I know, I know. It’s not time for Christmas baking yet. But making cut-out cookies is so fun, I really think you can safely get away with doing it more than just at Christmas time. And Christmas cookies are not any less delicious in November.
My favorite sugar cookie recipe is from an old cookbook, copyright 1903, that my mom found second hand quite some time ago – Household Discoveries by Sidney Morse. We gave them the name of “Cloves Cookies” and make them many ways – with or without frosting, plain circles, or cut-out. Several years ago, my sister shared the recipe here.
Cloves Sugar Cookies
2 cups granulated sugar
1 cup (2 sticks) butter, softened
3 1/2 cups all-purpose flour (use 4 – 4 1/2 if you’re making cut-out cookies)
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1. Cream butter and sugar together. Add eggs, flour, baking powder, nutmeg, and cloves and stir until well mixed.
If making round cookies, form 1-inch balls, place onto greased cookie sheets, press down with your fingers, and bake at 375°F for 10-13 minutes. Cool on wire racks.
If making cut out cookies, refrigeration is not necessary, although it can be helpful.
Roll out 1/3-1/2 of the dough at a time on a floured surface. Don’t roll it too thin or too thick – just about 1/4 inch thick, or as desired. Cut cookies. Place onto greased baking sheets, and bake at 375°F for 10-13 minutes. Remember that little cookies may have to be removed from the oven sooner than large cookies. Cool on wire racks.
If you put frosting on these cookies, I recommend butter frosting! This is another recipe from my mom, but I don’t know where it originated.