Mom’s Soft Sugar Cookies
Total TimePrep: 20 min. + chilling Bake: 10 min./batch
Makesabout 7-1/2 dozen
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 cup butter, softened
- 1-3/4 cups sugar
- 3/4 teaspoon salt
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon baking soda
- 2 tablespoons hot water
- 1 cup sour cream
- Optional toppings: colored or granulated sugar and walnut halves
- In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight.
- Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts.
- Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 63 calories, 3g fat (2g saturated fat), 18mg cholesterol, 58mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
Feb 20, 2018
I have been making these for years. You must chill them overnight or the recipe will not work. I wonder snick030 did you forget that step. These are a great cookie.
Mar 22, 2017
Love the flavor! These cookies have a good old fashioned goodness.
Feb 15, 2016
Unfortunately, this recipe was not successful for me. The dough was WAY too sticky that it was impossible to do anything with. We had to add a ton of flour to make it workable, and the taste did suffer a bit in the end. They are OK, but definitely not great :( If there are any tips on how to make this better, I'd love to hear though!
Dec 25, 2015
Perfect sugar cookie. This will become my go-to recipe from now on, not only for Christmas but all year. They are so good that they disappeared before I could frost them. In fact, they don't even need icing.
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