Stokoe Farms' Legendary Sugar Cookies

Stokoe Farms' Legendary Sugar Cookies

Disclosure: This post was sponsored by The Real Christmas Tree Promotion Board, but all thoughts and opinions remain -as always- my own. The pillowy soft, perfectly tender Stokoe Farms‘ Legendary Sugar Cookies recipe is from one provided by Martha Stokoe and her Grandma Dewarts’ recipe and was standardized for the home cook by me. These beautiful cookies are soft, sweet, fluffy, old-fashioned, and delicate.

When I visited Stokoe Farms in October, I heard about how until just a couple of years ago, Martha Stokoe baked thousands of sugar cookies each December by herself to hand out with hot chocolate to the throngs of people who came to their Christmas tree farm each year. Some people said they came back year after year especially for the cookies. Of course, my antennae went up because I figured if cookies were THAT good, I needed to score the recipe for my Foodie with Family friends. I didn’t even have to ask twice, they were sweet enough to give it to me and grant me permission to share it with you all.

I love these people. They grow Christmas trees and give me legendary sugar cookies recipes.

Today, I am happy to share Martha’s cookie recipe that was her grandmother’s recipe first; as the recipe she sent me called it “Grandma Dewart’s Sugar Cookies”. These are truly Legendary Sugar Cookies. (Scroll to the bottom of the post for the printable recipe.)

First, though, let’s talk trees, because ’tis the season! We are a real Christmas tree family -as I discussed before- because nothing can ever replace the full sensory experience that is a real tree. We made it even more of an experience this year by visiting Stokoe Farms and riding the hay wagon out into the fields past the blue spruces and Douglas firs into the Fraser fir area to choose our perfect tree.

Photo by Aidan Lindamood

We were out there for half an hour, not because it was so hard to find a tree, but because it was hard to choose and it smelled so good. The weather was glorious and we just drank in wandering in and amongst hundreds of beautiful Christmas trees. I like the trees my kids and husband call “chubby babies”; full of fragrant needles and fat from the bottom to the top. There were chubby babies galore, so we finally settled on one. Two of my boys took turns cutting it down, while my husband and the others grabbed a cart to haul our tree back to the hay wagon.

Photos by Aidan Lindamood

Back at the gift shop, they shook our tree to get rid of any loose needles or debris, baled it for us, and drilled the bottom so it would stand up true in the  Christmas tree stands they recommend and sell. Bonus: the stands are tremendously economical and tip proof! We drove straight home and the hole they drilled made setting up our tree a five minute process when it used to take us what seemed to be forever. We decorated and munched on our Stokoe Farms’ Legendary Sugar Cookies.

I’m fully in the sentimental, homemade ornaments tree camp. In fact, I’m a little Clark-Griswold-in-the-attic-weepy about the whole thing. Each ornament we take from the box has a story and I find myself getting a little choked up from time to time. I sure love Christmas.

Now I need to know, how do deck YOUR tree? Do you choose a theme and decorate a show stopper of a tree? Do you prefer the sentimental, homemade sorts of ornaments? Or do you fall somewhere in between?

Cook’s Notes:Whisk or sift the flour and salt together before you do anything else.

Don’t rush creaming the butter and sugar together. You want to be sure it is fully incorporated before you add any other ingredients.

Keep extra all-purpose flour on hand. You want to make sure you have a dough that is a little firm but still sticky so depending on the humidity in your home, you may need to add extra. I needed to add a full extra cup of flour to my Stokoe Farms’ Legendary Sugar Cookies dough to make it work.

Chill out! You need to chill this dough before you roll it out or scoop it or you will be very cranky. I like to keep the dough in the refrigerator overnight. I don’t advise freezing and slicing, though, which I learned the hard way. By the hard way, I mean that I was slicing at a roll of rock hard cookie dough for longer than I would like to do again.

You can opt to scoop the cookies or roll them out. If you scoop them, you can use a disher/cookie scoop and plop them directly into a bowl or pie plate of granulated sugar to roll in before transferring to the greased or parchment lined pan.

I love to use a silicone mat on my counter to keep it clean while I roll out my legendary sugar cookies dough. It’s not strictly necessary, but it helps you to get the cookie cut outs off of the counter if you’ve been stingy with the flour.

Speaking of which, do flour your counter generously or live in regret while trying to pry cookie cutouts up while maintaining their shape. Spoiler alert: it’s impossible.

Martha Stokoe recommends greasing your cookie sheet. By all means do that, but I like a little extra insurance in the form of parchment paper. It makes it easier to cycle through multiple batches quickly.

Prep Tips {Use these to make Stokoe Farms’ Legendary Sugar Cookies more easily}Stand mixer

silicone spatula

rolling pin

silicone mat for rolling out dough

round cookie cutters or dishers/cookie scoops

Connect with It’s Christmas, Keep It Real. It’s Christmas Keep It Real Facebook

Print

Stokoe Farms' Legendary Sugar Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 125

Ingredients

  • 1 pound butter, softened to room temperature
  • 3 medium eggs
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 6 to 7.5 cups all-purpose flour
  • 2 teaspoons salt
Read the whole recipe on Foodie With Family