Prep 3 hrs
Cook 8 mins
There's nothing like soft sugar cookies at Christmas. I make these each year and I remember making them with my mom when I was little. This recipe is from a 1990 special heritage holiday edition of Betty Crocker. Try frosting these with Easy Creamy Decorating Frosting which I also have the recipe for. Or just put sprinkles on them before baking. Time does not include time it takes to roll out and cut cookies. This makes anywhere from 5 dozen to 7 dozen cookies depending on how thin you roll it and how many times you re-roll it.
- 1 1⁄2 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 1 egg
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
- Stir in flour, baking soda and cream of tartar.
- Cover and refrigerate 2 to 3 hours.
- Heat oven to 375 degrees F.
- Lightly grease cookie sheet.
- Divide dough in half.
- Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
- Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
This is the best sugar cookie recipe ever! I never even liked sugar cookies before, but these were way too addicting!