Grandma'S Sugar Crisp Cookies
Sweet and buttery sugar crisp cookies with a tender texture, perfect for sharing with friends or family, especially suited for holiday treats or casual gatherings.
Ingredients
Instructions
- Cream butter, sugar, beaten eggs, milk, and vanilla together.
- In another bowl, sift together flour, baking powder, and salt.
- Stir the dry ingredients into the creamed mixture until well combined.
- Chill the dough for 3 to 4 hours.
- Roll the chilled dough very thin and cut out cookies with a cutter.
- Bake on an ungreased cookie sheet at 400°F until golden.
- Makes 6 to 8 dozen cookies.
Tips & Substitutions
For a light and crispy texture, ensure the butter is softened but not melted. You can substitute half of the butter with coconut oil for a different flavor. If you prefer a sweeter cookie, increase the sugar by 1/4 cup. Chilling the dough is essential; if short on time, try freezing it for 30 minutes instead of a few hours.
Serving Suggestions
These Sugar Crisp Cookies are delightful on their own but pair beautifully with a glass of milk or a cup of tea. They make a perfect treat for holiday gatherings or as a sweet addition to a dessert platter alongside Oreo Crumble Dessert. Try serving them with a scoop of ice cream for an indulgent dessert experience.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag, where they can last up to three months. To enjoy, thaw at room temperature or warm in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sugar Crisp Cookies contains roughly 1124 calories, with 14g protein, 165g carbohydrates, and 23g fat. It is an excellent source of calcium (80% of the Daily Value), iron (67% of the Daily Value), and vitamin C (55% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1570mg per serving (68% 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 a different type of flour for this recipe?
Yes, you can use whole wheat flour or gluten-free flour as a substitute. However, this may slightly change the texture and flavor of the cookies. If using gluten-free flour, be sure to include a binding agent like xanthan gum for best results.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try chilling it for an additional 30 minutes in the refrigerator. Dust your rolling surface and rolling pin with a bit of flour to help manage stickiness. If needed, you can also add a few tablespoons of flour gradually until the dough is workable.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will firm up as they cool, so don't over-bake. Check them around the 8-10 minute mark, especially if your oven runs hot.
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).