Recipe by crimsontide
"This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe.
It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well."
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butter at room temperature
white sugar, or more to taste
eggs at room temperature
1 1/2 teaspoons
Use only unsalted butter or margarine - not using the right butter could add a more salty taste to your dough. Also use salt with a fine grain, not any sea salt or anything that wouldn't blend in well. Mine have never tasted salty before. But unless you tweak the recipe, be sure to note these are a bit more airy and less sweet than today's normal sugar cookies. Some people won't like these, but hey - there's people out there who don't like chocolate, either.
I followed the directions and they taste salty. I kept thinking I did something wrong, but I know I didn't. I truly do not prefer sweet sugar cookies, I prefer tea cakes over sugary cookies. The only reason I gave 2 stars is because they baked pretty. I am sorry for a bad review, but I don't want someone else to make these not knowing to add more sugar. If you make these, add the 2 cups of sugar as in the author's suggestions.
Use only unsalted butter or margarine - that could add a salty taste to your cookies if you go for the smaller amount of sugar. Also, use salt with a fine grain, not sea salt or anything larger that won't blend in the dough. Mine have never tasted salty before, so I'm not sure how that taste would happen. But unless you tweak the recipe, these aren't overly sweet cookies like other basic recipes.
Really good recipe, easy to follow, but I suggest leaving out the extra salt! I made my own self rising flour.
Made it with just the one cup sugar and frosted with buttercream. The cookies aren't too sweet for lots of frosting. Whole family loved them for our cookie-decorating party, and they even kept well for at least a couple days.
Do have to add vanilla extract
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Sugar Cookies - Tried and True Since 1960
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 37
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