Looking for Big Tender Sugar Cookie Recipe

I am looking for a sugar cookie recipe, not just any sugar cookie. When I was a teen (many,many years ago), my mother bought large decorated sugar cookies from a local woman. They were Santa heads about 1/2 inch thick, moist not crispy and had a really really good flavor. I have tried several recipes, but haven't found one that tastes like these. Anyone have a recipe that makes a delicious, tender cookie?

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Thanks in advance :)

hvnlyhills from Peebles,OH

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December 14, 20050 found this helpful

Try the following recipe. Be sure to roll them thick and underbake them a little for soft, moist cookies.

"Killer" Sugar Cookies

3 3/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cream of tartar

1 cup butter

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1/2 tsp almond

Cream butter and suger. Add eggs, vanilla and almond and mix well. Mix dry ingredients together and then add to creamed mixture and stir well with wooden spoon. Roll, cut and bake at 350 for 5-9 minutes. Cool and frost/decorate as desired.

Hope this helps!

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December 14, 20050 found this helpful

I have a recipe that I absolutely LOVE!! Sounds like the one you're talking about.

Here it is:

3 eggs

3 c. sugar

1 c. sour cream

1 tsp. vanilla

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cream of tartar

6 c. flour

350 degrees, bake for 10 min. Roll thicker so they will be moist and not crunchy and dont' keep them in for too much extra time. They may not look done, but they are and if you let them in the oven longer, they will get hard.

Enjoy!

Nona

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December 14, 20050 found this helpful

Try using some almond flavoring. That's most likely what was used in the cookies. Use vanilla, too.

Mary - Iowa

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December 14, 20050 found this helpful

I have what I think you're looking for even though I call it a Tea Cake Cookie:

1 cup sugar

2 eggs

1 tablespoon vanilla extract

1/2 cup solid Crisco

Self-rising Flour

Mix sugar, eggs, vanilla and Crisco in a bowl. Then, using self-rising flour, make a stiff dough. Roll out fairly thin (about 1/8") and cut. Bake at 350° until brown.

(I make a thumbprint in the center of each cookie and put a dollop of jelly/jam in the center. I don't see why, though, you couldn't sprinkle them with colored sugar, etc. I hope you enjoy these as much as my children did when they were growing up.)

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December 14, 20050 found this helpful

Thanks for all the help everyone ... the recipe Crystal has listed sounds like it might be it ... will try it and see .. I have made so many different ones and although they are good, they are not quite what I am wanting ... my try today was a recipe like the one Nona submitted... it is good, but not the right one .. I am going to have sugar cookies to feed the entire neighborhood ...lol !!

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December 14, 20050 found this helpful

Rolled out sugar cookies

Ingredients:

1 1/4 cups shortening (part butter)(I use 1/2 cup

margarine 3/4 cup shortening)

1 1/2 cup sugar

2 eggs

1/2 tsp salt

2 tsp baking powder

1 tsp soda

5 cups flowur

3/4 cup sour milk ( i use just plain milk)

1 tsp vanilla

Directions:

Cream together the shortening, sugar and eggs. add

milk, salt, baking powder, soda and flour. Roll out

dough and cut with cookie cutters. They may be

frosted.

bake at 400 to 425 degrees for 10 minutes .

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December 15, 20050 found this helpful

Am wondering if part of your grandmother's recipe was the modification of the baking heat.

I know that baking at a lower temp, then leaving the door closed to retain the heat for an hour, will produce different results than baking at the required temp and removing from the cookie sheet immediately.

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December 22, 20050 found this helpful

I think the recipe you've been given that uses the sour cream will be tender. Tenderness can be from the amount of shortening, cook time, or even leavening ( like baking powder), IMHO.. Best of luck

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December 19, 20080 found this helpful

"Killer" Sugar Cookies are indeed that! Thank you to Crystal- they are outstanding! I added a few dashes of nutmeg.

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January 4, 20090 found this helpful

Use light brown sugar the white sugar makes cookies harder.

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February 5, 20090 found this helpful

I don't know if these will bring back memories for you but they work for me every time. This recipe is generations old in our family but has been adapted a bit over the years.

4 1/2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground nutmeg

1 1/4 cups shortening

2 cups sugar

2 eggs

1 tsp. vanilla

1/2 tsp. lemon extract

3/4 cup buttermilk

additional sugar if desired or decorate with frosting

Heat oven to 375' MIX flour, powder, soda, salt & nutmeg. BEAT shortening for 30 seconds then beat in 2 C. sugar, add eggs, vanilla & lemon etract. ADD flour mixture & buttermilk alternately beating until well mixed. divide dough in half. COVER and CHILL for at least 3 HOURS. ROLL 1/2 dough to 3/8 inch thick for large cookies or 1/4 inch thick for small cookie. USE EITHER a 3 inch round cutter for large or a 2 inch cutter for small. Place 2 1/2 apart on ungreased sheet sprinkle with more sugar and BAKE at 375' for 9-11 min or til bottoms are LIGHTLY browned.

I hope you love them!

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