If you’re looking for a great sugar cookie recipe, look no further, I present you with my Nanny’s recipe for Old Fashion Rolled Out Sugar Cookies with Icing. The cookies are soft, moist, and all around delicious! Every year for as long as I can remember my brother and I would make rolled out sugar cookies at our grandparent’s house. When it got to be too much for Nanny to make the dough my dad and I started making it at our house, and Nanny would come and help. Now my cousin April brings her son Caleb to join in the festivities. These cookies are definitely a family tradition, and for me it wouldn’t be Christmas without them!
For this recipe you’ll need sugar, lard (yes lard), eggs, vanilla, half & half, baking soda, baking powder, cream of tartar, and flour. Mix up the dough, chill it over night, and then the fun begins.
The dough will be pretty sticky, so you’ll need to have extra flour on hand. I generally roll out about 1/3 of the dough at a time, adding flour as necessary. When the dough is soft, pliable, and not sticky, start rolling it out, I usually roll it about 1/2 and inch thick, but you can make it thinner or thicker depending on how you like your cookies.
After you have them all rolled out put them on greased baking sheets and pop ’em in the oven.
When the cookies have cooled you whip up some icing with powdered sugar, vanilla, half & half (or milk, whatever you have on hand), and food coloring.
After icing them, all that’s left is to enjoy!
Old Fashion Rolled Out Sugar Cookies with Icing
Yields about 6 dozen cookies
1 3/4 cups sugar
1 cup lard
1 tablespoon vanilla
1 cup half & half
4 cups flour (plus more for rolling)
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 pound of powdered sugar
1 teaspoon vanilla
1/4 cup half and half (add a little bit at a time until you reach the desired consistency)
food coloring as desired
– Cream together the lard and sugar, then beat in egg and vanilla
– Stir together the flour, baking soda, baking powder, and cream of tartar
– Alternate adding dry ingredients and the half & half to the lard/sugar mixture
– Refrigerate over night
– Preheat oven to 375°
– Working with 1/3 of the dough at a time, add flour until dough is soft, pliable, and not sticky, then roll out to about 1/2″ thick, cut into desired shapes with cookie cutters
– Bake at 375° for 8-10 minutes on greased baking sheets
– Take out of oven, remove from baking sheets and cool
– For the icing mix powdered sugar, vanilla, and half & half, then separate into bowls and add food coloring
– Ice cookies as desired