Plenty Sweet Life

Grandma's Recipes One By One!

Homemade S’mores – All From Scratch

Today I’m sharing how to make totally Homemade S’mores – All From Scratch! I made them all with what I had in the house, and they were pretty spectacular, I must say. I used the recipe for Old Fashioned Graham Crackers, the recipe for Homemade Marshmallows, and a ridiculously easy recipe for Chocolate Ganache. Every part was homemade and spectacularly delicious and found in your cupboard and pantry! From now on, I’m going to think of these as special occasion s’mores  – perfect for the 4th of July!

Here is the recipe as I made it:

Homemade S’mores – All From Scratch

Find the recipe for the marshmallows here – Homemade Marshmallows.

If possible, make these a few days ahead so they dry out a bit – these were made the same day and they were a bit soft – they almost fell off the stick when we were toasting them! That might have been a combination of the fact that they were still pretty soft and that I didn’t make them thick enough. The original recipe calls for making them in a bread pan, so they’re thicker. I made them in a square pan so we’d have more. Thicker would have been better – I’d do that next time.

Marshmallows made. Check.

Find the recipe for the graham crackers here – Old Fashioned Graham Crackers.

You can make these ahead and freeze them – then they’re ready at a moment’s notice!

Graham crackers made. Check.

Here is the recipe for the Chocolate Ganache –

Heat in top of a double boiler:

1 cup chocolate chips (I used milk chocolate chips to mimic the more familiar milk chocolate candy bar we usually use)

1/2 cup heavy cream

Stir until smooth.


I would make this ahead of time, also – it firms up in the frig – so that it’s not so soft and melty when you put the warm marshmallow on it – this was still a bit too soft.

Chocolate Ganache made. Check.

I was going to show that you can make a nice little take-home treat for your 4th of July guests (which would still be a very nice thing to do), but what ended up happening was that just as we started our bonfire, a storm blew through our area, and that was the end of our bonfire. I had to pack up the ingredients and send them home with our kids to make their own s’mores over the warming flame of their gas stoves. Oh well, at least they got to taste them. It ended up being a nice little take-home treat for them!

We did have just enough time to make 1 s’more before the raindrops started to fall! It was delicious, yet very melty. That’s why I think that making everything a few days ahead of time would be better – firmer marshmallows and firmer chocolate would have made this less messy. Now – that being said – O. M. G. Wow – were these good! Everything was so soft and smooth and so tender. It melted in your mouth. I bet you could find most of the ingredients to make these from scratch in your cupboard or pantry. These are special occasion s’mores, and what better occasion than the 4th of July to enjoy these? You should try to make these from scratch – Homemade S’mores and Chocolate Ganache – yum!


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Chocolate Chip Rolled Oats Cookies

Today I’m sharing a delicious recipe for Chocolate Chip Rolled Oats Cookies, and it’s another one straight outta the pantry! I found this one in my mom’s recipes, and as you all know, she was a big chocolate fan. No wonder there were SEVERAL recipes for different kinds of chocolate chip cookies in there! đŸ™‚ Sometime I’ll have to count up the number of chocolate chip/chocolate recipes she has in her collection. Amazing. She sure loved chocolate in any form. Today I’m sharing a photo of something else she loved – my dad. They were high school sweethearts, and this photo looks like it was from about that time. They were obviously spending some time at the top of Mt. Tom at Sibley State Park, where they loved to go to hike and picnic (I don’t know how much hiking was done in those dress shoes). I love this one – they’re so young and so full of promise. They didn’t know what the future would hold – they were just enjoying the day.

I wonder who took this photo? My dad looks annoyed! Ha!

On to these delicious cookies. They have quick oats in them, so they must be good for you, right? That’s what mom would say! It’s gotta be justified somehow! Let try this recipe and find out!

Here is the recipe as I made it:

Chocolate Chip Rolled Oats Cookies

Cream until light and fluffy:

1 cup shortening (I used butter)


6 Tablespoons sugar

6 Tablespoons brown sugar

Cream until smooth and well blended.

