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Old Fashioned Sugar Cookies Recipe & Video

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Old Fashioned Sugar Cookies are sweet tasting. They are wonderfully soft and fluffy with crisp edges. An American favorite and although they were once made primarily during the Christmas season, they are now a year round favorite.


This is the Sugar Cookie I grew up with. Soft and fluffy in the center with wonderfully crisp edges. Very simple to make, no cookie cutters, and no royal icing. All you do is make the batter, chill it, roll into balls, and bake. No fuss. They are delicious. If you're like me, these will become a year round favorite, perfect for the cookie jar. And at Christmas, you can sprinkle the tops of the cookies with red or green sparkling sugar.

Of course, you could use this batter to make cut out Sugar Cookies. Simply chill the batter until firm and then roll out between two sheets of parchment or wax paper. Then use your favorite cookie cutters to cut out the cookies. You can sprinkle the tops of the unbaked cookies with sparkling sugar or you could frost the baked cookies with Royal Icing.

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Old Fashioned Sugar Cookies: In a bowl, whisk the flour with the baking powder and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and beat until combined. Add about half the flour mixture and beat until incorporated. Beat in the milk and then the rest of the flour mixture. Cover and refrigerate the batter for about one hour or until firm enough to roll into round balls.

Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. 

When the batter is firm, roll into 1 1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the prepared baking sheets, spacing about 3 inches (7.5 cm) apart. Flatten each cookie slightly using the bottom of a glass that has been dipped in granulated white sugar. Bake for about 9 to 11 minutes or until the bottoms of the cookies are a light golden brown and the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking.

Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Can be stored in an airtight container for about 5 to 7 days or they can be frozen.

Makes about 18 cookies.

Note: This recipe can be doubled.

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Old Fashioned Sugar Cookies:

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg yolk (17 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

3 tablespoons milk or light cream

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