A very good sugar cookie with a hint of almond flavor.
This is exactly the sugar cookie recipe I was looking for. Light, flaky, slightly crisp, but not crunchy. Perfect flavor with the vanilla and almond extracts. This is definitely a keeper for those who like a traditional sugar cookie. For those who like thick, soft cookies, you'll want to try something else.
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I tried these at Christmas time this year. They weren't terribly difficult to make and the dough was easy to work with (with a well-floured board and rolling pin), but this recipe only made half the amount I thought it should. The taste was okay--a little bland, but better with frosting. They also spread too much during baking, and did not hold their shape very well at all! I don't think I'll make these again; they're just too bland and crumbly. I've tried several sugar cookie recipes from this website, and one of the reviewers said she'd stick to the recipe in BHG for sugar cookie cutouts. Then I tried that recipe as well. I agree with her 100%--BHG's were exactly right, just what I was looking for!
Read MoreThis is exactly the sugar cookie recipe I was looking for. Light, flaky, slightly crisp, but not crunchy. Perfect flavor with the vanilla and almond extracts. This is definitely a keeper for those who like a traditional sugar cookie. For those who like thick, soft cookies, you'll want to try something else.
Good recipe- just have to adjust the baking time and temp. Mine were browning around the edges after 5 minutes, making them too crunchy and hard. Sugar cookies should be tender and soft, in my opinion. After turning down the heat to 350 and baking for only 6 minutes, these were perfect. I prefer sugar cookies using powdered sugar instead of granulated- I think it makes them more soft and tender. Frosted with luscious buttercream frosting from this site.
This is the best sugar cookie recipe ever! Until I found this recipe my cookies came out dry and flavorless. I didn't have almond extract so I only used vanilla extract which I added a little extra. I also Rolled the dough between wax paper to avoid excess flour to dry them out. These cookies are fabulous!
I tried these at Christmas time this year. They weren't terribly difficult to make and the dough was easy to work with (with a well-floured board and rolling pin), but this recipe only made half the amount I thought it should. The taste was okay--a little bland, but better with frosting. They also spread too much during baking, and did not hold their shape very well at all! I don't think I'll make these again; they're just too bland and crumbly. I've tried several sugar cookie recipes from this website, and one of the reviewers said she'd stick to the recipe in BHG for sugar cookie cutouts. Then I tried that recipe as well. I agree with her 100%--BHG's were exactly right, just what I was looking for!
I have been making this recipe for over 40 yrs it is the favorite of all who taste them...they are so crisp yet tender and I think the powered sugar makes all the difference....I make about 4 batches every holiday season and they are the first to go,
Perfect recipe! These made the perfect cookies--soft without being chewy, with a lovely melt-in-your-mouth texture. I topped with buttercream icing and they were terrific, I love the almond flavor. I'm not sure why some have had problems with this recipe but I would say to make sure the powdered sugar you measure is already sifted, rather than taking a cup and a half of packed powdered sugar and THEN sifting it, or you could end up with too much. And to keep them soft make sure you don't roll them out too thin, these do need to be rolled out a bit thicker than most sugar cookies. The only problem I had was that this didn't make anywhere NEAR as many cookies as the recipe said it would, but the ones I did have were fabulous!
My mother has made these cookies for years. They are my favorite sugar cookies. I love the hint of almond flavoring. You can also shape this dough in to a log, wrap, chill, and use as a slice and bake cookie. Dip the tops in color tinted sugar--and you have an easy treat for the kids! I also don't think you can really get 5 dozen out of this recipe--unless you roll them out super thin. I usually get about 3 dozen.
This is the best cookie recipe. I use this for my personal cooking and for my 8th grade Home Economics classes. The powdered sugar in the recipe makes the dough easy to work with and the students can roll the dough many times without it becoming stiff. I always chill the cookie dough over-night for my classes, but it can be placed in the freezer for 15 minutes and will roll out o.k. If it is too stiff to roll when you remove it on day two, pop it in the microwave for 15 seconds so it is workable. (You may have to do this a couple of times.) I work with a small amount of dough at a time and leave the rest in the refrigerator. After it has been rolled once, push the left-overs back together and roll again.
