Grandma’s Sugar Cookies

I’ve included some videos I found relevant and helpful. 😍

Grandma’s sugar cookies are a sweet treat that brings back warm memories. These classic cookies are easy to make and fun to decorate. You can bake 50 cookies in just over 2 hours with this simple recipe. The soft, buttery dough rolls out smoothly for cookie cutters or slices neatly for a quick bake.

With basic pantry items like flour, sugar, and butter, you can whip up a batch of these timeless cookies. The recipe is perfect for holiday baking or any time you want a taste of nostalgia. Get ready to fill your kitchen with the cozy scent of vanilla and sugar!

Exact Ingredients List

Here’s what you’ll need to make Grandma’s sugar cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon double-acting baking powder
• 10 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• Sugar or cinnamon-sugar for dusting (optional)

You’ll also want to have these tools on hand:

• Stand mixer
• Rolling pin
• Cookie sheets
• Cookie cutters

This recipe makes about 50 cookies. Each cookie has around 56 calories.

Remember to chill your dough for at least 2 hours before baking. You can keep the dough in the fridge for up to 3 days or freeze it for 2 months.

Your finished cookies will stay fresh in a tin at room temperature for about a week. Happy baking!

Instructions

Get ready to bake some yummy sugar cookies! First, mix the flour, salt, and baking powder in a bowl. Set it aside for now.

Next, grab your stand mixer. Beat the butter until smooth, about 1 minute. Add sugar and beat for 2 more minutes until light and fluffy. Mix in the egg, egg yolk, and vanilla.

Slowly add the flour mixture on low speed. Don’t overmix! Stop when it’s just combined. The dough should be soft and creamy.

Divide the dough in half. You can shape it into disks for roll-out cookies or logs for slice-and-bake. Wrap in plastic and chill for at least 2 hours.

When you’re ready to bake, heat the oven to 350°F. Line two baking sheets.

For slice-and-bake, cut 1/4-inch thick rounds. For roll-out, roll the dough 1/4-inch thick between plastic wrap and cut shapes.

Place cookies on the sheets, leaving 1 1/2 inches between each. Bake one sheet at a time for 9-11 minutes. The cookies should be firm but not browned.

Dust with sugar while warm if you’d like. Let cool on the sheet for 1 minute, then move to a rack. Enjoy your homemade sugar cookies!

Possible Substitutes List

Looking to switch things up in Grandma’s sugar cookie recipe? Here are some tasty alternatives you can try:

Flour substitutes:

• Almond flour (for gluten-free cookies)
• Whole wheat flour (for a nuttier flavor)
• Oat flour (for a chewy texture)

Sugar substitutes:

• Brown sugar (for a richer taste)
• Honey (adds moisture and sweetness)
• Maple syrup (gives a unique flavor)

Butter substitutes:

• Coconut oil (for a tropical twist)
• Applesauce (reduces fat content)
• Mashed banana (adds natural sweetness)

Want to experiment with flavors? Try these add-ins:

• Lemon or orange zest
• Chopped nuts
• Chocolate chips
• Dried fruit

Remember, changing ingredients may affect texture and baking time. Start with small batches to perfect your new recipe. Happy baking!

How To Make It Diabetes-Friendly

To make these sugar cookies more diabetes-friendly, you can try a few simple swaps:

1. Replace sugar with a low-carb sweetener:

   • Use monk fruit sweetener or stevia instead of regular sugar
   • Start with half the amount and adjust to taste

2. Swap flour for almond flour:

   • Use 2 cups of almond flour instead of all-purpose flour
   • This lowers the carb count and adds healthy fats

3. Add fiber:

   • Mix in 2 tablespoons of ground flaxseed
   • This helps slow down sugar absorption

4. Use less butter:

   • Cut butter to 8 tablespoons instead of 10
   • Replace with 2 tablespoons of unsweetened applesauce

5. Skip the sugar dusting:

   • Use cinnamon only for extra flavor without added sugar

Follow the same mixing and baking steps as the original recipe. Your cookies may spread less, so flatten them slightly before baking. Keep an eye on baking time, as it might be shorter with these changes.

These tweaks will create a more diabetes-friendly cookie that’s still tasty. Remember to eat in moderation and check with your doctor about how these fit into your meal plan.

Tips, Tricks & Storing

Chill your dough for at least 2 hours before baking. This helps the cookies keep their shape and prevents spreading.

For even baking, use an oven thermometer to ensure your oven is at the right temperature. Rotate your cookie sheet halfway through baking.

To make your cookies extra special, try these fun decorating ideas:

• Sprinkle colored sugar before baking
• Drizzle melted chocolate after cooling
• Use cookie cutters for festive shapes

Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.

Want to prep ahead? Freeze your dough for up to 2 months. Just wrap it tightly in plastic wrap and place in a freezer bag.

When ready to bake frozen dough, let it thaw in the fridge overnight. Then roll out and bake as usual.

For perfectly round slice-and-bake cookies, roll the dough log on the counter a few times after chilling. This will even out any flat spots.

Don’t overbake! The cookies should be set but not browned. They’ll continue to firm up as they cool.