These might be the most unusual sugar cookie you’ll ever experience! Kind of like a sweet, soft biscuit, these cookies are super addictive and have been a family favorite for over 100 years.
Grandma Lucille’s Old Fashioned Cookies: The Most Unusual Sugar Cookie Ever!
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So I grew up eating and loving these old-fashioned cookies. My Grandma Lucille made them all the time because everybody (and I do mean EVERYBODY) loved them. She told me once that these are depression-era cookies because they don’t call for eggs like most sugar cookies do. I think that’s also what gives them the very-tender “biscuit-y” texture that makes them so unique.
I can remember how Grandma Lucille would always give the mixing bowl and a huge spoon to my Grandpa Roy when she needed the shortening, sugar, and nutmeg creamed really well. He would do it while he sat in his recliner and watched baseball games on TV- he was a baseball fanatic.
I’m not actually sure when we began putting frosting on these cookies as a family. My Grandma Lucille may not approve – she NEVER frosted these cookies when she made them, but I must admit that I do like a bit of butter cream frosting added when I eat these cookies, and so do my boys.
We actually have a family joke that if you don’t like these cookies, then you can’t marry into the family. So far, all but one or two of our “out-laws” love these cookies as much as the rest of us do…..fortunately for them. 🙂
So far, my little sister, Lori Belle, seems to have the best knack for making them, although my Mom made them really well, too. I will say that these cookies do have a bit of a learning curve, but once you’ve conquered them, it’s super exciting because they are SO DANG GOOD.
Easy Recipes Tips for Making The Best Old-Fashioned Sugar Cookies – Steps to Success!
- So What’s the Secret to Making These Cookies Successfully?? You gotta (gotta!) cream the devil out of the shortening, sugar, and nutmeg as the very first step of this recipe. And when you think you’ve creamed it enough, DO IT SOME MORE. It’s got to be super soft and pliable BEFORE you add the dry ingredients. I’d recommend creaming the shortening, sugar, and nutmeg in a stand mixer so you can just turn it on and let it do all the work.
- Does it Matter Which Brand of Shortening I use? My Grandma Lucille always used Crisco, so that’s what I stick with. I don’t want to risk it!
- Do these Cookies Freeze Well? Yes, they totally do. You can freeze both the dough and the baked cookies. Works great.
Printable Old-Fashioned Cookies Recipe
Granny-Grandma’s Old Fashioned Cookies
- 3/4 cup Crisco shortening
- 1 1/2 cups granulated sugar
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 3 cups all-purpose flour
- 3 tsp. baking powder
- ½ tsp. soda
- 1 cup sour milk 1 cup milk + 2 Tbs. cider vinegar
In a large mixing bowl, cream the shortening, sugar, and nutmeg together very, very, well , until the mixture is very soft and pliable to the touch. (If you make these cookies and the texture isn’t soft and tender, it either means you didn’t cream the shortening, sugar, and nutmeg good enough, or you’ve added too much flour to your dough.)
In a separate mixing bowl, combine the salt, flour, baking powder and soda together.
Alternately add the flour mixture and the sour milk to the shortening mixture, about a third at a time, stirring between each addition.
Preheat the oven to 350 degrees F. Lightly flour a work surface, then place small batches of the dough out onto the prepared work surface; lightly flour the top of the dough, then use a rolling pin to roll the dough out to about ½” thickness. Use a floured glass or cookie cutter to cut out the dough, placing them onto a greased baking sheet.
Bake, uncovered, for 8-12 minutes, doing a finger-test at 8 minutes, then again at 10 minutes. When done, the cookies should spring back when gently touched with your finger at the center.
Remove to a cooling rack to cool, then store the cookies in an air-tight container. Cookies may be frosted with butter cream frosting, if desired.
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