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Favorite Sugar Cookies Recipe

Favorite Sugar Cookies Recipe photo by Taste of Home

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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

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Favorite Sugar Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 84 Servings

30 10 40

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
Food coloring of your choice, optional
Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill for 1-2 hours.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. flour-dipped cookie cutters. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired. Yield: 6-7 dozen.

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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Reviews for Favorite Sugar Cookies

Favorite Sugar Cookies

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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.