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

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4.5 13 8
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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

Ingredients

  • 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 each: 243 calories, 12g fat (6g saturated fat), 36mg cholesterol, 111mg sodium, 32g carbohydrate (17g sugars, trace fiber), 2g protein

Directions

  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


Reviews for Scrumptious Sugar Cookies

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Jolena
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!"

MY REVIEW
jenniferdiffley
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."

MY REVIEW
gillettcookie
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!!)"

MY REVIEW
kayell
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."

MY REVIEW
msmith0327
Reviewed Dec. 5, 2012

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

MY REVIEW
dennydrose
Reviewed Dec. 5, 2012

"haven't tried it yet, but once you put butter in it, it becomes a butter cookie."

MY REVIEW
sue311
Reviewed Dec. 5, 2012

"Could these be made into a roll & sliced instead of rolling & cutting? Would I need to use some extra flour when making the dough?"

MY REVIEW
connie13
Reviewed Dec. 5, 2012

"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 !"

MY REVIEW
Azuremoon
Reviewed Dec. 5, 2012

"Thank you for sharing this recipe. It is scrumpdillyishous. :)"

MY REVIEW
TxLoriJean
Reviewed Dec. 5, 2012

"@ 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!"

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