ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Fluffy Soft Sugar Cookies

Updated on February 5, 2015
sugar cookies
sugar cookies

AKA - Grandma Modranski's Roll Cookies


These are a favorite for my family at Christmas and throughout the year. The first few years we were married, my husband kept saying my Sugar Cookies just weren't as good as his Grandma's. I told him NO ONE'S cookies are ever as good as "Grandma's." Finally we visited an aunt who had Grandma's recipe. This recipe is tricky to make until you get the hang of it, so don't give up. It also doesn't work as well for a "glass smash" sugar cookie. But when you get it right, these are delicious!

NOTES:

The trick to these cookies is in the rolling. Each handful of dough you roll will need a small scoop of flour (1/8c or so) kneaded in (the first handful may need a little extra). Go ahead, knead it well and add that flour. If they end up a little tough, you may have added too much - these cookies take some finesse, but you can do it!

The Icing that I use for these cookies is very easy:

Mix 1 pound of powdered sugar and 1 cup of shortening. Add milk till the consistency is the way you like it. If you're adding liquid food coloring, mix it a little thick. Some folks like a little vanilla, almond or butter flavoring - we like it best "au natural".

(This picture really is some of my own sugar cookies - those little hearts are Cream Wafers. Let me know if you'd like that recipe and I'll create a page for that too)

Cook Time

  • Prep time: 15 min
  • Cook time: 5 min
  • Ready in: 20 min
  • Yields: 4 Dozen

Ingredients

  • 2 c. sugar
  • 1 c. shortening
  • 1 c. sour milk (1 c. milk w/ 1t. vinegar or lemon juice)
  • 2 t. baking powder
  • 2 t. (level) baking soda
  • 2 eggs
  • 4 c. flour

Instructions

  1. Preheat OVEN TO: 400
  2. DO NOT DOUBLE THIS RECIPE UNLESS YOU HAVE A HUGE BOWL
  3. Mix ingredients in the order given
  4. Refrigerate overnight (or put them in the freezer for a week or two - they raise more the longer they've been in the freezer)
  5. Roll to 1/4" - 1/2" thick and cut with cookie cutters (These don't work as well "smashed" with a glass like other sugar cookies may.)
  6. Bake at 400 - 6 minutes or until cookies have a lot of air holes in them. They don't have to be golden brown, but if there aren't a lot of air holes, they'll be doughy
  7. Ice with your favorite icing
5 stars from 1 rating of Grandma Modranski's Sugar Cookies

I can't wait to hear your cookie making tips!

    0 of 8192 characters used
    Post Comment

    No comments yet.

    Click to Rate This Article