Old Fashioned Sugar Cookies
It has been alleged that I go slightly overboard with the holidays. Ok, so most of the allegations come from my dear Gramma who gets tired out just coming to the dinner, but she wasn’t always that way. No, we have countless pictures of her standing proudly over her perfectly dressed table layered with starched linens, sparkling china, and scrumptious food. So I laugh when she scolds me and think back on the countless amazing holidays she did solely for us kids 🙂
My Gramma gave me this recipe. It was her Gramma’s (so that would make it my great-great grammas…pretty cool…at least I think so 🙂 ) and these were made every Christmas. It just wasn’t Christmas without them. But beyond the nostalgia behind them, they are really a simple, tasty holiday treat that’s easy to have around for when friends (with or without kids!) come to visit. They are not too sweet and have just a hint of cinnamon and a delightful sugar crunch on top and making them is a breeze! Unlike a lot of sugar cookies, these don’t need refrigeration in between steps. You simply make them, roll them, sprinkle them and pop them in the oven!
Old Fashioned Sugar Cookies
Yields about 2 dozen cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 egg white
colored sugar or non pareils for decorating
1. Preheat the oven to 350 degrees (F). Line 2 baking sheets with parchment paper and set aside. In a medium mixing bowl sift together the flour, baking powder, cinnamon and salt and set aside.
2. In a large mixing bowl cream the butter on medium speed of an electric mixer for about 2 minutes. Add in sugar and continue to beat until creamy. Add in eggs, 1 at a time, scraping down the bowl in between each addition. Add all the flour mixture at once and stir it with a (purple) spoon until it looks crumbly and a lot of the flour has been incorporated. Switch back to the electric mixer and beat on medium speed for another 20 seconds or so until the flour is completely combined and the batter looks moist again.
3. Divide the dough in half and pat each half into a disc. Generously flour a clean work surface and placing a piece of plastic wrap over the top of the dough, roll out to 1/4 inch thick. Cut into desired shapes and place the shaped dough onto the lined baking sheets. Repeat until all the dough is used, you can re-roll the scraps. Brush the tops of the cutout dough with the egg white and sprinkle with non-pareils or colored sugar. Bake in preheated oven for 10-12 minutes or until the middle of the cookies are puffed and the edges are slightly turing golden brown. These are somewhat hard to tell when they are done because if you wait until all the edges are golden they will be super crispy when cooled so just don’t wait until then! Remove cookies to a wire rack to cool completely.