Old-Fashioned Cake-like Sugar Cookies

An easy, old-fashioned cookie recipe that requires no rolling, just a simple glass and a little sugar.

These soft, cake-like sugar cookies are one of those old-fashioned recipes that bring back wonderful memories. When I was growing up, we made these cookies often because they were so easy to prepare. Best of all, there was no rolling out the dough or cutting cookies with cookie cutters.  We saved that for Christmas baking.

Instead, we used a simple glass to press each cookie out on the baking sheet. We would dip the bottom of the glass in sugar and then gently press the dough. My mom had a special glass she got from Duz laundry soap. Back then, companies sometimes offered beautiful dishes, glasses, and other household items as premiums with their products. Mom would keep buying the laundry soap until she had a nice set or until they stopped making the glasses!

The glasses were a beautiful dark gold color with patterns on the sides.  The bottom of the glass had a flower pattern, and that was  perfect for pressing out these cookies. It left the prettiest little design on the tops of each  cookie.

Those little details are what make old family recipes so special. Every time I make these cookies, I think about Mom, that pretty gold glass, and the simple traditions we had growing up.  In fact, we still use those glasses today.  Isn't it sad that companies do not do this anymore?  Back then they appreciated people buying their products.  Now it is a different story and not really memorable.

Ingredients:

1 1/2 c. sugar
1 c. butter
2 eggs
1/2 c. sour cream
1 to 2 tsp. vanilla
1 tsp. baking soda
2 2/3 c. flour

Directions:

Heat oven to 350° F.   A lightly greased or parchment lined baking sheet.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream and vanilla until well combined.

Stir in the baking soda. Gradually add the flour, mixing gently just until the dough comes together. Do not overmix, as this can make the cookies tough.

Cover the bowl with plastic wrap and refrigerate the dough for 30 to 60 minutes. Chilling makes the dough easier to handle and press.

Using a spoon or cookie scoop, place the chilled dough onto the prepared baking sheet, leaving space between the cookies.

Place a little granulated sugar in a shallow dish. Dip the bottom of a drinking glass into the sugar, then gently press each mound of dough to flatten it. Dip the glass in sugar between cookies to keep it from sticking.

Bake at 350°F for 8 to 10 minutes, or until the cookies look set and the edges are just beginning to turn golden brown. Do not overbake. The cookies should remain soft and cake-like.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Best Success:

• Use softened butter. It should be soft enough to cream easily with the sugar but not melted.
• Don't skip the chilling time. The dough is soft, and chilling makes it much easier to scoop and press.
• Don't overmix the flour. Mix just until the flour disappears. Overmixing can result in tougher cookies.
• Keep the glass sugared. Dip the bottom of the glass in sugar before pressing each cookie. This helps prevent sticking and adds a little sweetness to the tops. 
• Watch the baking time carefully. These cookies are meant to be soft and cake-like. Take them out when they are set and the edges are only just beginning to brown.

Variations and Substitutions:

• Vanilla: Use 1 teaspoon for a mild vanilla flavor or 2 teaspoons for a more pronounced vanilla flavor.
• Sour cream: Full-fat plain Greek yogurt can be used in place of the sour cream, although the texture may be slightly different.
• Sugar topping: Instead of plain granulated sugar, try colored sanding sugar or coarse sugar for a festive look.
• Citrus: Add 1 teaspoon of finely grated lemon or orange zest for a fresh citrus flavor.
• Almond: Replace 1/2 teaspoon of the vanilla with almond extract for a subtle almond flavor.
• Decorative tops: Use different patterned glasses to create different designs on the cookies.

Serving Suggestions:

These cookies are wonderful served with a cup of coffee, tea, or a cold glass of milk. They also make a lovely addition to a Christmas cookie tray, church supper, family gathering, or old-fashioned dessert table.

For an especially nostalgic presentation, arrange them on a vintage plate or serving dish and let the simple pressed design be part of their charm.