This recipe was given to me by a friend three years ago who has long since moved out of State. I wrote it down on an envelope and lost it this past year and have been trying to find it again since it has been a family favorite! I have used this recipe for numerous projects at school for Valentines Day as a room mom, soccer parties, at home for any given holiday and bake sales, etc. I have found that it is better to use the dough directly after mixing due to ease of use. It is a firm cookie when baked, but flaky. It is a GREAT cookie for kids to decorate since they are not "soggy" in texture and hold up very well to little hands. They have wonderful flavor! I also bake my cookies for 12 min. instead of 8 or until the edges are a golden brown. We like the golden edges better and have noticed that they have almost a "spritz" like flavor. This is one recipe that I am happy to have back! Thank you!
The cookies were good once I fixed them. I refrigerated then overnight so when it came time to roll and cut they were to crumbly and hard. I had to add a little water to roll out and then cook. Once done they were very good.
wonderful cookie!!! Tasted great, and was very easy to roll out and bake. This is now my favorite cutout cookie recipe
My office loved these for Halloween! Will definately make again and again! Note: I found it easier to roll out straight from the fridge as opposed to letting it sit. Plus I had to use lots of flour cause it was a bit sticky.
The cream of tartar in this is a great improvement over the usual floury taste of sugar cookies, and the texture is great (but like others have noted, these are more fragile than traditional sugar cookies). I roll the dough out between two sheets of parchment paper while it's just slightly cool to help hold the dough together, then put it back in the fridge on the cutting board for a few minutes before cutting out the cookies. Because of the almond extract, these are even good without decorating. Thanks to Pat for posting this recipe; it was used by the mother of my childhood friend, and I didn't think I'd find it again.
Made this recipe for years and watched it deteriate over time. Problem: I was using the same jar of cream of tarter for the last 6 years. Buy some fresh cream of tarter everyone!!!!! and if you don't have almond extract remove a 1/2 of the flour and replace it with a 1/2 cup of Red Mill Almond flour (or grind your own almonds in a food processor). The almond flour gives it just the slightest meaty kind of a texture but the cookies are delicate (with or without the almond flour) and these are not good for shipping to Iraq or Afganistan
These are good, but not the best. I usually use the Best Rolled Sugar Cookie recipe from this site, but chose this one this time. I followed the instructions, but the dough did crack a little when rolling. After baking for the specified time, I had a few cookies completely break after removing them from the pan. The flavor is terrific (I do love almond flavoring), so I wish I had had better luck this recipe.
I have been making these cookies for 40 years. Yes, the dough is a little difficult to handle and it tends to crack, but you won't find a better sugar cookie. It is not Christmas in my daughter's house until a plate of these arrive!
These were my Aunt Margie's signature cookies and the only one I liked, until I discovered homemade Oreos. They are still my all time favorites. Hers were always bigger, fluffier and softer. I prefer mine harder and crunchier, but my family doesn't. Just can't duplicate them like she made them, but they are still incredible to me. I was so happy that the site had the recipe. I had misplaced my copy for awhile. These are the absolute best.
These cookies turned out just perfectly! I followed the recipe exactly except I didn't have any almond extract so just for fun put in a spoonful of Frangelico hazelnut liqueur! I made the dough and chilled it in the refrigerator, wrapped in plastic wrap, for 2 days until I finally had a chance to roll them out with the kids. I took the dough out to let it soften for just a few minutes and the cookies still rolled out just fine even though the dough spent extra time in the refrigerator. For the icing, I used the Allrecipe "Sugar Cookie Icing", which was great.
I have been making these cookies for the past 3-4 years. Over the years, I have tried other sugar cookie recipes and they have all proven one thing to me...don't change a good thing!! This cookie recipe is simply the best and the hint of almond flavour gives it a little something special.
This was one of the best sugar recipes I have ever made and I have made many over the years. The cookies are so good, no icing is really needed. Light and crisp cookie. Thanks so much for sharing! This is now a regular cookie in our home.
