Aunt Katie's Sugar Cookies with Cream Cheese Frosting

It's inevitable, every time I try a new sugar cookie recipe my husband will come in and snag a cookie and after a few bites say "these aren't your normal sugar cookies are they?". I have been making these cookies since high school and I have to admit I am pretty partial to them also. I think they taste very similar to the pink Grannie B cookies which bring back memories of high school lunch. A Grannie B cookie washed down with a diet coke. I have changed my ways now but I will forever love these cookies. They bake up soft and puffy and aren't super sweet. If you're looking for a buttery tasting sugar cookie this is not it. If you like a more soft cake like cookie then try this. One thing I love about these cookies is that you don't have to chill the dough. I usually frost mine with cream cheese frosting (included at the end of this post)but you can use whatever you prefer.


Aunt Katie's Super Soft Sugar Cookies
2 cups sugar
4 eggs
5-7 cups of flour (I usually end up using 6-7 cups)
2 tsp baking soda
1 tsp. vanilla
1 cup shortening
3/4 cup milk
1 tsp. cream of tartar
1 tsp salt


Cream shortening, sugar, eggs and vanilla. Sift dry ingredients together in a separate bowl. Alternately add milk and flour mixture to the creamed mixture. Add enough flour to roll without sticking. Bake at 350 for 10 minutes or until done. Frost with frosting and decorate.


This first recipe is more on the sweet side. If you really like the taste of the cream cheese to stand out, use the second recipe.

Cream Cheese Frosting #1

1 8 oz. package cream cheese, softened to room temperature
1 lb. powdered sugar
1/4 c butter
2 tsp. vanilla

Soften cream cheese and beat with butter. Sift powdered sugar adn add to creamed mixture. Beat until stiff; add vanilla.

Cream Cheese Frosting #2

8 oz. cream cheese
1/2 cup butter
1 1/2 lbs powdered sugar ( I sometimes add a tad more if it is not firm enough)
1 tsp. vanilla

Blend cream cheese and butter well. Gradually add powdered sugar and beat until smooth. Add vanilla and blend well.

*I always sift powdered sugar to avoid lumps*