Sift together:

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Add to the creamed mixture.

Stir in:

1 cup quick rolled oats

1 cup chocolate chips

Drop by spoon on ungreased cookie sheet.

Bake at 375 degrees for 8-10 minutes (I used my scoop instead of a spoon, and though the cookies were probably a bit bigger, the time and amount of cookies made were about the same).

It’s another recipe with simple pantry ingredients.

This looks like a small batch of dough, but I got 2 1/2 dozen cookies from it.

I love using my scoop for making similar-sized cookies.

Oh yum.

These are perfect with a cup of tea – that’s how mom would eat them!

Can you ever have too many chocolate chip cookie recipes? I think not! They’re all good (and good for you!), and this one is another really good one. I’m sure you have all the ingredients in your pantry, so go ahead and make up a batch! Can you ever EAT too many chocolate chip cookies? I think not! My mom sure wouldn’t think so! đŸ™‚ Your family will love these Chocolate Chip Rolled Oats Cookies – you can NEVER have too many!


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Copycat Thin Mints

It’s St. Patrick’s Day, but it’s also Girl Scout Cookie time – time to make some Copycat Thin Mints! While I love Thin Mints and I love to buy them and I love to support the Girl Scouts, there are times when you run out of them and you NEED them. That means you NEED to try and replicate them. Because you NEED them. To be honest, they’re not exactly the same, but they come darn close! Hence, the name. I was a Brownie when I was in second grade, but that was long before the cookie selling was a thing. I loved being a Brownie, but I would NOT have loved having to sell cookies. I was totally in it for the projects – crafts, baking, building. One of my favorite projects was a block of wood that we hammered and pounded with different tools to make dings and dents and scratches and holes in it, stained the block of wood a dark brown (it was the 1960’s, after all), glued on a photo of ourselves which we had cut out into a circle, and glued a piece of white rope around the photo to finish it off. It was so my kind of project. Although it was not the most flattering photo since we had to wear our Brownie uniform and they were NOT flattering.  Plus, it was taken during our Brownie meeting after school. The afternoon sun was going down and we had to face the bright sun to take the photo – you know – to not get dark shadows on our faces. I couldn’t keep my eyes open because it was too bright, so in the picture I’m trying to shade my eyes. Ha! Priceless! Loved it!

Here is the recipe as I made it:

Thin Mints

Melt together in a microwave safe bowl:

1 cup semi-sweet chocolate chips

1 teaspoon coconut oil (I ended up adding about 1 Tablespoon total – more on this later)

Microwave for 30 seconds, then in 15 second increments until melted.

Stir until smooth.


1/2-3/4 teaspoon peppermint extract


Dip into chocolate mixture:

1 sleeve Ritz Crackers

Set on parchment paper lined baking sheet until firm (I put the baking sheet into the refrigerator for about 30 minutes to firm up – not because I couldn’t wait any longer or anything).

4 simple ingredients – genius!

Melt the chocolate chips and coconut oil in the bowl. When melted, add the peppermint extract.

I did my usual dipping with a fork, just like I did when I made Dipped Oreos. Put the cracker into the lovely bowl of minty chocolate, let it drip back into the bowl, tap the fork on the edge of the bowl, and scrape bottom of the cracker on the edge of the bowl before putting on the baking sheet.

Here’s where I had to add more coconut oil. The chocolate was so thick, it broke the crackers when I tried to tap the fork on the side of the bowl. I added more coconut oil – about 1 Tablespoon total – stirred it up and tried again. That worked better. Counting the broken ones, I got 18 crackers out of this amount of chocolate.

Minty, crispy, delicious. They’re a perfect cookie for St. Patrick’s Day.

These aren’t exactly the same as a Thin Mint, but they sure are close! It’s always nice to have a quick snack when you need one. The ingreidents are things you can keep in your cupboard so you can make these at a moments notice – or whenever the craving hits you. Make a batch of these Copycat Thin Mints when you run out of the cookies you buy from the Girl Scouts – on second thought make 2 or 3 batches – you won’t be sorry!



