This is my first creation on this site and I couldn't think of a better recipe to share with everyone. First off, I'm a 22-year-old man and when I was in my teens, my great-grandmother, who I called Muz, would make sugar cookies all the time for me and my grandparents. They were phenomenal, as she had perfected it over the years. She passed at the young age of 95 in 2006 and left the recipe in one of her boxes. Now that I've been cooking, I found her recipe for her Drop Sugar Cookies last week and made them last night. They are awesome, but you'll learn that when you make them. Enjoy!

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Ingredients

66
Original recipe yields 66 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie.

  • Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.

Cook's Notes:

Have all ingredients at room temperature (except milk and egg, of course).

Muz's recipe calls for 2 tablespoons of milk, but after the first go-around the dough seemed a little dry. So, I added a third tablespoon of milk and it turned out really well. So I recommend 3 instead of 3.

I added another 1/2 teaspoon vanilla for more flavor, so do what you want with it.

Her recipe also called for just 1 cup of white sugar, but after following the recipe the first time, they just weren't as sweet as I remembered. So when I made them the second time, I added another 1/2 cup, which turned out perfectly. Again, do what you want.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

63 calories; 3.1 g total fat; 7 mg cholesterol; 47 mg sodium. 8.4 g carbohydrates; 0.6 g protein; Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2015
These are truly a no Fail recipe! These cookies are Delicious! I did use all butter everything is better with butter in my opinion lol Read More
(9)

Most helpful critical review

Rating: 1 stars
11/23/2017
OMG! Theese cookies were so hard to make...I started out good but when you mix the dry and wet ingredients i just had to quit. Read More
(6)
72 Ratings
  • 5 star values: 63
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/20/2015
These are truly a no Fail recipe! These cookies are Delicious! I did use all butter everything is better with butter in my opinion lol Read More
(9)
Rating: 5 stars
10/20/2015
These are truly a no Fail recipe! These cookies are Delicious! I did use all butter everything is better with butter in my opinion lol Read More
(9)
Rating: 5 stars
06/06/2016
Finally! These are the Halcyon Days of Yore sugar cookies. Made exact recipe. Shortening is kinda gross these days but important for soft crunch all butter will create harder crunch if baked longer & will darken and soft cookie if baked on time. I drizzled cream cheese frosting w orange juice rind & almond extract dang! I will make these my Christmas cookie this year thank you Grandma!!!!!! Read More
(6)
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Rating: 1 stars
11/22/2017
OMG! Theese cookies were so hard to make...I started out good but when you mix the dry and wet ingredients i just had to quit. Read More
(6)
Rating: 5 stars
01/26/2017
Thanks for sharing your Muz's recipe! Just took the first sheet out of the oven and my GF said they are the best sugar cookies EVER! I made a couple adjustments based on necessity and other reviewers comments. I didn't have shortening so I substituted margarine (I often use half butter/half margarine in cookie recipes; makes them softer). I also increased vanilla to 1 and 3/4 tsp just because I always increase the vanilla based on the size of the recipe (I've been known to go as high as a TBL!). And finally the temperature I set the oven at 325 and baked the cookies for 20 minutes. It makes for a softer cookie and over time it's become a habit. I used half and half 3 TBL because I was out of milk. I may try sour cream or yogurt next time I make them just to see what happens since my GF's formerly favorite sugar cookies were made with sour cream. I rolled them into a roughly walnut-size and -shape dipped a glass in a little water then sugar then pressed just until they were flat. Again just delicious! Read More
(4)
Rating: 5 stars
04/02/2018
I was a little worried when my wet/dry mixture was not "creamy" but they cooked up perfectly. My husband said they were close to his grandmother's cookies! Read More
(3)
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Rating: 5 stars
12/26/2016
These cookies are quick, easy and delicious. I rolled the dough, which was very easy to handle and not sticky, into balls and flattened half of them with the bottom of a glass dipped into green colored sugar. I did the same with the second half but used crushed peppermints mixed with sugar. The cookies were round and looked like bakery cookies. Thanks for the great recipe, twardyyy! Read More
(3)
Rating: 5 stars
02/02/2018
It was fun to make and I'll definitely make it again. I didn't use the shortening only butter. I also added a little bit of hot cocoa powder and mint and voilà. Delicious cookies that taste like the holidays lol. Hope this encourages people to make this cookie!:) Read More
(2)
Rating: 5 stars
07/31/2018
I added 1 tsp of pumpkin pie spice and topped it with cinnamon and sugar. Read More
(2)
Rating: 5 stars
02/07/2016
Our college kids loved them. I cooked for the allotted time but on a light colored aluminum sheet. When I used the dark cookie sheet they burnt. Read More
(2)