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Sugar Cookies IV

Sugar Cookies IV

Sarah

Sarah

Crispy sugar cookies. Not too sweet or too plain. Great for holidays or other special occasions or just for any time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
  2. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ReinhartTR
39

ReinhartTR

1/15/2007

Very good recipe but I had to make some changes. The first batch I made turned out way, way to floury. Nearly everyone at my work liked them but some complained of the floury taste and I agreed so I tweaked it a bit. To start I added 1/4 cup less flour and a little under 1/4 of a cup more butter and they turned out perfect in every way. With butter icing or with a divet in the center and a bit of fruit jelly and they're wonderful.

KITCHEN MAGIC
37

KITCHEN MAGIC

2/13/2004

Delicious, especially good with a butter icing! Crispy, tasty and not too greasy! One of the best sugar cookies ever!!

~TxCin~ILove2Ck
31

~TxCin~ILove2Ck

12/19/2006

These are absolutely the BEST sugar cookie we've found so far! I didn't have almond extract, so I used 1/8 tsp lemon extract instead. Very light texture, almost melts in your mouth. A bit fragile for little helpers to decorate though, even I broke a couple icing them. (It was a nice treat to eat the broken ones.) These worked nicely for cut outs and held their shape beautifully (no spreading).

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