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Dipped Oreos

How cute are Dipped Oreos? You can dip them and decorate them and make them pretty for any holiday or occasion! I’m going to make them and decorate them for Valentine’s Day. That is the next holiday, right? I mean, seriously, these are the easiest, yet most festive holiday treat you can make. I’m being real here – these are the easiest EVER! You can use any color of candy melts to dip these, but I happened to have some almond bark left from making Christmas treats, so that’s what I’m using. You can really dip anything in almond bark, and decorate it appropriately for any occasion – pretzels are always fun to do or Ritz Cracker Cookies. You could even make and decorate some Almond Bark Cookies with holiday sprinkles. This time I’m using Oreo cookies to dip – let’s get festive!

Here is the recipe as I made it:

Dipped Oreos

Melt according to package instructions:

1 package of almond bark (I only had 4 cubes left from a whole package, so that’s how much I made – you could also do this with chocolate)

Dip one or more of the following into melted almond bark (you can also push a lollipop stick into the cream part of the Oreo cookie to make these a lollipop – I’m leaving them plain):

Oreo cookies (this is what I’m using today)


peanut butter sandwiched between Ritz Crackers (Ritz Cracker Cookies)

anything you can think of and would like to dip in almond bark

Sprinkle with festive holiday sugars or sprinkles.

Let dry and harden on a parchment covered baking sheet.

I used my mom’s old mixer bowl to melt the almond bark – it keeps the almond bark warm and makes dipping easier. At this point, you could also color the almond bark, if you want to. Remember that you can’t use regular food coloring to color almond bark – you need to use powdered food coloring, or the almond bark will seize up and get lumpy or solidify. I just like how the white almond bark contrasts and shows off the pretty colored sprinkles better. Just use a fork, tap it on the edge of the bowl, and scrape the bottom of the cookie on the edge of the bowl. There really is nothing easier to dip than Oreo cookies, but dip whatever you want!

Once dipped, just set the almond bark covered cookies on the parchment lined baking sheet. Immediately sprinkle with sugars or sprinkles.

I got about a dozen cookies from the 4 cubes of almond bark I used.

I just love little treats like this – they’re so pretty!

These are so easy to make, they’re so fun to do, and they’re sooooooo good! This is another ridiculously easy, yet festive way to celebrate any holiday or special occasion. Kids or grandkids would love to get involved and help make these – maybe for a special parent or grandparent?! Trust me your valentine is going to LOVE these Dipped Oreos.



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Freezing Cookie Dough

I want to discover the joys of Freezing Cookie Dough, because I’m all about anything easy and make-ahead these days. Our kids all live on their own now, and I really don’t find the need to make a big batch of cookies – unless they are coming for dinner and we all need a treat. Instead of making and baking whole batches of cookies, I’ve decided to try and freeze the cookie dough balls before baking them. This is supposed to be good for making just 1 cookie, or making a whole pan full – depending on your craving for said cookies. Now, to be fair, by husband is not really in favor of this system. He’d rather we just make a whole batch at a time and have them available for munching at that time. I’m trying to watch the fat (for Ebenezer’s sake), and I like this idea. I sometimes just want a cookie, or have a craving for one (just like anyone else), but if there’s a whole batch available for munching, I will munch the whole batch. You see where I’m going here – and I don’t need any cracks about my willpower – or lack thereof. So here we go – let’s give this freezer thing a try. I used the recipe for Chocolate Chip Cookies – Made with Butterscotch Chips for this batch.

Here is the recipe as I made it:

Chocolate Chip Cookies

I doubled this recipe.

Sift together:

1 cup plus 2 Tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt


1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup soft shortening (I used butter)

Blend all ingredients.


1/2 cup chopped nuts (I used walnuts)

3/4 cup chocolate chips

First I mixed up the batch of cookie dough. I made a double batch of this recipe since they’re going in the freezer, and this recipe makes a small batch.

