Best Sugar Cookies
Best Sugar Cookies recipe
Yield
36 servingsPrep
10 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 1 | cup |
butter
or margarine, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | each |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
powdered sugar
sifted |
|
| 237 | ml |
butter
or margarine, softened |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1 | each |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
Directions
Cream the powdered sugar and butter.
Add vanilla, almond extract and egg and combine well.
Sift together the flour, baking soda and cream of tartar.
Add to sugar mixture and stir until well combined.
Chill at least 2 to 3 hours before rolling to about ¼ inch thickness on lightly floured surface.
Cut with heart-shaped cutter (or other shape), and place on lightly greased cookie sheets.
Bake in preheated 375℉ (190℃) oven 7 to 8 minutes, or until lightly browned.
Makes 3 to 4 dozen cookies, depending on size of cookie cutters.
NOTE: For a fun variation, spread thawed Frozen Whipped Topping on one heart-shaped cookie, about ¾ inch thick.
Place another cookie the same size on top.
Repeat with as many cookies as desired. Freeze on cookie sheets about 4 hours, or until firm.
Quickly remove from sheets, and pack in an airtight container for freezer.
May be kept frozen up to 2 weeks.
