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Tender Sugar Cookies

 Tender Sugar Cookies
Want to simplify your sugar cookies? Roll this buttery dough from our Test Kitchen into balls and dip them into colored sugar before baking.
66 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • Colored sugar and/or coarse sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • extracts. Combine the flour, baking powder, baking soda and salt;
  • add to the creamed mixture alternately with buttermilk, beating well
  • after each addition. Cover and refrigerate for at least 2 hours.
  • Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on
  • parchment paper-lined baking sheets. Bake at 375° for 9-11
  • minutes or until lightly browned and tops are cracked. Remove to
  • wire racks to cool. Yield: 5-1/2 dozen.

2 of 2

Tender Sugar Cookies (continued)

Nutritional Facts: 1 cookie equals 61 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.