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Sugar Cookies

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Some things just don't change. Delicate sugar cookies have been favorites for generations. Whether sprinkled with colored sugar, frosted or elaborately decorated, they're as popular now as in years past.

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(162 Ratings)

162 Ratings

5 spoons 70%

4 spoons 15%

3 spoons

2 spoons

1 spoons

Member Reviews (48)

90993177-b5fe-4cc7-a6b6-8f58913d36e8

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PREP TIME
1 Hr
TOTAL TIME
3 Hr 10 Min
SERVINGS
5

1 1/2: cups powdered sugar

1: cup butter or margarine, softened

1: teaspoon vanilla

1/2: teaspoon almond extract

1: egg

2 1/2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1: teaspoon cream of tartar

: Granulated sugar or colored sugar

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1 Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2 Heat oven to 375ºF. Lightly grease cookie sheet.
3 Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

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Expert Tips

You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses.

These cookies are irresistible just as they are. But if you like, frost with your favorite frosting, or use decorator gels before baking for an attractive cookie that stacks easily.

Rise to the occasion! If using self-rising flour, there is no need to add baking soda and cream of tartar.

To ensure recipe success, do not use vegetable oil spreads.

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Nutrition Information:

1 Serving (1 Serving)

Calories 60

(Calories from Fat 25 ),

Total Fat 3 g

(Saturated Fat 1 g,

Cholesterol 5 mg;
Sodium 60 mg;
Total Carbohydrate 7 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
1/2 Fat;

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

Review & Comments

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1 - 3 of 48 Reviews View All

Posted 12/28/2011 10:00:10 AM REPORT ABUSE sannalicious_bakery said:

Rating:

sorry to disagree, but i use only vanilla EVERY time, and have NEVER EVER had one person dislike the cookies!! :o) i use store bought Betty Crocker vanilla icing too, when i decorate them. ALWAYS A HUGE HIT; no cookies left behind.

This reply was: Helpful Inspiring

Posted 11/10/2011 4:36:49 PM REPORT ABUSE Texasamo said:

Rating:

I got my first Betty Crocker cookbook as a new bride (age 19)in 1963-I have made this sugar cookie recipe hundreds of times not only with my children but with my grandchildren at our cookie baking time during the Holidays. I am preparing them again shortly and this time I have a great grandson who will be joining us. The recipe doubles and triples nicely and it is the best tasting sugar cookie ever. My daughter, daughters in law and grandchildren and friends have made as high at 200 dozen cookies at Christmas time and all of them from the Betty Crocker Cookbook. We have never been disappointed. So, don't be afraid to try this recipe, even if you are a novice cook. The only hint I would give is that I use 1 jumbo egg rather than a regular egg. Makes a little richer dough. Eat and enjoy.

This reply was: Helpful Inspiring

Posted 10/30/2011 10:21:45 AM REPORT ABUSE jenniw32 said:

Rating:

I love these cookies!!! We have been making and decorating them every year at Christmas (and several other times throughout the year) for 15+ years. I like to use the frosting recipe from the cream wafer cookies to decorate! :) And someone asked a while ago if you can substitute more vanilla for the almond extract... the answer is definitely no. The cookies wouldn't taste even remotely as good. If you need a recipe without the almond, it's probably better to get a different recipe :)

This reply was: Helpful Inspiring