Next I used my trusty scoop and scooped the dough onto a parchment lined baking sheet.

I got 2 baking sheets full of cookie dough balls (44 balls) from this double batch. Then they went into the freezer for about 30 minutes.

Once the balls had been in the freezer for 30 minutes, I took them out and put them into a zip top freezer bag.

I labeled the bag with the date (they should be good at least 3 months), the kind of cookie dough (I may have several different kinds of cookie dough balls in the freezer at one time), and the baking instructions.

Just to show him how great this system is going to be, I took pity on my husband and left out 6 balls to bake for him that night. (Ok, ok, I had a couple – man, these are good!) I put the frozen balls on the baking sheet while preheating the oven, then baked the frozen balls for a few more minutes than if they weren’t frozen – these baked at 375 degrees and took 15 minutes to bake instead of the 10-12 minutes recommended on the recipe.

The cookies are delicious – that goes without saying – but I LOVE doing this and having them ready in the freezer. I have made other kinds of cookies that you roll into a log and can freeze for later use, like Butterscotch Cookies and Christmas Cookies, and you can also freeze cut-out dough in a disc like pie crust for cutting out and baking later, but THIS is a game changer. I’m going to try other kinds of cookie doughs to do this with, like Ranger Cookies, Chocolate Oatmeal Cookies, Date Rocks, and maybe even Aunt Julie’s Summer Cookies. Try Freezing Cookie Dough and you, too, will see how easy it is to pull out just the right number of cookie dough balls to bake for your cookie craving!






Swedish Pepparkakar

I have never made Swedish Pepparkakar before, but my understanding is that they are thin, spicy, gingerbread type cookies. Um – ok! Grandma used to buy this kind of cookie in a tin for us every Christmas, and, well, let’s just say they evaporated pretty fast in our house, so I think the family is going to appreciate this one. This recipe came from one of Grandma’s old church cookbooks, and you know what that means! It’s a good one! This recipe calls them Swedish, but I have also seen them labeled Norwegian. I think we’ll just go with Swedish for this one. I don’t know how authentic they are, but let’s just pretend they are. Grandma loved spicy cookies like this – she was Swedish, after all. She would have loved these cookies, and she would have loved them with a nice cup of coffee. She and her friends and family were big on coffee and sweets and telling stories while they were enjoying those coffee and sweets. I miss the smell of coffee and sweets and I miss listening to those stories.

Here is the recipe as I made it:

Swedish Pepparkakar

This is the full recipe, but I made a half batch.

Mix together:

1 cup butter

1 cup sugar

2 eggs

1/2 cup molasses

1/2 cup white syrup

Sift together with 4 cups flour (or more, if necessary):

1 large teaspoon ginger (I just made it heaping)

1 teaspoon ground cloves

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Mix wet and dry ingredients.

Roll out real thin.

(The recipe says to bake in a moderate oven, which I think is 350 degrees, so that’s what I went by.)

Bake at 350 degrees for 10-12 minutes (there is no time here, but that’s how long it took in my oven).

All the usual spices here – cinnamon, ginger, and cloves!

You do think of molasses in this type of cookie, but syrup?

This makes a pretty big batch, but these cookies will keep for a long time. One source I saw said that they keep for months! I don’t think we’ll get to find out about that – if you know what I mean!

The dough was a bit tender, probably because it doesn’t call for being chilled, so I used more flour than I normally would when making cut-out cookies. Before baking, I took a pastry brush and brushed the excess flour off of the top of the cookies. This was a half batch, and I still got 4 pans of cookies.

I don’t use the waste-dough until I’m ready to roll it all the second time.

Oh how I love the smell of these spicy cookies baking! I made most of the cookies in the shape of hearts, but as the dough got re-rolled a few times, I started making some of them in Christmas shapes.

There was something so special about rolling out these cookies on my great-grandparent’s table. They were both Swedish, with my great-grandfather immigrating here in the 1880’s. I also served the coffee and Swedish Pepparkakar on their china. Grandma used to tell stories about how her whole family would gather around that table!

