I am playing catch-up on the recipes I made over the holiday season. This recipe for soft cookies by Mrs. Harry Almoney is one that I made on Christmas Eve with my daughters to have cookies to leave out for Santa. I picked this recipe because it was a rolled out sugar cookie with sugar sprinkled on top. This was simple enough to mix up a batch of cookies and let my daughter “decorate” them without making a huge mess with icing. I let my creativity flow by trying to color the sugar I planned to sprinkle on top red. As you will note in the photo, I ended up with pink. My daughters decided that Santa would eat any cookies no matter what color they were, so we rolled with pink cookies on Christmas. Next time I will be smarter and go with green….
The colored sugar is really easy to make. All you have to do is put the quantity of sugar you need in a sandwich bag with a zipper close, drop in food coloring, close the bag and massage the bag to mix it through the sugar. You can add as much or as little food coloring to achieve your desired color.
This soft cookie recipe is very easy to mix up. The first step is to cream butter and sugar, then adding eggs. It calls for sour milk and baking soda. I never have sour milk and use a trick that I learned a long time ago, sour your own milk. To sour one cup of milk, put 1 tablespoon of vinegar or lemon juice into a measuring cup and fill to the 1 cup measure with milk. You’ll want to give this mixture about 5 minutes to sit before using. The recipe is followed up with baking powder, flour and vanilla.
This sugar cookie recipe doesn’t call for the dough to be cold before rolling out, but you will really need to chill the dough for at least a half hour before rolling out, or it will stick all over everything. I wrapped my dough in plastic wrap and put it in the fridge until it felt cold when I picked it up, which was about a half hour.
I rolled the dough to a thickness I felt was good for a sugar cookie, maybe a quarter inch thick. These cookies slightly raise while they are baking, but they hold their shape well.
I baked my cookies at 350 degrees for about 10 minutes. You are going to want to take them from the oven before they begin to darken at all. One thing you don’t want to do with sugar cookies is over bake them, they will become hard, so keep a close eye on these after 8 minutes.
This sugar cookie recipe made 42 cookies for me. Depending on how thin you roll your cookie, you may get more or less. The estimated cost of this recipe is $2.98 making each cookie roughly 7 cents. It gave me enough cookies to share between two family parties and have a few left for Santa. Everyone that tried these cookies commented how soft they are. Mrs. Almoney sure had a great recipe for soft sugar cookies!
Cream together two cups of granulated sugar and three-quarters cup of butter, or butter and lard mixed. Add to this two eggs. Beat one teaspoon of soda into one cup of sour milk until it foams, and then stir quickly into sugar, eggs and butter. Put one teaspoon of baking powder in flour using enough flour for a soft dough so that you can roll. Flavor with vanilla. Before cutting them out sprinkly with granulated sugar and roll lightly with rolling pin.
Mrs. Harry Almoney, 154 Dudley St., City.
Printed in The Dayton Herald on May 10, 1911
Mrs. Almoney's Soft Cookies
A sugar cookie recipe from 1911
- 2 cups sugar
- 3/4 cups butter
- 2 large eggs
- 1 tsp baking soda
- 1 cup milk
- 1 tbsp lemon juice
- 1 tsp baking powder
- 6 cups flour
- 1 tsp vanilla
Cream sugar and butter. Add two eggs and beat well.
Make sour milk by putting 1 tablespoon lemon juice into a measuring cup and fill to one cup with milk. Add baking soda to this mixture. Wait for it to foam and quickly stir into cookie mixture.
Add 1 teaspoon of baking powder and enough flour to make a soft dough, up to 6 cups of flour.
Roll dough in plastic wrap and refrigerate for at least 30 minutes before rolling. When the dough is chilled, roll to about 1/4 inch thick and cut into shapes.
Bake cookies at 350 degrees for about 10 minutes.