Best 7 Grandma Mccarvers Sugar Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grandma McCarver's Sugar Cookies are a timeless classic that has been passed down through generations. These cookies are known for their delightful combination of crisp edges and a soft, chewy center. The recipe is simple, yet it yields extraordinary results. With just a few basic ingredients, you can create a batch of these delectable treats that will surely be a hit among family and friends.

This article presents two variations of Grandma McCarver's Sugar Cookies: the Original and the Cream Cheese version. The Original recipe stays true to the traditional method, while the Cream Cheese version adds a delightful twist with the incorporation of cream cheese, resulting in an even richer and more indulgent cookie. Both recipes are accompanied by step-by-step instructions and helpful tips to ensure success in your baking endeavor. Additionally, the article provides insights into the history and significance of these cookies, making it a delightful read for both novice and experienced bakers. So, gather your ingredients, preheat your oven, and let's embark on a nostalgic journey with Grandma McCarver's Sugar Cookies.

Let's cook with our recipes!

GRANDMA'S ALL-OCCASION SUGAR COOKIES



Grandma's All-Occasion Sugar Cookies image

These sugar cookies are a huge hit, they're soft and chewy and every last bit of delicious. The best sugar cookie recipes for any occasion.

Provided by Amanda Formaro

Categories     Desserts

Time 2h26m

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon double-acting baking powder
10 tablespoons unsalted butter (room temperature)
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Sugar or cinnamon-sugar (for dusting (optional))

Steps:

  • Whisk the flour, salt and baking powder together and keep close by.
  • Working in a mixer with the paddle attachment, if you have one, beat the butter at medium speed for a minute or so, until it is smooth. Still beating, add the sugar and continue to beat for about 2 minutes, until the butter is light and pale. Add the egg and the yolk and the vanilla and beat another minute or two. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. In fact, because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and appealingly malleable.
  • Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter of the sausage is up to you - I usually like cookies that are about 2 inches or more across) and wrap in plastic. Whether you're going to roll or slice the dough, the packets must be chilled for at least 2 hours.
  • Getting ready to bake the cookies: Center a rack in the oven and preheat the oven to 350 degrees F. Have two lined baking sheets at the ready. For these, I prefer to bake a single sheet at a time. You can fill both sheets and keep one sheet covered in the refrigerator while you bake the other.
  • If you are making slice-and-bake cookies, use a ruler to mark off 1/4-inch intervals on each roll of dough. With a sharp thin-bladed knife, slice the dough into rounds and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
  • If you are making roll-out cookies, work with one packet of dough at a time and roll the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut the cookies - I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for re-rolling, and carefully lift the rounds onto the baking sheets, leaving about 1 1/2 inches of space between each cookie. (This is a soft dough and you might have trouble peeling away the excess or lifting the cut outs. If so, cover the dough, chill it for about 15 minutes and try again.) After you've rolled and cut the second packet of dough, you can form the scraps into a disk, chill, roll, cut and bake them.
  • Bake the cookies, one sheet at a time, for 9 to 11 minutes, rotating the sheet at the mid-point. The cookies should feel firm, but they should not color much if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon-sugar, if you'd like. Let them rest 1 minute before carefully lifting them onto a rack to cool to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 56 kcal, Carbohydrate 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 25 mg, Sugar 4 g

GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES



Grandma McCarver's Peanut Butter Crisscrosses image

My Grandmother Bess gave me this recipe which was her Mother's recipe. I've used it for years. I did add the Peanut Butter Glaze.

Provided by Cecelia Huddleston

Categories     Cookies

Number Of Ingredients 13

1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 beaten eggs
1 cup peanut butter
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
dash of salt
PEANUT BUTTER GLAZE
1 (10 ounce) package peanut butter chips
2 tablespoons shortening

Steps:

  • 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
  • 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
  • 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES



Grandma Minnie's Old Fashioned Sugar Cookies image

This is my great-grandmother's sugar cookie recipe.

Provided by Jessica McDonald

Categories     Desserts     Cookies     Sugar Cookies

Yield 78

Number Of Ingredients 8

3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) .
  • Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
  • On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
  • Bake for 6 to 8 minutes, or until delicately brown.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g

GRANDMA'S SUGAR COOKIES



Grandma's Sugar Cookies image

This is one of my great-grandmother's recipes that I received years ago from one of my great-aunts. We bake these cookies for holidays and other special occasions. -Kristy Deloach, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies.

Number Of Ingredients 13

2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs, lightly beaten
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
ICING:
4 cups confectioners' sugar
1/4 teaspoon almond extract
1/2 to 2/3 cup evaporated milk
Assorted food coloring and decorations of your choice

Steps:

  • In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 62mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA HAZEL'S SUGAR COOKIES RECIPE - (4.4/5)



Grandma Hazel's Sugar Cookies Recipe - (4.4/5) image

Provided by á-2144

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 1/2 cups granulated sugar
1 cup canola oil
2 eggs
1 teaspoon vanilla extract

Steps:

  • 1. Sift together flour, cream of tartar, baking soda and salt 2. Combine butter, powdered sugar, and 1 cup granulated sugar in a large bowl. Beat with electric mixer. Add oil, eggs, and vanilla, mixing to combine. Gradually add flour mixture. Chill dough 3-4 hours until firm. 3. Preheat oven to 350F 4. Shape dough into walnut-size balls and roll in remaining 1/2 cup granulated sugar. Place cookies on an ungreased baking sheet. Dip the bottom of a glass in granulated sugar and press onto each ball to flatten. 5. Bake 12 minutes or until lightly browned. Remove cookies from pan and let cool on paper towels. Makes 3 dozen

GRANDMA'S SOFT SUGAR COOKIES



Grandma's Soft Sugar Cookies image

Make and share this Grandma's Soft Sugar Cookies recipe from Food.com.

Provided by Cheryl E

Categories     Drop Cookies

Time 15m

Yield 24-30 cookies

Number Of Ingredients 7

2 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla
3/4 cup white sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
  • Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
  • Flatten with bottom of glass moistened with water and dipped in sugar.
  • Bake at 400°F for 6-10 minutes or just until lightly golden.

GRANDMA MCCARVER'S SUGAR COOKIES RECIPE



GRANDMA McCARVER'S SUGAR COOKIES Recipe image

Provided by cecelia26_

Number Of Ingredients 8

1 cup shortening
2 cups sugar
3 eggs
1/4 cup evaporated milk or milk
3 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 375 degrees. Cream shortening, sugar, and vanilla. Add eggs and mix well. Add milk. Beat in dry ingredients until dough is well blended. Refrigerate 1 hour or until mixture is cold. Roll out on floured surface and cut into shapes. Place on greased cookie sheets about 1" apart. Bake for 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheets and cool on wire rack. Note: If dough becomes dry, gradually mix in more shortening to moisten dough.

Tips:

  • Use unsalted butter at room temperature to ensure the cookies spread evenly and have a tender texture.
  • Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
  • Use a cookie scoop to ensure uniform cookie sizes and even baking.
  • Bake the cookies until the edges are just beginning to brown, as overbaking will make them dry and crumbly.
  • Let the cookies cool completely on a wire rack before decorating or storing.

Conclusion:

Grandma McCarver's Sugar Cookies are a classic recipe that has been enjoyed by generations of families. These cookies are soft, chewy, and packed with flavor, making them the perfect treat for any occasion. With a few simple tips and tricks, you can easily make these delicious cookies at home. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these timeless treats!

Related Topics