Save on Pinterest

Scrumptious Sugar Cookies

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
    about 2-1/2 dozen

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

Directions

  • 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.
  • Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
  • 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.
  • Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.
  • 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.
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.
Nutrition Facts
1 each: 243 calories, 12g fat (6g saturated fat), 36mg cholesterol, 111mg sodium, 32g carbohydrate (17g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Jolena
    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!

  • jenniferdiffley
    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.

  • gillettcookie
    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!!)

  • shrryy
    Dec 12, 2012

    No comment left

  • kayell
    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.

  • msmith0327
    Dec 5, 2012

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

  • dennydrose
    Dec 5, 2012

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

  • november7
    Dec 5, 2012

    No comment left

  • sue311
    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?

  • connie13
    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 !