Old-Fashioned Sugar Cookies
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Do you have winter memories of baking sugar cookies with your family? These buttery cookies, cut out with holiday shaped cutters of all kinds, have a long history! Today, the classic sugar cookie is still one of, if not the most popular Christmas cookie recipe to make. This Old-Fashioned Sugar Cookie recipe is inspired by cookies from the Victorian era, decorated with nuts and dried fruit, and made soft and chewy with sour cream.
What are Old-Fashioned Sugar Cookies?
Archaeologists have discovered cookie cutters as old as 2000 BC. Wooden molds for shaping biscuits and cakes, like Springerle molds, were a way to express creativity in baking as well as used for worship and rituals throughout much of early human civilization. By the 16th century, you can find documentation of the earliest recorded evidence of gingerbread men. These were a favorite treat of Queen Elizabeth I of England!
By the 1800s, holiday cookie cutters were being made and sold at small shops, making the sugar cookie a popular Christmas tradition for many families. Colorful sugar icing was a luxury during the Victorian era, so it was more common to decorate cookies with preserves such as dried fruit, hard candies, and nuts.
Why You’ll Love These Old-Fashioned Sugar Cookies:
Classic and Timeless: These cookies boast a traditional flavor profile that never goes out of style, perfect for any occasion.
Easy to Customize: You can leave them plain, sprinkle with sugar, or decorate with raisins and nuts for a primitive look!
Soft and Chewy: The ideal sugar cookie texture, with a slight crispness on the edges and a tender, chewy center from the addition of sour cream.
Perfect for Gifting: Wrapped up in a tin or a box, these cookies make delightful gifts during the holiday season or for any celebration.
Gathering Ingredients:
Butter. You will want your butter softened to about 62° F (16° C) for the ideal temperature for cookie making!
Sugar.
Eggs.
Sour Cream. Be sure to bring your sour cream (and eggs) to room temperature before mixing the dough together.
Vanilla.
Baking Soda & Baking Powder.
Salt.
Flour.
Nuts. You can use any types of nuts that you prefer. Walnuts, pecans, and almond slices work great!
Dried Fruit. Just like the nuts, any dried fruit pieces can be used. Raisins look the best, in my opinion, as they are small, round, and contrast well with the light colored cookies.
Tips for Making Perfect Sugar Cookies:
Don’t Skip Chilling: Chilling the dough helps prevent the cookies from spreading too much and enhances their flavor.
Monitor the Baking Time: Keep an eye on the cookies; they should be slightly underbaked when you take them out to ensure a chewy texture once cooled. Look for lightly golden edges when pulling them from the oven!
Weigh Your Ingredients. It’s always a good idea to weigh your baking ingredients as everyone’s cup of flour weighs differently!
Final Thoughts:
These Old-Fashioned Sugar Cookies capture the essence of comfort and tradition. Their simplicity and versatility make them a must-have recipe in your baking collection. Whether you’re sharing them with loved ones or savoring a few with a cozy book, these cookies are bound to become a cherished favorite. We love setting these cookies out for Santa and his reindeer on Christmas Eve!
xoxo Kayla
Old-Fashioned Sugar Cookies
Ingredients
- 1 cup (232 g) salted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) sour cream, room temperature
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 cups (520 g) all-purpose flour
- Nuts such as walnuts, pecans, almond slices; for decorating
- Dried fruit such as raisins, cranberries, blueberries; for decorating
Instructions
- In the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy and a bit clumpy, about 2 minutes. Beat in the eggs followed by the sour cream and vanilla until blended well, about 2 to 3 minutes.
- To the wet ingredients, stir in the baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl and mix again for another minute. Then, stir in the flour on low to medium speed until the dough just comes together and pulls away from the sides of the bowl, about 3 minutes.
- Divide the dough into 2 equal sized portions, flattening them into discs. Wrap the dough in plastic wrap and chill for at least 1 hour and up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 375° F (191° C). Set aside 2 to 3 large baking sheets lined with parchment paper.
- Remove one half of the dough from the refrigerator. If it has chilled for more than 1 hour, let it warm up for about 10 minutes on the countertop before rolling. Lightly dust a work surface with flour and roll out the dough to about 1/4-inch (6-mm) thick. Cut out the dough with cookie cutters. Bring the dough back together and re-roll as needed. Repeat with the other half of the dough.
- Arrange the cut cookies on the baking sheets, spacing them about 2-inches (5-cm) apart. Press nuts and dried fruit into the cookies wherever you think looks best. Bake 2 to 3-inch (5 to 8-cm) cookies for 8 to 9 minutes and 4 to 6-inch (10 to 15-cm) cookies for 10 to 11 minutes, or until the edges are a light golden brown. Remove the baking sheets from the oven and leave the cookies to rest on the baking sheets for a further 3 to 5 minutes before transferring them to a wire cooling rack.
- These cookies can be stored at room temperature in an airtight container for about 5 days. They can also be frozen and enjoyed later!
Nutrition Facts
Calories
98Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
