Save on Pinterest

Deluxe Sugar Cookies

Christmas cutouts signal the holiday season. For variety, sprinkle half of the cookies with colored sugar before baking and frost the remaining ones after they're cooled.—Dawn Fagerstrom, Warren, Minnesota
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen (2-inch cookies)


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle.
  • Divide dough into fourth. On a surface lightly sprinkled with confectioners' sugar, roll out the dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough. Bake at 350° for 7-8 minutes, or until the edges begin to brown. Remove to wire racks to cool.
Editor's Note: Cookies may be sprinkled with colored sugar before baking or frosted after being baked and cooled.
Nutrition Facts
2 each: 118 calories, 6g fat (4g saturated fat), 23mg cholesterol, 106mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • Melinda
    Dec 19, 2017

    These are the best sugar cookie for anytime and perfect for cut-out Christmas cookies! Simple recipe, bakes up fast and makes a big batch. They are exactly the right combination of sweet but not too sweet. I also add 1/2 teaspoon of salt and use a bit of cooking spray on the cookie sheet. They slide right off, and keep their cut-out shape. Delicious!

  • dawnrosanne
    Dec 28, 2015

    Perfect Christmas cookie cut-outs! :) Instead of 1 cup of butter, I use 1/2 cup of margarine and 1/2 cup crisco. This makes the cookies a little thicker/softer. These cookies are so good!

  • NewDigs
    Dec 1, 2015

    This is "The Best" sugar cookie. I have been making this recipe since my kids were little and they now are almost 55 and 50. I have a Grandson that won't let me make any other Sugar Cookie. Just mailed him some a couple of weeks ago.

  • mswolfinger
    Dec 28, 2014

    Best sugar cookies I have ever made or eaten!

  • babycakes24
    Dec 19, 2014

    Excellent! I made these with my 7 yr old nephew, very easy. I chilled the dough for about 20 minutes in the freezer and they rolled out nicely.

  • mel0n
    Sep 11, 2014

    I followed the recipe exactly as written, but my dough came out very soft. I chilled it over night so that I could roll out the cookies in the morning. I found that the dough got warm and soft very quickly, making it almost impossible to roll out and difficult to cut the cookie shapes. Should I have added more flour?

  • jweiss
    Apr 17, 2014

    Excellent taste, rolled easily cut out easily! I cut almond extract to 1/4 Tsp.

  • AnnKP
    Dec 29, 2013

    The taste is good, but this recipe isn't very conducive to cutout cookies ... they don't hold their crisp shape when baking.

  • CindyK2013
    Dec 18, 2013

    My Mom has been using this recipe for more than 40 years. It is a family favorite. Using parchment paper under the cookies helps prevent the issue of sticking to the cookie sheet.

  • mrs._white
    Dec 8, 2013

    Mmmmmm! My favorite sugar cookie recipe by far!