Grandma's Soft Sugar Cookies are super soft, light and fluffy. They are perfect with just a little sugar on top or with some icing.
Disclosure: This is a sponsored conversation on behalf of Stevia In The Raw®. All opinions and text are my own.
AN OLD SCHOOL SUGAR COOKIE RECIPE
Christmas baking is my absolute favorite! Who doesn't love turning on a little Christmas music, popping on an apron and spending the whole day drinking hot chocolate and baking cookies? It's the best! Even better when you can make a bunch of extra cookies for a cookie exchange.
GRANDMA'S RECIPE BUT MY SECRET
My Grandma's soft sugar cookie recipe is an all-time favorite cookie exchange recipe. Mainly because they are easy to make but I can also get 3 dozen cookies out of this one recipe. Also, they are stackable which makes for an easy-to-transport cookie too! I made a slight twist to Grandma's recipe though. I swapped out half the sugar in the original recipe with Stevia In The Raw®. I was curious if a recipe (that relied so much on sugar) would turn out just as good with half the sugar. Turns out it does! It tastes just like it should!
LIGHT AND FLUFFY
These cookies are so light and fluffy. They aren't overly sweet which means you can add your favorite icing on top if you'd like. They freeze really well so you can make them in advance if necessary. I think they are the perfect hot chocolate cookie!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- eggs
- vegetable oil
- vanilla or almond extract
- sugar
- Stevia In The Raw® (or regular granulated sugar)
- all-purpose flour
- baking powder
- salt
- colored sugar
HOW TO MAKE SOFT SUGAR COOKIES:
Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw®.
Then gently stir in flour, baking powder and salt. Mix well. Batter will be sticky.
Drop batter by heaping tablespoons onto prepared baking sheet (about 2 inches apart).
Prepare two bowls. One bowl with water and one with the sugar. Dip the bottom of a small glass into the water.
Then dip it into the sugar. Note: I ended up using 3 different colors (white, green and red) so I had 3 different bowls.
Very gently press the sugar coated glass onto each cookie.
Repeat with the water and sugar as needed.
Bake one cookie sheet at a time for about 6-10 minutes until lightly golden in color.
Continue until all the cookies have been baked. Allow to cool completely. Then store in an airtight container.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Grandma's Soft Sugar Cookies
Ingredients
- 2 large eggs
- ⅔ cup vegetable oil
- 2 teaspoons vanilla or almond extract
- ½ cup sugar
- ½ cup Stevia In The Raw® (or regular sugar, same amount)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- colored sugar
Instructions
- Preheat oven to 400f degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw®.
- Then gently stir in flour, baking powder and salt. Mix well. Batter will be sticky.
- Drop batter by heaping tablespoons onto prepared baking sheet (about 2 inches apart).
- Prepare two bowls. One bowl with water and one with the sugar. Dip the bottom of a small glass into the water.
- Then dip it into the sugar.
- Very gently press the sugar coated glass onto each cookie.
- Repeat with the water and sugar as needed.
- Bake one cookie sheet at a time for about 6-10 minutes until lightly golden in color.
- Continue until all the cookies have been baked. Allow to cool completely. Then store in an airtight container.
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Meghan
What kind of icing would you sugest for these cookies?
Sabrina
If I don’t want to use stevia would I use one cup sugar or one and a half to replace the stevia?
Kat
Can I use the Stevia made with stevia extract and if so how much? Thank you kat
Donna
Do these freeze well? I like to get as many things done in advance as possible. I also think these would taste good with lemon extract, don't you? Thanks, Donna
Brandie @ The Country Cook
Hi Donna! Yes, the freeze well and I think Lemon extract would be delicious! 🙂
Patti
Can I put icing on these. And then colored sugar
Brandie @ The Country Cook
Hi Patti! You sure could!
Cindy Stoll
Hi Brandie, reading this sugar cookie recipe made me think of my Grandma. She has been gone 22 years now and I still use many of her shared with me recipes. This sugar cookie recipe is one of them, so easy and very tasty. Your recipe is the same except my Grandma’s uses 3/4 cup of sugar and oven temp of 375 degrees for 8-10 minutes. My Mom was head cook at our local rural High School and baked this recipe often changing the color of the top sugar according to the season. I enjoy your recipes very much, thanks for sharing with us.
Brandie @ The Country Cook
Oh Cindy - what a beautiful memory! Thank you for sharing about your sweet Mom! I have no doubt lots of kids still remember her cookies!!
Darlene
Do you have a butter cookie recipe
Brandie @ The Country Cook
Hi Darlene, I have this recipe for cut out sugar cookies. Just switch out the butter shortening for all butter. 🙂 https://www.thecountrycook.net/cut-out-sugar-cookies/
Dawn Calvert
Hi Brandie,if I was to use regular sugar would it be it be one cup? Thanks for all your awesome dinner recipes!!
Brandie @ The Country Cook
Hi Dawn! Yes, exactly! 🙂