Step back in time with this vintage Powdered Sugar Cookie recipe that is unique and delicious!
This vintage recipe came from my neighbor and friend. Her mom made this cookie recipe for her when she was a child. I love knowing the back story of recipes that are given to me because it brings them to life.
Powdered sugar, you say? Using powdered sugar results in a more crumbly and tender texture, due to corn starch in the powdered sugar.
The original recipe called for the rolling of the dough, then dipping the bottom of a glass in water then in cinnamon-sugar mixture and finally flattening the cookie dough ball with the bottom of a glass. I did that a few times on the first batch I made and thought it was a lot of work and I'm all about easy recipes.
Next, I tried not flattening the cookie dough ball and it created dome shaped cookies, making them thick and chewy because they don't spread (not a fan).
After trying a few different ways, I finally landed on rolling the cookie dough ball, dipping in cinnamon-sugar mixture and then flattening with the back of a spoon before baking. By flattening the cookie dough before baking allows for the cookies to cook more evenly and develop crispy edges. This method gave the best results and is close to the original recipe, only easier! This a delicious cookie fresh out of the oven or when cooled!
What You Need
Powdered Sugar
Crisco
Egg
Vanilla Extract
All Purpose Flour
Baking Soda
Cream of Tarter
Salt
Cinnamon
Granulated White Sugar
Tips for Making Powdered Sugar Cookies
Give the cookie dough ball a good roll in the cinnamon-sugar mixture so it's well coated, then add a little more on top for good measure!
This cookie is going to give you Snickerdoodle cookies vibes, only with a crumbly, crunchy texture.
More Delicious Cookie Recipes
How to Make Powdered Sugar Cookies
Follow the directions and you will have a delicious cookie in about 30 minutes!
Step 1: Preheat oven to 350 degrees F and add parchment paper (optional) to an ungreased cookie sheet. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon of cinnamon and set aside.
Step 2: Cream the powdered sugar and Crisco in a large bowl with a hand mixer or the bowl of a stand mixer using the paddle attachment and mix on low speed until creamy, scraping down the sides of the bowl with a rubber spatula. Beat one large egg and add to the creamed mixture along with 1 tsp vanilla and continue mixing until all ingredients are fully combined. In a separate medium bowl, sift together the flour, baking soda, cream of tarter and salt. Add to dry ingredients to the wet ingredients mixture slowly while continuing to mix until all ingredients are fully incorporated.
Adding dry ingredients to wet mixture Cookie dough
Step 3: Scoop out 1 tablespoon (using a cookie scoop) of cookie dough and roll dough into a ball. Dip each cookie dough ball into the cinnamon sugar mixture and place on baking sheet. Using the back of a teaspoon, flatten the center of the cookie dough ball. Bake time is 10 minutes or until cookie is just starting to turn golden brown. Allow the cookies to rest for a minute or so, then move baked cookies to a wire rack and cool completely.
Cookie dough balls flatten with spoon Baked Powdered Sugar Cookies
How to Store Powdered Sugar Cookies
Store the cookies in an airtight container or on a plate wrapped with plastic wrap and keep at room temperature in a cool, dry place for 3-4 days. To freeze the baked cookies, allow the cookies to cool completely then place in an airtight freezer bag or container and store in the freezer for up to 30 days. Remember to date the bag before freezing!
This great recipe to make during the holiday season and add to your cookie platter!
I hope you enjoy this vintage cookie recipe! It is Forkin' Good!
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