Total Time
17mins
Prep 8 mins
Cook 9 mins

Me and my kids made these and how easy! These are wonderful cookies, you can't stop at just one!

Ingredients Nutrition

Directions

  1. Cream butter and sugars together; add egg, vanilla and almond extract.
  2. Combine flour, baking soda, cream of tartar and add dry mixture, mix all together.
  3. Bake at 350° for about 6-9 minutes.
Most Helpful

5 5

These are wonderful. I was out of vanilla and used all almond flavoring, and they were still great. Make sure you don't cook them too long!

4 5

I made these cookies last night as Christmas gifts for my friends. I could't even get past not eating the dough...and when they came out of the oven I was already munching on them! My 18 month old son liked them too! The vanilla and almond extract really added to the flavor I think, though I probably would like them just a little bit sweeter. The first batch came out nice and soft but the second batch, which I used less dough, came out crispy. I definitely would advise to cook them only six minutes and make sure you use enough dough. These were really good, thank you! My friends enjoyed them!

5 5

This is my hubby's very favorite Christmas cookie. I found the recipe over 30 years ago and made a batch and he ate the whole batch in one sitting! So I quadrupeled (sp?!) the recipe and made it four more times that year! That's a lotta cookies! It became a big family project baking and frosting and decorating 'Daddies cookies' for the kids and I every year. Now that the kids are all gone, he is lucky if I make him one single batch of them a year! Anybody who is looking for a melt in your mouth, absolutely delicious roll out sugar cookie is sure to adore these. One word of caution is to not to roll them too thin, or over bake them and to handle them carefully as they break easily. I have also tinted the cookie dough prior to baking with food coloring in the hopes DH wouldn't insist on frosting on them. Nope...gotta be frosted! This is a wonderful cookie that deserves more than five stars.