I too have been using this recipe for most of my cooking lifetime. it is from Betty Crocker's Cooky Book - 1978. It has become my signature cookie since everyone loves it. QUESTION - I wanted to make it into a chocolate version and I'm not sure what adding cocoa powder would do to the consistency.
I have tried many sugar cookie recipes and this is the only one I have liked. My kids absolutely loved this recipe. Definitely a keeper!
This is a family favorite so much I make almost 1000 of these each Christmas. We have a system and my daughter is planning on keeping the tradition.
I roll these into balls and bake. Don't even refrigerate the dough first. Not another sugar cookie recipe on earth has this tremendous a flavor. Hands down, this recipe is the favorite of this sugar cookie fan! My coworkers beg me for these cookies frosted with a buttercream frosting.
very crumbly and hard to work with... had to re-roll four or five times to cut down on the cracking. They taste great with frosting, but if you're looking for a cookie to just decorate with colored granulated sugar, keep looking.
As a sugar cookie I rate this a 5. For how much fun we had making and decorating, I'd give it a 10! The recipe was easy, rolled out nicely and baked up nice and soft. To give them even a bigger hint of almond I added almond extract to the icing I put on them. My grown kids and I made these with 3 small children who had never decorated Christmas cookies before. This recipe helped to make some very good memories for some very special children!
I've been making these cookies for years. They are the family favorite for cut out cookies. I love the vanilla/almond flavor combo. I got the recipe from the Betty Crocker Cooky Book printed in the mid 1960's. I add 1/2 tsp salt and leave out the baking soda and cream of tartar so they won't change shape. I've also found it easier to divide the dough and chill it for about 15 minutes, roll each half out between sheets of parchment paper and re-chill it for about an hour. It makes cutting out the cookies easier and you can remove the excess then bake them right on the parchment paper to prevent sticking and over browning the underside. I re-chill the excess dough and start the process again when I have time. It's stays good for up to 3 days in the fridge.
I've used this recipe for 20+ years. It NEVER fails! I use a cream cheese frosting for decorating.
This is my first departure from our family recipe for thin cut-outs which I usually prefer. These cookies had a very nice flavor and were best not over browned. I use a baking stone and they seemed best at 7-8 minutes. This is a keeper, thanks!
Every year I make a different sugar cookies recipe. I think I finally found one I'll stick with. This dough was easy to work with. I made the dough on Sunday, but wasn't able to get to the baking and it kept until Thursday. Tasted a little like my Nana's cookies which I don't have a recipe for.
I bake often and I was pleased to find this easy to use recipe. I did refrigerate my dough overnight and had no problems. This is a tasty easy to use and forgiving dough. I had five grandchildren helping with each step. I did add extra flavoring tho I doubt it was needed. I will add this recipe to my personal collection. P.S. This was a child friendly recipe with just a wee bit of adult help. The wee bit would of course depend on age too.
I took these cookies to work for Christmas. The other teachers were so impressed that they begged me to bake more (for $6 a dozen). My kids and I ended up baking over 25 dozen...a tidy sum at Christmastime. We iced them in pretty colors using icing made with powdered sugar, food coloring, a little almond extract and milk. I put about a teaspoon of almond in 1/4 cup of milk and add it a little at a time to several bowls of sugar, squirting with coloring before I stir. Add more milk mixture or sugar to get the desired texture.
I'm so happy to see this posted - it's from the Betty Crocker Cookie Book that my mom had way back in the 60s. I have since been able to get a copy because it's back in print, but my recipe card with this recipe is really well used and I have no intention of getting rid of it! These cookies are the ones that my family looks especially forward to...I didn't have time to do them last year and they were so disappointed! Now, even my nieces are making them for their own families, carrying on a family tradition!
This christmas was my first year using this recipe, but I can tell you it will be a tradtion from here on out! The dough makes the perfect amount of cookies and not to mention how awesome they taste! This is definitely coming back for the holidays!
liked the fact that these are not overly sweet on their own, so they are a great recipe to ice. Liked the hint of almond; dough was very easy to work with and stayed firm. Only thing I found was that this dough needs to be handled very little. With too much handling, they can be a little tough.
