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Tender Sugar Cookies
Want to simplify your sugar cookies? Roll this buttery dough from our Test Kitchen into balls and dip them into colored sugar before baking.
66 Servings
Prep: 30 min. + chilling Bake: 10 min./batch
Ingredients
3/4 cup butter-flavored shortening
1-1/2 cups sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
Colored sugar
and/or
coarse sugar
Directions
In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
extracts. Combine the flour, baking powder, baking soda and salt;
add to the creamed mixture alternately with buttermilk, beating well
after each addition. Cover and refrigerate for at least 2 hours.
Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on
parchment paper-lined baking sheets. Bake at 375° for 9-11
minutes or until lightly browned and tops are cracked. Remove to
wire racks to cool. Yield: 5-1/2 dozen.
Nutrition Facts:
1 cookie equals 61 calories,
© Taste of Home 2013
2 of 2
Tender Sugar Cookies
(continued)
Nutrition Facts:
2 g fat (1 g saturated fat), 6 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges:
1/2 starch, 1/2 fat.
© Taste of Home 2013