Grandma’s Famous Sugar Cookies
My friend and neighbor graciously shared her grandma’s famous sugar cookie recipe with me … and you! These are sooooo good. I was so thrilled when she agreed to share the recipe with us.
Plus, I’ll show you how I used some of the Home + Made line to package these for easy gift giving!
Here’s the recipe — and some shopping tips for you, too!
Grandma’s Famous Sugar Cookies & Amy Dott’s “Evil” Cream Cheese Frosting
Ingredients
Grandma's Famous Sugar Cookie Ingredients
- 4 sticks of butter 2 cups
- 2 cups sugar
- 1 teaspoon baking soda
- Tip: If you do not want the cookie shapes you cut out to puff up and loose their shape, leave the baking soda out
- 3 eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 6 cups of flour or until the dough pulls away from the edges
- Dough should not be sticky.
Amy Dott's "Evil" Cream Cheese Frosting Ingredients
- 1 stick butter 1/2 cup (room temperature)
- 1 package of cream cheese softened
- 1 teaspoon vanilla
- 1 tablespoon milk
- powdered sugar added until you have the consistency you want.
Instructions
Grandma's Famous Sugar Cookie Instructions
-
Mix ingredients smoothly together.
-
Sometimes I roll the dough out after spraying Pam on the counter top and cut out whatever cookie cutter shape I want to or if I am in a hurry, I just use a cookie scoop.
-
Bake at 370 degrees 8-10 minutes
-
(Note: I try not to make these very often because when I make them, I eat them for breakfast, lunch and dinner.
-
Also, if I am delivering them to friends or neighbors, I will freeze them and then package and deliver them. This helps keep the frosting beautiful until the recipient receives them.)
Amy Dott's "Evil" Cream Cheese Frosting Instructions
-
Just mix -- adding powdered sugar as noted above -- and frost!
-
I mix the frosting in my mixer with a wire whip attachment on high for several minutes. It makes a lighter fluffier consistency. Also, you want to make sure you have no clumps in the frosting if you are using a piping bag and tip.
We used some of the Home + Made line to package these as gifts!
We used the gold stickers
and the gold chipboard ABC thickers!
And we used the gold glitter polka dot kraft paper bags!
And here are a few more things you might want to consider to make baking and gift-giving easier and prettier!
I LOVE these edible accent stars!
Here’s some cool gold star Washi tape:
… and some fun gold dot Washi tape:
And, of course, gold-striped straws
For frosting, I also love disposable pastry bags. They make cleanup easier.
My favorite frosting tips are #21 or #32.
Happy decorating!
What are your favorite ways to make sugar cookies!
xoxo
Note: The Amazon links above include a special “affiliate” code for TT&J. This means that when you shop from these links at Amazon, TT&J receives a small percentage of what you buy — it doesn’t cost you more. The proceeds go towards more projects and recipes! See my disclosures for more.
- Grandma’s Famous Sugar Cookie Ingredients
- 4 sticks of butter (2 cups)
- 2 cups sugar
- 1 teaspoon baking soda
- (Tip: If you do not want the cookie shapes you cut out to puff up and loose their shape, leave the baking soda out)
- 3 eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 6 cups of flour or until the dough pulls away from the edges
- (Dough should not be sticky.)
- Amy Dott’s “Evil” Cream Cheese Frosting Ingredients
- 1 stick butter (1/2 cup) (room temperature)
- 1 package of cream cheese (softened)
- 1 teaspoon vanilla
- 1 tablespoon milk
- powdered sugar added until you have the consistency you want.
- Mix ingredients smoothly together.
- Sometimes I roll the dough out after spraying Pam on the counter top and cut out whatever cookie cutter shape I want to or if I am in a hurry, I just use a cookie scoop.
- Bake at 370 degrees 8-10 minutes
- (Note: I try not to make these very often because when I make them, I eat them for breakfast, lunch and dinner.
- Also, if I am delivering them to friends or neighbors, I will freeze them and then package and deliver them. This helps keep the frosting beautiful until the recipient receives them.)
- Just mix — adding powdered sugar as noted above — and frost!
- I mix the frosting in my mixer with a wire whip attachment on high for several minutes. It makes a lighter fluffier consistency. Also, you want to make sure you have no clumps in the frosting if you are using a piping bag and tip.
