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Scrumptious Sugar Cookies Recipe

Scrumptious Sugar Cookies Recipe

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 YIELD:30 servings


  • 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


  • 1. 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.
  • 2. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
  • 3. 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.
  • 4. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.
  • 5. 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. Yield: about 2-1/2 dozen.

Recipe Note

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.

Nutritional Facts

1 each: 243 calories, 12g fat (6g saturated fat), 36mg cholesterol, 111mg sodium, 32g carbohydrate (17g sugars, 0 fiber), 2g protein.

Reviews for Scrumptious Sugar Cookies

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Jolena User ID: 87898 128569
Reviewed 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 User ID: 4812005 171429
Reviewed 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 User ID: 3422974 146309
Reviewed 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!!)"

kayell User ID: 2144722 117657
Reviewed 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 User ID: 5906846 190753
Reviewed Dec. 5, 2012

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

dennydrose User ID: 6904284 190752
Reviewed Dec. 5, 2012

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

sue311 User ID: 2068611 189622
Reviewed 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 User ID: 2015089 187640
Reviewed 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 !"

Azuremoon User ID: 1406731 187636
Reviewed Dec. 5, 2012

"Thank you for sharing this recipe. It is scrumpdillyishous. :)"

TxLoriJean User ID: 6947458 187632
Reviewed Dec. 5, 2012

"@ browneyedcarol - They had butter-flavored shortening in 1968??

My husband loved these cookies. I didn't use the red coloring for the icing, just used it as a glaze. Wonderful!"

lilaccrew User ID: 1915814 106893
Reviewed Dec. 5, 2012

"So what, Browneyedcarol? Why don't you 'rate' instead of 'hate'? This is an excellent recipe and I believe Nancy's husband did indeed create this recipe."

sophizgood User ID: 6150253 106890
Reviewed Dec. 27, 2011

"I love this recipe for the ease of use and the pliability of the dough. You've got to chill it well and keep it chilled but the cookies are nice and keep their shape!

I'm going to use it for my Hamentaschen come Purim time!"

browneyedcarol User ID: 3923723 187631
Reviewed Dec. 25, 2011

"This is the same recipe that is found in the Better Homes and Gardens cookbook of 1968."

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