Aunt Inga’s Old-Fashioned No-Roll Sugar Cookies
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Aunt Inga’s sugar cookies are very delicate and delicious. Just mix ingredients together, chill, form dough into balls, press and bake. And, I must let you know, you can’t eat just one!
This recipe is not your ordinary sugar cookie. This is an old-fashioned recipe of Aunt Inga’s. These may just be the best sugar cookies of all time!
Aunt Inga made the best sugar cookies and we’d like to share her recipe! So, who is Aunt Inga?
Aunt Inga is my mother-in-laws aunt. My husband has always talked about “Aunt Inga’s cookies” for-ever and how wonderful and unique they are.
Matter-of-fact these cookies are not like your typical “sugar cookie”. There is no need to roll out the dough and make cut outs. Just roll the dough into a ball, press with a drinking glass dipped in sugar and bake. Viola! The best sugar cookies ever!
Short History About Aunt Inga
Inga’s parents, Mr. and Mrs. Flister, were from Norway and immigrated to the United States. They had seven children, five girls and two boys (Adolph, Margaret, Hilda, Borghild, Henry, Hannah and Inga). When the children were young Mrs. Flister died of appendicitis and not long afterwards Mr. Flister died from a farming accident. After the children lost their parents the girls were sent to an orphanage and the boys stayed at home to tend to the family farm. Many years later Inga married Howard Windsor. They eventually opened a restaurant in Saint Louis, Missouri and this is Aunt Inga’s cookie recipe. Aunt Inga died September 28, 2002.
Recipe For Aunt Inga’s Delicious Sugar Cookie’s
Ingredients:
- 1 cup each granulated sugar, powdered sugar, oil and butter (at room temperature)
- 2 eggs at room temperature
- 4 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar and or fine colored decorating sugars for dipping
- Aunt Inga always said the recipe can be varied by adding chopped pecans, chocolate chips or almond flavoring to taste if desired.
Instructions:
Prepare Dry Ingredients
In a large bowl sift together flour, baking soda, salt, and cream of tartar and set aside.
Mix moist ingredients together
Combine both sugars, oil, vanilla extract and butter in a large bowl. Mix together using an electric hand mixer until thoroughly combined. Add eggs and continue mixing until smooth.
Add sifted ingredients to the sugar mixture and combine with a large spoon or rubber spatula
Chill
Cover bowl with plastic wrap and place in refrigerator for one hour. Preheat oven to 350 degrees Fahrenheit.
Form Balls
Remove cookie dough from refrigerator an begin rolling into small balls (about one inch wide). To make the cookies uniform in size and shape I use a medium sized cookie scoop.
Place 6 balls at a time on an aluminum cookie sheet. It’s really easier when working with two cookie sheets because while one is in the oven baking you can start prepping the other one.
Press dough down to about 1/8 inch with the bottom of a sugar dipped drinking glass. Re-dip the glass with sugar and gently apply a second coat of sugar to each cookie with a twisting motion.
Bake
Bake 8 to 10 minutes or until golden brown. Immediately remove cookies from the cookie sheet being using a large metal spatula like this. You will want t go real slow as not to break the cookies and place them on a cooling rack. This recipe makes approximately 5 dozen cookies. Just enough to share with friends!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING AUNT INGA’S SUGAR COOKIES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Aunt Inga’s Old-Fashioned No-Roll Sugar Cookies
Aunt Inga’s sugar cookies are very delicate and delicious. Just mix ingredients together, chill, form dough into balls, press and bake. And, I must let you know, you can’t eat just one!
Ingredients
- 1 cup each granulated sugar, powdered sugar, oil and butter (at room temperature
- 2 eggs at room temperature
- 4 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 cup granulated sugar and or fine colored decorating sugars for dipping
- Aunt Inga always said the recipe can be varied by adding chopped pecans, chocolate chips or almond flavoring (optional)
Instructions
-
In a large bowl sift together flour, baking soda, salt, and cream of tartar and set aside.
-
Mix ingredients together
Combine both sugars, oil, vanilla extract and butter in a large bowl. Mix together using an electric hand mixer until thoroughly combined. Add eggs and continue mixing until smooth.
Add sifted ingredients to the sugar mixture and combine with a large spoon or rubber spatula.
-
Chill
Cover bowl with plastic wrap and place in refrigerator for one hour.
Preheat oven to 350 degrees Fahrenheit.
-
Form Balls
Remove cookie dough from refrigerator an begin rolling into small balls (about one inch wide). To make the cookies uniform in size and shape I use a medium sized cookie scoop.
Place 6 balls at a time on an aluminum cookie sheet. It’s really easier when working with two cookie sheets because while one is in the oven baking you can start prepping the other one.
Press dough down to about 1/8 inch with the bottom of a sugar dipped drinking glass. Re-dip the glass with sugar and gently apply a second coat of sugar to each cookie with a twisting motion.
-
Bake
Bake 8 to 10 minutes or until golden brown.
Immediately remove cookies from the cookie sheet being using a large metal spatula like this. You will want t go real slow as not to break the cookies and place them on a cooling rack.
This recipe makes approximately 5 dozen cookies. Just enough to share with friends!
