Dessert: United States – Utah (Rocky Mountain United States) – Mormon Pioneer Sugar Cookies

Serving Size: 24

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) additional granulated sugar for rolling
- 1 large egg (approx. 50 g)
- 1/2 cup (120 ml) sour cream
- 1 tsp (5 ml) vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1/2 tsp (1 g) ground nutmeg
- 1-2 tbsp (15-30 ml) milk, if needed to adjust dough consistency (optional)

Instructions

Short Description:
Tender, lightly spiced sugar cookies made with sour cream for a moist, slightly tangy crumb and a dusting of granulated sugar. These cookies bake up soft at the center with gently crisped edges.

Regional Notes:
This Utah variation reflects early Mormon settler pantry use—sour cream was commonly available and added richness and moisture, while ground nutmeg provides a warm, home-spiced note often found in pioneer-era baking. Compared with plain commercial sugar cookies, this regional version is tangier and more tender from the sour cream and nutmeg.

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a large bowl, cream the softened butter and 1 cup (200 g) sugar together with a mixer on medium speed until light and fluffy, about 2–3 minutes.
3. Beat in the egg, then add the sour cream and vanilla extract and mix until combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If the dough seems too stiff or dry, stir in 1–2 tbsp (15–30 ml) milk to bring it together; the dough should be pliable but not sticky.
6. Chill the dough in the refrigerator for at least 30 minutes to 1 hour to firm for easier handling.
7. Scoop rounded tablespoonfuls of dough (about 24 total) and roll each into a ball. Roll each ball in the additional 1/4 cup (50 g) granulated sugar to coat.
8. Place the sugar-coated dough balls 2 inches (5 cm) apart on the prepared baking sheets and gently flatten each ball slightly with the bottom of a glass or your palm to about 1/2 inch (1.3 cm) thickness.
9. Bake in the preheated oven for 8–10 minutes, or until the edges are set and just beginning to color; centers should still be slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.