These Old Fashioned Sugar Cookies are soft, chewy, and full of flavor, just like the ones Grandma made. This simple from scratch recipe is perfect for any holiday or season, and the sanding sugar topping makes them easy to decorate for whatever you're celebrating.
These red and green cookies are just one festive holiday idea, and you can swap in any color of sanding sugar to match the season.
How to Make Old Fashioned Sugar Cookies From Scratch
A trick I use to create a pretty layer of sanding sugar is to use cookie cutters.
After baking the cookies for about 8 minutes, remove them from the oven, place the cookie cutter on top of the cookies and fill the cookie cutter with sanding sugar. After that part is done, I place the cookies back in the oven to finish baking.
It makes the sanding sugar melt and it bakes into the cookie. You can get really creative and use cookie cutters made for any occasion! It's also really simple to do!
How to Make Fluffy or Flat Old Fashioned Sugar Cookies
Whichever you prefer, you can achieve either a fluffy cookie or a flat cookie with this cookie dough. If you desire a fluffier cookie, simply roll it into balls and place in the oven on cookie sheets.
For a flatter cookie that you wish to decorate, use the back of a spoon to flatten the tops. It will prevent the cookie from having a rounded top and make it easy to decorate.
If you're decorating for the holidays, my Christmas Cookie Cake is another festive favorite.
Quick Tip
Chill Your Cookie Dough
Make sure to chill your dough for about 2 ½ hours. If you don't, your cookies will spread out and become very thin and crisp.
📖 Recipe
Sanded Sugar Cookies
Ingredients
- ½ cup butter - softened and unsalted
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¾ cups flour
Instructions
- In a large bowl, cream the softened butter until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the vanilla and the egg, and beat until fluffy.
- Add the salt, baking powder, and cream of tartar, and mix well.
- Stir in the flour a little at a time until just combined. Do not overmix.
- Cover the dough and chill in the fridge for about 2 ½ hours to keep the cookies from spreading.
- Preheat the oven to 350°F.
- Roll the dough into balls using a #40 cookie scoop and place on an ungreased cookie sheet.
- For a thinner cookie, use the back of a spoon to gently flatten the tops.
- Bake for about 8 minutes, then remove from the oven.
- Add the sanding sugar with a spoon, or use a small cookie cutter placed on top of the cookie and fill it with sanding sugar.
- Return to the oven and bake for another 4 to 5 minutes, or until the bottoms are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough for about 2 ½ hours keeps the cookies from spreading and turning thin and crisp.
- For fluffier cookies, leave the dough in balls before baking. For flatter cookies that are easier to decorate, flatten the tops with the back of a spoon.
- If you want a pretty, even layer of sanding sugar, place a small cookie cutter on top of each partially baked cookie and fill it with sugar before returning to the oven.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
