Scrumptious Sugar Cookies Recipe
- 1 cup butter, softened
- 1/2 cup butter-flavored shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 4 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-2/3 cups confectioners' sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- Red paste food coloring, optional
- Miniature semisweet chocolate chips and red-hot candies
- 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 2. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
- 3. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
- 4. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.
- 5. In a small bowl, beat the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint a portion red if desired. Decorate cookies as desired with icing, chocolate chips and red-hots. Yield: about 2-1/2 dozen.
1 cookie (calculated without chocolate chips and red-hot candies) equals 243 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 111 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.
Reviews for Scrumptious Sugar Cookies
"This is just the best sugar cookie! It is not to thick and has great flavor. I loved working with the dough. I made all my Easter cookies for a bake sale and decorated them with this recipe. They turned out beautiful. Thank you!"
"Absolutely, hands down THE BEST sugar cookie I have ever made. The only problem.. I couldn't keep these cookies on the plate. I will definitely use this recipe through out the year."
"Oh My Goodness. My first thought when I read this was cake flour? But it makes such a HUGE difference! The sugar cookies that I used to make came out a little harder. These are so soft and moist! And I love the almond extract, it adds a little extra "smell good" to them! I have finally found a sugar cookie recipe that I can stick with!! Thank you so much! (and I'm sure the teachers will love them too!!)"
"mssmith0327 - Imperial Sugar is just a brand name for regular granulated sugar. Any brand of granulated sugar will work just the same."
"Can I use regular sugar, and in the same amount as the Imperial Sugar?"
"haven't tried it yet, but once you put butter in it, it becomes a butter cookie."
"Could these be made into a roll & sliced instead of rolling & cutting? Would I need to use some extra flour when making the dough?"
"In reference to this being an old recipe, most recipes are ! My mother-in-law passed down her special peach cobbler recipe to all the kids, and I've seen it in many cookbooks since then....but doesn't mean it isn't special to me !"
"Thank you for sharing this recipe. It is scrumpdillyishous. :)"
"@ browneyedcarol - They had butter-flavored shortening in 1968??My husband loved these cookies. I didn't use the red coloring for the icing, just used it as a glaze. Wonderful!"
"So what, Browneyedcarol? Why don't you 'rate' instead of 'hate'? This is an excellent recipe and I believe Nancy's husband did indeed create this recipe."
"I love this recipe for the ease of use and the pliability of the dough. You've got to chill it well and keep it chilled but the cookies are nice and keep their shape!I'm going to use it for my Hamentaschen come Purim time!"
"This is the same recipe that is found in the Better Homes and Gardens cookbook of 1968."