I've been making these for about a year. I've tried several recipes from this site, and these are the best. Chewy, soft, slightly crispy on the edges. Thank You!
A wonderful recipe! I had to make a couple changes due to food allergies at our house. Took out the almond extract and put a bit more vanilla in and took out the egg and substituted it with a 1/4 of plain nonfat yogurt. This is a really nice Buttery and sugary mix. Easy to work dough. So pleased with our xmas cutouts this year!
Did you hear that? That was the sound of me losing my mind because these cookies were so hard to roll out. I noticed the dough seemed crumbly before I had even added the full amount of dry ingredients, so I didn't add the rest of the flour. After I had chilled it and tried to roll it out, it kept breaking apart and was really REALLY difficult to roll, even after I had let it sit out and get warm. The taste was good enough, and I liked that it used powdered sugar since that was all I had on hand yesterday, but it was so tough to get it rolled and make shapes that wouldn't fall apart that I won't be making this again.
SCORE!!! I had stopped making sugar cookies a few years ago because I found them to be overly sweet or bland. I was cooking with children and I wanted them to cut out cookies and decorate them, so I found this to be the best rated sugar cookie recipe and decided to give it a go, not expecting to really like them. Everyone, including myself, loved them. They are just as most reviewers said, light, crisp without being crunchy, and the hint of almond takes the taste over the top. I followed the recipe, weighing the sugar (6 oz) and flour (10.6 oz) instead of measuring it. I did not sift the sugar and the only change I made was to add about a 1/4 teaspoon of salt to the dry ingredients. I recommend dividing the dough in half before you put it in the refrigerator instead of waiting until you are about to roll the dough out. This makes it easier to work quickly with the dough while it is still firm and cool. Sugar cookies will definitely be back on my holiday baking list this Christmas, now that I've got the perfect recipe!
Ok, so I know I shouldn't review these until I've finished the whole recipe, but I just couldn't wait. These barely made it into the fridge!! I could've licked the whole bowl clean. DELISH!! I'll rate this again after I've finished baking them. Thank you Mary!!!
My cookies didn't keep there shape well, there were somewhat soft and dry. I even used powdered sugar (instead of flour) to roll them out in to keep them from getting dry. Anyway, they weren't quite the texture I was hoping for. I did make one batch with some red food coloring for valentine heart cookies, it was real cute.
Great cookie! I made very thin cut-outs and they were still moist and chewy, even days after they are still awesome.
I made these this morning and I got 2 dozen plus 4 cookies from it. Granted the size of the cutters and the thickness you roll it out to will make the count vary. I had no almond extract so I used extra vanilla (Which I love anyway) but I did find that I needed to add more liquid to turn it in to any kind of dough. I had no milk so I added about 3 or so Tablespoons of apple cider and presto! Cookie dough! I did NOT chill it as it was just right to handle right then. They baked up well in a 35o' oven. Without frosting, they have a nice flavor to go along with a hot cup of tea, but I am a frosting freak so I will frost the rest. Not bad.
Great recipe! The dough was dry but, I do not mind that. I just add water a little at a time until it is right. I will make this recipe again.
I have used this recipe since the early 70s, I just love it! I lost the it and soo glad to have found it on allrecipes.com! I don't use the almond, but do use the vanilla flavoring. These are great made with the powedered sugar instead of the granulated for a change. Thanks for posting these.
I thought these were excellent! I only chilled the dough for an hour (ran out of time), but they were perfect! You can make them a little thick if you enjoy soft cookies or roll them out thin if you like them crispy. I followed one reviewers advice and used a heavily-floured surface - it worked! Enjoy!
the flavor is excellent, the texture when making the dough is very good. My kids cut out several shapes with cookie cutters. While they were baking, they spread and puffed a little so it wasnt a precise shape like the cookie cutter, but it was still recognizable. We then decorated them with icing. Overall, a good tasting cookie and a good time.
