Mrs. Roby'S White Sugar Cookies
Delightful homemade sugar cookies with a tender crumb and classic sweetness, perfect for nostalgic baking, family gatherings, or holiday treats.
Ingredients
Instructions
- Use an old coffee cup and a regular teaspoon to measure ingredients.
- Mix white sugar, lard, salt, eggs, sour milk with soda, and baking powder in a bowl.
- Gradually add enough flour until the dough becomes stiff and manageable.
- Roll out the dough on a floured surface.
- Cut into cookie shapes using a cookie cutter.
- Bake in a moderate oven at 350°F (175°C) for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the lard with unsalted butter. If you don't have sour milk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Ensure your dough is not too sticky; adding flour gradually will help achieve the perfect consistency. For a fun twist, add chocolate chips or nuts for a variation on these classic cookies.
Serving Suggestions
These sugar cookies can be enjoyed on their own or decorated with icing for special occasions. They pair beautifully with a glass of milk or a cup of tea. For a delightful dessert spread, consider serving them alongside Jen's Chocolate Chip Cookies or Cobblestone Cookies to offer a variety of flavors and textures. They also make a great addition to holiday cookie trays.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them. Just place them in a freezer-safe bag or container, and they will last up to three months. To reheat, warm them in a preheated oven at 300°F (150°C) for about 5 minutes until they're soft.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Roby'S White Sugar Cookies contains roughly 456 calories, with 6g protein, 49g carbohydrates, and 26g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 966mg per serving (42% 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 fat instead of lard?
Yes, you can substitute lard with unsalted butter or coconut oil for a different flavor and texture. Keep in mind that this may slightly alter the cookies' taste and consistency, so adjust the measurements if necessary to achieve a similar dough stiffness.
What can I use if I don't have sour milk?
If sour milk isn't available, you can create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly. This works well in the recipe and will provide the necessary acidity for proper baking.
How do I know when the cookies are done baking?
Cookies are typically done when the edges are lightly golden and the centers appear slightly soft but not wet. They will continue to firm up as they cool on the baking sheet. Be careful not to overbake, as they can become dry. Keep an eye on them during the last few minutes of baking.
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).