Read reviews (13)
Rate recipe
My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! —Nancy Gribble, Fort Wayne, Indiana
This recipe is:
Quick
Nutritional Facts 1 cookie (calculated without chocolate chips and red-hot candies) equals 243 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 111 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.
Originally published as Scrumptious Sugar Cookies in Taste of Home Christmas Annual Annual 2010, p136
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 18, 2013 by Jolena
This is just the best sugar cookie! It is not to thick and has great flavor. I loved working with the dough. I made all my Easter cookies for a bake sale and decorated them with this recipe. They turned out beautiful. Thank you!
Reviewed on Dec. 22, 2012 by jenniferdiffley
Absolutely, hands down THE BEST sugar cookie I have ever made. The only problem.. I couldn't keep these cookies on the plate. I will definitely use this recipe through out the year.
Reviewed on Dec. 19, 2012 by gillettcookie
Oh My Goodness. My first thought when I read this was cake flour? But it makes such a HUGE difference! The sugar cookies that I used to make came out a little harder. These are so soft and moist! And I love the almond extract, it adds a little extra "smell good" to them! I have finally found a sugar cookie recipe that I can stick with!! Thank you so much! (and I'm sure the teachers will love them too!!)
Reviewed on Dec. 06, 2012 by kayell
mssmith0327 - Imperial Sugar is just a brand name for regular granulated sugar. Any brand of granulated sugar will work just the same.
Reviewed on Dec. 05, 2012 by msmith0327
Can I use regular sugar, and in the same amount as the Imperial Sugar?
Reviewed on Dec. 05, 2012 by dennydrose
haven't tried it yet, but once you put butter in it, it becomes a butter cookie.
Reviewed on Dec. 05, 2012 by sue311
Could these be made into a roll & sliced instead of rolling & cutting? Would I need to use some extra flour when making the dough?
Reviewed on Dec. 05, 2012 by connie13
In reference to this being an old recipe, most recipes are ! My mother-in-law passed down her special peach cobbler recipe to all the kids, and I've seen it in many cookbooks since then....but doesn't mean it isn't special to me !
Reviewed on Dec. 05, 2012 by Azuremoon
Thank you for sharing this recipe. It is scrumpdillyishous. :)
Reviewed on Dec. 05, 2012 by TxLoriJean
@ browneyedcarol - They had butter-flavored shortening in 1968??My husband loved these cookies. I didn't use the red coloring for the icing, just used it as a glaze. Wonderful!
@ browneyedcarol - They had butter-flavored shortening in 1968??
My husband loved these cookies. I didn't use the red coloring for the icing, just used it as a glaze. Wonderful!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013