Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly soft, perfectly tender, and with a wonderfully rich, buttery flavor? This incredible, “Grandma Opal’s” Old-Fashioned Sugar Cookie is that perfect, timeless tradition. We’re talking a classic, soft, and pillowy drop-style cookie, with a subtle, bright hint of lemon, all topped with a simple, sweet glaze and a crunchy pecan.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the dry, hard, or complicated cookies of years past. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably delicious cookie that will be the star of your holiday cookie platters, festive gift-giving, and cozy afternoons.
Recipe Overview: The Ultimate “Soft & Tender” Holiday Cookie
What makes this “Grandma’s” sugar cookie so spectacularly delicious is its incredible, deep flavor and its wonderful, perfectly soft and tender texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is the classic, “creamed” butter and sugar method, which creates a wonderfully light and fluffy base. The true “Grandma’s secret” is the addition of lemon extract, which adds a bright, fragrant, and sophisticated citrus note that beautifully balances the sweetness. The cookies are then baked for just a few minutes, ensuring a soft, pillowy crumb, and finished with a simple, sweet vanilla glaze and a toasted pecan half.
| Metric | Time / Level |
| Total Time | 1 hour (plus cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | About 4-5 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie Dough (The “Softness” Secret!):
- Softened Butter: This is the heart and soul of the cookie! It is absolutely essential to use softened, room temperature butter. This is the non-negotiable secret to a batter that can hold air and create a light, tender crumb.
- The “Secret” Flavor: A hint of warm, fragrant lemon extract is the classic “Grandma’s secret” that gives these cookies a wonderful, bright, and distinctly old-world, holiday flavor that sets them apart from a plain vanilla cookie.
- The “Simple & Sweet” Icing:
- Melted Butter & Hot Water: This is the key to a simple, classic, “no-fail” glaze. The melted butter adds richness, while the hot water is the secret that instantly dissolves the confectioners’ sugar, creating a perfectly smooth, pourable, and glossy glaze.
- The Classic Topper: A single, perfect, whole pecan half pressed into the soft glaze is the timeless, elegant, and crunchy finishing touch.
The Baker’s Masterclass: The Secrets to a Perfect Sugar Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, light, and tender cookie is the creaming method. You must beat your room temperature butter, sugar, and eggs together for a full 2-3 minutes, until the mixture is very light, pale, and fluffy. This is the crucial step that incorporates the air needed for a beautiful, soft texture.
- The “Glass Press” Technique: This is a classic, old-fashioned trick for the perfect “drop cookie” shape! By first rolling your dough into a ball and then using the bottom of a glass to gently flatten it, you are creating a beautiful, uniform, round cookie that will bake evenly and have that classic, rustic look.
- The “Hot & Fast” Bake (for a Soft Cookie!): The secret to a perfectly soft and tender (not hard and crunchy) cookie is to not overbake it. This recipe’s “hot and fast” 6-7 minute bake is the key. You will pull the cookies from the oven when the edges are just beginning to turn a beautiful, light golden brown. They will look soft and pale on top—that’s what you want! They will set up perfectly as they cool on the pan.
- Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough comes together.
Step-by-Step to the Best “Grandma’s” Sugar Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the Creamy, Lemon-Kissed Dough
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). Grease two baking sheets.
Step 2: In a separate bowl, sift together your 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of ground nutmeg.
Step 3 (The Most Important Step!): In a large bowl, using an electric mixer, beat your 1 cup of softened butter and 1 1/2 cups of white sugar together on a medium speed for 2 to 3 minutes, until the mixture is light and fluffy.
Step 4: Add your 2 large eggs, one at a time, making sure to beat well after each addition. Beat in your 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon extract.
Step 5: With your mixer on a low speed, add your dry ingredients to your creamed mixture and mix only until the dough is well blended and just holds together.
Part 2: The “Roll, Press, and Bake” to Perfection
Step 1 (The Fun Part!): Roll your dough into small, walnut-sized balls and place them about 2 inches apart on your prepared cookie sheets.