As I was mixing the ingredents listed I began to fear that it would not make the amount stated (5 dozen/60 cookies). I was correct. It made about half that. After I sealed it in an airtight container to chill the dough. I left it in there for 2 hours as stated on the recipe. When I went to get the chilled dough out of the bowl it was very hard and dry. I worked it on the counter and brought it to room temperater. It was MUCH easier to work with at that point. The dough was still very dry and cracked a lot as I rolled it out. Also, instead of greasing the baking sheets I used parchment paper (it cuts out a few calories). That worked just find. However, since I had to bring the dough to room temperature I also had to adjust the baking time. 6 minutes was perfect. Once baked I was still not too happy. There was a bland flavor to the cookies. After all that I have decided to use another recipe. :( Thanks for trying though.
These cookies were a big success with my friends. I didn't have almond extract, but as it was Halloween I put in a little Pumpkin Pie spice which made for a nice flavour. Not too sweet, but very good.
The beautiful photo by What A Dish encouraged me to bake these and they were beautiful. Thanks for a great recipe!
There's so many sugar cookie recipes out there, but this is my favorite so far! Using powdered sugar instead of regular makes them positively velvety! I found only two cons: 1) the dough is quite soft, so I usually have to work in some extra flour while I'm rolling them out, and 2)this makes a pretty delicate cookie that doesn't travel especially well--if I were making it for a potluck or something I'd probably look for a sturdier recipe. I give it five stars for flavor and texture, though!
These are OK. If your looking for puffy and soft cut-out cookies I'd keep looking. The flavor is great. Maybe I'll keep this in mind for a sandwich cookie or something!?! The dough is very hard to work with. It crumbles easily, so roll out between wax paper. I hope everyone else has better luck :)
The best sugar cookie recipe ever. I won a blue ribbon for these cookies at the state fair.
Excellent cookie! These came out perfectly! I had to bake them for about 10 minutes but they came out wonderful! I split the dough in two and refrigerated it for about 1 hour and then rolled it between 2 pieces of wax paper. This technique was AWESOME! No floury mess and the dough stayed soft!
I used this recipe for sugar cookie cut-outs. Since the photos shows cut-outs, I thought this recipe would work well. I chilled the dough for 2 hours, as directed. The dough was extremely sticky when I tried to roll it out. Forget trying to do cut-outs with this recipe. Good tasting cookies, but recommend another recipe for cut-outs.
Great cookies! I ended up adding a tiny bit of water because the dough was too dry. I also followed another recommendation and cooked them 6 min at 350 degrees. :)
no thanks easy, enough to make but no thanks I do not see what all the fuss is about, the taste was very disappointing, there are much better sugar cookies recipes on here, we did frost them and it was still a bland and boring cookie, sorry I do not like giving bad reviews.
I baked the recommend 8 mins at 375 and the cookies came out quite dry. Perhaps a minute or so shorter bake time and they would have been just right. Good flavor though!
This is my absolute favorite recipe for sugar cookies. This is the exact recipe that I got from my mother years ago. Except we frost our cookies with a powdered sugar tinted glaze. We make them for all holidays!! Glad that it's here and hope you will try it too!!!
This is the second years I have made these cookies, and there GREAT!. I make them just like the recipe tells ya, and their so Darn Good, that I had had Friends ask me to make them for there Christmas Holiday's, I think they Love them Cuz I'm a Guy, and they think I bake better then there wives.LOL
These were great & easy to work with!!!! We haven't iced them yet (working with a three year old so we'll finish them tomorrow) BUT they taste great even without icing. I love the hint of almond flavor. When mixing the dough, I was concerned at first. It didn't look like it was going to form into a doughy mixture but after a couple of minutes of mixing the butter mixture finally worked its way through the flour mixture. I like the fact that you can make them a different thickness to get a different form of cookie. We have varied tastes in our family. Some like them soft and other like them crisp. Even the soft ones held their form while handling them after being baked. So, this recipe worked well for that. Thanks for the recipe! I will definitely make them again!
These were only ok (we still ate them of course, they are cookies afterall!). But I felt like they weren't all that great by themselves and really relied on the frosting to make them yummy.
