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Daria's Best-Ever Sugar Cookies

 Daria's Best-Ever Sugar Cookies
“After years of searching for the best sugar cookie recipe, believe me- this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch.” —Daria Burcar, Rochester, Michigan
162 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling


  • 1/2 cup almond paste
  • 4 egg yolks
  • 2 cups butter, softened
  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 3-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 1/3 cup water
  • Food coloring, coarse sugar and assorted sprinkles, optional


  • In a large bowl, beat almond paste and egg yolks until crumbly. Add
  • the butter, sugar and salt; beat until light and fluffy. Gradually
  • add flour and mix well. Divide into four portions; shape each into a
  • ball, then flatten into a disk. Wrap in plastic wrap and refrigerate
  • for 1-2 hours or until easy to handle.
  • On a lightly floured surface, roll one portion of dough to 1/4-in.
  • thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in.
  • apart on ungreased baking sheets. Repeat with remaining dough.

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Daria's Best-Ever Sugar Cookies (continued)

Directions (continued)

  • Bake at 375° for 6-8 minutes or until edges begin to brown. Cool
  • for 2 minutes before removing from pans to wire racks to cool
  • completely.
  • For frosting, beat the confectioners' sugar, meringue powder and
  • water until fluffy, about 5 minutes. Color frosting if desired.
  • Frost cookies; decorate with coarse sugar and sprinkles if desired.
  • Let stand until set. Store in an airtight container. Yield: about
  • 13-1/2 dozen.
Nutritional Facts: 1 cookie equals 55 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.