Sugar Cookies (A Classic Cut-Out Recipe!)

Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly tender, rich with butter, and perfect for cutting into festive shapes? This incredible, “Grandma Minnie’s” Old-Fashioned Sugar Cookie is that perfect, timeless tradition. We’re talking a classic, buttery cookie with a crisp, golden edge and a wonderfully soft, “short” texture that melts in your mouth.

This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the store-bought dough and the cookies that spread into sad, flat puddles. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and easy-to-roll cookie that is the perfect blank canvas for your holiday baking traditions.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Tender-Crisp” Holiday Cookie

What makes this “Grandma’s” sugar cookie so spectacularly delicious is its incredible, melt-in-your-mouth texture, which is achieved with a classic, old-fashioned baking method. This recipe is a masterpiece of simple, rustic baking. Unlike modern cookies that use the “creaming” method, this dough is made like a classic biscuit or pie crust. The cold butter is “cut into” the flour and sugar, which is the number one secret to its signature, wonderfully tender, and “short” texture.¹ The dough is then enriched with egg and heavy cream for a rich, soft, and pliable result that is a joy to work with.

Metric	Time / Level
Total Time	1 hour 30 minutes (includes chilling)
Active Prep Time	30 minutes
Difficulty Level	Easy
Servings	About 5-6 dozen (2-inch) cookies

The Baker’s Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.

• The Cookie Dough (The “Melt-in-your-Mouth” Secret!):
  • Cold Butter: The key to incredible flavor and that perfect, tender-crisp texture! It’s crucial that your butter is cold and cubed, as it will be “cut into” the flour, not creamed.
  • The “Tender” Binders: This is the “Grandma’s secret” to a dough that is not just a simple, crumbly shortbread. The egg and rich heavy cream are the keys that provide moisture and richness, making the dough wonderfully soft and easy to roll out.
• The “Sparkle” Topping:
  • Granulated Sugar: A simple, old-fashioned sprinkle of white sugar over the unbaked cut-outs is the classic secret that gives the finished cookies a beautiful, sparkling, and slightly crunchy top.

The Baker’s Masterclass: The Secrets to a Perfect Cut-Out Cookie

This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.

1. The “Cut-In” Method (NOT Creaming!): This is the single most important secret to this recipe’s unique, tender texture. By using a pastry blender or two knives to “cut” the cold butter into the sifted flour-sugar mixture, you are creating tiny, flour-coated pockets of fat (just like making a pie crust!). This is the key that prevents gluten from overdeveloping and guarantees a cookie that is unbelievably tender and “short,” not tough or chewy.
2. The 30-Minute Chill is KEY!: The recipe’s “optional” 30-minute chill is the non-negotiable, professional secret to a cut-out cookie that holds its shape. This crucial, patient step is the key that solidifies the fat (which makes the cookies flaky) and relaxes the gluten (which makes the dough easy to roll out without shrinking).
3. The “Hot & Fast” Bake: The secret to a cookie that is perfectly crisp on the edges but still tender in the center is the high, 400°F oven and the very fast 6- to 8-minute bake time. This hot-and-fast method is the key that sets the cookie’s shape and gives it that beautiful, “lightly golden” edge.

Step-by-Step to the Best “Grandma Minnie’s” Sugar Cookies

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the “Cut-In” Shortbread Dough

Step 1: First, preheat your oven to a hot 400°F ($200^{\circ}C$).

Step 2: In a large bowl, sift together your 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of white sugar.

Step 3 (The Most Important Step!): Add your 1 cup of cold, cubed butter to the flour mixture. Using a pastry blender or two knives, “cut” the butter into the dry ingredients until the mixture is crumbly and resembles coarse cornmeal.

Step 4: In a separate, small bowl, mix your 1 lightly beaten egg, the 3 tablespoons of heavy cream, and the 1 teaspoon of vanilla extract. Stir this wet mixture into your flour-and-butter mixture until a soft dough just comes together and forms a ball.

Step 5 (The “Secret” Step!): Cover the dough and refrigerate it for at least 30 minutes to make it firm and easier to roll.

Part 2: The “Roll-and-Cut” to Perfection

Step 1: On a lightly floured surface, roll your chilled dough out to a 1/8-inch thickness.

Step 2 (The Fun Part!): Sprinkle the surface of the rolled-out dough lightly with granulated sugar. Use your favorite cookie cutters to cut the dough into your desired shapes.

Step 3: Transfer your cookies to an ungreased baking sheet, spacing them about 1 inch apart.

Step 4: Bake for 6 to 8 minutes. You will know they are perfectly done when the edges are just beginning to turn a beautiful, light golden brown.

Let the cookies cool on the pan for 2 minutes (they will be soft!) before you transfer them to a wire rack to cool completely.

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What to Serve With Your Sugar Cookies

These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.

• The Perfect Blank Canvas: These cookies are delicious as-is, with their simple, sparkling sugar top. They are also the perfect, sturdy, and flavorful base for decorating with a classic royal icing or a simple buttercream frosting.
• A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.

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Storage and Make-Ahead Tips

These are the ultimate make-ahead holiday cookie!

• Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
• Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks.
• Freezing: This dough freezes beautifully! You can freeze the unbaked dough disk (for up to 3 months), or the unbaked, cut-out cookies.

Frequently Asked questions (FAQs)