My Grandma Charlene’s Soft Sugar Cookies

Pink frosting forever.

Skip to Recipe

I’ve shared many updated recipes and new takes on nostalgic classics, but these sugar cookies from my Grandma Charlene are extra special to me. Soft, jumbo sugar cookies are topped with swirls and swooshes of pink frosting for a treat that’s handheld paradise for children of all ages.

My grandma used to make and frost dozens of these cookies every summer for the family’s annual camping trip to Pokagon State Park. My cousins and I loved the generous swirls of crackling pink frosting, but my Grandpa Roger preferred them unfrosted, so Grandma would always leave at least 8 or 9 plain for him. As a kid, his preference made no sense to me. Today, I still love the frosting, but I can totally see where he was coming from.

I’m not usually a fan of Crisco, but I’m here to make a case for it in these cookies. And not just because my grandma used it— because it has everything to do with the texture of these cookies. Crisco is 100% fat (as opposed to butter, which has 80- 82% fat) and melts at a higher temperature than butter (117°F instead of 95°F). Why does all that matter? Cookies are surprisingly sensitive to the smallest changes in ingredients, so even seemingly small things like this can make a huge difference in how a cookie spreads as it bakes, as well as its final texture. In this case, the Crisco’s higher fat percentage leads to a cookie that’s softer and more tender, while its higher melting point causes the cookies to bake up taller without spreading as much.

The flavor of these cookies is best the day they’re made, but they will keep in an airtight container at room temperature for up to 3 days. You can also make the cookies and freeze them, unfrosted, for up to 1 month. My Grandma used to do this all the time to get ahead—especially when she had many dozens to make!

Enjoy!

---

My Grandma Charlene’s Soft Sugar Cookies

(Makes 10 cookies)

Prep time: 5 minutes

Mix, bake, and assemble time: 1 hour 35 minutes, plus chilling time

Ingredients

Cookies

½ cup (100 g.) light brown sugar

½ cup (100 g.) white sugar

¼ cup (45 g.) Crisco

¼ cup (57 g.) unsalted butter, softened

½ teaspoon kosher salt (I used Diamond Crystal)

1 large egg

1 teaspoon artificial vanilla flavor (vanillin)

1 ½ teaspoon baking powder

½ teaspoon baking soda

2 ¼ cup (270 g.) all-purpose flour, plus additional for rolling out

¼ cup (60 g.) whole milk

Frosting

2 large egg whites

¼ teaspoon cream of tartar

⅛ teaspoon kosher salt

2 teaspoons artificial vanilla flavor

2 ½ cups (300 g.) powdered sugar, plus up to ½ cup (60 g.) additional, as needed

Red food coloring, as desired

Equipment: two large bowls and hand mixer (or stand mixer with two bowls and a paddle attachment), two to three baking sheets, parchment paper, round cutter (preferably 2 ¾”), rolling pin

Instructions

Cookies

1. In a large bowl with a hand mixer (or in a stand mixer fitted with the paddle attachment) beat sugars, Crisco, butter, and salt until light and creamy, 1-2 minutes. Add egg, artificial vanilla flavor, baking powder, and baking soda, and beat until thoroughly combined, at least 30 seconds longer. Add flour and milk and mix on low until incorporated.

2. Cover the bowl and refrigerate overnight, or at least 12 hours.

3. When ready to bake, line three baking sheets with parchment paper. (If you only have two, you can use the same one twice; just make sure it’s cool and relined before adding the next batch of cookies.)

4. On a clean work surface lightly dusted with flour, roll out dough to just slightly thicker than ½”. Using a round 2 ¾” cutter, punch out cookies and transfer to one of the lined baking sheets (don’t worry about spacing). Gather and re-roll the scraps as necessary. Transfer all cut-out cookies to the refrigerator to chill while the oven is preheating.

5. Arrange a rack in the center of the oven and preheat to 350℉. Arrange four cookies on one of the remaining room-temperature sheet trays, being careful to space evenly.

6. Bake until golden around the edges and puffed, 10-12 minutes. (The center will still look a little underdone.) Let cool on the sheet for 5 minutes before transferring to a wire rack to cool. Repeat with remaining sheet trays and cookies.

Frosting

1. In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted with a whisk attachment), beat egg whites, cream of tartar, and a pinch of salt on medium speed until stiff peaks form, 3-4 minutes.

2. Add vanilla and a large spoonful of powdered sugar and beat until incorporated. Continue to add powdered sugar, one spoonful at a time, beating just until incorporated before adding more, until 2 ½ cups (300 g.) of the powdered sugar has been incorporated.

3. Check the consistency: the frosting should be thick and spreadable. If it’s loose, add more powdered sugar, one large spoonful at a time, beating until incorporated and checking the consistency after each addition. Once desired consistency is reached, add food coloring to tint as desired.

4. Using an offset spatula or butter knife, frost cookies. Leave them to cool on the wire rack until frosting has hardened, then transfer to an airtight container. They can be stacked between layers of parchment paper. Store at room temperature.

Originally posted July 10, 2026.