How to Store:

• Room Temperature: Store the cooled cookies in an airtight container at room temperature for 3 to 5 days.
• Freezer:  You can also freeze the unbaked dough. Wrap it well and freeze for up to 2 months. Thaw the dough in the refrigerator before scooping and baking.
• For Longer Storage: Place the cookies in an airtight freezer-safe container with parchment paper between the layers and freeze for up to 2 to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I make these cookies without chilling the dough?

Chilling is recommended because the dough is quite soft. It makes the cookies much easier to scoop and press with the glass.

Why do you dip the glass in sugar?

The sugar keeps the glass from sticking to the dough while also giving the tops of the cookies a light sprinkling of sweetness.

Can I use a patterned glass?

Absolutely! That's actually part of the charm of this recipe. A glass with a design on the bottom can leave a pretty pattern on each cookie.

Why are my cookies tough?

The most likely causes are overmixing the dough or overbaking the cookies. Mix the flour in just until combined and remove the cookies from the oven as soon as they are set and the edges are beginning to turn golden.

Can I use Greek yogurt instead of sour cream?

Yes. Plain full-fat Greek yogurt can be substituted for the sour cream, although the finished cookies may have a slightly different texture.

Crispy Breaded Pork Chops with Sweet & Savory Dipping Sauce

A family-style pork chop recipe with a golden, crunchy coating and an easy Worcestershire dipping sauce that adds the perfect sweet and savory finish.

My mom used to make pork chops by dredging them in flour and egg and then coating them with breadcrumbs or cracker crumbs. They were always a family favorite, but I never thought about serving them with a dipping sauce.

Then my son shared the recipe with a friend, and his friend sent him a delicious sauce to serve with the pork. I had never thought of adding a dipping sauce to breaded pork chops, but it was such a wonderful discovery, and we are adding it to our collection!

I love how sharing recipes can bring new ideas into our kitchens. Sometimes the simplest suggestion from someone else can turn a familiar family recipe into something entirely new. These crispy breaded pork chops are golden and crunchy on the outside, tender on the inside, and served with a sweet and savory sauce that's perfect for dipping or drizzling.  Thank you to my mom, grandmothers, and friends for sharing your recipes with us. 

Ingredients:

For the Pork Chops:
2 Tbs. butter (for browning the panko)
1 cup Panko, breadcrumbs, or cracker crumbs
4 boneless pork chops (about 1/2 inch thick)
Salt and black pepper to taste
1/4 c. flour
1 egg, beaten
    
For the Dipping Sauce:
3 Tbsp Worcestershire sauce 
2 Tbsp sugar (plus more, as needed; or substitute brown sugar)
2 Tbsp ketchup
1 Tbsp soy sauce
1 Tbs. sugar, brown sugar, or honey
1/4 tsp. garlic

Directions:

Heat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper for easier cleanup.

Melt the butter in a cast-iron skillet over medium-low heat. Add the panko, breadcrumbs, or cracker crumbs and cook, stirring constantly, until lightly golden brown. Watch them closely because they can brown quickly. Remove from the heat and transfer the crumbs to a shallow dish to cool.

If needed, use a meat mallet to gently pound the pork chops to an even 1/4 inch thickness. Season both sides with salt and black pepper.

Place the flour in one shallow dish and the beaten egg in another.

Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten egg, coating both sides, then allow the excess egg to drip off. Place the pork chop in the toasted breadcrumbs and press gently but firmly so the crumbs adhere to both sides.

Arrange the breaded pork chops on the prepared baking sheet. Place the pan of pork chops in the refrigerator for 15 to 30 minutes. This helps the coating to stick firmly on the meat.

Remove the pork chops from the refrigerator and then bake for 10 minutes.  Carefully turn the pork chops over and continue baking for another 5 to 8 minutes, or until the pork reaches 145°F in the thickest part.

While the pork chops bake, combine the Worcestershire sauce, ketchup, soy sauce, sugar, and garlic powder in a small bowl. Stir until the sugar is dissolved. Taste and adjust with a little more sugar for sweetness or soy sauce for a deeper, saltier flavor.

