Use this old fashioned soft sugar cookies recipe to make cookies just like your grandma. So delicious, these soft sugar cookies are the perfect sweet treat!
One of the hardest things for me about the COVID-19 quarantine was being separated from my dad. We were accustomed to having dinner together a few times a week, and attending mass together on the weekends. He was a champ about taking the quarantine seriously, but he was alone, so I didn’t like it at all! Anyway, I continued to cook and bake for him when I could. One day, he asked me about my mom’s soft sugar cookies. He looked for a recipe in her cookbooks, but couldn’t find one. When I checked my own recipe box, there was a card, in her handwriting, that said Drop Sugar Cookies. So I gave them a try, and sure enough, they are delicious…and very soft!
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For the Best Soft Sugar Cookies:
- The refrigeration step takes extra time, but don’t skip it. It’s necessary for the dough to easily come out of the scoop. The scoop I used measures 2 inches across the opening, and is considered a 50 MM scoop. Click {HERE} for my favorite cookie scoop. You can definitely use a smaller scoop, just make sure to adjust the baking time.
- If you don’t want to purchase buttermilk, my mom used to make sour milk. For 1 cup of sour milk, put 1 tablespoon of white vinegar in a measuring cup. Fill it to the 1 cup mark with milk. Stir to combine. Let sit for 5 minutes. Lemon juice can also be used as a substitute for the vinegar, but it will slightly change the taste.
- This recipe makes a lot of cookies! It’s so nice because there are plenty of cookies to keep for yourself, and plenty to share as well.
I’m not sure these cookies taste exactly like my mom’s, but my dad gave them a thumbs-up, which made me happy. These are very pretty soft sugar cookies, and easy to mix up, so I definitely recommend giving them a try. They taste like days gone by, and made me think of a simpler time. Which was, at least for me, a very good thing. Until next time…
Old Fashioned Soft Sugar Cookies
Ingredients
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 cup shortening (Crisco)
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 4 cups all purpose flour
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, or bowl of a standing mixer, combine the sugars, eggs, shortening, and vanilla.
- Beat for 2 minutes, making sure to scrape the bowl.
- In a separate bowl, gently whisk together the baking soda, baking powder, salt, nutmeg, and flour.
- Add the flour mixture to the sugar mixture in 3 increments, alternating with the buttermilk.
- Beat just until completely mixed together.
- Cover loosely and refrigerate dough for 2 hours.
- Using a 2 inch scoop, drop the dough onto a parchment covered cookie sheet. The scoops should be scant, and not over-filled.
- Carefully sprinkle sugar on each cookie dough scoop.
- Bake for 10 to 11 minutes. The cookies will crack on top. Test with a toothpick to make sure the middle is done.
- Let cool on cookie sheet for 1 minute. Remove to a cooling rack.
- Store cookies in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.
*If you make this recipe, I would love for you to leave a 5 star review in the comments below.
Thanks! The recipe sounds delicious and pretty easy. I like that it uses buttermilk. Will try it (I love sugar cookies!). Also, I wonder if anyone reading the comments here may know of another type of sugar cookie recipe I’ve been looking for. I’ve been trying to find a recipe for a not-too-sweet, roll-out sugar cookie that can be rolled out thinner than most, and still hold its shape when baked, without browning or getting too dry. Long ago I tasted some delicately flavored cut-out sugar cookies that were quite thin, didn’t crumble when you picked them up, and when you took a bite, they snapped off cleanly in your mouth. The snap was great! Some were decorated sparingly with dots of frosting, others with a little fine sugar, and others served plain. All were WONDERFUL. I could kick myself for missing an opportunity to get the recipe! If anyone has a lead to a recipe that sounds like it makes this type of cut-out sugar cookie, please share! Thanks, again, Ann!
glad to have this recipe that takes buttermilk. When I make biscuits, I use buttermilk, but always have leftover, with no idea what to do with the rest. These cookies are perfect.
Just finished making these and they turned out great! Getting ready to deliver them to the neighbors for a sweet Christmas treat.
I have been searching for years for a sugar cookie recipe that is reminiscent of my childhood. This one is it! It takes me back to my gra!ndparents farm house and the sugar cookies and milk we shared together. I love it– thank you!!
Thank you for letting me know!
I love sugar cookies but not all the rolling and cutting out. This recipe looks much quicker. I’m looking forward to giving it a try. Thanks for sharing. Stay well as the covid 19 numbers are on the rise.
Ann, how nice that you were able to find your dear Mom’s sugar cookie recipe and bake some for your dear Dad. I know he would just love what you did for him. This has certainly been a very tough time for our elderly family members and friends.
Thanks for giving us this family recipe! Just the other day, I was looking for a “soft” sugar cookie recipe and couldn’t find one. Now, I’ve copied your recipe and will put it in my recipe book. I am actually going to make these cookies tomorrow! Can’t wait to have one or two with our afternoon tea!
Again, thanks Ann for always bringing us such great recipes!
I really like your technique regarding baking! Many thanks for this great recipe, will try it for sure.
I love hearing personal stories of family and life so thank you for sharing this story and the wonderful recipe!
Can you use butter instead of Crisco?
I wondered that, too, Jane. Did you try it with butter?
Thank you for sharing your moms sugar cookie recipe!!
I have a few of my moms favorite recipes framed in my kitchen …makes my heart happy to see her handwriting!!
Thank you! Can’t wait to try them!!