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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


  • 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


  • 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.
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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 !