Tender Sugar Cookies Recipe

5 1 2
Tender Sugar Cookies Recipe
Tender Sugar Cookies Recipe photo by Taste of Home
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Tender Sugar Cookies Recipe

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5 1 2
Publisher Photo
Want to simplify your sugar cookies? Roll this buttery dough from our Test Kitchen into balls and dip them into colored sugar before baking.
MAKES:
66 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
66 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • Colored sugar and/or coarse sugar

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours.
Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Tender Sugar Cookies in Country Woman Christmas Annual 2011, p61

Nutritional Facts

1 each: 61 calories, 2g fat (1g saturated fat), 6mg cholesterol, 47mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • Colored sugar and/or coarse sugar
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours.
  2. Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Tender Sugar Cookies in Country Woman Christmas Annual 2011, p61

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Frosty1234 User ID: 8137427 214474
Reviewed Dec. 10, 2014

"Love the tender sugar cookies"

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