Grandmother's Brown Sugar Cookies

This is a recipe card recipe. The kind scribbled on an index card in your grandmother’s handwriting with minimal instructions because she knew exactly what she was doing and didn’t need to explain it to herself.

The flavor profile is pure brown sugar: deep, molasses-rich, and caramel-sweet. Vegetable shortening instead of butter keeps the focus squarely on that brown sugar taste without competing dairy notes. It also makes the dough easier to roll and cut, since shortening stays firm at room temperature.

Cream of tartar paired with baking soda creates a lighter, more tender crumb than baking powder alone. It’s an old-school leavening combination that gives these cookies a slight tang and a delicate snap around the edges while keeping the center soft.

The directions say “quick oven," which is vintage kitchen language for a hot oven, around 375°F (190°C) to 400°F (200°C). Start at 375°F (190°C) and adjust based on how your first batch looks.

Chef Tips

• Chill the dough for at least 30 minutes before rolling. Shortening-based doughs soften fast at room temp and become sticky and unmanageable.
• Roll to about ¼ inch thick for cookies that hold their shape. Thinner rolls make crisper cookies; thicker ones stay chewier.
• Watch the first batch closely. “Quick oven” is vague, so start checking at 8 minutes. The cookies should be golden at the edges with slightly soft centers.
• Dust your rolling surface and cookie cutters with flour to prevent sticking.

Variations

• Add a teaspoon of cinnamon or pumpkin pie spice for a warmly spiced fall cookie.
• Frost with a simple brown sugar glaze (powdered sugar, milk, and a splash of vanilla).
• Press a pecan half into each cookie before baking for a nutty, decorative touch.