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Deluxe Sugar 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

2 each: 118 calories, 6g fat (4g saturated fat), 23mg cholesterol, 106mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 1g protein.


Average Rating: 4.384615
  • 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
    Dec 31, 1969

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

  • AnnKP
    Dec 31, 1969

    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 31, 1969

    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 31, 1969

    Mmmmmm! My favorite sugar cookie recipe by far!

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