-
-
My review
Betz's Good Sugar Cookies
Tricia Weimer
"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."
Added to shopping list.
Go to shopping list.
Ingredients
9 h servings 81Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6679 Ratings
-
-
-
-
-
Most helpful positive review
11/2/2002
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 th...
Most helpful critical review
12/20/2001
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...
Most helpful
Most positive
Least positive
Newest
11/2/2002
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 th...
1/28/2003
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 lit...
12/20/2001
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...
10/29/2002
I loved these cookies! The texture and flavor were as good as the local bakery's! Though I did find it required a little extra TLC and work, I have found this to be true of ALL rolled dough coo...
12/4/2001
Had I read the reviews, I would've avoided this recipe. Since I was foolish enough not to read others' opinions, I now have my own. :c( This recipe turned into a total flop. The only good thing ...
12/7/2002
These are great, you can even slightly burn them (oops!) and they STILL taste good! OK, so they really need the time in the fridge because they're a bit messy to work with, but oh, so worth the...
3/12/2002
Not very kid friendly because of the need for more flour than the recipe calls for. A little common sense and creativity helped me out with this one. Baked with a little grape jelly in the middl...
2/15/2003
This was a yummy cookie! The Lemon extract really made a difference. I made two batches, one with butter and one with margarine. I would highly recommend using margarine. Although the dough was ...
12/18/2002
There was no way to make cut out cookies from this. The dough was way too soft even after being refrigerated overnight. I finally rolled it into walnut sized balls and mashed it a little with ...