Gramma’s Tender Crisp Sugar Cookie

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There’s something magical about a homemade sugar cookie. They’re simple, yet comforting, with just the right balance of sweetness and texture. But when you make Gramma’s Tender Crisp Sugar Cookie, it’s not just about the cookie—it’s about creating a memory, a moment that takes you back to the warmth of the kitchen and the smell of butter and sugar filling the air.

For many of us, sugar cookies are a holiday staple, often decorated with colorful sprinkles or icing, but Gramma’s version is different. These cookies are tender yet crisp, with a slightly golden edge and a soft, melt-in-your-mouth center. The texture is what sets them apart—light, delicate, and perfectly crisp on the outside without being dry.

If you’ve ever been lucky enough to sample Gramma’s tender crisp sugar cookies, you know that the recipe holds more than just ingredients; it carries years of tradition, passed down from one generation to the next. Here’s a glimpse into why these cookies are so beloved.

The Secret to the Perfect Sugar Cookie: The Balance of Texture

What makes Gramma’s sugar cookies so special is the texture. It’s the balance between the tender crumb and the delicate crispness that makes each bite irresistible. Too often, sugar cookies can turn out either too soft and doughy or too hard and brittle, but Gramma’s recipe strikes the perfect balance.

One key element in achieving that signature crispness is the use of just the right amount of sugar. In her recipe, the sugar is mixed both into the dough and sprinkled on top before baking. This gives the cookies that beautiful, slightly caramelized exterior, while the interior remains soft and tender.

The Ingredients: Simple, But Essential

Like most classic recipes, Gramma’s sugar cookies don’t rely on a long list of exotic ingredients. Instead, they use the basics: flour, sugar, butter, eggs, vanilla, and a pinch of salt. It’s the quality of these ingredients—and the love that goes into each step—that makes all the difference.

What makes THESE sugar cookies extra simple is that there is no rolling or shape cutting. Toss your ingredients together (sometimes, I don’t even mix dry ingredients separately! I know the horror!!!) scoop them out and bake.

• Butter: The real star of the show. Use unsalted butter for the best flavor. You can almost taste the richness in each bite.

• Sugar: A combination of granulated sugar AND powdered sugar makes for a super soft, melt-in-your-mouth dough. Extra sugar for sprinkling on top before baking gives the cookie a delightful crunch and a sweet finish.

• Vanilla: Pure vanilla extract is a must for that unmistakable, comforting flavor that pairs so well with the other ingredients.

• Eggs: They provide moisture and structure, helping the cookies hold their shape while keeping the texture tender.

The Technique: The BEST Tender Crisp Sugar Cookie

While the ingredients are straightforward, the technique behind these cookies requires a bit of patience. The dough needs to be mixed just until it comes together—overworking it will result in a tougher texture, and that’s not what we’re after here. After mixing, you may chill the dough for at least an hour before rolling it out. This step helps the cookies keep their shape and ensures that they don’t spread too much while baking.

Gramma would scoop the cookies out with a spoon and using an old mason or glass jar, she would dip in sugar then lightly press the cookie until it is round and thin! So an old mason jar is what I use. She’d then sprinkle the cookies lightly with sugar before placing them on the baking sheet—just enough to give each cookie that lovely sweet sparkle. Don’t skip the sprinkle of sugar, it adds to the melt in your mouth crispness!

Baking Tips for Success

1. Chill the Dough: As mentioned, chilling the dough before baking is key. It firms up the dough, making it easier to work with and preventing the cookies from spreading too thin in the oven.

2. Don’t Overbake: The golden edge is what you’re looking for. Gramma always said that the cookies should come out of the oven when the edges just begin to turn a light golden brown. If you wait until they are fully golden all over, you risk them becoming too crisp or even burning.

3. Use a Cookie Scoop: For uniform cookies, use a cookie scoop to portion out the dough. This ensures each cookie bakes evenly and looks just as lovely as the last. I prefer a .5 oz cookie scoop (1 Tablespoon) for these cookies but you can make them any size you like. A larger scoop may require a longer baking time but watch them close!

