I was recently reminded that I had never shared my mother’s sugar cookie recipe on NJSD. I received pictures of these two cuties making mama’s cookies, and I knew I needed to share this recipe with you!
My mother is and will always be the most wonderful cook I know. She passed on the love of creating something delicious in the kitchen for family and friends to me. Mama is an amazing lady with many wonderful qualities. Anyone that knows her knows that she has a heart of gold. She is kind to everyone and never meets a stranger. When I was growing up, she made all of my friends feel at home when they were at our house. I think my friends enjoyed spending time at our house to see my mama rather than me. She is in every sense of the words an “elegant southern lady”. She lost my daddy over 12 years ago, and if there were ever two “soulmates” in this world, they were. Since losing my dad, she has been thrown a few curve balls but has shown incredible strength. She is my hero, and I am so thankful that God chose to give me such an amazing role model. I love you, mama!!
Mama made these cookies many times when I was growing up. My cousin said that she made them often when her daughter was small, so I’m guesstimating that this recipe must be 40+ years old. This recipe makes about two dozen cookies that are not overly sweet. Mama always pressed the cookies slightly with the bottom of a glass dipped in sugar.
- ½ c. butter, softened
- ½ c. vegetable shortening
- ½ c. granulated sugar
- ½ c. powdered sugar
- 1 egg, at room temperature
- ½ tbsp. vanilla extract
- 2¼ c. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- Preheat oven to 350°F.
- Sift together flour, salt, soda, and cream of tartar, set aside.
- In the bowl of an electric mixer, cream together butter and shortening. Add sugars and mix well. Mix in the egg and vanilla until combined. Slowly add flour mixture and mix just until combined.
- Drop by heaping tablespoonfuls onto a ungreased baking sheet. Bake at 350°F for 10 to 15 minutes, depending on if you like them light golden brown or a little darker.