This Rolled Sugar Cookies recipe, originally published in Better Homes & Gardens in September 1949, was submitted by Mrs. S. W. Huffman from Milan, Tennessee. These cookies capture the essence of mid-century home baking, where simple ingredients were transformed into delightful treats to be shared with family and friends. The grated orange peel adds a unique citrus twist to the classic sugar cookie, making this recipe both nostalgic and refreshing.
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Rolled Sugar Cookies
Food History
Sugar cookies have a rich history in American baking, with their origins tracing back to early European settlers who brought similar recipes to the New World. By the 1700s, these simple cookies, made from sugar, flour, butter, and eggs, became popular in colonial kitchens. Sugar cookies became a staple treat, often baked for special occasions and holidays.
As home baking became more widespread in the 19th and early 20th centuries, sugar cookies were a go-to recipe in many households. They were easy to prepare, required few ingredients, and could be adapted with various flavors and decorations to suit different tastes. The introduction of enriched flour and leavening agents like baking powder in the late 19th century made these cookies even more accessible, allowing them to rise slightly and develop a tender texture.
In the 1940s, as America recovered from the rationing and shortages of World War II, home baking experienced a resurgence. Recipes like this one from Better Homes & Gardens reflected the era’s return to comfort and tradition. Mrs. Huffman’s recipe, featuring a hint of citrus from grated orange peel, added a refreshing twist to the familiar sugar cookie, making it a standout in the post-war period.
Craving sugar cookies? Check out our recipe round-up for the best, buttery, and perfectly sweet versions to bake up today!
Read more about the history of Sugar Cookies, more recipes, and baking tips.
Timeline
- 18th Century: Sugar cookies begin to gain popularity in America, particularly among European settlers who bring similar recipes with them. These early versions are simple and often flavored with vanilla or lemon.
- 19th Century: The development of baking powder and soda allows sugar cookies to rise slightly, creating a softer, more tender texture. Sugar cookies become a staple in American homes, particularly for holidays and special occasions.
- 1940s: Following World War II, sugar cookies continue to be a popular treat. Recipes like Mrs. Huffman’s Rolled Sugar Cookies are published in popular magazines such as Better Homes & Gardens, showcasing the simplicity and versatility of this classic dessert.
- September 1949: Mrs. S. W. Huffman’s Rolled Sugar Cookies recipe is published in Better Homes & Gardens, introducing a new generation of home bakers to the timeless appeal of sugar cookies with a citrus twist.
- Present Day: Rolled sugar cookies remain a beloved treat, especially during the holiday season. They are often made in large batches, decorated with icing or sprinkles, and enjoyed by all ages.
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Recipe Discussion
Mrs. Huffman’s Rolled Sugar Cookies stand out for their balanced flavor and the use of simple, pantry staples. The recipe starts with creaming together shortening and sugar, which is essential for creating a smooth and fluffy dough. This process ensures that the cookies will have a tender texture, as the air incorporated during creaming helps to leaven the dough slightly.
The inclusion of an egg adds richness and helps bind the ingredients together, while the grated orange peel introduces a subtle citrus flavor that elevates the overall taste of the cookies. The combination of vanilla and orange peel creates a fragrant and refreshing dough that sets these cookies apart from standard sugar cookies.
The dry ingredients—enriched flour, salt, baking powder, and baking soda—are carefully sifted together to ensure they are well-mixed and lumps-free. This step is crucial for even baking, ensuring that the leavening agents are evenly distributed throughout the dough. Using baking powder and soda gives the cookies a light, crisp texture that complements their sweet flavor.
Milk is added to the dough in small amounts to help achieve the right consistency. The dough should be soft and pliable but not too sticky. This balance allows the dough to be rolled out easily on a floured surface to a thin 1/8 inch thickness, which is key to achieving the characteristic crispness of these cookies.
After rolling, the dough is cut into shapes using a 4-inch cookie cutter, and the cookies are sprinkled with sugar before baking. Decorating with raisins is optional but adds a traditional touch that harks back to earlier sugar cookie recipes. The cookies are baked at 375°F for about 12 minutes until they turn golden around the edges. This baking time ensures the cookies remain crisp and light, perfect for enjoying with a cup of tea or coffee.
Want to elevate your baking game? Discover the magic behind how to cream butter and sugar—the essential technique that turns good bakes into great ones!
Preparation Tips
- Creaming the Ingredients: Ensure that the shortening and sugar are thoroughly creamed together before adding the egg. This step is crucial for achieving the light, tender texture that makes these cookies so delightful.
- Using Fresh Orange Peel: For the best flavor, use freshly grated orange peel. The oils in the peel add a bright, citrusy note that complements the sweetness of the sugar and vanilla.
- Rolling the Dough: Aim for an even thickness of 1/8 inch when rolling out the dough. This will ensure that the cookies bake evenly and develop the desired crisp texture. A floured surface and rolling pin will help prevent the dough from sticking.
- Baking Time: Watch the cookies closely as they bake. Remove them from the oven just as they begin to turn golden around the edges. Overbaking can result in dry, brittle cookies, so it’s important to time them carefully.
Recommended Kitchen Items
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- Microplane Zester: A Microplane zester is ideal for finely grating orange peel, allowing you to extract the flavorful oils without including the bitter white pith.
- Heavy-Duty Rolling Pin: A heavy-duty rolling pin with adjustable thickness rings can help you achieve a uniform 1/8 inch thickness, ensuring that your cookies bake evenly.
- Silicone Baking Mats: Silicone baking mats are perfect for ensuring even baking and easy removal of cookies without the need for greasing your baking sheets.
Serving Suggestions
- With a Citrus Glaze: Enhance the citrus flavor by drizzling the cooled cookies with a simple glaze made from powdered sugar and fresh orange juice.
- As a Tea-Time Treat: Serve these cookies with a cup of Earl Grey or another citrus-flavored tea for a delightful afternoon snack.
- Decorated for Holidays: Roll the dough slightly thicker, and use seasonal cookie cutters to make festive shapes. Decorate with colored sugar or icing for a holiday treat.
Sweet, simple, and oh-so-fun! Celebrate National Sugar Cookie Day on July 9th with a batch of these classic treats—decorate, bake, and enjoy!
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A Sweet Taste of Nostalgia
Mrs. S. W. Huffman’s Rolled Sugar Cookies, as published in Better Homes & Gardens in 1949, offer a delightful combination of tradition and flavor. The subtle hint of orange peel and the recipe’s simplicity make these cookies a perfect example of mid-century American baking at its best. Whether you’re making them for a special occasion or simply enjoying a moment of nostalgia, these cookies are sure to bring a smile to your face and warmth to your home. Their light, crisp texture and classic flavor make them a versatile treat that can be enjoyed year-round, carrying the legacy of home-baked goodness into the present day.
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Rolled Sugar Cookies
Ingredients
- ½ cup shortening
- ¾ cup sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon grated orange peel
- 2 cups enriched flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon soda
- 2 to 3 tablespoons milk
Instructions
- Thoroughly cream shortening and sugar.
- Add egg and beat well.
- Add vanilla and grated orange peel.
- Add sifted dry ingredients alternately with milk; mix thoroughly.
- Roll 1/8 inch thick on lightly floured surface.
- Cut with floured 4-inch cooky cutter; sprinkle with sugar.
- Decorate with raisins. bake in moderate oven (375°F) 12 minutes.