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Betty's Best Sugar Cookies

Great holiday cooking idea! Bake these assorted sugar cookies using Gold Medal® all-purpose flour and cream cheese to gift or share with family.

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( 23 Ratings)

23 Ratings

5 Stars 48%

4 Stars 13%

3 Stars 26%

2 Stars

1 Stars

Member Reviews ( 17 )

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Prep Time 25 min
Total Time 2 hr 35 min
Servings 72

Ingredients

1: cup butter or margarine, softened

1: package (3 ounces) cream cheese, softened

3/4: cup sugar

1: teaspoon vanilla

1: egg

3: cups Gold Medal® all-purpose flour

1/8: teaspoon salt

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Directions

1 Beat butter, cream cheese, sugar, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour and salt until blended.
2 Cover and refrigerate dough at least 2 hours but no longer than 24 hours.
3 Heat oven to 375°. Roll one-fourth of dough at a time 1/8 inch thick on lightly floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.)
4 Cut dough with assorted cookie cutters. Place about 1 inch apart on ungreased cookie sheet.
5 Bake 7 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Decorate as desired.

EXPERT TIPS

Expert Tips

To freeze cookies, place unfrosted cookies in airtight freezer container and label. Freeze for up to 3 months. Cookies will thaw while you decorate them.

Check out the special center pullout for some fabulous new ways to decorate sugar cookies.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 55
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 2g, 2% ),
Cholesterol: 10mg; 10%;
Sodium: 25mg; 25%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 0g 0% ),
Protein: 1g; 1%

% Daily Value*:

Iron: 2%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 12/22/2012 1:30:15 AM REPORT ABUSE SweetTheresa said:

Rating:

I used the 8 oz. cream cheese, added 1 tsp. cardanom, left in refrigerator for 12 hours, rolled out to 1/4 inch, baked for 15 min. at 325 oven. The cookies are bland so that when they are iced & decorated with sprinkles - they do not taste too sweet. Trust me - these changes work!

This reply was: Helpful Inspiring

Posted 12/20/2012 7:03:43 PM REPORT ABUSE saggynaggy said:

Rating:

I made these today and they tasted HORRIBLE. No flavor except maybe a hint of cardboard. They are so bland and nasty, with a glue like texture. I'm very disappointed! They are more like biscuits. My dog will enjoy them I guess.

This reply was: Helpful Inspiring