Aunt Ida'S Sugar Cookies
Aunt Ida's Sugar Cookies are classic, buttery treats with a hint of nutmeg and lemon or vanilla flavor, perfect for sharing with family and friends.
Ingredients
Instructions
- Cream the oleo and sugar together.
- Add the remaining ingredients.
- Chill the dough for 1 hour or more.
- Roll out and cut into desired shapes.
- Bake at 375°F for 5 to 10 minutes.
- Do not get too brown.
Tips & Substitutions
For the best texture, ensure your oleo is softened but not melted when creaming with the sugar. If you don't have nutmeg, cinnamon can be a delightful substitute. Chilling the dough is crucial for easier rolling and better cookie shape retention. Consider using a mix of whole wheat and all-purpose flour for a different texture. To add a twist, incorporate mini chocolate chips or dried fruits for extra flavor.
Serving Suggestions
Serve these delightful sugar cookies with a glass of milk or a cup of tea for a cozy treat. They also pair beautifully with Hawaiian Cream Dessert for a sweet spread or a fun dessert table. Consider decorating the cookies with icing or sprinkles for special occasions, adding to their visual appeal and enjoyment.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator or freeze them for up to three months. To reheat, simply warm them in the oven at 350°F for a few minutes until just warm, which revives their fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ida'S Sugar Cookies contains roughly 936 calories, with 14g protein, 175g carbohydrates, and 21g fat. It is an excellent source of calcium (57% of the Daily Value), iron (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1006mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo in this recipe?
Yes, margarine can be used as a substitute for oleo. Just make sure to choose a stick variety, as tub margarine may contain more water and affect the cookie's texture. The cookies may turn out slightly different, but they will still be delicious.
How can I make these cookies softer?
To achieve softer cookies, avoid over-baking them. Keep a close eye during the last few minutes in the oven; they should look slightly underbaked when you take them out. Additionally, you can add a bit more fat or an additional egg yolk to increase moisture.
What can I do if the dough is too sticky?
If your dough is too sticky to roll out, try chilling it for a longer period or adding a small amount of flour, a tablespoon at a time, until it reaches a manageable consistency. Avoid adding too much flour, as it can make the cookies tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).