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

Sarah

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Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.

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  • Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • 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.

Nutrition Facts

127 calories; protein 1.4g 3% DV; carbohydrates 16.2g 5% DV; fat 6.4g 10% DV; cholesterol 22.5mg 8% DV; sodium 88.2mg 4% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2007
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. Read More
(43)

Most helpful critical review

Rating: 2 stars
07/21/2004
just didn't work well for me. Read More
(9)
66 Ratings
  • 5 star values: 42
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 5
Rating: 4 stars
01/15/2007
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. Read More
(43)
Rating: 5 stars
02/13/2004
Delicious especially good with a butter icing! Crispy tasty and not too greasy! One of the best sugar cookies ever!! Read More
(39)
Rating: 5 stars
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). Read More
(34)
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Rating: 5 stars
02/13/2004
this is the same recipe I use but I would never call them crispy. I take them out of the oven before the edges start to brown and they are soft and chewy. I roll them out pretty thick too because I only get 2 dozen out of this recipe. These are the best sugar cookies I have ever had! Read More
(25)
Rating: 5 stars
11/30/2006
I love this recipe. This is the one my grandmother always used. You do have to watch the cookies closely because they will burn. The are not very sweet which is okay if you are icing them. I did find that rolling them out in confectioner's sugar instead of flour helps the taste. Read More
(17)
Rating: 5 stars
12/23/2005
When I first made this dough and hade nothing but a mass of crumbs that would not stick together I was very doubtful. I decided that it might be like pie crust and need time for the flour to hydrate so I wrapped it in plastic and put it in the fridge for several hours. When it came out of the fridge it didn't look much better- but I worked it for only a few seconds and it came together beautifully. When the cookies came out of the oven I knew that these were the best sugar cookies I'd ever made- and promptly made another batch! Read More
(15)
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Rating: 5 stars
01/05/2004
I had to make this cookie several times around Christmas time since my family would eat them up before I gave them to friends and family. The cookie dough itself was not sticky and rolled out very easily. Easy for little hands to make. Read More
(14)
Rating: 5 stars
12/28/2006
This recipe is amazing! I made the dough tossed it in the fridge and promptly forgot about it for 4 days due to the craziness of the holiday season. Pulled it out today let it warm up a bit (its less crumbly when its warmed in your hands) and proceeded to make the recipe with the help of two overzealous junior bakers. They treated that dough very roughly and still the cookies came out feathery soft with a nice crispy edge. I turned the oven down to 370F so I could watch them more closely (they overbrown pretty quickly). All in all a great recipe and one that I have added to my recipe box! Read More
(11)
Rating: 5 stars
12/16/2007
I finally found a sugar cookie that my husband gave a thumbs up to instead of giving a suggestion as to how to improve it!:) My preschooler and I made them together and deocorated only with solored sugar no frosting and they had a great flavor. Many other cut out recipes are too bland and "floury" tasting without frosting but these were great. I added a little allspice (just for kicks) and used only vanilla (1 1/2 tsp) because I was out of almond extract. Great recipe. Read More
(9)
Rating: 2 stars
07/21/2004
just didn't work well for me. Read More
(9)