Betz's Good Sugar Cookies63 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 9 hr
“This recipe has been handed down from my great-great grandmother at least. We're not sure how far it goes back, but does go back to the early 1900's at least.” - by Tricia Weimer
Original recipe yields 4 dozen
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Amount Per Serving (48 total)
- 81 cal
- 4.1 g
- 10.3 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"These cookies are WONDERFUL!! I would recommend this recipe to anyone looking for a light and not overly sweet sugar cookie. I read all the reviews before I made these cookies, and all of the nega..." See moretive reviews are ridiculous. So here's a little advice to those people: Everyone should know that a recipe is not set in stone, and never complete. Every recipe needs to be adjusted according to personal taste, and most importantly, elevation and humidity. When baking it is always necessary to pay attention to the amount of flour you're adding to things - and always add flour/dry indredients slowly, as more often than not, you will need add more or less than what is indicated on your recipe. To those who said this dough was gooey and hard to work with, you will probably need to stick to the pre-made dough in the refridgerated section of your grocery store. Because if you had ever worked with dough that would need to be rolled out, you would know that if the dough is gooey before you put it in to be refridgerated, it will still be gooey when it comes time to work with it. Use common sense and add more flour. If it is dry and crumbly, add a little milk and stop adding flour. Sugar cookie doughs are supposed to be soft, but shouldn't stick to your hands. This is one of the best sugar cookie recipes I've come across in a long time!"
"I've now tested this recipe twice. It definitely does need more flour for consistency. The taste is overall pleasant, not too sweet. As for some of the other comments about sticky dough, a little st..." See moreickiness is not bad. I suggest refigerating for overnight before use. Refrigeration hardens the dough (and removes some of the stickiness). You don't want your dough to be non-sticky before refrigeration. That will mean you have too much flour in the batter. I also suggest that you refrigerate any cut cookies until ready for baking because as the dough gets warm, it becomes too pliable. Also, the more flour in the batter, the softer your cookie will be and the more floury the taste (not the idea - another reason not to over-flour it). I hope this helps someone."
"This sugar cookie dough is not the worst I've worked with despite many of the poor reviews. I made it up 2 days before I was going to use it and put it in a covered bowl in the fridge. The dough is ve..." See morery, very soft and hard to work with. I simply used a lot of flour on the cutting board, grabbed a hand full of dough, and kneaded some extra into each handful. I did not use a rolling pin, but flattened it with my hands. Use plenty of spare flour and your cookies will come out fine. Also, use a simple outline cutter, not one with a lot of detail. The dough WILL stick to each part. A seasoned baker will have no problem with this dough. Sugar cookies from scratch are NOT easy to make. Also, you may want to ice these or put on some sprinkles."
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