A little recipe for the Sugar Cookie Day

History Of Sugar Cookie Day

Sugar Cookie Day finds its origins in the roots of the sugar cookie, which in its turn can be traced back to the 1700’s among the Nazarene’s of Pennsylvania. Among those pastoral people, the German Protestants, a simple creation was made that was proof that God loves us and wants us to be happy. Benjamin Franklin claimed this was beer, but we contest that and say it was clearly the sugar cookie. In those days it was specifically known as the Nazareth Sugar Cookie, as it was the only recipe of its kind.

But like all recipes, it comes from an earlier source known as the “jumble”, a biscuit that was equally popular and had an unusual trait. This biscuit was unleavened and thus could be stored for many months after it was dried. As time went on Pennsylvania adopted the Nazarene Sugar Cookie as the official cookie of the Commonwealth, not just as a resolution, but as a full House Bill. House Bill 1892 to be precise. Since its creation, the sugar cookie has been served in the name of every celebration that comes across the table.


To make these sugar cookies, you will need:

● ALL-PURPOSE FLOUR: 2 1/2 cups of flour. It’s super important to measure the flour correctly. Too much or too little flour can change the consistency of the cookie.

● BAKING SODA: 3/4 teaspoon baking soda. Make sure your baking soda is no more than 3 months old. If your using old baking soda, the cookies won’t rise properly and will be FLAT.

● BAKING POWDER: just one teaspoon of baking powder. Again, make sure your baking powder is not too old or your cookies will come out FLAT and spread!

● SALTED BUTTER: 1 cup ( 2 sticks) of salted butter. If you don’t have salted butter, I would add about 1/2-1 teaspoon of salt. Also, make sure your butter is at room temperature. If your butter is TOO WARM, it will also result in cookies that will SPREAD. So the best thing to do is let the butter sit out on the counter for at least 1 hour before you start baking and it will be perfect!

● SUGAR: 1 1/4 cups granulated sugar. You will also need about 1/4 cup of granulated sugar, for rolling the dough balls in before baking them. 

● EGG YOLKS: you will need 3 egg yolks. It’s very important that you separate the egg yolks, this recipe will NOT turn out if you use 3 whole eggs.

● VANILLA EXTRACT: just one teaspoon.


To make these Soft Sugar Cookies, simply:

PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: Whisk together the flour, baking soda, and baking powder in a medium-size bowl. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.

STEP 3: Add egg yolks and vanilla extract.

STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!

STEP 5: Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheet.

STEP 6: Bake for 10-15 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.