Family tradition is so important, and making these cookies at this time of year has brought that to the forefront for me once again. It’s times like this that I miss my grandparents – both sets – and I miss listening to their stories of hearth and home, friends and family, and love and loss.

If you like gingerbread, and you like thin and crispy cookies, these are the ones for you! They are so perfect with a cup of coffee, or any hot beverage. Sit down with your family and swap stories of family – now and long ago – share some love – and some Swedish Pepparkakar!



Gingerbread Biscotti

Today’s recipe for Gingerbread Biscotti is a take on a previous post where I shared delicious, crisp Biscotti. There are so many things you can add to the biscotti to make it your particular favorite – this spicy mix is so nice for this time of year! I’m using the same recipe as I did for the first Biscotti – just adding a delicious Gingerbread Spice Mix that you can use for other things, as well. How cool is that?! I think these biscotti are a delicious and festive addition to any holiday cookie tray. If you put some in a cellophane bag and tie it with a pretty holiday ribbon – voila – instant hostess or teacher gift!

Here is the recipe as I made it:

Gingerbread Biscotti

Mix together:

2 cups flour

1 cup sugar (you could use brown sugar to make it even more caramel-y)

1 teaspoon baking powder

1/4 teaspoon salt

the Gingerbread Spice Mix listed below

Mix together and add:

2 eggs

2 teaspoons vanilla

2 Tablespoons molasses

Splash in and mix all together:

a splash of milk, maybe about 1/2 cup or so, depending on how dry the mixture is

Make two “logs” – I do this right on the baking sheet – about 3″ wide by 10″ long.

Bake at 350 degrees for 25 minutes and let them cool 15 minutes (I usually don’t wait this long).

Take the “logs” off of the baking sheet so you can slice them – they will stick a bit, so you’ll need to use a spatula to get them off of the pan.

Lower oven to 325 degrees, cut the biscotti into 1 inch slices with a serrated knife, using a light hand.

Put slices onto baking sheet and bake again about 15 minutes, flipping once halfway through (you’ll need a spatula for this also as the slices also stick a bit) – my oven usually takes about an extra 3 minutes on each side (8-11 min total on each side) – you can make them as crisp as you’d like.

Gingerbread Spice Mix:

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon allspice

1/2 teaspoon ground cloves

1/4 teaspoon black pepper

1/2 teaspoon cardamom (I have one daughter who is a cardamom freak, so I tried it with the cardamom – I do think it takes away a bit from the gingerbread flavor, so leave it out if you’re not into the cardamom)

Make double, triple, or more of the mix and use it in coffee, tea, hot chocolate, over ice cream, on pudding – you get the idea.

Mix up the gingerbread spice before you start so you’re ready to go. Make up some extra to use throughout the season!

The spices, plus the molasses (which I added to the eggs before adding them to the dry ingredients), make this so good and – well – spicy!

Here is the approximate shape I make the “logs” into when putting the dough onto the baking sheet.

After baking, they flatten a bit. They also stick to the pan somewhat, so I use a long spatula to loosen them while they’re cooling. If you don’t have a long spatula, just go around each edge with a short one.

Then slice the “logs” about 1/2″-1″ thick. The thicker you cut them, the longer they’ll take to bake.

Lay the slices out onto the baking sheet for the second bake – don’t forget to turn them halfway through or one side will be crisp and the other side won’t.

Once they’re out of the oven and they’ll be fairly firm. They’ll firm up even a bit more once they cool.

There you go – ready for a nice cuppa!

But it’s that time of year, and if you want to make these festive and pretty for gift giving, why not add some powdered sugar frosting drizzle and some sprinkles? You can never have too many sprinkles, especially this time of year. For the drizzle – 1 cup powdered sugar and enough milk to be able to drizzle the frosting.

Oh my – so pretty!

