Deluxe Sugar Cookies Recipe
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle.
- 2. Divide dough into fourth. On a surface lightly sprinkled with confectioners' sugar, roll out the dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough. Bake at 350° for 7-8 minutes, or until the edges begin to brown. Remove to wire racks to cool. Yield: 5 dozen (2-inch cookies).
2 each: 118 calories, 6g fat (4g saturated fat), 23mg cholesterol, 106mg sodium, 14g carbohydrate (6g sugars, trace fiber), 1g protein
Reviews for Deluxe Sugar Cookies
"Perfect Christmas cookie cut-outs! :) Instead of 1 cup of butter, I use 1/2 cup of margarine and 1/2 cup crisco. This makes the cookies a little thicker/softer. These cookies are so good!"
"This is "The Best" sugar cookie. I have been making this recipe since my kids were little and they now are almost 55 and 50. I have a Grandson that won't let me make any other Sugar Cookie. Just mailed him some a couple of weeks ago."
"Best sugar cookies I have ever made or eaten!"
"Excellent! I made these with my 7 yr old nephew, very easy. I chilled the dough for about 20 minutes in the freezer and they rolled out nicely."
"I followed the recipe exactly as written, but my dough came out very soft. I chilled it over night so that I could roll out the cookies in the morning. I found that the dough got warm and soft very quickly, making it almost impossible to roll out and difficult to cut the cookie shapes. Should I have added more flour?"
"Excellent taste, rolled easily cut out easily! I cut almond extract to 1/4 Tsp."
"The taste is good, but this recipe isn't very conducive to cutout cookies ... they don't hold their crisp shape when baking."
"My Mom has been using this recipe for more than 40 years. It is a family favorite. Using parchment paper under the cookies helps prevent the issue of sticking to the cookie sheet."
"Mmmmmm! My favorite sugar cookie recipe by far!"
"Have used this receipe for a long time except I add 1/2 tsp salt and bake on a lightly greased cookie sheet"
"i LOVED these cookies. had no problem with them sticking and they taste great. the only change i made the next time i made these was to add only 1/4 tspn of almond extract. it was just too strong for my taste. but they have a great texture and firmness. rolled out easily and hold shape perfectly after baking"
"I give this recipe ZERO stars!! What a huge flop and waste of ingredients!! I made one sheet of cookies and baked them according to the directions, and they all stuck to the sheet. There was absolutely NO way to get them off the sheet without destroying them. I threw the remaining dough in the garbage and didnt even attempt another sheet. Very disappointed."
"I use this recipe every year for my cut outs! Very very very good!!! A++++"