Mom's Sugar Cookie Crisps. This is a really old, old cookie recipe for a slice and bake sugar cookie. It is one that my mother used to cook for us at Christmas when we were children.
She got the recipe from a package of margarine. She kept the empty margarine packet inside her old red Co-op cookbook that the ladies from her home town had gifted her with when she got married.
I want to say that it is this type of margarine, because I remember a daisy being printed on the cardboard wrapper, but I can't say for sure. I copied the recipe into my Big Blue Binder back in 1983.
Funny thing however. I don't remember my mother ever using margarine when we were children. We used to beg her to buy Parkay margarine so we could hear the tub talk to us.
All our friends had margarine. We felt we were missing out on something good. In our home we had only butter, so it must have been a recipe that she saved from when she was visiting her mother or sister once upon a time.
In any case I have always used butter for these, and I am sure my mother did as well. They are a simple cookie. Most slice and bake cookies are.
You make a simple dough and shape it into logs, wrap it and then chill it, ready to cut into slices when you are ready to bake. Very convenient. You can also freeze the unbaked logs. I know I have in the past.
I know many people like to use the slice and bake sugar cookie mix that you can buy in the refrigerator section at the grocery store.
There are even recipes online showing you how to turn them into angels, etc. I dare say that you could do the same thing with this homemade slice and bake cookie dough. I also dare say that doing so with the homemade dough would taste infinitely better and you could feel good knowing the names of everything that went into it.
Simple, pure, natural ingredients. Things most of us have in our homes all the time.
WHAT YOU NEED TO MAKE MOM'S SUGAR COOKIE CRISPS
Simple pure ingredients. Nothing more. Nothing less. And not a lot of them.
- 1/2 cup (115g) butter, at room temperature
- 3/4 cup (150g) sugar
- 1 large free range egg
- 1 tsp vanilla extract
- 1 1/2 cups (188g) flour, plain all purpose
- 1/4 tsp baking powder
- 1/2 tsp salt
As I said the original recipe called for margarine. If that is all you have, by all means use it. It also called for melting the margarine.
I use room temperature salted butter. It works beautifully. It is nice to have your egg at room temperature also. I find that you get better results from any kind of baking when all of your ingredients are room temperature, unless the recipe specifies otherwise.
I did not include the sprinkles in the ingredients. What you use is up to you. I reckon any kind of sugar cake decorations would work. You could sprinkle them on the centers, or roll the logs in them.
You could leave them just plain and frost them with a butter cream icing afterwards. And then sprinkle some decorations onto that. I think crushed candy canes always look nice.
Mom was always very old school and kept things really simple. I tend to follow her lead when it comes to this type of thing.
There really can be too much of a good thing. In their simplicity these are really a very pretty and a tasty cookie.
HOW TO MAKE MOM'S SUGAR COOKIE CRISPS
These are really very simple to make. You do need to chill the dough for at least half an hour. The dough rolls are handy to keep in the refrigerator to slice into cookies as and when you need them. You can also make only as many as you need at any given time. Fresh sugar cookies on tap! There's nothing wrong with that!
Beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla until smooth.
Sift together the flour, baking powder and salt. Stir this into the creamed mixture, blending it in thoroughly.
Divide the dough into two equal sized pieces. Shape each half into a log/roll that is roughly 1 1/2 inches thick. Wrap in wax paper and chill for at least half an hour.
Preheat the oven to 350*F/180*C/gas mark 4. Line several large baking sheets with some baking parchment.
Cut the chilled logs into 1/4 inch slices, placing the slices onto the baking sheet, leaving some space (2 inches) in between each for spreading.
Bake for 10 to 12 minutes, until golden brown around the edges. Remove from the oven and scoop onto a wire rack to cool completely.
Notes
For Christmas mom always sprinkled colored sugar crystals on top of each cookie prior to baking. You could also roll the edges in sugar crystals before chilling and slicing if you wished.
Mom didn't always decorate these simple cookies with candied sugar, but we loved it when she did. These are buttery and crisp. The melt in the mouth.
For the holidays they look really pretty on the Christmas Cookie tray when sprinkled with some sugar sprinkles or non-pariels. You can really enjoy them as a simple sugar cookie any time of year however.
I hope that you can see how crisp these cookies are. Crisp and buttery yumminess! If you are interested in some more Christmas Cookies that I bake for the holidays most years, do check out these:
RASPBERRY THUMBPRINTS- It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
SWEETENED CONDENSED MILK SNOWBALLS -With only 5 ingredients, these make a quick and easy Christmas cookie. Everybody loves them. Not too sweet, they are puffy, but are very reminiscent of shortbreads. These are fabulously delicious.
Yield: 40 cookies (Approximately)Author: Marie Rayner
Mom's Sugar Cookie Crisps
Prep time: 40 MinCook time: 12 MinTotal time: 52 MinA delicious slice and bake sugar cookie. My mother made these for us when we were children. The recipe came from a margarine wrapper. I use butter, not margarine. Crisp and tasty!Ingredients
- 1/2 cup (115g) butter, at room temperature
- 3/4 cup (150g) sugar
- 1 large free range egg
- 1 tsp vanilla extract
- 1 1/2 cups (188g) flour, plain all purpose
- 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla until smooth.
- Sift together the flour, baking powder and salt. Stir this into the creamed mixture, blending it in thoroughly.
- Divide the dough into two equal sized pieces. Shape each half into a log/roll that is roughly 1 1/2 inches thick. Wrap in wax paper and chill for at least half an hour.
- Preheat the oven to 350*F/180*C/gas mark 4. Line several large baking sheets with some baking parchment.
- Cut the chilled logs into 1/4 inch slices, placing the slices onto the baking sheet, leaving some space (2 inches) in between each for spreading.
- Bake for 10 to 12 minutes, until golden brown around the edges. Remove from the oven and scoop onto a wire rack to cool completely.
Notes
For Christmas mom always sprinkled colored sugar crystals on top of each cookie prior to baking. You could also roll the edges in sugar crystals before chilling and slicing if you wished.
Did you make this recipe?
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