

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg.
• Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets.
• Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.