Rebecca Angel Baer
Time
35 Mins

The recipe for these Grandma’s Cookies really comes from my great-grandmother, Tamara Tiba Malkin. She immigrated to America via Canada in the early 1900s, finally settling down in Memphis. These cinnamon sugar cookies were a constant part of my childhood. My mom made them for every occasion and sometimes for no occasion at all. The cookies have hints of snickerdoodle, but they aren’t as sweet. They stand on their own. They are also dairy-free so they are great for anyone who has a lactose intolerance but also, as I suspect was the intent of my great grandmother, these cookies are Kosher and can be served with a meat meal. (Those who keep Kosher do not mix milk and meat items in the same meal.) The ingredient list is short and the items on it are inexpensive. Just note that if your dough feels too sticky or wet, add some extra flour when you roll it out. Too sticky and you won’t have an easy time cutting out your cookies. If you don’t have a biscuit cutter, I advise investing in one, but also you can just use a glass that is well floured. I hope I enjoy, from my family to yours.

How to Make It

Step 1

Mix in large bowl eggs, sugar, oil, water, vanilla. Beat well. 

Step 2

Sift flour & baking powder together. 
Add flour mixture to bowl small amounts at a time until all is mixed in. (You will have to switch from beater to wooden spoon as dough thickens. )

Step 3

Refrigerate overnight. 

Roll on floured board. 
Cover liberally with cinnamon sugar. *

Cut shapes.

* You can use little candy nonpareils instead, but if you do, do it before you have cinnamon sugar on your board. 

Step 4

Bake on lightly greased cookie sheet at 350 for 16 to 20 minutes.