These biscotti are so delicious – perfectly spicy for this time of year! I make these all through the fall and into winter, because they’re just so good! You’ll have many, many opportunities to enjoy these with a cup of coffee, and they make wonderful gifts, too. You could use these for a hostess gift, a teacher gift, I mean, the list goes on and on. I think they’re a pretty and festive addition to any cookie tray – and they’re amazingly tasty, too. Make a double batch of these Gingerbread Biscotti and you’ll have enough to share – maybe – but I wouldn’t count on it cuz you’re gonna want to keep them all for yourself!






Soft Pumpkin Cookies

Today’s recipe for Soft Pumpkin Cookies comes from a cookbook my sister gave me in 1978!

The cookbook is “Betty Crocker’s Cooking American Style – A Sampler of Heritage Recipes”, the copyright is 1975, and one more fun thing – it’s a paperback and the price on the cover is $2.95!! My, how things have changed! I love that even way back then my sister knew the perfect gift for me – that hasn’t changed! This book is so fun because it’s full of old-fashioned recipes that have been around for a long time and that are total classics: simple ingredients, simple to make, simply delicious!

Here is the recipe as I made it:

Soft Pumpkin Cookies

Mix together:

1 cup sugar

1 cup canned pumpkin

1/2 cup shortening (I used butter)

1 Tablespoon grated orange peel

Stir in:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

Stir in:

1/2 cups raisins

1/2 cup nuts (I used chocolate chips instead)

Drop by teaspoons onto ungreased baking sheet (I used my trusty scoop).

Bake at 375 degrees for 8-10 minutes.

Of course, as usual, this recipe calls for raisins AND nuts. My family is not a fan of nuts in baking, and there is an option to use chocolate chips instead of raisins, so I just used the raisins AND chocolate chips and left out the nuts. The orange peel also gives it a nice flavor.

I used my scoop, even though it said to use teaspoons to drop the dough.

The scoop made the cookies nice, pretty little balls of deliciousness. I’m sure using teaspoons to drop the dough would have made more of a classic cookie shape.

These cookies are delicious. No kidding. Believe it or not, we were able to confirm that the cookies do, indeed, get tastier after a couple of days – the flavor seemed to meld and mellow.

They’re classic, tasty, perfect. I love this recipe, and I love knowing that people have been making this simple recipe for years, no, decades, and enjoying them just as much as we did. Make a batch of these classic and delicious Soft Pumpkin Cookies for your family and be a part of this American style tradition.



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Salted Peanut Cookies

I almost did it again – I made a recipe for Salted Peanut Cookies that I thought I had already made for Plenty Sweet Life, except that what I was thinking about was a recipe I made for Peanut Cookies – very close, but not exactly the same. This recipe for Salted Peanut Cookies has the addition of milk and only 1 cup of Corn Flakes cereal, and the recipe for Peanut Cookies has no milk and has 3 cups of Corn Flakes cereal in it. This recipe for Salted Peanut Cookies comes from one of Grandma’s sisters, and it looks like a very old one by the looks of the fountain pen writing. I hope this isn’t too confusing, but the original recipe I made for Peanut Cookies came from the tiny book I found at my sister’s house. It was a book put together by the “Svea Circle in Willmar”, which is a group from the little town where Grandma and her sisters grew up, and the somewhat larger town that two of her sisters had moved to. There was no name on the recipe for Peanut Cookies, but I bet this sister was the one who submitted that recipe to the book. Somewhere along the line, someone (maybe this sister) decided to alter this Salted Peanut Cookie recipe a bit, and that’s why these two recipes are so similar. Who knows? Maybe that’s not even how this happened, maybe there are just two recipes for a similar kind of cookie. Maybe these sisters just liked peanut cookies! However this happened really doesn’t matter. We have both of these recipes, so try both of them – they’re delicious!

Here is the recipe as I made it:

Salted Peanut Cookies

Cream together:

1 cup lard or butter (I used butter)

2 cups brown sugar


2 eggs

1 Tablespoon vanilla

1/2 cup milk

Stir in:

2 cups flour

2 cups oatmeal

1 teaspoon baking soda

1 teaspoon baking powder

1 cup salted peanuts

1 cup Corn Flakes cereal (I added this last so the flakes wouldn’t be totally obliterated)

There was no time and temperature with this one, so I baked them at 350 degrees 13-15 minutes.

