My Favorite Roll out Sugar Cookies

My Favorite Roll out Sugar Cookies created by lpnsrock
Ready In:
7mins
Serves:
Units:

ingredients

directions

  • Cream sugar and margarine; add egg and flavorings and mix well.
  • Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
  • Heat oven to 375°F.
  • Roll out 3/16-inch thick.
  • Bake 7-8 minutes until delicately brown.
  • Let cool.
  • Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
  • Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
  • Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
  • Blend well.
  • Food coloring may be added, if desired.
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RECIPE MADE WITH LOVE BY

@Tonkcats
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  1. Brooke the Cook in
    I'm a huge fan of Mary's Sugar cookie recipe by Betty Crocker - its the only roll out dough that I'll use for the holidays! Great flavor!
     
  2. Maven in the Making
    This has been my favorite recipe for sugar cookies since 1973 when a friend shared the recipe from the Betty Crocker cookbook. Very tender and delicious! They're called Deluxe Sugar Cookies (or Mary's Sugar Cookies) in the cookbook.
     
  3. Azaria
    It tastes nice, but mine came out so weak, I couldn't lift the cut cookies off the counter without destroying them. I let them sit for 3 hours in the fridge, and even a little longer in the freezer, made no difference. I think it's the powdered sugar. Might try again with granulated.
     
  4. megan_bozman
    Cream of Tartar substitute: -1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda. Since the recipe calls for both baking soda and cream of tarter, then omit both the baking soda & cream of tartar and just use baking powder. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
     
  5. megan_bozman
    Cream of Tartar substitute: -1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda. Since the recipe calls for both baking soda and cream of tarter, then omit both the baking soda & cream of tartar and just use baking powder. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
     
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