Step 2: Use the bottom of a glass to gently press each ball down and flatten it slightly.
Step 3: Bake for 6 to 7 minutes. You will know they are perfectly done when the edges are just beginning to turn a beautiful, light golden brown.
Step 4: Let the cookies cool on the pan for 2 minutes (they will be soft!) before you transfer them to a wire rack to cool completely.
Part 3: The Simple Glaze & Classic Pecan Topper
Step 1: In a medium bowl, stir together your 2 cups of confectioners’ sugar, 1/4 cup of melted butter, 1 tablespoon of hot water, and 1/2 teaspoon of vanilla until the sugar is completely dissolved and the icing is smooth. (If your icing is too thick, add a little more hot water, one drop at a time).
Step 2: Spread the smooth icing on your cooled cookies and top each cookie with a whole pecan.
“Grandma Opal’s” Soft Sugar Cookies (An Easy Holiday Classic!)
A classic, old-fashioned recipe for ‘Gram Opal’s Sugar Cookies.’ This simple recipe features a soft, drop-style cookie dough made with butter, sugar, and a hint of lemon extract. The dough is rolled into balls, flattened with a glass, and baked until just set. The cooled cookies are then topped with a simple powdered sugar icing and a single pecan half.
Ingredients
- For the Cookies:
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- For the Icing:
- 2 cups confectioners’ sugar
- ¼ cup butter, melted
- 1 tablespoon hot water, or as needed
- ½ teaspoon vanilla extract
- 24 whole pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease 2 baking sheets.
- Sift the flour, baking soda, and 1/8 teaspoon of salt together in a bowl.
- In a separate large bowl, beat 1 cup of softened butter, the white sugar, and the egg with an electric mixer until creamy, about 2 to 3 minutes.
- Add the flour mixture, 1 teaspoon of vanilla extract, and the lemon extract to the butter mixture. Stir until the dough is well blended.
- Roll the cookie dough into walnut-size balls and place them 2 inches apart on the prepared cookie sheets.
- Press each ball down with the bottom of a glass to flatten it slightly.
- Bake in the preheated oven for 6 to 7 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- Make the Icing: While the cookies cool, stir the confectioners’ sugar, 1/4 cup of melted butter, the hot water, and 1/2 teaspoon of vanilla together in a bowl until the sugar is completely dissolved and the icing is smooth.
- Spread the icing on the cooled cookies and top each cookie with a whole pecan.
Notes
- This is a classic ‘drop cookie’ recipe, but the dough is rolled into balls and flattened with a glass.
- Chilling the dough for 30 minutes, while optional, is recommended to make the soft dough easier to roll out (as mentioned in the original recipe tip, which was not included in the provided text).
- The icing is a simple glaze, not a fluffy buttercream.
- Ensure the cookies are completely cool before frosting, or the icing will melt and run off.
What to Serve With Your Sugar Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like gingerbread, spritz, and “Grandma’s Snowball Cookies.”
- A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 1 week.
- Freezing: This dough freezes beautifully! You can freeze the unbaked dough balls or the fully baked (un-iced) cookies for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Why did my cookies spread out and go flat?
The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. You can also try chilling your rolled dough balls for about 15-20 minutes before you bake them.
Q2: My cookies are hard and crunchy, not soft. What happened?
You overbaked them! The 6-7 minute bake time is the crucial secret. The cookies will look very soft and pale when they come out of the oven, but they will “set” and become perfectly soft and tender as they cool.
Q3: Do I really have to use lemon extract?
The lemon extract is the “Grandma’s secret” to that classic, old-fashioned, “tea cake” flavor! If you are not a fan, you can simply substitute it with an equal amount of vanilla extract or 1/2 teaspoon of almond extract.
Q4: Can I chill my dough?
Yes! The recipe notes that you can chill the dough for about 30 minutes, which will make the sticky dough a bit easier to roll into balls.
Q5: Can I make these without nuts?
Of course! To make these nut-free, simply omit the pecan on top. The cookies will still be absolutely delicious—just a simple, buttery, glazed sugar cookie.