Did you know that October is National Cookie Month? Well, in honor of that, as well as kick starting the holiday season, the other Merry Monday hosts and I are going to be sharing cookie and dessert recipes with you all month long! Once a week, I will post a new dessert recipe that will also include a linkup of what the other hosts are sharing. We have also opened up the sharing to our Merry Monday linkers to share their favorite cookie or dessert recipes. Make sure to come back each week to see what everyone is sharing!
So to start off October right, I thought I would share a cookie recipe that has a little bit of nostalgia for me. It’s a very simple, very yummy recipe that my mom and I would always bake around the holidays. It’s an old fashioned sugar cookie recipe. I know there are a lot of recipes out there for your typical cut-out-and-frost sugar cookies, but who really has time for all of that?!
*insert “aint nobody got time for dat” meme here*
Instead, I’m sharing a sugar cookie recipe that only involves rolling a teaspoon of dough, into a ball, and–bear with me we are gonna get real technical here–smashing it with a glass dipped in sugar. EASY. I think my mom loved making this recipe with me when I was a kid simply because she didn’t want to deal with the mess I made with cut-out cookies.
I found this recipe while flipping through an old church recipe book at my mom’s house when we were in Illinois a few weeks back. You know the recipe is good when the pages are all sticky and covered in sugar from so much use! And when my mom and I talk about sugar cookies, we always specify which recipe, and we are usually talking about the one with cream of tartar. It’s just something that has always stuck with me. Cream of tartar isn’t something I use very often–and this amateur baker has no idea what it’s really used for–I just know it makes this dough, and cookies, really soft and tasty.
>Ok, enough of memory lane–let’s get down to the cookie making, and food porn<–not that my pictures are quality enough to qualify as food porn, but you get the point.
I mentioned earlier that this recipe makes a very soft dough. Like pillow soft. And it’s so easy to work with! It doesn’t stick to your hands when you are trying to roll it into a ball.
Perfect, soft, not sticky dough.
Once everything’s mixed up, take a spoon–not the ginormous ones that only horses can fit in their mouths, just a regular spoon–and scoop out some dough. If you’re fancy you can use your teaspoon size dough scoop. If you are a regular human being like me, just eyeball it. You’ll scoop up enough dough to look like this.
Then you take a flat bottomed glass or cup, dip it in some melted butter, then dip it into sugar.
And lightly flatten the dough. You don’t need to get all hulk on it, just a tiny bit of pressure. You don’t want the dough to be too flat or else you get a crispy cookie.
Bake ’em and eat ’em. My husband has a fetish with putting cookies in the freezer and eating them frozen. But I like to eat mine at room temperature with a glass of milk.
- 1 cup butter, melted
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- In a medium bowl, combine butter and sugar. Add in eggs and vanilla, mixing well. Mix in dry ingredients, adding flour 1 cup at a time and mixing thoroughly. Drop dough by rounded teaspoons onto a cookie sheet. Lightly flatten with a glass, greased with melted butter and dipped in sugar. Bake at 375 for 8-10 minutes.
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