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I have been delighting my children and grandchildren for years with this special recipe. The cookies can suit any holiday or occasion throughout the year. The dough is very nice to work with.—Judith Scholovich, Waukesha, Wisconsin
Nutritional Facts 1 serving (1 each) equals 64 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 59 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Originally published as Favorite Sugar Cookies in Country Woman November/December 1995, p40
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Reviewed on Dec. 13, 2012 by 360mom
After 4 years of throwing away just about every batch of cookie dough I've made, I have finally found it. This recipe is great for cutouts, and also works well for candy cane cookies in a pinch, or with leftover dough. Rolls great, but you MUST allow it to cool first. I wrap the leftover dough and allow it to cool again before reworking it. The cookies are very soft, which is a must for my family due to little ones and dental implants. These are a hit with everyone. I am always asked for the recipe when I share them at events. I am just glad I finally found the recipe again!
Reviewed on Dec. 10, 2012 by Margey2011
I thought the dough was just so easy to work with! And they are very tasty! Thank you and Merry Christmas!
Reviewed on Dec. 09, 2012 by Kandelande
The dough was not easy to work with.
Reviewed on Dec. 04, 2012 by Weebec
Agreed, this is a delicious cookie and the dough is very easy to work with.
Reviewed on Jan. 05, 2012 by gamermom1970
Excellent! True sugar cookie taste even un-iced. Good texture, good for cut-outs.
Reviewed on Dec. 07, 2011 by maryfny
I found this recipe from a very old cookbook and, have been making them for years. They are so tasty and the dough is wonderful to work with. A must have for every cookie tray
Reviewed on Dec. 06, 2011 by kansascakedecorater
Great recipe tastes good and easy to work with.
Reviewed on Dec. 04, 2011 by Pammy88
I truly loved this recipe. The almond extract makes it exceptional. I can pass up any cookie on a cookie tray except for these! Thanks for sharing, I have not seen these in a cookbook and would have hated to miss them.
Reviewed on Dec. 02, 2011 by tawny77
It's OK, tastes good, just not great. I prefer a more substantial cookie. Instead of frosting the top I dip snowmen in melted white chocolate & bottoms of other cookies in regular chocolate coating (candy making type). I totally submerge the snowmen, allow all to chill out in my frig, trim excess chocolate & then decorate the tops. They have a fantastic shelf life that way, again savvy baker here mentioned the wax paper layering. Once dipped, the more substantial cookie I make, will freeze very well. Then again, ALL cookies taste great & every family has their favorites. Cookie Monster sure knew what he was talking & singing about!!!
Reviewed on Dec. 02, 2011 by ctskrs
We've been making these for years. I love the almond flavoring. Usually don't frost at Christmas just use sprinkles before baking. I make them again for Valentine's Day and frost them then but a different frosting recipe.
Reviewed on Dec. 02, 2011 by bettyjo120
This is just the recipe from the Betty Crocker cookbook of 1989. It is a very good recipe, but not an original.
Reviewed on Dec. 02, 2011 by kay1623
I have been making this receipe for about 10 years now!!! I got it of my teacher in junior high and we add almond extract to it and is it ever wonderful
Reviewed on Dec. 02, 2011 by corpuscissy
After reading the reviews I wonder if You might share your recipe for cookies. I especially like that you could freeze your recipe and it still tasted fresh. Thanks !
Reviewed on Dec. 02, 2011 by pbarker4149@embarqmail.com
This recipe is okay but I prefer the recipe I've been using for years. Also, I do put butter in my frosting. Once it dries, I stack the cookies in airtight containers with wax paper between layers. I've never had a problem with them. I remove as many as I want while they are still frozen and after they thaw, you'd never know they weren't fresh and the frosting was perfect.
Reviewed on Dec. 27, 2010 by SZA
These turned out great, and the dough is very easy to work with just as the lead-in states. Cookies were nice & golden and didn't "puff up" in the oven. I especially enjoyed the cookie's mild almond flavor. I think this may become my "go-to" cutout cookie recipe. PS - I also opted for a butter-less frosting, because we prefer the harder glaze, for traveling & storage purposes.
Reviewed on Dec. 24, 2010 by clarcretia
Tastes excellent. We love this recipe.
Reviewed on Oct. 04, 2010 by polkadotmom
Not impressed. Doesn't have a good mouth feel...not really sweet enough.
Reviewed on Dec. 23, 2009 by mrsoak
I didn't use the icing from this recipe because icing with butter in it will not harden and the cookies can't be stacked.
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