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Gram Opal's Sugar Cookies

Gram Opal's Sugar Cookies

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Cucina di papa

My grandma, Opal June Carlson (Gram C), made these cookies whenever my dad and I came to her cottage on Lake Okoboji for a visit. Although at the time I picked off the pecan halves that my 7-year-old self didn't yet appreciate, these simply delicious cookies were amazing and will live forever in my heart along with my Gram C!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Sift flour, baking soda, and 1/8 teaspoon salt together in a bowl.
  3. Beat 1 cup butter, white sugar, and egg in a bowl with an electric mixer until creamy, 2 to 3 minutes. Add flour mixture, vanilla extract, and lemon extract to butter mixture; stir until dough is well blended. Roll cookie dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Press each ball down with the bottom of a glass to flatten slightly.
  4. Bake in the preheated oven until baked through, 6 to 7 minutes. Cool.
  5. Stir confectioners' sugar, 1/4 cup melted butter, hot water, and vanilla together in a bowl until sugar is completely dissolved and icing is smooth. Spread icing on cooled cookies and top each cookie with a pecan.
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Anna Florell

My brother and I made these cookies together and didn't think they would turn out great, but we were wrong! They turned out amazing! It is really easy and fun which is just what we were looking for. The frosting was delicious and so were the cookies! We loved the little, but noticeable, lemony flavor along with the cookies!


My kids gobble these up, even without the icing. The dough freezes well also. Definitely a keeper! Thanks!


We loved these! The cookie is sweet with a delicate touch of lemon. Then it gets even better with a tasty icing that is the perfect consistency. Finally, the pecan on top is just the right touch to compliment the sweetness and add some crunch. This is quite possibly my favorite sugar cookie I have made. When I made these, I realized too late that I did not have lemon extract, so I used lemon zest instead. For easier cleanup I used parchment paper instead of greasing my cookie sheet. The only problem I had was the dough getting stuck to the bottom of my glass when I was flattening the cookies. This was easily solved, however, by dipping the glass in sugar before flattening each cookie. If you like sugar cookies, I suggest trying these out!