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Daria’s Best-Ever Sugar Cookies

After years of searching for the best sugar cookie recipe, believe me, this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch. —Daria Burcar, Rochester, Michigan
  • Total Time
    Prep: 2 hours + chilling Bake: 10 min./batch + cooling
  • Makes
    about 13-1/2 dozen

Ingredients

  • 1/2 cup almond paste
  • 4 large egg yolks
  • 2 cups butter, softened
  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 3-3/4 cups all-purpose flour
  • FROSTING:
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 1/3 cup water
  • Food coloring, coarse sugar and assorted sprinkles, optional

Directions

  • In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle.
  • Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough.
  • Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts
1 each: 55 calories, 3g fat (1g saturated fat), 11mg cholesterol, 25mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • Vahideh
    Dec 31, 2020

    Hello thanks for the recipe. This result was amazing. I loved it. I have a question. I beat dough with a paddle attachment, but there is the little egg yolk in the dough. should I beat with the whisk attachment?

  • Katyjane
    Dec 3, 2014

    Everyone says their sugar cookies are the "Best Ever", however, this one is it for me. I've made sugar cookies every Christmas but this is the one I keep going back to. The flavor is delicate and the dough really stands up to rolling and cutting shapes - easy to work with. I get many compliments with this one!

  • HollyLofthouse
    Aug 19, 2013

    We loved these sugar cookies! Turned out so good!

  • aliciadberes
    Jan 9, 2013

    No comment left

  • muranle
    Dec 22, 2012

    I line my cookie sheets with parchment paper. Cookies do not stick to the paper. And, it makes it so easy to transfer hot cookies to a cooling rack. My cookies do not burn when I bake them on parchment paper.

  • Cheryl 2
    Jan 21, 2012

    No comment left

  • michiana
    Dec 24, 2011

    Great flavor for this cookie! I would suggest working with the dough quickly since it gets sticky as it warms. Use cookie cutters that don't have intricate parts since the dough can get stuck in them. I used basic shapes like trees, snow flakes and stars.

  • htrey867
    Dec 22, 2011

    These are just awesome. The taste is something you just cant get with almond extract. Few ingedients and super easy. You do need to leave them on the pan for 2 minutes. It will help with the falling apart.

  • QueenofConfections
    Dec 9, 2011

    No comment left

  • ilovetocooktoo
    Jan 4, 2011

    This was the best sugar cookie recipe! I followed the recipe and they came out perfect. I rolled to 1/4" and didn't over cook so they where nice and soft with slight crunch.I received many compliments and requests for this recipe ( I referred them to the Taste of Home website). This is the recipe I will reach for when I have to make cut out cookies for the holidays.