Delicious (Soft) Lard Sugar Cookie Recipe- Only 4 Simple Steps

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Lard Sugar Cookie Recipe

Since I was very, very young I’ve loved baking and being in the kitchen. Some of my earliest memories are of “helping” my mother and grandmothers in the kitchen. I can picture myself standing on a chair next to the counter, eatery pouring flour or vanilla into a mixing bowl. And, of course, licking the spoons clean afterwards.

Nowadays I’m a 20-something with a daughter of my own, and it’s been many years since I’ve helped my grandmothers bake.

But some things haven’t changed. I still love to be in the kitchen, working at this and that; trying my hand at new recipes or skills. Kitchen projects have taken on a deeper meaning now that I have my own little shadow “helping” and learning every day.

With Christmas on the way, I’ve decided to refresh a few of my old tried and true cookie recipes.

We’ll be traveling to see family for Christmas, and I don’t want to arrive empty handed. So the next few weeks will be filled with baking, note taking, and lots of taste testing.

Today we worked on a simple, soft sugar cookie recipe- with two twists. Baby and husband both approved.

I started with a familiar and basic sugar cookie.

Soft & Simple Sugar Cookies

This simple, soft sugar cookie recipe has a little homestead twist- lard! Easy and adaptable, these cookies can be made to suit a variety of tastes and occasions.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dessert

Servings 32 Cookies (approx)

Equipment

• cookie sheet
• Pyrex measuring cup or mixing bowl
• Large spoon
• Teaspoon and Measuring Cups

Ingredients

  

• 1/2 Cup Each, Butter & Lard
• 2/3 Cup Sugar
• 2/3 Cup Brown Sugar
• 1 Egg
• 2 tsp ea of Vanilla Extract & Maple Extract
• 1/2 tsp ea of Baking Soda, Baking Powder, & Salt
• 2 1/2 Cups Flour (any kind)

Instructions

 

• Preheat oven to 350*
• Warm butter and lard until soft. Add egg, sugars, and extracts.
• Add dry ingredients, mix thoroughly.
• Roll dough into balls 1 - 1 1/2" in diameter. Arrange on cookie sheet, leaving room for spreading.
• Bake for 10 - 12 minutes.
• Cookies can be iced after cooling, if desired.

Notes

The maple extract can be substituted for another flavor of extract.

The ratio of brown sugar to sugar can be adjusted.

The cookies can be rolled in sugar, cinnamon-sugar, or powdered sugar before baking.

The butter and lard can be substituted for only butter, only lard, or another similar cooking fat.

This dough will keep in the fridge, or freezer, for later.

Keyword baking, cookies, Simple