When I was little, baking with Woo-Woo (my grandmother) was one of my very favorite activities. Last year around this time, I shared the story of winning 1st place at the church baking competition with her pumpkin pie on my personal blog. This year, as we get closer to the season of family and houseguests, I wanted to tell you about her sugar cookies.
3 1⁄4 cups all-purpose flour
1 tsp. soda
1⁄2 tsp. salt
1⁄2 cup soft butter
1 cup sugar
1 egg unbeaten
1 1⁄2 tsp. vanilla
1⁄2 cup thick sour cream
Sift together flour, soda, and salt.
Combine butter, sugar, egg, and vanilla.
Beat together and add sour cream and flour mixture gradually.
Wrap up the dough in plastic and stick it in the fridge for about an hour.
Preheat over to 375°F.
Roll out on a floured board until 1/4 to 1/2 inch thick. (These stay pretty thick. The trick is to make sure that they’re all around the same size so that they cook evenly.)
Sprinkle with sugar, roll in lightly.
Cut into shapes and place on a greased cookie sheet.
Bake 12 minutes or until golden brown.
Buttercream Frosting Ingredients:
1/2 cup butter
1/8 tsp. salt
1 lb. confectioners’ sugar
2 egg yolks or 1 egg
1 tsp. vanilla
2 Tbsp. milk
Cream butter until soft and add salt.
Gradually add part of sugar to the butter.
Blend in egg and vanilla.
Add remaining sugar alternately with milk until it is of spreading consistency.
Add food coloring. I have recently fallen in love with Wilton Gel Coloring. Start with an 1⁄8 tsp. because it adds a lot of bold color very quickly.
Ice your cookies.
Click here to print the recipe, and please let us know if you bake any for the holidays!
These look and sound delish! Thanks for sharing the recipe and your memories!
These were the BEST cookies! My daughter-in-law made them for us for Thanksgiving. I can still remember how good they were, enough even to try to make them myself. It was such an act of love. I really did have sons who know how to choose wives wisely. GOOD recipe!!
Oh, I’m so glad! Thanks for sharing–Woo-Woo would be so proud 🙂
These are sooooo good, not overly sugary which is good since we frosted them! Thanks for the great recipe
How many cookie does this recipe make
This is a hard question to answer because it really depends on the size and shape of your cookie cutters. If you’re making plain rounds, I’d estimate about 2 dozen. Hope that helps!
Have you had any problems using the raw egg in the frosting? I’m anxious to try this recipe! Thanks!!
I never have, but I do always recommend using the freshest eggs you can find.
I have been doing some family research, and Judy’s handwritten cookbook from the late 1960s gives the credit to Charlotte for this recipe. Judy was the one who found the brownie recipe in Parade magazine, a Sunday supplement from a Virginia newspaper, but she must have sent it to Woo-Woo from New York after we moved there in 1969. So it’s been in the family for almost half a century!
When are you going to publish the Ranger Cookies recipe? That was another one of Woo-Woo’s favorites. She got it from Judy, who got it from Dorothy Isaac.
Happy New Year!