Grammy's Kitchen · Sugar Cookies · Soft Sugar Cookies
One of 28 sugar cookies recipes we measured
It ranks #2 of 28 for structural integrity among the sugar cookies recipes we compared. 5 cooks on www.thepioneerwoman.com rate it 3.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 28.
| this recipe | typical | |
|---|---|---|
| fat | 94% | 73% |
| total sugar | 83% | 83% |
| egg | 28% | 19% |
| leavener | 2% | 1% |
| salt | 2% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 c. all-purpose flour |
| 8 g | 2 tsp. baking powder |
| 2 g | 1/2 tsp. kosher salt |
| 227 g | 1 c. (2 sticks) salted butter, at room temperature |
| 267 g | 1 1/3 c. sugar, plus 1/4 c. for rolling |
| 100 g | 2 large eggs, at room temperature |
| 4 g | 1 tsp. vanilla bean paste or vanilla extract |
Method: 6 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>What a bland cookie. I think using salted butter with additional kosher salt is a mistake as it over powers the sugar. I used vanilla paste and added a bit extra and even that didn't help. I also share TravelFan's comments below about not spreading but I ” — a cook, 2.0★
“<p>These came out very thick with a cake-like texture. They didn't spread hardly at all, so a few minutes before the batch was done cooking, I had to take them out and smash them down with a spatula, but it didn't help the texture any. Yes, they were soft. Lik” — a cook, 1.0★