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Classic Sugar Cookies (Cookie Exchange Quantity)

Classic Sugar Cookies (Cookie Exchange Quantity)

Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!

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( 225 Ratings)

225 Ratings

5 Stars 72%

4 Stars 11%

3 Stars 6%

2 Stars 4%

1 Stars 8%

Member Reviews ( 47 )
959da0a0-0190-455f-b1e3-fa05032848c0
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  • PREP TIME 2 Hr
  • TOTAL TIME 4 Hr 30 Min
  • SERVINGS 96

 

3
cups powdered sugar
2
cups butter or margarine, softened
2
teaspoons vanilla
1
teaspoon almond extract
2
eggs
5
cups Gold Medal® all-purpose flour
2
teaspoons baking soda
2
teaspoons cream of tartar
Decorator’s Glaze
4
cups powdered sugar
1/4
cup water
1/4
cup light corn syrup
1
teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired
  • 1 In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
  • 2 Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
  • 3 Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • 4 In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
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Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 55mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 0g;
Percent Daily Value*:
  • Vitamin A 4 %;
  • Vitamin C 0 %;
  • Calcium 0 %;
  • Iron 0 %;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

 Write a Review
1 - 3 of 47 Reviews View All
Posted 2/15/2012 2:03:39 PM REPORT ABUSE Adrienne_Boswell said:
Rating:
It seems I was tired and did not completely read my review. Instead of saying "These cookies are not going to be in my arsenal of cookie recipes.", I should have said "These cookies are NOW going to be in my arsenal of cookie recipes." I have pictures available at http://the-good-plate.com/2012/02/14/powdered-sugar-cookies/
This reply was: Helpful  Inspiring
Posted 2/15/2012 12:13:36 PM REPORT ABUSE Adrienne_Boswell said:
Rating:
Well, I made these cookies last night, and they are wonderful. One of the reviewers said something about the cookies having a bland taste. I added 1/4 teaspoon of salt to the recipe. The original recipe calls for butter OR margarine - which would probably mean SALTED butter or margarine. I always cook with unsalted butter - that way I'm not dependent on how much salt MIGHT be in the butter, I have complete control. Possibly, the person who complained about taste also used unsalted butter or margarine and did not compensate for the lack of salt in the recipe. As to the reason this recipe calls for so much flour, it's because it's made with powdered sugar, and tips the scale a little. Yes, it's a heavy dough, but without all that flour you would just have a globby mess, not a cookie. This dough has to rest for at least two hours to let the gluten form. Without that rest, it would be impossible to roll out. I let mine rest overnight in the refrigerator and would suggest that to others. I also made sure that my kitchen was cold when I rolled out the dough. When the oven was on or preheating, I left the back door open, and wore flannel pajamas and a robe! But, my dough rolled out just fine because it did not get hot in my kitchen. I don't know if I would want to make these cookies on a hot day. I was surprised when the second and even third rolling out, the cookies were just as tender as the first rolling out. That may be because I heeded the suggestion of another review, and used powdered sugar instead of flour to roll out. These cookies are not going to be in my arsenal of cookie recipes. they have just enough crunch, and a very good flavor. I bought a regular can of frosting, then melted it in the microwave. I used a silicon paint brush and painted my cookies with the melted frosting. They look great!
This reply was: Helpful  Inspiring
Posted 2/14/2012 11:53:39 AM REPORT ABUSE Adrienne_Boswell said:
Rating:
Well, I made these cookies last night, and they are wonderful. One of the reviewers said something about the cookies having a bland taste. I added 1/4 teaspoon of salt to the recipe. The original recipe calls for butter OR margarine - which would probably mean SALTED butter or margarine. I always cook with unsalted butter - that way I'm not dependent on how much salt MIGHT be in the butter, I have complete control. Possibly, the person who complained about taste also used unsalted butter or margarine and did not compensate for the lack of salt in the recipe. As to the reason this recipe calls for so much flour, it's because it's made with powdered sugar, and tips the scale a little. Yes, it's a heavy dough, but without all that flour you would just have a globby mess, not a cookie. This dough has to rest for at least two hours to let the gluten form. Without that rest, it would be impossible to roll out. I let mine rest overnight in the refrigerator and would suggest that to others. I also made sure that my kitchen was cold when I rolled out the dough. When the oven was on or preheating, I left the back door open, and wore flannel pajamas and a robe! But, my dough rolled out just fine because it did not get hot in my kitchen. I don't know if I would want to make these cookies on a hot day. I was surprised when the second and even third rolling out, the cookies were just as tender as the first rolling out. That may be because I heeded the suggestion of another review, and used powdered sugar instead of flour to roll out. These cookies are not going to be in my arsenal of cookie recipes. they have just enough crunch, and a very good flavor. I bought a regular can of frosting, then melted it in the microwave. I used a silicon paint brush and painted my cookies with the melted frosting. They look great!
This reply was: Helpful  Inspiring
1 - 3 of 47 Reviews View All
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