Old Fashioned Sugar Cookies Recipe and FAQ

Prepare to step back in time with our cherished old fashioned sugar cookies recipe. This is no ordinary cookie; it’s a bite of nostalgia and a taste of love passed down through generations. Whether you roll them out for cookie cutters or drop them by the spoonful, you’ll not only craft delicious cookies but also create moments that harken to the sweet traditions of the past.

Old Fashioned Sugar Cookies Recipe

My great-grandmother, Ma Horton, graced this world until 1978, reaching the age of 85. Her legacy lives on through the cherished recipes passed down to me, a priceless gift from my grandmother. Ma Horton’s home held a distinct aroma, a delightful blend of rich coffee and the sweet scent of freshly baked cookies.

It’s often said that our sense of smell is the most evocative of memories, and that holds true for me. Every time I recreate one of her recipes, I am transported back in time, enveloped in a wave of treasured memories.

In the heart of her cozy kitchen, Ma Horton worked preparing her family’s meals on a wood stove and cast iron cookware. While I’ve carried on the tradition of cast iron, I eagerly await the day I can introduce a wood cook stove into my kitchen.

Her most delectable treats included Molasses Cookies, Layered Coconut Cake, Chocolate Pie, Egg Custard Pie, and of course Sugar Cookies – a mouthwatering selection that never failed to delight. Among these culinary treasures, my personal favorites emerged, each bite a connection to the past, a taste of love, and a testament to the enduring bond of family traditions.

While I’ve embraced the charm of my great-grandmother Ma Horton’s cherished recipes, my family and I have transitioned to using Einkorn flour, a choice that pays homage to the past while nourishing our future. With this remarkable flour, I embarked on a creative adventure, adapting Ma Horton’s beloved recipes to make them Einkorn-friendly and you can get my best tips for baking with Einkorn here.

The result is a delicious fusion of tradition and modernity, where every Molasses Cookie, Coconut Cake, Chocolate Pie, Egg Custard, and Sugar Cookie is a testament to the enduring power of family traditions and the endless possibilities of incorporating Einkorn flour into our treasured heirloom recipes. You can see all of our Einkorn recipes here.

Sugar Cookie Recipe FAQ

• Why don’t my cookies turn out like my grandmother’s?

The nostalgic taste of Grandma’s cookies can be elusive, mainly because the ingredients she used were of a different quality. In her time, everything was essentially “organic,” often sourced from her farm or neighboring ones, and GMOs were unheard of.

To recreate that unique flavor, I’ve found that opting for organic, non-GMO ingredients and seeking out grass-fed or pasture-raised animal products can make a significant difference. The quality of ingredients truly matters when aiming to replicate the deliciousness of Grandma’s treats.

• How do I keep sugar cookies from spreading?

To prevent old fashioned sugar cookies from spreading excessively, I recommend using parchment paper to line your cookie tray or opting for an ungreased cookie sheet. Greasing the sheet can add more oil to the recipe, leading to unwanted spreading. Another factor to consider is the butter quantity; too much butter or an incorrect flour-to-butter ratio can also cause cookies to spread more than desired.

• Why are my sugar cookies dry and crumbly?

Drying and crumbliness in old fashioned sugar cookies can often be traced back to excessive flour use. It’s essential to avoid over-flouring your rolling surface and use only a light dusting.

The second, most likely reason is they are overbaked. Always remove cookies from the oven one or two minutes before you think they are entirely done because they continue to cook on the baking sheet for 2 minutes after removing them from the oven.

Allow them to cool on the tray for 2 minutes, then transfer them to a cooling rack, and store them in an airtight container once they’re thoroughly cool.

• Why are my sugar cookies tough?

Your old fashioned sugar cookies, or any type of cookie, may be tough as the result of overmixing. Overmixing leads to excessive gluten development in the flour, making the cookies tough.

To avoid having tough cookies, mix the cookie dough just until all the ingredients are well combined. This will prevent the formation of an excessively high gluten level. I know it’s hard but just stop mixing once they’re combined.

• Can I restore moisture to a dry cookie?

Restoring moisture to a dry cookie is possible but not guaranteed. My grandmother had a clever trick – she added a slice of bread to the cookie canister to introduce moisture and keep the cookies soft. I was a grown woman before I understood she was adding moisture to the tin to keep cookies soft by placing the bread in there with them.

