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Sugar Boy Cookies


1 cup (2 sticks) Blue Bonnet® stick
1-1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla
4 cups all-purpose flour
1-1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1/2 to 1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dairy sour cream
Granulated sugar for sprinkling


In large bowl, beat Blue Bonnet with electric mixer until creamy. Gradually add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla; beat well. Add combined flour, Clabber Girl Baking Soda, nutmeg and salt. Add alternately with the sour cream, beating until soft dough forms. Cover and refrigerate overnight. Heat oven to 400°F. Grease cookie sheets. Divide dough into fourths. Transfer one-fourth of dough to floured pastry cloth, gently coating with flour. Keep remaining dough chilled. Roll out dough with floured rolling pin 1/3-inch thick. Use 2-inch round cookie cutter, dipping cutter in flour between cuts. Place cookies 3 inches apart on prepared cookie sheets. Sprinkle tops of cookies generously with sugar. Gently reroll and cut scraps. Repeat above steps using remaining dough. Bake 8 to 10 minutes until bottoms are lightly browned. (Tops will be pale.) Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely.
Makes About 4 Dozen

Essay: I am submitting a sugar cookie recipe, "Soldier Boy Cookies" that is over 100 years old and is made with sour cream. It is from my Grandmother, Elna Swanson, born 1862, who came from Sweden in 1889. Her original recipe when she wrote it for my mother (copy attached, circa 1925), was large as she had 12 children, therefore a large amount was needed! Grandma had no formal English training and thus wrote words as they sounded. My mother made minor changes mostly reducing the amount of each ingredient by 1/2.

This is a versatile recipe. When I make these during the year, I may sprinkle the tops with white sugar. For Christmas, I sprinkled colored sugar on them, add coloring and/or flavoring and use various cookie cutter shapes. They aren't overly sweet. They're best when rolled out thicker than one would do for a regular sugar cookie.