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
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
Reviews
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!
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.
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!!)
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mssmith0327 - Imperial Sugar is just a brand name for regular granulated sugar. Any brand of granulated sugar will work just the same.
Can I use regular sugar, and in the same amount as the Imperial Sugar?
haven't tried it yet, but once you put butter in it, it becomes a butter cookie.
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Could these be made into a roll & sliced instead of rolling & cutting? Would I need to use some extra flour when making the dough?
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 !