Sugar Cookie Recipes

Grandma's Sugar Cookie Recipes Are Easy To Make Anytime

If you love sugar cookies, you will love Grandma's sugar cookie recipes! They are quick and easy to make when you are pressed for time, and you can always be sure that the results will be delicious.

Everyone loves sugar cookies. They are the perfect cookie to serve on any occasion and for special occasions they can be decorated so easily.

They may be cut in traditional shapes and decorated with colored sugars or a candied cherry. Choose one of these easy sugar cookie recipes and make a big, delicious plateful today for your loved ones. They are the perfect comfort food after a hard day.

Prize Sugar Cookies

2 cups sugar, 1 cup butter, 3 eggs, 1/2 cup milk, 1 teaspoon soda, 2 teaspoons cream of tartar, pinch of salt, flour to roll. Cream butter and sugar, add eggs, then milk. Add enough flour to roll out, sifting soda, cream of tartar, and salt into the flour. Good!

Canadian Maple Sugar Cookies

1 cup sugar, 1 cup maple sugar (crushed), 1 cup butter, 2 eggs (well beaten), 2 tablespoons water, 2 teaspoons baking powder, flour to make soft dough.

Sugar Cookies

Sugar, 2/3 cup; butter, 2/3 cup; 1 egg; cream of tartar, 2 teaspoonfuls; soda 1 teaspoonful; hot water, 1/2 cup, to dissolve the soda; flour, sufficient. Dissolve the soda in the water and put into the creamed sugar and butter; use only enough flour to make as soft a dough as you can roll, dusting freely.

Remarks. --This sugar cookie recipe is from Sarah Green of Portageville, N.Y., who indicates it to be nice, if properly made. The following is also hers:

Sugar Cookies

Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1 teaspoonful. Mix soft as possible. "Caraway seed," she says, "is the best seasoning for sugar cookies."

Sugar Cookies

Sugar, 1 cup; butter, 1 cup; 1 egg; essence of lemon; flour to roll and cut out. --Mrs. C. W. Phillips

2 eggs; 2 heaping cups sugar; 1-1/2 cups buttermilk; 1 cup either butter or lard; 1 teaspoon salt; 1 heaping teaspoon soda; little nutmeg or vanilla; just enough flour to roll out easily. --Mrs. W. F. Cobbett, Sheridan, Penn.

Sugar Cookies

One egg, one cup of sugar, half a cup (scant) of butter, half a cup of milk, nutmeg to taste, two teaspoonfuls of cream of tartar, one of soda. Make soft dough as can be handled; roll thin and bake in quick oven. --Mrs. Ellie A. Hill

Sugar Cookies

One and two-thirds cups sugar, one cup butter, three eggs, two-thirds teaspoonful soda, one small nutmeg, flour to roll. Roll thin and bake in a quick oven.

Sugar Cookies

Two eggs, one cup sugar, two-thirds cup of butter and lard, one teaspoonful cream of tartar, one scant teaspoonful soda, two tablespoonfuls cold water. Flavor with lemon; flour to roll. Roll thin. Bake in quick oven. --Mrs. M. A. Everett

One cup of butter, one and a half cups of sugar, one-half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enough to roll; make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven a light brown.

Three pounds of Flour, sifted.
One pound of Butter.
A pound and a half of powdered Sugar.
Half a pint of Milk.
Two tablespoonfuls of Brandy.
A small teaspoonful of Pearl ash [cream of tartar], dissolved in warm water.
Four tablespoonfuls of Caraway Seeds.

Cut the butter into the flour. Add the sugar and caraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl ash [cream of tartar]. Stir it well with a knife, and mix it thoroughly, till it becomes a lump of dough.

Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.

Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them to a very pale brown. If done too much, they will lose their taste. Let the oven be hotter at top than at bottom.

These biscuits, kept in a stone jar, closely covered from the air, will continue perfectly good for several months.