Soft Sugar Cookies like Aunt Margery's
  • ½ cup solid Crisco (or lard if you want to be really authentic!)
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (not light or fat free)
  • 2-3/4 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For sprinkling on top- 2 Tablespoons granulated sugar mixed with 1 teaspoon ground nutmeg
  1. In large bowl of electric mixer, cream together shortening (or lard) and granulated sugar. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
  2. Add sour cream, alternately with flour, baking soda, baking powder, and salt that have been stirred together. Mix until well blended.
  3. Cover bowl with plastic wrap and chill at least 1 hour or as long as overnight, if desired.
  4. When ready to bake, preheat oven to 400 degrees F. Line large baking sheets with parchment paper.
  5. Drop dough by heaping tablespoonfuls onto prepared baking sheets, about 2-inches apart. Generously sprinkle some of the sugar-nutmeg mixture on each mound of dough.
  6. Bake for about 9 minutes or until cookies are just set and the edges are just starting to look golden brown. Remove from oven and let cookies stand for 1 minute on baking sheet before removing to wire rack to cool completely.
  7. Store cookies in an airtight container. They will stay soft. Great with a cold glass of milk!
Recipe by The Culinary Cellar at