During the holidays nothing beats fresh baked cookies—nothing. So when my Grandmother Sydney brought out a sugar cookie recipe from her mother—I knew we had to try it. Simple to make, so they are perfect to do with kids. No need to freeze the dough beforehand means instant gratification. You probably already have all the items in your fridge, so you don't need to visit the crowd-filled stores. But even with all this ease, they’re special. This recipe is from before my father was born—way back in the 1930s. Initially published in The Fresno Bee, generations later these sugar cookies are a family staple. They’re more cake-like than your typical cookies, light and fluffy they are quite simply the perfect holiday treat.
Grandma Sydney's Vintage Sugar Cookie's
Preheat oven to 200C/400F degrees.
Make Topping
1/4 cup sugar
1 heaping teaspoon of cinnamon
Mix well. Set aside.
Cookie Ingredients
3 cups flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup butter, room temperature/slightly soft
1 ½ cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
To Make
Sift together into a bowl: flour, salt, baking powder and baking soda. Set aside.
In a separate bowl, cream together butter and sugar. Add eggs, vanilla and sour cream and mix well.
Add dry ingredients to wet mixing with a wooden spoon after each addition until slightly incorporated. Make sure there are no lumpy bits of flour.
Roll cookies into 1-inch balls and slightly flatten on a baking tray.
Sprinkle cinnamon-sugar topping over each cookie. Bake in pre-heated oven 10-12 minutes until slightly golden. Watch your sugar topping so it doesn't burn!
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