My paternal Grandmother was not much of a cook, but wow, could she ever bake! Every year during the first week of December, she would go on a baking binge and whip up dozens of cookies for the Christmas holiday. My two favorites were her incredible gingerbread cookies and the old fashioned sugar cookie recipe below. She and Grandpa lived down the street, so my siblings and I could bike over after school and grab a couple for an afternoon snack.
It’s hard to believe, but if Grandma was alive today, she would be over 125 years old! Born in 1890, she grew up without fast food, vegetable oils, refined flour, or GMOs. As you can see from her yellowed, handwritten recipe card below, butter and cream were considered essential for sugar cookies back then.
Eating plenty of nourishing fats with your sweets greatly mitigates the blood sugar spike and prevents a sugar crash and moodiness later. Compare this simple, wholesome 7 ingredients list to the nasty, dangerously lowfat sugar cookies at supermarket bakeries or in packages on the shelves. The ingredients’ lists are eye-poppingly long including synthetically fortified refined flour, GMO sugar and rancid polyunsaturated oils, chemicals, synthetic flavors, and additives of all kinds.
I’m thankful that I grew up knowing what real sugar cookies taste like, so I never was tempted by those sugar cookie imposters of today. I know that Grandma would be thrilled that I am sharing this recipe for others to learn from and enjoy.
Sugar Cookies Like They Made Them in the Early 1900’s
If you notice from Grandma’s well worn index card below, she wrote that the recipe came from the “Home Bureau”. What was that, you might wonder?
Home Bureaus were established across New York State in the early twentieth century to provide information on household economics and management to its citizens. My Grandparents lived in Chautauqua County New York until they retired and moved to Florida in the 1950’s. That is where she originally came across this recipe for sugar cookies in the early 1900’s!
Sugar Cookie Recipe
The only change I’ve made to my Grandma’s sugar cookie recipe with my own family is the choice of flour. I use sprouted einkorn to add additional nutrition and digestibility to the cookies (see my frequently updated shopping guide for quality sources).
Feel free to use whatever grain based flour you choose, including a gluten free flour mix. However, note that I have not tested this recipe for sugar cookies using anything but sprouted einkorn. If you make them with another flour, please post in the comments and tell us all how they turned out!
Old Fashioned Sugar Cookies
My Grandmother's sugar cookie recipe reinvented using sprouted einkorn flour to add a boost of nutrition and extra digestibility.
- 4 cups sprouted einkorn flour sifted
- 1/4 cup cream raw or pasteurized, NOT ultrapasteurized
- 1 cup butter softened, preferably grassfed
- 2 eggs well beaten, preferably pastured or free range
- 2 cups cane sugar preferably organic
- 3 tsp baking powder
- 1/2 tsp ground nutmeg preferably organic
- 1 Tbl vanilla extract
- 1 tsp sea salt
Mix cream and softened butter in a large bowl (I use these).
Blend in sugar.
Blend in eggs and vanilla extract.
Sift baking powder, salt and ground nutmeg together with the sprouted einkorn flour.
Slowly add flour mixture to the wet ingredients a cup at a time. Blend well before adding the next cup.
When all the flour has been blended into the cookie dough, start to form cookies on baking sheets lined with unbleached parchment paper. Spread them a good distance apart, as the cookies will expand a lot while baking!
Bake cookies at 400 F/ 204C for 10-12 minutes. Remove from oven when the cookies are very light brown.
Repeat until all the cookies are baked.
Cool and store in airtight containers or a cookie jar.
Expeller pressed coconut oil may be substituted for butter. I do not recommend virgin coconut oil for this recipe as it would add a faint coconut flavor to the cookies.
Coconut cream may be substituted for dairy cream.
Sprouted gluten free flour may be substituted for the sprouted einkorn.
Sarah, The Healthy Home Economist
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