This is a really great recipe. I have made them a few times. The last time I used this recipe, I used it as a base for the mint chocolate chip cookies on this site from betty crocker. I didn't want to use store bought sugar cookie dough for that recipe so I used this. Turned out really great.
If made a little thick, these are just like the cookies from Wal-Mart in the bakery (better tasting of course!)
These cookies are delicious - crisp and the almond extract lends a wonderful flavor. I followed the recipe exactly. I just sprinkled with colored sugar since I didn't have time to frost - they are great just like that! Not too overly sweet, but tender and crisp! Yum!
This has been my favorite sugar cookie recipe for many years. It's right out of my 1988 Betty Crocker cookbook. The hint of almond flavoring is delicious and the powdered sugar gives it a great texture. Try it! I'm about to make a batch of Valentine cut-outs right now. Great with frosting!
Very good cookie. I did make one minor alteration, and added about 1/4 tsp of salt to help bring up the flavors and balance out the confectioners sugar. This cookie has great texture too. Slightly crisp on the edges and soft in the middle. What a sugar cookie should be!
Some of the tastiest sugar cookies I've ever made. These literally melt in your mouth. Thanks for taking time out to share!
I just did a weekend long experiment. My daughter and I took 3 sugar cookie recipes and by far this one here was the BEST! I followed the recipe exactly as written. The dough wasn't sticky at all, easy to work with and they are delicous! We topped them with sugar cookie frosting (another recipe we got from this site, which was wonderful too)...this was the best sugar cookie I have ever made! They were really easy to make on the Pampered Chef stones I just got too, perfect cookies!
These cookies were great! I did follow the advice of some of the other reviews and turn the oven temp down to 350. Also, I have to stress that when you chill the dough, you must chill for longer that 2 hours-overnight, if possible. Other than that, they were wonderful. The almond extract gave them a little something extra. I will definately make these again!
Hands down, this is our favorite sugar cookie recipe. We always leave out the almond extract though. For variety, sometimes we put one TB of orange zest in the dough. Thanks so much for posting the recipe.
Love these cookies! They're a big hit! I had to add some more flour to the dough but these cookies are definitely worth the time and effort!
I had NEVER before baked from scratch, and after reading through many recipes and reviews, chose Mary's sugar cookies for my first experiment. I read through a lot of the feedback, which was really helpful. The cookies turned out PERFECTLY, and I was even making "Q" and "C" cookies for some of my loved ones. No cracking, no real difficulty working the dough at all. NOTE: I did roll the dough out between two sheets of waxed paper and THEN put the rolled out dough back into the fridge for a few minutes. Cut out the cookies quickly, while the dough is still good and cold, and it was a breeze! The taste was exactly what I was looking for, classic sugar cookie goodness. I even passed some around to our neighbors. Mary's sugar cookies made this no-bake girl feel like Betty Crocker.
This is truly a great recipe for sugar cookies. I refrigerate the dough for 2-3 hours and it is so easy to work with. The cookies are tender and taste great! I use a confectioners sugar glaze. Also, kids love to make and eat these!
Just great! They come out flaky and delicate - almost a cross between pie crust and cake. Very nice flavour. I used orange instead of almond and it was great. Would add a pinch less baking soda and cream of tartar next time, but that's it!
I made up the dough last evening and refridgerated it in 2 batches. Today I set the dough out to make it more workable. I was disappointed it was slightly difficult to work. I probably added close to 1/2+ powder sugar and flour to the dough to make it stiff enough to hold the form and to transfer it to the cookie sheet. Normally 1/4 is fine, but these seem to spread too much and flattened out. The taste is good, but I like fluffier cookies. I think I'll stick with Dora's Christmas Cookies. I do like the almond extract in the dough. Personally it gives the cookies another dimension of taste.
Good recipe for taste. Versatile as well - I can see adding other flavor extracts in place of the almond (coconut, raspberry, etc). Once the dough chills, you do need to let it warm up slightly so that it's pliable to roll. I cut out my cookies then put them into the freezer until just before baking so that they keep their shape better. If you bake them when they're room temperature, they will spread out quite a bit and lose their shape.
