Brenda Gantt Sugar Cookies
- Prep 20 min
- Cook 12 min
- Total 32 min
- Makes 36 cookies
- Level Easy
About Brenda Gantt’s Sugar Cookies
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became known for simple, old-fashioned recipes shared in her warm, unhurried cooking videos. Her holiday cooking is rooted in family: she has talked about Christmas recipes handed down from her mother and her mother-in-law. You can read more of her background in our stories section.
Sugar cookies are one of the oldest and most loved Southern baking traditions. They need only a few pantry staples, which is why they turn up in so many family kitchens around the holidays. This version is soft and buttery with a lightly crisp, sugary edge from rolling each cookie in sugar before baking. If you like old-fashioned cookies, you may also enjoy our tea cake, a close Southern cousin.
These cookies are easy enough for a beginner and flexible enough to dress up. Leave them plain with a sparkling sugar top, or add a glaze or sprinkles for the cookie tray. They also keep well, so you can bake a batch ahead for Christmas, potlucks, or bake sales.
Watch How It’s Made
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Brenda Gantt Sugar Cookies Recipe
Ingredients
Dry Ingredients
Wet Ingredients
For Rolling
Kitchen Tools Needed
- Large mixing bowl
- Hand or stand mixer
- Two baking sheets
- Parchment paper
- Wire cooling rack
- Small glass for flattening
New to baking? Our kitchen guides cover the tools and equipment worth having.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1½ cups sugar for 2 to 3 minutes until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla.
- Combine. Add the dry ingredients a little at a time on low speed until just combined. If the dough feels sticky, chill it for 30 minutes.
- Shape. Roll the dough into 1½ inch balls, roll each in the remaining sugar, and place them 2 inches apart on the baking sheets. Flatten gently with the bottom of a glass dipped in sugar.
- Bake and cool. Bake for 10 to 12 minutes, until the edges are barely golden and the centers look set but soft. Cool on the pan for 5 minutes, then move to a wire rack.
Bake one sheet at a time on the center rack for the most even cookies. Cookies keep baking on the hot pan, so pull them a minute early rather than late.
Nutrition Facts
| Calories | 125 |
|---|---|
| Protein | 1 g |
| Carbohydrates | 19 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sodium | 65 mg |
| Sugar | 9 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Why You’ll Love These Cookies
Pantry Staples
Flour, butter, sugar, eggs, and vanilla are all you need. No special tools or ingredients.
Soft & Buttery
The creamed butter and sugar give a tender center with a lightly crisp, sugary edge.
Great for Sharing
One batch makes about 3 dozen, so there is plenty for cookie trays, gifts, and bake sales.
Make-Ahead Friendly
The dough freezes well, so you can bake fresh cookies whenever you want them.
What to Avoid
Preparation Mistakes
- Don’t use melted or very soft butter. It makes cookies spread thin. Butter should be soft but still cool.
- Don’t scoop flour straight from the bag. Spoon it into the cup and level it, or the cookies turn dry.
- Don’t overbake. Pull them while the centers look slightly soft; they set as they cool.
Storage Mistakes
- Don’t store warm cookies. Cool them completely to avoid steam and sogginess.
- Don’t mix with crisp cookies. Soft cookies draw moisture from others and change their texture.
Dietary Considerations
- Contains Dairy (butter)
- Contains Egg
- Contains Gluten (flour)
- High in Sugar
Pro Tips for the Best Sugar Cookies
- Cream the butter and sugar well. Two to three minutes of beating adds air and gives a tender cookie.
- Use room-temperature eggs. They blend in smoothly and keep the dough from curdling.
- Measure the flour carefully. Too much flour is the number one cause of dry, crumbly cookies.
- Use parchment paper. It prevents sticking and helps the bottoms brown evenly.
- Make the cookies the same size. A cookie scoop keeps them uniform so they bake at the same pace.
Find more baking techniques in our cooking tips.
What to Serve With Sugar Cookies
Beverages
- Cold milk
- Hot coffee
- Hot tea
- Sweet tea
Pair With
- Tea cakes
- Chocolate chip oatmeal cookies
- White chocolate sheet cake
- Fresh fruit
When to Serve
- Christmas cookie trays
- Holiday baking
- Bake sales
- After-school snacks
Planning a brunch menu? Browse our breakfast recipes for ideas to serve alongside.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Butter | Shortening (such as Crisco) | One-to-one swap. Taller, softer cookies with less butter flavor. Half and half works well too. |
| All-purpose flour | Gluten-free 1:1 baking blend | Dough may be slightly softer; chill before shaping. |
| Vanilla extract | ¼ teaspoon almond extract | Stronger flavor, so use less. |
| Nutmeg | Cinnamon or omit nutmeg | Nutmeg is optional and adds a traditional Southern warmth. |
| Rolling sugar | Colored or sparkling sugar | Perfect for holiday cookies. |
Storage Instructions
Room Temperature
Once completely cool, store in an airtight container for up to 5 days.
Freezer (Baked)
Freeze cooled cookies in a freezer bag for up to 3 months. Thaw at room temperature.
Freezer (Dough)
Freeze rolled dough balls for up to 3 months. Roll in sugar and bake from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
Not always. If your butter was properly softened and the dough is smooth and easy to roll, you can bake right away. If the dough feels sticky or your kitchen is warm, chill it for 30 minutes so the cookies hold their shape.
Butter that is too soft or melted is the most common cause. Use butter that is soft but still cool, avoid greasing the pan, bake on parchment, and chill the dough for 30 minutes if it feels warm.
Yes. Shortening can be swapped one-to-one for butter. The cookies will be a little taller and softer, but will have less buttery flavor. Many bakers use half butter and half shortening.
Take them out of the oven while the centers still look slightly underdone, let them finish setting on the hot pan for 5 minutes, and store them in an airtight container once they are completely cool.
Yes. Roll the dough into balls, freeze them on a tray until firm, and transfer them to a freezer bag for up to 3 months. Roll in sugar and bake from frozen, adding 1 to 2 minutes to the bake time.
Yes. They are delicious plain, rolled in sugar, but you can also top them with a simple powdered sugar glaze, sprinkles, or colored sugar. Let the cookies cool completely before frosting.
Reader Reviews
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It’s gonna be good, y’all. Bake a batch for your next family gathering.
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