Traditional Christmas Sugar Cookie Recipes

Grandma's traditional Christmas sugar cookie recipes are quick and easy to make, and the results always taste delicious. Not only do these old fashioned sugar cookies LOOK fabulously delicious, they taste rich, and totally yummy.

Who can resist sugar cookies baked in the traditional shapes of Christmas and decorated with red and green sugar sprinkles and icing? I know that I can't. So be sure to bake lots!

Grandma's Traditional Christmas Sugar Cookie Recipes

Mom's Recipe Scrapbooks (1920s)

Kris Kringle Sugar Cookies

Combine 1/2 pound butter, 2-1/2 cups sugar, and 3 eggs and beat until the mixture is smooth. Sift together 5-1/2 cups flour and 1-1/2 teaspoons cream of tartar.

Add a small portion of these sifted dry ingredients to the butter mixture, making a smooth batter; add 2 tablespoons milk in which is dissolved 1-1/2 teaspoons soda; then add the remainder of the flour, making a soft dough.

Roll the dough thin, cut in fancy shapes, sprinkle with red sugar, and bake about 7 minutes at 450°F.

If some other shortening is used instead of butter, add 1 teaspoon vanilla, and 1/2 teaspoon salt to the dough.

Favorite Holiday Cookies

Cookie Mix:

5 cups sifted bread flour, 1 tablespoon salt, 1 pound shortening (2-1/3 cups). Mix well and store in covered container in icebox or refrigerator.

Directions:

3 cups cookie mix; add and mix well 3/4 cup sugar, 1 egg, 1/2 teaspoon baking powder, 1 tablespoon water, 1 teaspoon lemon rind, 1 teaspoon almond extract. Chill if necessary.

Roll to 1/4 inch thickness. Cut into fancy shapes such as wreaths, Christmas trees, Santas, bells, etc., and decorate each with colored sugar.

Bake on ungreased cookie sheet in hot oven (425°F) about 8 to 10 minutes.

Seasonally sanded Sugar Cookies

1/2 cup shortening, 1 cup sugar, 2 eggs, 3 teaspoons baking powder, 2-1/4 cups flour, 1 teaspoon vanilla.

Cream shortening well and gradually work in sugar, working very light. Beat eggs and add them. Sift flour with baking powder several times and add gradually to the mixture.

Chill the dough thoroughly before trying to roll it out, so you will not have to incorporate extra flour, then roll a small part at a time on a lightly floured board and shape with cutters.

Or, shape dough in a roll and chill deeply for several hours or overnight; then cut down in thin slices with a sharp knife and bake in a moderate oven at 350°F, for ten minutes or a little longer if the cookies are thick.

A little milk may be added with the eggs and more flour used to make this a simple mixture particularly easy for children to make. Of course, this cuts down the richness considerably.

These cookies can be "sanded" by sprinkling before baking with granulated sugar (colored red or green, if you like) or topped with half a nutmeat, chopped nuts, etc.