Louisiana Sugar Cookies

I am about to share the most coveted, secret recipe for Louisiana sugar cookies.  They have been a family favorite since I was a wee one. They are crisp, but melt in your mouth. They are sweet, but not too sweet.  They are buttery, but not too buttery. And the best thing about them is:  they are easy to make!

Ingredients:
  • 1 C.  Butter (or margarine–but trust me butter is BEST)
  • 1 C. Sugar (I like to use C&H Baker’s Sugar)
  • 1 Egg
  • 1 tsp. Vanilla extract
  • 2 1/2 C.  All Purpose Flour
  • 1 tsp. Salt
  • 1/2 tsp. Baking Soda
  • Bowl of sugar
  • Colored sugar
Directions:
  1. Preheat Oven to 325⁰ F.
  2. Cream together butter and sugar until light and fluffy.
  3. Whisk together all DRY ingredients.
  4. Whisk egg, then whisk in the Vanilla.
  5. Mix egg & vanilla into butter/sugar.
  6. Slowly mix dry ingredients into wet ingredients.
  7. Form dough into ball then store in plastic bag or wrap.
  8. Refrigerate for 30 minutes.
  9. Press glass with decorative bottom or cookie press into large dough ball, then dip into sugar.louisiana sugar cookies press prep
  10. Form dough into small balls—diameter should be about the size of a quarter.
    1. Roll ball into sugar and place on cookie sheet lined with parchment paper.
      1. Don’t crowd them—the cookies will spread out a bit as they bake!
    2. Use glass to press cookies.
      1. Sprinkle pressed cookies with colored sugar.
    3. Bake for approximately 5-7 minutes or until slightly golden on edges.
    4. Remove and cool for 20 minutes.louisiana sugar cookies press
Alternatives:

Substitute the vanilla extract with your favorite baking emulsion or extract (e.g., almond emulsion or extract, lemon extract, rum extract or emulsion, peppermint extract, etc.)

Cookies can be topped with a pecan, walnut, candy cane dust, chocolate chip, or cake/cupcake sprinkles. Options here are only limited to your imagination!

 

From my family to yours, Merry Christmas!

6 thoughts on “Louisiana Sugar Cookies”

  1. I’m confused, can you clarify this:

    Press glass with decorative bottom or cookie press into large dough ball, then dip into sugar.
    Form dough into small balls—diameter should be about the size of a quarter.
    Roll ball into sugar and place on cookie sheet lined with parchment paper.
    Don’t crown them—the cookies will spread out a bit as they bake!
    Use glass to press cookies.
    Sprinkle pressed cookies with colored sugar.

    You’ve made one large ball, then pressed it, then divided it into smaller balls. Why? What does pressing the large ball with a glass bottom do, if you’re just going to divide it?

    I understand not crowning the balls, but you’re just going to press them, so you’re not really leaving them as balls anyway. Confusing.

    Like

    1. Pressing the glass into the cookie dough greases the glass so the the sugar sticks to it. If you don’t do this, the dough will stick to the glass. The large dough ball is just so that the dough can be stored easily in plastic wrap or bag. The small balls are so that the dough will spread out into a nice circle shape once pressed. If you leave them as balls and then bake them, the center will be doughy. These are called shaped cookies as opposed to drop or cut cookies.

      Like

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