Sugar Cookies

READY IN: 1hr
Recipe by Julesong

Delicious treat for all ages. A good dough for cutting into shapes.

Top Review by Kate S.

This recipe first caught my frugal eye because it uses less butter than most--only 1/4 by volume in proportion to the flour. I also noticed that three people had posted this recipe--the primary difference being the flavor--vanilla, almond, or lemon--(see #76294 and #81367). I knew there had to be something special about these cookies! I added the last cup of flour as needed, because because the other posters only called for 3 3/4 c, and I'm at high altitude here. I also used both the vanilla and lemon to increase moisture--again because of the altitude (and of course the great flavor!) Delightful results! I used them to make Christmas paintbrush cookies with my kids (see recipe #1670859).

Ingredients Nutrition

Directions

  1. In a large bowl, sift together flour, salt, and baking powder.
  2. Set aside.
  3. Use an electric mixer to cream butter and sugar until fluffy.
  4. Beat in eggs.
  5. Add flour mixture, and mix on low speed until thoroughly combined.
  6. Stir in vanilla or lemon juice and zest.
  7. Wrap dough in plastic; chill for about 30 minutes.
  8. Preheat oven to 350 degrees F.
  9. On a floured surface, roll dough to 0.125 inch thick.
  10. Cut into desired shapes.
  11. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
  12. Bake until edges just start to brown, 8-10 minutes .
  13. Cool on wire racks; decorate as desired.

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