• How can I adjust the sweetness level in traditional recipes like my great-grandmother’s, which can be quite sweet by today’s standards?

To adjust the sweetness level in traditional recipes, like old fashioned sugar cookies, you can reduce the sugar content by 25-50%. This will still maintain the overall flavor profile while aligning with your taste preferences. You can also experiment with natural sweeteners, such as honey or maple syrup, for a different sweetness dimension.

Ma Horton’s Sugar Cookie Recipe

Ingredients

• 1 1/3 cup of sugar
• 2/3 cup brown sugar
• 1 cup butter
• 3 large eggs (I use my yard eggs)
• 1/2 tsp baking soda
• 3/4 tsp real salt (Learn about real salt)
• 4 cups all-purpose flour
• 1 1/2 tsp vanilla (1/2 tsp Almond flavoring)

Instructions

1. In a medium-size bowl, combine flour, soda, and real salt. (I received a mixing tool from my kids for my birthday one year and I have to say I never want to be without it!)
2. In a medium size mixing bowl cream sugars and butter together.  
3. Add eggs one at a time until well blended.
4. Slowly add dry ingredients, mixing well.
   • Add vanilla while mixing.
   • Mix just until all ingredients are well combined.

To Roll Dough For Use With Cookie Cutters

1. Refrigerate the dough for 2 hours.
2. Then separate the dough into two equal balls (as close as you can get to it)
3. You can lightly dust the rolling surface with flour but I prefer to place the dough ball between two sheets of parchment paper and roll out.
4. Roll dough to 1/4″ thickness.
5. Cut with cookie cutters and repeat until all your dough is used.
6. Shape and bake any “scrap” pieces of dough after you have cut your cookies.

To Make An Old-Fashioned Dropped Sugar Cookie (my preferred method)

1. Scoop out a well-rounded teaspoon (like you stir tea or coffee with) of dough.
2. Roll it into a ball.  
3. Place each ball onto a parchment paper-lined cookie sheet and use the smooth, flat bottom of a glass or other object to pat out flat.
   • I use a wooden spoon or my fingers.
   • Whatever you use, dip it in sugar to keep it from sticking to the dough.

Baking Directions

1. Preheat your oven to 375 degrees F for 15 minutes
2. Place your baking rack in the middle of the oven and put the cookie sheet in.
3. Bake until the edges are golden brown.
   • In my gas oven, this is around 9-10 mins.  We like them crunchy on the edges, but soft in the middle so this is the time I use. 
   • For softer cookies, bake for 8 minutes and check.
   • For firmer, crispy cookies, bake 12 minutes.
4. Let them cool on the pan for 2 minutes then remove the cookies to a cooling rack.
5. As soon as they are cool, store them in an airtight container.

To Frost or Not to Frost

To add frosting or to not add frosting is a delightful debate that’s been passed down through generations. The classic, truly old fashioned sugar cookie, as we know it, typically stands proud without any frosting. Its intrinsic charm lies in its simplicity, allowing the pure, buttery sweetness to shine through, making it a melt-in-the-mouth delicacy that’s cherished year-round.

At our house, we have a soft spot for creativity and traditions, particularly during the festive holiday season. It’s during these special times that we wholeheartedly embrace the art of frosting. Buttercream frosting, to be precise.

The creamy, sugary decadence of a well-made buttercream, artfully spread or piped onto the cookies, is a joyful indulgence that adds a layer of festivity and warmth to the old-fashioned sugar cookies we hold dear.

Wrap UP

This recipe of my great-grandmother’s for old-fashioned sugar cookies holds a special place in our family’s hearts. They invoke the sweetest of memories and a connection to the past. With their tender, melt-in-the-mouth goodness, they’re a testament to the simple yet exquisite pleasures that homemade cookies can bring.

As we savor the smell and each bite of these cookies, we’re reminded that the essence of old-fashioned recipes lies not only in their flavors but in the stories they carry.

With every batch we bake, we honor not only the flavors but the enduring legacy of family, nostalgia, and love. It’s a tradition that will provide comfort and joy to generations yet to come. Happy Baking!

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