Grandma Sheets' Sugar Cookies

Read Reviews (9)

"This is my Grandma's recipe -- very light in color even though there are eggs in it. We lived in southern Ohio -- besides being coarse and thick they are not terribly sweet, even with the sugar on top. They're the best! (I have to add up to 9 cups of flour because of humidity where I live.)" — KATHY S

Directions

Mix together the sugar, shortening, baking powder and ground nutmeg. Beat the eggs and add to mixture. Combine the milk and baking soda and pour into mixture. Add the flour. You can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so.
Flour counter and rolling pin and top of dough. If it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. Roll out dough to 1/4 inch. Cut out with any cookie cutter and place on cookie sheet.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. Remove from sheets and cool on flattened grocery bags or wire racks.

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Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2003

The reviewer who complained about this recipe yielding sticky dough did not add enough flour. I have made this recipe five or six times and have had to add up to 9 cups of flour. If it's too sticky just keep adding flour. I went on a search for a cookie recipe that would make cookies like the ones my great-grandmother used to make--pale, floury, not very sweet--and this is exactly it. I made them for a family get-together and caused a sensation--everyone wanted to know where I found great grandma's long-lost recipe! They're good with or without icing, although people who are accustomed to today's ultra-sweet desserts may not appreciate them plain. I think they're perfect by themselves, and I give this recipe five stars. My sincere thanks to Kathy for sharing this recipe.

—DESTINYANGEL

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Most Helpful Critical Review

Dec 08, 2003

This is the worst sugar cookie recipe I have ever tried. Dough is very sticky and hard to roll out even after refrigeration.

—BEDTIMES

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10 Ratings

Dec 27, 2003

These cookies are exactly what Kathy says - thick, not too sweet, but really, really soft and fluffy. Perfect for frosting. I halved the recipe and it made a dozen and a half 2 1/2 inch cookies, just the right amount. Since the dough was soft I just cut round cookies, though shapes would probably work well with this recipe, too. I also used shortening instead of butter because I like a lighter sugar cookie, and added a teaspoon vanilla. Since I live in Utah where the climate is dry, the amount of flour on the recipe was just right.

—MENDONWAYS

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Mar 26, 2006

This is my recipe and I want to make clear that the amount of flour used depends on the humidity of where you are when you are making it. I am originally from Ohio where 5 cups was perfect but now I live in Florida and I use about 9 cups of flour. If the dough is sticky, add more flour.

—KATHY S

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Apr 03, 2007

I love these and so does my big family! I tested 4 different sugar cookie recipes last christmas, this was the winner chosen by all. I did add some flour maybe a cup or 2.. the dough is like silk.. so easy to work with. I frost some with buttercream, sugar the top of others and my husband loves them plain. I forgot to mention.. I do not chill the dough at all, chilling it makes the cookies flater, I like mine more cake like and light. Thanks Grandma Sheets

—better than betty

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Dec 19, 2005

Perhaps the laws of physics are different in Ohio(I live in the central part of the state), because I thought this recipe was a dream! I did add an addtional cup of flour, (after reading some of the reviews, I added it without testing it first) and it rolled out like a charm!!! The flavor was wonderful, loved the nutmeg and the texture. I used a royal icing on it to make it sweet, but I loved it plain.

—Kristin K. Tierney

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Apr 09, 2004

Definitely need to add more flour, but chilling does help. I added 1 1/2 tsp of vanilla and the dough tasted fantastic (I can't help myself), but the finished cookies were a bit bland. I'm going to ice them, then they'll be perfect. The nutmeg really makes the cookie.

—TSTANKUN

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Jul 21, 2008

These cookies are not my favorite sugar cookies (my grandma makes some pretty mean ones!) but I was pretty impressed how well they turned out. Was looking for a recipe that used the ingredients I had on hand (mainly, shortening instead of butter and baking powder/soda in place buttermilk or cream of tarter). Ended up using half whole wheat flour and half all purpose as this is all I had on hand - probably would omit the wheat flour next time. I did alittle of my own thing too - 3/4 c. brown sugar, 1 tsp. vanilla extract, 3/4 tsp. cinnamon - just to try and improve the flavor as others commented it turned out bland. I think those changes really helped. Also, I live in SC, so I ended up using around 9 c. of flour and refrigerated for about 6 hrs, but the dough turned out perfectly - wasn't sticky at all. All in all, this was a great recipe and will definately try it again - maybe with some butter shortening and no wheat flour next time =)

—Beth B. - South Carolina

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Nutrition

Calories
125 kcal
6%

Carbohydrates
18.6 g
6%

Cholesterol
14 mg
5%

Fat
4.8 g
7%

Fiber
0.4 g
1%

Protein
1.9 g
4%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma Sheets' Sugar Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 125
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 1.3g 6 %
Cholesterol 14mg 5 %
Sodium 53mg 2 %
Potassium 26mg < 1 %
Total Carbohydrates 18.6g 6 %
Dietary Fiber 0.4g 1 %
Protein 1.9g 4 %
Sugars 8.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 7 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.