I made these last night for my family christmas party and they tasted heavenly. They have the best flavor and just melt in your mouth. I love how this calls for powdered sugar and no granulated. It seriously gives this the best texture. I refrigerated the dough for 2 hours before rolling and cutting and had no trouble at all. they turned out beautiful!
I picked a good one. They turned out slighty chewy yet still crisp; exactly the way I wanted. They also contain that authentic sugar cookie depth of taste, probably due to the addition of almond extract. They also brown beautifully [minus the batch I accidently overcooked; oops]. Try them.
This recipe is wonderful. I have searched high and low for a no-fail sugar cookie and at last I have found it. When I rolled out the dough I used waxed paper on top to keep the dough from sticking to the rolling pin. Otherwise, the recipe worked great and tastes wonderful!
I made a batch yesterday and it was exactly what I was looking for. I usually make a thin crispy cut out and decorate with colored sugars. My husband was crying for a "real" cut out with frosting this year. So, I was looking for a recipe that was not too thin and crispy and that was not too thick and chewy, something right in between. This recipe completely fits the bill! After making the dough, I flattened it out with my palms and wrapped in plastic and chilled for an hour. My fridge runs super cold, so when I pulled the dough out, it was def. too hard to work with. Just cut the flattened dough in half and let it warm up a little before rolling. I had absolutely no issues with flaking, cracking or stickiness. I use a rolling cloth with a dusting of flour and use a rolling sock on my roller. Works perfectly. You do need to roll a little thicker than usual, and I only baked the cookies for about a 6 minutes. You do not want them to brown at all. I also use parchment instead of spray, I let the cookies sit for a minute to stabilize before moving to a wire rack. easy peasy, they moved perfectly. These cookies are a little crispy on the outside, but tender on the inside and taste delish!! I frosted with a standard buttercream that hardens on the surface but stays melt in your mouth inside. YUM!! I used standard size Christmas cutters and it made 60 cookies. Excellent and exactly, exactly what I was looking for!
These sugars cookies are very good. I used coconut extract instead of almond extract it made them have a really great taste.
These are my family's favorite cut-out cookie and we have been making this one for over 35 years. If you leave your cookies uncovered they'll be crisp, if you seal them in a container they'll be soft and there even seems to be a taste difference between the two. The icing we use is: 1 C powdered sugar, 1/4 t salt, 1/2 t vanilla, 1 1/2 T. milk or water (Give or take - don’t want it too thick but not too thin either).
this recipe is okay. It takes at least a cup more flour than is listed. I would not bother to make it again.
This recipe was perfect- not too sweet and just tender enough to pass off as a shortbread. Note: I used self raising flour ( by mistake) and rolled between sheets of saran wrap. Veyr very forgiving dough as long as you chill thoroughly before and in between uses. This is a keeper. I made easily 120 mini christmas cookies for school. Will be making a second batch today. This will take nicely to a glaze icing and some colored sugar sprinkles.
My mother made these for eons. I remember making them with her, over 40 years ago. This sugar cookie recipe is an all time fave. Easy & breezy!
My preschool kids enjoyed baking these cookies. The recipe makes nice light cookies. The only issue I had is that the cookies can be flakey. This can be a problem if you are trying to frost them. We ended up drizzling icing over them instead. The almond extract and powdered sugar are a great change from the typical sugar cookie recipe. I'm sure we will make these again!
Good cookie and flavor was not too over bearing. I refrigerated the dough over night because I ran out of time to roll them out. I was afraid it was going to be too hard and dried to make a good cookie, but after it warmed a little bit I was able to roll it out. The cookie was not too soft it fell apart or to hard. I will definitely use this recipe again.
They are the best sugar cookie i have cooked. My kids just love them thank you for sharing them with us.
These are awesome! The consistancy was great and so was the flavor. They didn't last long enough to get frosted. I didn't have the cream of tartar so instead of the baking soda and cream of tartar I sub'd in 1 1/2 tsp baking powder. I now have all listed ingrediants so I'll be making another batch. Thanks!
These were very tasty. Better than the other basic sugar cookie recipes I've tried.
