Favorite Sugar Cookies Recipe
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 egg
- 1-1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons 2% milk
- Food coloring of your choice, optional
- Colored sugar, edible glitter, nonpareils or frosting of your choice, optional
- 1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.
- 2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.
- 3. For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.
1 each: 64 calories, 3g fat (2g saturated fat), 11mg cholesterol, 59mg sodium, 9g carbohydrate (5g sugars, trace fiber), 1g protein
Reviews for Favorite Sugar Cookies
"I tried the recipe with the ingredients listed, but I felt that I had to add a lot of flour to make the dough easy to work with. The second time I made it, I only added a half a cup of butter and it made the cookies much better. I also decorated them with royal icing rather than frosting."
"Absolutely the worst sugar cookie recipe ever, and I have been baking for 60 years. Went into the garbage, no sugar or almond taste, just nothing but heavy on flour. Yuck."
"I have been baking a slightly different version of these cookies every year at Christmas for about 40 years. The recipe is in a very old Betty Crocker cookbook that I got as a wedding gift - I still have it. Recipe is called Deluxe Sugar Cookies (it also calls for 1 tsp of baking soda & 1 tsp cream of tartar). Dough is very easy to work with - make sure you refrigerate it for at least 2 hours before rolling it out. I use a lower oven temperature (about 365 or 370 degrees). I also turn cookie the sheets about 1/2 through baking. They taste great."
"I have never had good luck with cut out cookies, this recipe turned out fantastic. Not dry and didn't spread out. Will be making these again."
"This one is the best recipe for the celebration.So easy to make ,sure i will try this one."
"This recipe was very easy, the cookies taste great! They were a hit at the Valentine's party :)"
"My all time favourite. Very easy to make"
"Love these cookies.. The best recipe I have ever found."
"Can't bet sugar cookies"
"These are so good! I will never use a different recipe."
"Great recipe! Even as a terribly inexperienced person in the kitchen, I found this recipe to be simple and easy. Co-workers and boyfriend couldn't get enough. Saving to use again and again!"
"After 4 years of throwing away just about every batch of cookie dough I've made, I have finally found it. This recipe is great for cutouts, and also works well for candy cane cookies in a pinch, or with leftover dough. Rolls great, but you MUST allow it to cool first. I wrap the leftover dough and allow it to cool again before reworking it. The cookies are very soft, which is a must for my family due to little ones and dental implants. These are a hit with everyone. I am always asked for the recipe when I share them at events. I am just glad I finally found the recipe again!"
"I thought the dough was just so easy to work with! And they are very tasty! Thank you and Merry Christmas!"
"The dough was not easy to work with."
"Agreed, this is a delicious cookie and the dough is very easy to work with."
"Excellent! True sugar cookie taste even un-iced. Good texture, good for cut-outs."
"I found this recipe from a very old cookbook and, have been making them for years. They are so tasty and the dough is wonderful to work with. A must have for every cookie tray"
"Great recipe tastes good and easy to work with."
"I truly loved this recipe. The almond extract makes it exceptional. I can pass up any cookie on a cookie tray except for these! Thanks for sharing, I have not seen these in a cookbook and would have hated to miss them."
"It's OK, tastes good, just not great. I prefer a more substantial cookie. Instead of frosting the top I dip snowmen in melted white chocolate & bottoms of other cookies in regular chocolate coating (candy making type). I totally submerge the snowmen, allow all to chill out in my frig, trim excess chocolate & then decorate the tops. They have a fantastic shelf life that way, again savvy baker here mentioned the wax paper layering. Once dipped, the more substantial cookie I make, will freeze very well. Then again, ALL cookies taste great & every family has their favorites. Cookie Monster sure knew what he was talking & singing about!!!"
"We've been making these for years. I love the almond flavoring. Usually don't frost at Christmas just use sprinkles before baking. I make them again for Valentine's Day and frost them then but a different frosting recipe."
"This is just the recipe from the Betty Crocker cookbook of 1989. It is a very good recipe, but not an original."
"I have been making this receipe for about 10 years now!!! I got it of my teacher in junior high and we add almond extract to it and is it ever wonderful"
"After reading the reviews I wonder if You might share your recipe for cookies. I especially like that you could freeze your recipe and it still tasted fresh. Thanks !"
"This recipe is okay but I prefer the recipe I've been using for years. Also, I do put butter in my frosting. Once it dries, I stack the cookies in airtight containers with wax paper between layers. I've never had a problem with them. I remove as many as I want while they are still frozen and after they thaw, you'd never know they weren't fresh and the frosting was perfect."
"These turned out great, and the dough is very easy to work with just as the lead-in states. Cookies were nice & golden and didn't "puff up" in the oven. I especially enjoyed the cookie's mild almond flavor. I think this may become my "go-to" cutout cookie recipe. PS - I also opted for a butter-less frosting, because we prefer the harder glaze, for traveling & storage purposes."
"Tastes excellent. We love this recipe."
"Not impressed. Doesn't have a good mouth feel...not really sweet enough."
"I didn't use the icing from this recipe because icing with butter in it will not harden and the cookies can't be stacked."