RECIPE IDEA: Sadie’s Brown Sugar Sugar Cookies
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Hi. It’s Lois in the kitchen at Recipe Idea Shop. I loved my Grandma Sadie’s Brown Sugar Sugar Cookies! (And so did everyone else.)
My grandma, Sadie O’Connor Carter, died before I realized I should ask for this recipe. I tried sugar cookie, after sugar cookie recipe, trying to find one as delicious as my Grandma Sadie’s cookie. Then I ran into my cousin Terry Clark and he said, “Do you remember Grandma Sadie’s sugar cookie? I have the recipe!” He graciously sent it to me. I am very thankful to have this recipe. It is, hands down, the best cut-out Sugar Cookie recipe I have found.
It does take a bit of time, however, because you have to chill the dough at least an hour, roll the dough and then cut it with cookie cutters. So I suggest you make the dough the night before you want to bake Grandma Sadie’s Brown Sugar Sugar Cookies. When you take it out of the refrigerator, you will likely have to let it warm up a little bit or the dough won’t roll out very well. You can warm it by flattening it on the counter (or as I do, on a piece of waxed paper) and massaging it a little bit to loosen it up. Then you roll it out with a rolling pin to about 1/4″ or even 1/8″ (for crispier cookies)—similar to the way you roll out pie crusts, from the middle to the outside so you can get a consistent depth for each cookie—and cut it out with cookie cutters.
When I made them recently, I split the wet ingredients and made half the batch of cookies with wheat flour and half with Bob’s Red Mill Gluten Free All Purpose Baking Flours (1/2 Oatmeal and 1/2 Baking Mix), and added a teaspoon of Xanthin Gum to the Gluten Free version. When I had Don taste test them, he couldn’t tell the difference. The angel cookies are gluten free and the Christmas trees are regular flour.
Read on for recipe and nutrition…
- 2 cups brown sugar
- 1 cup shortening (Crisco or Butter)
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 T. warm water
- 4 cups flour (For Gluten Free: eliminate flour and substitute 2 cups [url href=”http://amzn.to/1LXhPny” target=”_blank”]Bob’s Red Mill All Purpose Gulten Free Baking Flour[/url] and 2 cups [url href=”http://amzn.to/1QptIsE” target=”_blank”]Bob’s Red Mill Gluten Free Oat Flour[/url] + 1 tsp. [url href=”http://amzn.to/1QptdPg” target=”_blank”]Bob’s Red Mill Gum Xanthan[/url])[br]
- 1 cup powdered sugar
- 1/4 tsp. vanilla
- 1/2 tsp. almond flavoring (optional)
- 1 T. milk
- 1 T. margarine or butter
- a few drops of food coloring
- Add egg and vanilla.
- Mix in cream of tartar and salt.
- Add soda to warm water and then mix into dough.
- Mix in flour 1 cup at a time.
- Chill overnight or at least one hour.
- Roll out, cut and bake at 325F degrees for about 11 minutes or until the tops are turning brown.
- While the cookies are cooling, make the frosting as follows and frost cookies when cool. [br]
- Mix all the frosting ingredients with a spoon (or electric beater) until creamy smooth, but not liquid. Add a little milk or a little powdered sugar as needed to give it the right consistency.
- If you think the frosting is too sweet, add just a dash of salt and that will help reduce the sweetness.
- Frost cookies and top with sprinkles, nonpariels, cinnamon hearts, or other toppings.
- Store the frosted cookies in an airtight container with wax paper between layers.
- Grab and eat on the run or serve on a pretty plate for guests.