Ethel’s Sugar Cookies
Easy Cream Icing
Catherine Boeckmann
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Around 1975, I watched commercials for Pillsbury Sugar Cookies on TV. I asked my mother to buy some of the dough and she bought chocolate chip, instead. When I said I wanted to frost and decorate them, she handed me her 1957 vintage Betty Crocker Cook Book (the year she got married). I found this recipe then and I've been using it ever since. I use all butter and Almond extract nowadays, but it is still my favorite cookie. I had a teacher who dearly loved my cookies and asked me to make them on several occasions.
I have been eating Ethel’s sugar cookies since I was a baby. My fondest Christmas memories are of eating these at my grandmother’s house on Christmas. This past year I lost the index card on which she had written this secret family recipe. In a desperate attempt to find this recipe again I googled Ethel, herself. Excited to find out some details about this beloved ancestor of mine and her cookies I was shocked to find this recipe was not, in fact, created by a mystery ancestor of mine, but was from a page in a Betty Crocker cookbook.
Despite discovering that my entire life was a lie I still rate these cookies a 10/10 and will be enjoying them with a cup of cocoa during my emergency therapy session this week.
Seasons greetings, ladies and gents!
I saw the name of this recipe and smiled. This was my mom's name. Her favorite (and everyone else's) was sugar cookies!!! I will give your recipe a try because the recipes from The Almanac have been exceptional!! Thank you for the sweet memory.
I have this recipe in my mother’s 1947 Betty Crocker Cookbook and make it every year for Christmas, as did my mother before me (I’m 55). My variations are to not roll the dough and use cookie cutters. I use a cookie scoop, roll into an even ball by hand, then use a glass cup dipped in flour to press each ball to the desired size on the cookie sheet. Have to be careful not to press too hard or the dough cracks, leaving you with poor results once baked. I make these a good bit thicker than the recipe dictates. I use melted white chocolate to “ice” them once they are baked and cooled, then add sugar sprinkles before the chocolate sets. They are beautiful and delicious!!!
I have this recipe in my mother’s 1947 Betty Crocker Cookbook and make it every year for Christmas, as did my mother before me (I’m 55). My variations are to not roll the dough and use cookie cutters. I use a cookie scoop, roll into an even ball by hand, then use a glass cup dipped in flour to press each ball to the desired size on the cookie sheet. Have to be careful not to press too hard or the dough cracks, leaving you with poor results once baked. I make these a good bit thicker than the recipe dictates. I use melted white chocolate to “ice” them once they are baked and cooled, then add sugar sprinkles before the chocolate sets. They are beautiful and delicious!!!
I had never thought of using a cookie scoop and glass as you suggest. I used a glass as a cookie cutter for years. Thanks for the suggestion!
My mom made this recipe and typed this up for me to include in my cook book! I moved this past year & kitchen stuff still in storage! My sister didn't have it and had used a different one from internet that didn't work out for her! So glad I found this! I sometimes blend almond & rum flavoring with the vanilla. I also add the same to the icing - great for the holidays!
My mom always made Ethel's sugar cookies! Still love them to this day!
I’ve made these cookies since I got my Betty Crocker Cookbook, most likely about 65 years ago. My children and grandchildren have decorated these and loved to do it. Sometimes I put some in the freezer and eat them throughout spring. A really great recipe.
I use both lemon and vanilla.
