Grammy Pammy Sugar Cookie Recipe

There’s something truly magical about a perfectly decorated sugar cookie, and the secret lies in mastering the Grammy Pammy sugar cookie recipe for royal icing. This time-tested recipe has been passed down through generations of bakers, creating that smooth, glossy finish that makes sugar cookies look professionally decorated, like the Scooter’s Sugar Cookie Recipe.

Whether you’re preparing for holidays, birthday parties, or special celebrations, this Grammy Pammy sugar cookie recipe delivers consistently beautiful results. The royal icing dries to a perfect hard shell that won’t smudge or crack, making it ideal for stacking, gifting, or storing.

What sets this Grammy Pammy sugar cookie recipe apart is its foolproof formula using meringue powder, which eliminates the need for raw egg whites while providing superior stability and shelf life. Let’s dive into this beloved family recipe that transforms ordinary sugar cookies into edible works of art.

My Personal Experience with Grammy Pammy Sugar Cookie Recipe

I first discovered this Grammy Pammy sugar cookie recipe during my early days of cookie decorating, and it completely transformed my baking game. After struggling with runny, inconsistent royal icing for months, finding this recipe felt like uncovering a hidden treasure in the baking world.

The first time I tried this Grammy Pammy sugar cookie recipe, I was amazed by how smoothly the icing flowed and how beautifully it dried. Unlike other recipes I’d attempted, this one didn’t crack, didn’t stay tacky, and created that perfect glossy finish I’d been chasing for so long.

What I love most about this Grammy Pammy sugar cookie recipe is its reliability. Whether I’m making a small batch for family or preparing hundreds of cookies for events, this recipe scales perfectly and delivers the same exceptional results every single time. It’s become my go-to recipe that I recommend to every aspiring cookie decorator.

Ingredients Required for Grammy Pammy Sugar Cookie Recipe

• 2 lbs (1 bag) confectioner’s sugar
• 5 tablespoons meringue powder
• 1 teaspoon cream of tartar
• Scant ¾ cup warm water
• 1 teaspoon vanilla extract (alcohol-based only)
• 1 teaspoon almond extract (alcohol-based only)

Kitchen Utensils List

• Stand mixer with whisk attachment
• Large mixing bowl
• Measuring cups and spoons
• Rubber spatula for scraping bowl
• Fine-mesh sieve (optional, for sifting sugar)
• Liquid measuring cup
• Piping bags or squeeze bottles
• Cookie decorating tools (optional)

Preparation and Cooking Time

• Prep Time: 10 minutes
• Mixing Time: 5-7 minutes
• Total Time: 15-17 minutes
• Drying Time: 2-4 hours (depending on humidity)
• Yield: Enough icing for 4-5 dozen decorated cookies

Copycat Grammy Pammy Sugar Cookie Recipe

Step 1: Mix Dry Ingredients

Add the dry ingredients first to your mixing bowl. Use your mixer’s whisk attachment to incorporate the confectioner’s sugar, cream of tartar, and meringue powder. Mix on low speed for 30 seconds to combine.

Step 2: Add Liquid Ingredients

In your measuring cup, add the vanilla and almond extracts first. Then add warm water until you reach slightly below the ¾ cup mark (this accounts for the extract volume). Add this mixture to the dry ingredients while mixing on low speed.

Step 3: Mix Until Smooth

Continue mixing at low speed for 2–3 minutes until fully incorporated. Stop the mixer and scrape down the sides of the bowl twice during this process. Mix for an additional 1–2 minutes until the icing is completely smooth and reaches the proper consistency.

Step 4: Test Consistency

The icing should flow smoothly off the whisk but hold its shape when piped. If too thick, add water one teaspoon at a time. If too thin, add more confectioner’s sugar gradually.

Storage Guidance for Grammy Pammy Sugar Cookie Leftovers

Royal icing made with this Grammy Pammy sugar cookie recipe keeps exceptionally well for at least one month when stored properly. Keep it covered at room temperature in an airtight container – never refrigerate as this can cause condensation and affect the texture. Simply re-whip before using if it separates slightly during storage.

Serving Ideas for Grammy Pammy Sugar Cookie Recipe

1. Holiday Cookie Platters: Use this royal icing to create stunning Christmas, Easter, or Halloween themed cookies for festive gatherings and gift-giving.
2. Birthday Party Favors: Decorate sugar cookies with colorful designs matching party themes, individually wrapped as take-home treats for guests.
3. Wedding Reception Desserts: Create elegant monogrammed cookies or wedding-themed designs as beautiful additions to dessert tables.
4. Bake Sale Fundraisers: Professionally decorated cookies command higher prices at school or charity bake sales, making this recipe perfect for fundraising.
5. Cookie Decorating Parties: Host fun family activities where everyone can decorate their own cookies using this reliable royal icing recipe.

Essential Tips for Grammy Pammy Sugar Cookie Recipe Success

1. Use Only Alcohol-Based Extracts: Oil-based extracts will prevent the royal icing from setting properly, so always check your extract labels before using.
2. Control Your Water Temperature: Warm water helps dissolve ingredients more effectively, but avoid hot water which can cook the meringue powder.
3. Don’t Over-Mix: Once smooth, stop mixing to prevent incorporating too much air, which can create bubbles in your finished icing.
4. Adjust for Humidity: On humid days, you may need slightly less water or longer drying times for the icing to set completely.
5. Keep Covered While Working: Royal icing forms a skin quickly when exposed to air, so keep bowls covered with damp towels between uses.

This Grammy Pammy sugar cookie recipe for royal icing is truly a game-changer for anyone serious about cookie decorating. The consistent results, long shelf life, and professional finish make it the perfect choice for both beginners and experienced bakers.

Try this recipe today and discover why generations of bakers have relied on this foolproof formula for their most beautiful sugar cookie creations!

Frequently Asked Questions

Here, we’ve got you covered with some common questions about this recipe that people often ask.

Can I make this royal icing ahead of time?

Yes! This royal icing keeps for at least a month at room temperature. Store it in an airtight container and re-whip briefly before use if it separates.

Why is my royal icing too thick or too thin?

Consistency issues usually stem from humidity or measurement variations. Add water one teaspoon at a time if too thick, or gradually add more confectioner’s sugar if too thin.

Can I color this royal icing?

Absolutely! Add gel food coloring gradually after mixing is complete. Gel colors work best as they won’t thin the icing like liquid colors can.

How long does royal icing take to dry completely?

Depending on humidity levels, royal icing typically takes 2-4 hours to dry to a hard shell. In very humid conditions, it may take up to 6-8 hours.

What’s the difference between meringue powder and egg whites?

Meringue powder is pasteurized and shelf-stable, making it safer than raw egg whites. It also provides more consistent results and longer storage life.

Can I freeze cookies decorated with this royal icing?

Yes, decorated cookies can be frozen for up to 3 months. Layer them between parchment paper in airtight containers to prevent condensation damage.

Why did my royal icing crack after drying?

Cracking usually occurs when the icing is applied too thickly or dried too quickly. Apply thinner layers and avoid placing cookies near direct heat sources while drying.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.