Grandma’s Soft Sugar Cookies

As far back as I can remember, every holiday and special occasion with my paternal grandmother included these soft iced sugar cookies. Grandma’s soft sugar cookie recipe came from one of her cousins many years before I was born.

Finding freshly baked cookies in Grandma’s Tupperware container was always a welcome surprise. Sometimes they had crushed nuts or colorful sprinkles on top. Sometimes they were plain. No matter how she decorated them, they were a treat I looked forward to.

I can still picture that Tupperware container on the counter beside Grandma’s refrigerator or out in her outkitchen, which also served as the laundry room. It was always a nice surprise to visit and find a fresh batch waiting.

These cookies are part of the Pennsylvania Dutch baking traditions I grew up with. They’re soft drop cookies with a creamy icing, rather than the rolled sugar cookies you cut into shapes. There’s no rolling pin or cookie cutter needed—just scoop the dough onto your prepared cookie sheets.

A Family Recipe Made With Brown Sugar

Although we’ve always called these sugar cookies, the dough uses light brown sugar. Butter, vanilla, and brown sugar give them their familiar flavor, while the icing adds a sweet finishing touch.

Start by creaming the butter and brown sugar until the mixture is light and fluffy. Then mix in the eggs and vanilla, followed by the baking soda dissolved in hot water.

The flour and baking powder are combined separately. Add the milk and flour mixture in alternating additions: half the milk, half the flour mixture, then the remaining milk and flour. Mix until combined after each addition.

Give Grandma’s Soft Sugar Cookies Time to Set

Drop the dough by heaping tablespoons onto greased or parchment-lined cookie sheets. Try to keep the scoops similar in size so the cookies bake evenly.

These cookies are very soft when they first come out of the oven. Let them rest on the baking sheet for several minutes before transferring them to a cooling rack. Moving them too soon can cause them to break apart before they’ve had time to set.

This is one of those recipes where a little patience makes a difference. Give them those few minutes on the pan, then move them carefully to finish cooling.

Don’t Rush the Icing

Let the cookies cool completely before icing them. Even when the outside feels cool to the touch, the centers can still hold warmth. That heat can soften or melt the icing after you spread it on.

For the icing, beat softened butter, powdered sugar, vanilla, and heavy cream until completely combined and creamy. Start with the two tablespoons of cream in the recipe. If needed, add more, one tablespoon at a time, until you have the consistency you want.

The amount of cream I need varies from batch to batch. Add it gradually so you can stop when the icing is creamy and easy to spread.

Decorating Grandma’s Soft Sugar Cookies

Grandma changed the decorations to suit the occasion. At Christmas, she sprinkled the iced cookies with red and green sugar. Valentine’s Day meant red and pink, Easter brought blue and yellow, and Halloween called for orange.

Sometimes she used crushed nuts or everyday colored nonpareils instead. Other times, she left the icing plain. You don’t need elaborate decorations to make these cookies special.

If you’re using sanding sugar, nonpareils, or crushed nuts, sprinkle them on while the icing is still soft so they stick. You can decorate the whole batch alike or use a few different toppings on the same tray.

For me, these cookies will always bring back memories of Grandma and the holidays and visits we shared. I’m glad to have her recipe to keep making and passing along.

More From My Kitchen

Browse my recipes for more family favorites, or visit Kitchen Tips & Ideas for practical tips to use in your own kitchen.

Grandma’s Soft Sugar Cookies

Soft brown sugar drop cookies topped with creamy vanilla icing. A treasured family recipe for holidays, special occasions, or an everyday treat.

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Course: Dessert

Cuisine: American, Pennsylvania Dutch

Ingredients Equipment Method Notes

Ingredients

  

Cookie Ingredients

• 1 cup butter softened
• 2 cups light brown sugar
• 2 eggs
• 1 teaspoon baking soda
• 2 tablespoons hot water
• 1 cup milk
• 4 cups flour
• 3 teaspoons baking powder
• 1½ teaspoons vanilla extract

Icing Ingredients

• ½ cup butter softened
• 4 cups powdered sugar
• 1½ teaspoons vanilla extract
• 2 tablespoons heavy cream plus additional as needed

Optional Ingredients/Decorations

• Colored sanding sugar
• Nonpareils
• Crushed nuts

Equipment

• measuring cups and spoons
• mixing bowls
• electric mixer
• rubber spatula
• tablespoon or cookie scoop
• cookie sheets
• cooling racks
• cookie spatula
• butter knife or icing spatula

Method

 

1. Preheat the oven to 350°F. Grease cookie sheets or line them with parchment paper.
2. Combine the flour and baking powder in a bowl and set aside.
3. In a small bowl or cup, dissolve the baking soda in the hot water.
4. In a separate mixing bowl, cream the softened butter and brown sugar until light and fluffy.
5. Add the eggs and vanilla. Mix until completely combined.
6. Add the dissolved baking soda mixture and mix until completely combined.
7. Add half the milk and mix until combined. Add half the flour mixture and mix until combined. Repeat with the remaining milk, followed by the remaining flour mixture.
8. Drop the dough by heaping tablespoons onto the prepared cookie sheets, leaving space between the cookies for spreading.
9. Bake for 10–12 minutes.
10. Let the cookies rest on the cookie sheets for several minutes before carefully transferring them to cooling racks. They are very soft when hot and may break apart if moved too soon.
11. Let the cookies cool completely before icing. Even if the outside feels cool, the centers may still hold enough warmth to melt the icing.
12. To make the icing, beat the softened butter, powdered sugar, vanilla, and 2 tablespoons of heavy cream until completely combined and creamy.
13. If needed, add more heavy cream, 1 tablespoon at a time, beating after each addition until the icing reaches your desired spreading consistency.
14. Spread the icing over the completely cooled cookies. If desired, sprinkle with colored sanding sugar, nonpareils, or crushed nuts while the icing is still soft.

Notes

Baking time is 10–12 minutes per baking sheet. Total baking time depends on the number of cookies and how many sheets you bake at once.

Let the cookies rest on the baking sheet for several minutes before moving them. Freshly baked cookies are very hot and soft and need time to set.

Cool the cookies completely before icing. Warmth remaining in the centers can soften or melt the icing, even when the outsides feel cool.

The amount of heavy cream needed for the icing varies from batch to batch. Start with 2 tablespoons, then add more gradually, 1 tablespoon at a time, only as needed.

Grandma decorated these cookies for different holidays: red and green sugar for Christmas, red and pink for Valentine’s Day, blue and yellow for Easter, and orange for Halloween. Crushed nuts, nonpareils, or plain icing are other family favorites.