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Scrumptious Sugar Cookies Recipe
Scrumptious Sugar Cookies Recipe photo by Taste of Home

Scrumptious Sugar Cookies Recipe

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4.5 13
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My husband developed this crisp sugar cookie when he was a baker in Alaska. It's traveled with us to many states, along with requests for the recipe! —Nancy Gribble, Fort Wayne, Indiana
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 30 servings


  • 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
  • ICING:
  • 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

Nutritional Facts

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.


  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.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
Originally published as Scrumptious Sugar Cookies in Taste of Home Christmas Annual Annual 2010, p136

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Reviewed Mar. 18, 2013

"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!"

Reviewed Dec. 22, 2012

"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."

Reviewed Dec. 19, 2012

"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!!)"

Reviewed Dec. 6, 2012

"mssmith0327 - Imperial Sugar is just a brand name for regular granulated sugar. Any brand of granulated sugar will work just the same."

Reviewed Dec. 5, 2012

"Can I use regular sugar, and in the same amount as the Imperial Sugar?"

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