Mom'S Old Fashion Sugar Cookies
Old-fashioned sugar cookies with a classic, buttery flavor and crisp texture, perfect for festive occasions or everyday treats. Their simple ingredients and easy steps make them a hit with kids and adults alike, especially when decorated with colorful frosting and sprinkles for a joyful touch.
Ingredients
Instructions
- Sift flour, baking powder, salt, soda, and sugar together.
- Cut in shortening until mixture resembles coarse crumbs.
- Blend in eggs, milk, and vanilla until dough is smooth.
- Roll out on a floured surface to 1/16 inch thickness.
- Cut into shapes using cookie cutters.
- Sprinkle with sugar or leave plain for frosting later.
- Bake at 400°F for 6 to 8 minutes, avoiding overbaking.
Tips & Substitutions
For best results, use room temperature eggs and shortening to ensure a smooth dough. If you prefer a richer flavor, consider substituting half of the shortening with unsalted butter. You can also experiment with different extracts like almond or lemon for a unique twist. Be careful not to overbake the cookies; they should be just set and lightly golden around the edges.
Serving Suggestions
These sugar cookies are perfect for decorating with frosting or sprinkles for special occasions. Serve them alongside a glass of milk or with a cup of tea for an afternoon treat. They also make a delightful pairing with Janet'S Vegetable Dip for a fun snack platter. Consider creating themed cookie assortments for holidays or celebrations.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer, then transfer to a freezer bag, where they will last for up to three months. To enjoy, simply thaw at room temperature or warm briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Old Fashion Sugar Cookies contains roughly 98 calories, with 2g protein, 19g carbohydrates, and 2g fat.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly, making the cookies denser. For best results, use half whole wheat and half all-purpose flour to maintain a lighter texture while adding some whole grain goodness.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for 30 minutes. This will help firm it up, making it easier to roll out. You can also dust your work surface and rolling pin with additional flour to prevent sticking during rolling.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to three days before baking. Alternatively, you can freeze the rolled-out dough, wrapped tightly in plastic wrap, and cut shapes once you're ready to bake. Just make sure to thaw it before rolling.
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).