These sugar cookies are tasty, simple, festive, and really hard to mess up! My mom usually makes them at Christmas for parties and to give as gifts. The recipe is originally from a very old Betty Crocker cook book. In fact it’s so old that it’s missing both covers, and has broken into three sections that are held together with a rubber band! We searched online for a better copy but it was no longer being printed and we were never able to find one. Eventually my mom found a copy in a used book store that wasn’t falling apart, so the 3 piece rubber band version got passed on to me. Here’s a blog post about the most recent batch I made.
Deluxe Sugar Cookies
- 1 cup of butter, softened
- 1 1/2 cups confectioners sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Mix the butter, confectioners sugar, egg, vanilla, and almond extract thoroughly. Blend in the flour, baking soda, and cream of tartar. Cover the dough, and chill for 2 to 3 hours. Chilling the dough is so important! If you try to roll it out immediately after mixing it, there will most certainly be a few choice words spoken.
After the dough has chilled, preheat the oven to 375 degrees. Divide the dough in half, placing one half back in the refrigerator to keep it cool until you’re ready for it. Roll the dough out onto a floured surface, until it’s just under a quarter of an inch thick. It’s important not to roll it too thin, or the cookies will burn in the oven. Cut into the desired shapes, place on a lightly greased baking sheet, and bake for 7 to 8 minutes. Watch them closely because they bake fast! You’ll want to remove the cookies just when the edges begin to turn light brown. Place the cookies on a rack or towel to cool. Once they’re completely cool, you’re ready to frost them!
Butter Cream Frosting
- 1 pound confectioners sugar – You can eye ball this. In the US it’s usually sold in 2 pounds bags, so you can just dump in what looks like half a bag. It’s not important to be exact, because you can always just add more liquid to compensate. You know how I love ingredients that I don’t have to measure!
- 1/4 pound butter, softened
- 1/8 teaspoon of salt
- 1 teaspoon of vanilla
- 3-4 tablespoons of milk – if you’re frosting isn’t quite spreadable enough, add another tablespoon or so. This is where you compensate for extra powdered sugar.
Combine the above ingredients, and stir until smooth. Divide into smaller bowls and add food color if desired. Now frost!