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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 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
  • 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
  • 1-2 hours or until easy to handle.
  • Preheat oven to 375°. 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.

2 of 2

Daria's Best-Ever Sugar Cookies (continued)

Directions (continued)

  • Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before
  • removing from pans to wire racks to cool completely.
  • For frosting, beat 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.