Yearly Archives: 2009

Soft Sugar Cookies

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My favorite sugar cookie recipe gets is soft texture from sour cream.  Sugar cookies are easy to customize for any season or holiday.

Source: My mother has been making this recipe for years. I have no idea where she got it. It is the only sugar cookie I have ever known.

Yield: varies, but about 5-6 dozen

I hope you don’t think less of me if I tell you that this cookie I make is amazing. It is delectable. It is soft, and sweet, and creamy, and wonderful. You know those giant sugar cookies with the pink icing that sit near the counter at the gas station? This is just like that. Only, possibly better. I have had numerous people ask me for the recipe, and one friend has told me at least a dozen times how wonderful this cookie is.

Chocolate Crinkles

Classic Chocolate Cookies rolled in powdered sugar.  I have searched high and low for this amazing chocolate cookie recipe.

Source: An old cookie cookbook that belongs to my mother-in-law.

I have searched for years for a good chocolate crinkle recipe. The recipe I had, which I got from who knows where, was just terrible. This year, my mother-in-law confessed that she had the same problem. She pulled out this book, from which she used to make cookies years ago, and we decided to both make a batch of chocolate crinkles. She even donated the chocolate squares to my cause! And, finally, the recipe lived up to the promise! These cookies are everything I remembered them to be; slightly crunchy on the outside, but still soft and chewy with a great chocolate flavor. (I wonder if it is because it calls for oil instead of shortening.)

This is a fabulous everyday cookie, although in our family, we mostly eat them at Christmas.  Either way, I’m certain this recipe will make it into your own “favorite recipes” file!

Continue reading “Chocolate Crinkles” »

Giant Ginger Cookies

A recipe for a large a soft version of the Ginger Snap, topped with coarse sugar.

Source: I got this recipe from my mother, who got it from a friend she works with. I’m really not sure where it originated. It is a newer recipe to our family, but an instant classic. It was immediately added to our family recipe collection and will be made every Christmas for the rest of our lives!

YIELD: 25 four-inch cookies

4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse or granulated sugar

– In a mixing bowl, sift together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
– Beat shortening until softened. Add sugar gradually and beat until fluffy.
– Add eggs and molasses, and beat well.
– Add flour mixture and beat until well combined.
– Use a 1/4 cup (4 T ) scoop, shape into 2 balls. Roll in coarse or granulated sugar.(I don’t actually have a scoop, but these really are better if you make them big! I roll them in raw sugar. It is a similar color to the cookie, and gives a nice texture and extra sugary kick to the cookie.)
– Bake at 350 for 12-14 minutes. Let stand 2 minutes before transferring to a wire rack to cool.(If you overbake these, they will get crunchy. They are meant to be soft and chewy.)