Grandma’s Sugar Cookies
This is one of my great-grandmother's recipes that I received years ago from one of my great-aunts. We bake these cookies for holidays and other special occasions. —Kristy Deloach, Baton Rouge, Louisiana
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Total Time
Prep: 15 min. + chilling Bake: 10 min./batch -
Makes
6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies
Reviews
Would use flour on your rolling surface a little at a time- you don't want tough cookies. Chilling the cookies for about 10 minutes after you cut them out helps them retain their shape too,
Good flavor, easy to make, BUT didn't hold their shape at ALL. All the cookies ran together; useless to decorate as the shapes I cut. Waste of time, now I have to make a different recipe this AM. Only make if you don't care how they look.
To print without the ad on the side, copy and paste to a word document. Then delete the ad and print.
The flour at 3 c. is correct. When you roll out the dough, you use a liberal amount of flour on the board and sprinkle on top so it doesn't stick. The dough works this flour in. If you put more flour in, then roll out on the flour, it will be too much and make a tough cookie. Please remember, in Grandma's day, that was how you made cut-out cookies. I made these and they turned out perfect, using probably 1/4 c. flour on the dough board. They don't last long enough to decorate! Unfortunately I do not have my grandmother's recipe, but this is close -- regardless, they are great!
Could anyone tell me how to print this recipe without the "only 3 ingredients" on the side of the page? It is for the full page size. If you delete the photos it takes it off but it also takes off the picture of the cookies.
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Sugar cookies are my favorite so I am always comparing recipes. I just made a similar recipe and it was awesome. If you cut down the sugar to 1 cup and use one egg I think it will turn out for you.
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