Heirloom Sugar Cookies

If you asked me if I was a sentimental person, I’d probably reply “No.”

I know, I know, it sounds heartless, doesn’t it? I mean well, but I’ve determined that the overstimulation the piles of half-colored Sunday school coloring sheets trigger in me are NOT worth the sentiment.

HOWEVER, I’m not all bad! If there is one thing I want to leave my children with someday, it’s a carefully curated recipe book filled with the smells, tastes, and memories of their Momma dancing in the kitchen and expressing her love for them the best she knew how through every scratch-made meal that she put on the table.

It’s easy to get caught up in the hustle and bustle of the mundane (I’m SO guilty) and forget that as mothers, we are not only keeping humans alive but are quite literally creating “The Good Ole Days” that our families will hopefully look back on someday and smile.

So I guess you could say I’m on a journey of sorts. I’m out here trying all the recipes and making some up on my own in an attempt to curate our Family Heirloom Cookbook, and one thing that was a MUST was a tried and true sugar cookie recipe. I tried countless GOOD recipes until I finally nailed down THE BEST (and I say that with confidence).

You already know I don’t gatekeep around here, so I figured I’d save you from drowning in dozens of subpar cookies and throw you a line.

From my family to yours, I hope you all enjoy these NBM Heirloom Sugar Cookies as much as we do.

Heirloom Sugar Cookies

Look no further for the recipe you wanted to be remembered for long after you are gone. These cookies are the perfect soft and chewy combination and are packed full of sweet vanilla flavor that will have you grabbing "Just one more,".

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Prep Time 20 minutes mins

Total Time 30 minutes mins

Servings: 30 cookies

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 1/2 Cups  all-purpose flour Low Tox Swap: Always choose Organic
• 1/2 tsp baking powder Low Tox Swap: Aluminum Free
• 1/2 tsp baking soda
• 3/4 Cup Salted Organic Butter (1 ½ sticks) softened at room temperature but still cool
• 1 1/4 Cups Cane Sugar Low Tox Swap: Choose Organic
• 2 tsp vanilla I use four fold vanilla and its heavenly

Equipment

• Baking Sheet Low Tox Swap: Use stainless steel instead of aluminum
• Parchment Paper Low tox swap : Choose unbleached chlorine free parchment paper
• Hand or Stand Mixer
• Measuring cups/spoons
• Cookie Scoop Optional but awesome for uniformed cookies

Method

 

1. Preheat oven to 350° F. Line baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
3. Use a stand mixer or hand mixer to beat together the butter and sugar until creamy, starting on low speed and then increasing the speed to medium-high. Add the egg, egg yolk and vanilla and mix in on medium speed until incorporated, scraping down the sides of the bowl as needed.
4. Add the dry ingredients to the wet and mix on low speed until combined.
5. Roll the dough into 1-inch balls or use cookie scoop for more uniformed cookies. Place on the parchment-lined baking sheet, about 2 inches apart. Bake one pan of cookies at a time, for 8-10 minutes, until tops are almost set and bottoms are light golden brown. For soft and chewy cookies, be careful not to over bake. (The cookies will be a little puffy when you take them out of the oven and will flatten more as they cool.)