I used my trusty scoop to make these all approximately the same size.

I just love cookies. All kinds of cookies.

These cookies are perfect for an afternoon snack with a glass of milk. I think kids would really like these cookies. Um – so would husbands. I know mine sure did.

These cookies are just delicious. They taste like they have peanut butter in them, even though it’s just peanuts. There are some fairly healthy ingredients in them: oatmeal, Corn Flakes cereal, peanuts. Make up a batch of these Salted Peanut Cookies for your next afternoon snack.




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Danish Sugar Cookies

We’re making another sugar cookie today – Danish Sugar Cookies! I have made so many different kinds of sugar cookies here on Plenty Sweet Life, maybe they should have their own category! Because the name of these cookies is Danish Sugar Cookies, it makes me think about Grandpa and his dad, who was Danish. I had to share this photo of Grandpa when he was about 2 years old. I can’t tell you how much I love this one! Just look at him! That little jacket and those boots!! This kid looks like trouble with a capital “T”!!! He had that twinkle in his eye his whole life, and he used it to his advantage! Ha!

I was remembering when I wasn’t very old, maybe 4-5 years or so, and Grandpa fell from the lay loft in the barn through the opening where you would come up into the loft (I think that was how it happened). Just a mis-step and down he went. He didn’t get seriously hurt, but was laid up for a while with sore ribs. We visited him and I remember tip-toeing past the door of their bedroom so I wouldn’t disturb him – he was kind of cranky because he had to lay around in bed. I have to say it was kind of scary seeing him laying in the darkened bedroom and being so quiet. He was always teasing, laughing, and playing games with me. Grandpa was always on the go, and he didn’t handle lying around too well! It wasn’t too long and he was back to his old self, puttering around and working on things and finding something to do. I’m sure he did take it easy for a couple of weeks, until he couldn’t stand it anymore and had to get moving. Boy, I sure do miss him.

Anyway, I’m not sure why these sugar cookies are called Danish, but I’m willing to try them and see. I have to get all my ancestry in here and make recipes representing ALL of the countries of my ancestors. This recipe came from one of Grandma’s sisters who got it from a friend of hers – it isn’t a recipe from Grandpa’s dad or even his mother (I wish I did have some of hers – she was Norwegian)!

Here is the recipe as I made it:

Danish Sugar Cookies

Cream well:

1 cup sugar

1/2 cup Crisco (I used all butter)

1/2 cup butter

1 egg


2 cups sifted flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla


Form into balls.

Roll in sugar.

Flatten with a glass.

Bake at 350 degrees for 8-10 minutes, or until light brown.

The recipe says that she rolls the dough into logs after chilling and put them into freezer for use another time.

Slice into 1/4″ slices, roll in sugar, and bake.

I love that this is another recipe that you can freeze and use again another time when you feel the need for cookies – or need to take some to a gathering – or you need a hostess gift.

Mix the dough, chill it, and start rolling the dough balls. Roll the balls in sugar and flatten them. I find that it helps to use my greasy hands (from rolling the dough balls) to coat the bottom of the glass so it doesn’t stick to the dough.

I think they used part shortening in this recipe to make the cookies more melt-in-your-mouth, but I still found these to be melt-in-your-mouth even though I used all butter.

I did use my trusty scoop and it did help to make the cookies all one size, although, as usual, I’m sure they’re bigger than they should have been. I guess we just like them bigger these days.

These cookies are absolutely delicious and mouth-watering. I don’t think the Danish name has anything to do with it, and then there’s the awesome benefit of the freezer part. These are another great cookie to have with your afternoon coffee – or ANYTIME! Call some friends to come on over for coffee, make a batch of these delicious Danish Sugar Cookies (don’t forget to put half of the dough in the freezer for another time), and enjoy each other’s company!



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