Grandma's Favorite Sugar Cookies Recipe

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Grandma's Favorite Sugar Cookies Recipe

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5 1 1
Publisher Photo
“Whenever company came to our house, my mother would bring out a batch of her sugar cookies,” says Ann DeHass, Walnut Creek, Ohio. “To this day, our whole family holds this recipe dear.”
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • 27 to 30 raisins

Directions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie.
Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks. Yield: about 2 dozen.
Originally published as Grandma's Sugar Cookies in Country Woman August/September 2007, p16

  • 1/2 cup butter, softened
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • 27 to 30 raisins
  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie.
  3. Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks. Yield: about 2 dozen.
Originally published as Grandma's Sugar Cookies in Country Woman August/September 2007, p16

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MinMay User ID: 3942212 171907
Reviewed Oct. 5, 2009

"In a 1963 Betty Crocker book these cookies are called "Old Fashioned Sour Cream Cookies". After thirty years of thinking about it, I made a batch. I rolled some thin and some thick and we liked them both ways. They last a long time, and they are really good. I'm going to try omitting the nutmeg and using rose water as a test. The recipe is a keeper."

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