How many cookies does this recipe yield?
Your cookies look wonderful. And I love your packaging!
http://makingmemorieswithyourkids.com
These look so good Jen! I can’t wait to give them a try! Pinned 🙂
Your cookies look wonderful! Sugar cookies are one of my favorite cookies to bake, and yours look beautiful and delicious!
How Adorable. I love love love the colors. Such a great idea to make as a homemade gift
Thanks Jen!!
xoxo
cookies always make a great gift
I agree Heather!!
xoxo
A point of clarification:
In the eastern US, butter is sold in long, skinny half cup sticks. In the west, the same half cup is shaped in a fatter shorter bar called a cube. (Haven’t bought east coast butter for a while, so this may have changed.)
Same product, same amount. Just different shapes and names.
Any way it comes, those cookies look fabulous!!
Thanks Nancy!!
xoxoxo
I love the packaging- and those cookies look yummy!
Thanks Becca!!
xoxo
The sugar cookies look amazing and the GOLD packaging is beautiful! Pinned!
Thanks so much Amy!!
xoxo
What a fun post. I love seeing your great products showcased Jen! I totally would have called a stick of butter a cube as well. If nothing else a cube looks like a great way to get all of lurkers to comment 🙂
haha! I never realized the difference between the two.
xoxoo
Where are the great brown boxes from?
Jen- Yes, you did change it from cubes to sticks in the frosting recipe.
However, It says 1 stick of butter (1 cup ) and 1 stick equals 1/2 cup in US.
Is it 1 cup (2 sticks) or 1/2 cup (1 stick)? Thank you for clarifying it.
The earlier change I made didn’t “stick,” no pun intended! It’s corrected now. 1 stick = 1/2 cup.
The recipe does say stick now, but a stick of butter is 1/2 cup and in the frosting portion (maybe this is where all the confusion is!) it says one stick (1 cup). So the cookie part makes sense, but the frosting is still the confusion I think. Sounds great though!
Jenny » I changed it earlier but somehow the change was lost: It’s corrected now. 1 stick = 1/2 cup.
Your frosting recipe still says 1 stick (1cup) butter. Which is it? They are not one the same measurement. Thanks.
Karen » Exactly right — corrected. 1 stick = 1/2 cup.
2 of the most creative women I know! They look amazing, love that darling packaging!!
Becky » Thanks, Becky!
I see that several people have asked about the “cube” measurement…just adding my name to the list so I can see the answer, too! Thanks!
JB » I’ve corrected it — it’s “sticks”! Thank you!
Just wondering about the “cube” of butter? Is that a cup of butter? A stick of butter?
Pam Sohan » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
I believe 4 cubes is one stick of butter
Actually, there seems to be a discrepancy between an American cube and a British cube. Some sites say a cube is a 1/2 cup, therefore, the recipe would need 2 sticks of butter for 4 cubes.
Mary C » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
Mary C » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
these look fantastic! I too am curious about the actual measurement of ‘cube’ of butter…help!!!
Just looked it up online – 4 cubes = 1stick of butter. I had no idea either. 🙂
Maribeth M » Me either! I’ve corrected the recipe.
Beth » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
Curious also about the cube of butter. Can’t wait to make these
Elizabeth » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
Sugar cookies are my weakness! I can’t wait to try these!
Not to sound dense but what is a “cube” of butter? I want to get these bad boys right!
Anele @ Success Along the Weigh » I’ve corrected it in the recipe! Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
Wow…these look gorgeous…biscuits as we call them in the UK…are my weakness!!
http://vodkaandarose.blogspot.co.uk
Jessica Rose » They are soo good!
In the recipe when you say “cube of butter” is that 1/2 a cup the same as a stick of butter? Sorry, I just have not heard it called that and don’t want to mess up the recipe.
Thanks for posting, these cookies look amazing!
Melissa Thomas » Sorry for the confusion! I’ve corrected it in the recipe: Where I wrote “cubes” I meant “sticks”, and a stick is 1/2 cup.
No problem. Thanks so much for getting back to me! I have these on my list to make for Fall (going to use brown and orange sprinkles) but was waiting for the clarification! Thanks again!