Classic Sugar Cookies (Cookie Exchange Quantity)1 Reviews
- Prep: 2 hr
- Ready In: 4 hr 30 min
“Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!” - by Gold Medal Flour
Original recipe yields 8 dozen (3-inch) cookies
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
- Heat oven to 375 degrees F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Amount Per Serving (96 total)
- 104 cal
- 4.2 g
- 15.8 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"This is the same recipe I've used for years from the Betty Crocker cookbook. The powdered sugar doesn't give me the little brown speckles that granulated sugar did (maybe that was just me but I had th..." See moree problem a few time with different recipes.) After trying several recipes, this was the one I settled on years ago. I love the almond in it. Also, for an added twist, try substituting lemon extract for the almond in the icing. YUM"
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