4. Cool on a Wire Rack: After baking, let the cookies cool on a wire rack. This allows air to circulate around the cookies, keeping them crisp and preventing them from becoming soggy on the bottom.

Why Gramma’s Tender Crisp Sugar Cookie Are So Special

What makes Gramma’s sugar cookies unforgettable isn’t just the recipe—it’s the memories that come with them. They’re more than just a sweet treat; they’re a reminder of time spent together in the kitchen, of laughter, and of love. Whether you’re baking them for a holiday, a special occasion, or just because you need a little something sweet, these cookies bring a sense of warmth and nostalgia that can’t be replicated by store-bought cookies.

Gramma’s Tender Crisp Sugar Cookies are a reminder that sometimes the simplest recipes are the ones that last. They’re not just food—they’re a way to carry a piece of the past with you, no matter where you are.

So, the next time you’re looking for a sweet snack or a way to share a little piece of family tradition, remember to grab the ingredients, preheat the oven, and make a batch of Gramma’s Tender Crisp Sugar Cookies. You won’t regret it.

Gramma’s Tender Crisp Sugar Cookie Recipe

Ingredients:

2 1/4 cups all-purpose flour

1/2 tsp baking soda

½ tsp baking powder

1 cup unsalted butter, softened

1/2 cups granulated sugar, plus extra for sprinkling

1/2 cup powdered (confectioners) sugar

1 egg

1 1/2 tsp vanilla extract

1/2 tsp salt

Instructions:

Preheat the oven to 375°F (190°C).

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for at least 1 hour.

Using a 1/2 oz (about 1 tablespoon) cookie scoop or a spoon, scoop rounded dough balls onto parchment lined cookie sheets.

Using a drinking glass or jar, dip in sugar and lightly press each cookie dough ball to about 1/4 inch thick.

If your jar sticks, brush it with a little water, dip in sugar then press onto each cookie. Repeat with each dough ball.

Sprinkle a little sugar on top of each cookie.

Bake for 8–10 minutes, or until the edges are lightly golden. DO NOT brown these cookies!

Let cool on a wire rack.

Enjoy!

Hey there my friends!

It’s holiday season and what is better than baking combined with a lil’ nostalgia. These Tender Crisp Sugar Cookies are all that. Even though Gramma is no longer with us, each time I taste these cookies, it’s like she is right there with me. I love you Gram, thanks for the cookies! Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!

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Gramma's Tender Crisp Sugar Cookie

Yield: about 2 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

There is nothing quite as wonderful as a good cookie combined with a sweet memory. This sugar cookie is for my and will surely become BOTH for you as well. My Gramma made these cookies often throughout my childhood and now I make them for my children. They are simple, NON-fussy & melt in your mouth delicious with a delightful crisp exterior.

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Ingredients

• 1 cup butter
• 1/2 cup sugar + extra for pressing and sprinkling cookies
• 1/2 cup POWDERED sugar
• 1 egg
• 1 1/2 teaspoon vanilla
• 2 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

Preheat the oven to 375°F (190°C).

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for at least 1 hour.

Using a 1/2 oz (about 1 tablespoon) cookie scoop or a spoon, scoop rounded dough balls onto parchment lined cookie sheets.

Using a drinking glass or jar, dip in sugar and lightly press each cookie dough ball to about 1/4 inch thick. If your jar sticks, brush it with a little water, dip in sugar then press onto each cookie. Repeat with each dough ball.

Sprinkle a little sugar on top of each cookie.

Bake for 8–10 minutes, or until the edges are lightly golden. DO NOT brown these cookies!

Let cool on a wire rack.

Enjoy!

Notes

If the jar/drinking glass sticks when you are trying to press your cookies - try brushing on just a bit of water, dunking the jar in sugar then pressing cookie.

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