Slice the pork chops into strips and drizzle with the sauce, or serve the sauce on the side for dipping.

Tips for Best Success:

• Toast the breadcrumbs first. This gives the pork chops a beautiful golden color and extra crunch in the oven.
• Don't skip the flour. The flour helps the egg adhere to the pork, which in turn helps the breadcrumb coating stick.
• Press the crumbs onto the pork. Gently pressing the breadcrumbs into the meat helps create a thicker, more even coating.
• Don't overcrowd the baking sheet. Leave a little space between the pork chops so the hot air can circulate around them.
• Use a meat thermometer. Pork is safely cooked when the thickest part reaches 145°F. Avoid overcooking, which can make thin pork chops dry.
• Cook the breadcrumbs. Let the toasted crumbs cool slightly before breading the pork so they don't make the egg coating runny.
• Taste the sauce before serving. Worcestershire sauce and soy sauce vary in saltiness, so you may want to adjust the sweetness to your preference.

Variations and Substitutions:

• Panko: Use regular breadcrumbs or crushed crackers if that's what you have on hand. Saltine crackers make a particularly tasty coating.
• Seasoned crumbs: Add Italian seasoning, paprika, onion powder, or a little Parmesan cheese to the breadcrumbs.
• Brown sugar: Substitute brown sugar for granulated sugar in the sauce for a deeper caramel-like sweetness.
• Honey: Honey works well in place of the sugar and gives the sauce a slightly different flavor.
• Gluten-free: Use gluten-free flour, gluten-free breadcrumbs, and gluten-free soy sauce or tamari.
• Spicier sauce: Add a pinch of cayenne pepper, red pepper flakes, or a little hot sauce.
• Garlic: Freshly minced garlic can be used instead of garlic powder for a stronger garlic flavor.
• Cracker coating: Crushed saltine crackers, Ritz-style crackers, or other buttery crackers can all be used in place of breadcrumbs.

Serving Suggestions:

These crispy breaded pork chops pair well with classic comfort-food sides such as:

• Mashed potatoes or roasted potatoes
• Buttered egg noodles
• Macaroni and cheese
• Green beans
• Roasted broccoli
• Glazed carrots
• Corn on the cob
• Coleslaw
• A simple green salad

Serve the dipping sauce on the side so everyone can use as much—or as little—as they like.

How to Store:

• Refrigerator:  Store leftover pork chops in an airtight container in the refrigerator for up to 3–4 days. Store the sauce separately if possible.
• Reheating:  For the crispiest leftovers, reheat the pork chops in a 375°F oven or air fryer until heated through. Avoid microwaving if you want to preserve the crunchy coating.
• Freezer:  The cooked pork chops can also be frozen. Wrap them well and store them in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use regular breadcrumbs instead of panko?

Yes. Regular breadcrumbs work well, although panko will give you a lighter, crunchier coating. Crushed crackers are another delicious option.

Do I have to brown the breadcrumbs first?

You don't absolutely have to, but it's highly recommended. Toasting the breadcrumbs in a little butter or oil helps them become golden and crisp during the shorter oven-baking time.

How do I know when pork chops are done?

The most reliable method is to use an instant-read thermometer. The thickest part of the pork should reach 145°F.

Can I make these pork chops without pounding them?

Yes, but if the pork chops are thicker than about ½ inch, they will require additional baking time. Pounding them to an even thickness helps them cook evenly and quickly.

Can I make the sauce ahead of time?

Yes. The sauce can be mixed several hours or even a day ahead and refrigerated in a covered container. Give it a good stir before serving.

Can I use bone-in pork chops?

You can, although the cooking time will vary depending on their thickness. A thermometer is the best way to determine when they're done.

Why did my breading fall off?

The pork needs to be lightly coated in flour first, followed by egg, with the breadcrumbs pressed firmly onto the surface. Also, avoid moving the pork chops around more than necessary while they're cooking.