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.