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Deluxe Sugar Cookies

Rated as 4.17 out of 5 Stars

"'Christmas cutouts signal the season for our family,' relates field editor Dawn Fagerstrom of Warren, Minnesota. 'Usually I 'paint' these with colorful icing - or if time's short, I simply sprinkle them with colored sugar.'"
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Ingredients

30 m servings
Original recipe yields 30 servings

Directions

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  1. In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. On a surface lightly sprinkled with confectioners' sugar, roll out the dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Repeat with the remaining dough. Bake at 350 degrees F for 7-8 minutes, or until the edges begin to brown.

Footnotes

  • Editor's Note: Cookies may be sprinkled with colored sugar before baking or frosted after being baked and cooled.

Reviews

Read all reviews 79
  1. 95 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good recipe. I rolled mine to about a 1/4 inch. This made the cookies just right...they weren't too soft or to crunch which is just the way I like them! It also is a very easy dough to hand...

Most helpful critical review

Not a good recipe for cutting out shapes. Dough was very gooey and I had a hard time transfering from rolling surface to cookie sheet. When cooking they spread out flat distorting shape.

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Very good recipe. I rolled mine to about a 1/4 inch. This made the cookies just right...they weren't too soft or to crunch which is just the way I like them! It also is a very easy dough to hand...

Not a good recipe for cutting out shapes. Dough was very gooey and I had a hard time transfering from rolling surface to cookie sheet. When cooking they spread out flat distorting shape.

This made a great sugar cookie! The dough was easy to handle and not sticky at all, even after just a few minutes in the freezer. The cookies tasted just as I had hoped. I did add 1/4 tsp sal...

My sister-in-law makes these cookies every year. She rolls the dough 1/4" thick or a little bit thicker and uses a large circle cookie-cutter and then bakes them on parchment paper until the bo...

I bake constantly for the holidays and I have to say this is one of the best tasting sugar cookie recipes I have ever made. The dough is a little sticky but not enough to really be a nuisance. M...

For this I decided to skip chilling the dough and it worked prefectly fine. I also baked for 7 mins. They where perfectly golden brown on the bottom. I found the dough easy to work with. I rolle...

I did some changes to this and it worked out perfectly. Nice and chewy! I used regular sugar since I did not have any powdered sugar on hand - same amount 1 1/2 cups. I also used 2 tsp of bak...

These are the best sugar cookies I've ever had! I made them for Easter and they stayed soft until they were all gone! The dough is hard to work with, so I put it in the freezer for a couple of...

This is a really good sugar cookie recipe. The dough should probably chill for longer than one hour, though. One hour was not enough. The dough was very soft and difficult to work with. Also, I ...