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Sandy's Super Sugar Cookies

Rated as 4.66 out of 5 Stars

"Buttery, rich, and delicate; these are our favorite sugar cookies."
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Ingredients

55 m servings 311 cals
Original recipe yields 24 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
  3. Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
  4. Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
  5. Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

Footnotes

  • Cook's Note:
  • Dough can be refrigerated up to 2 days. Or, if you like, you can make the dough, pat it into a few disks, wrap it well, label, and freeze for up to 3 months. Thaw in the fridge, then roll out.

Nutrition Facts


Per Serving: 311 calories; 16 g fat; 38.7 g carbohydrates; 3.6 g protein; 56 mg cholesterol; 192 mg sodium. Full nutrition

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Reviews

Read all reviews 60
  1. 67 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I just bought a new set of cookie cutters, and I just HAD to try them NOW, lol. These cookies are DELICIOUS!!!!! The only change I made was that I needed a bit more flour, so I used about 1/4 cu...

Most helpful critical review

Way too much flour. I have a huge bowl of crumbly dough that has no chance of sticking together.

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I just bought a new set of cookie cutters, and I just HAD to try them NOW, lol. These cookies are DELICIOUS!!!!! The only change I made was that I needed a bit more flour, so I used about 1/4 cu...

Finally, after years and countless batches of trying to make the perfect sugar cookie, this recipe delivers on all my expectations! They are buttery, crispy and just plain delicious! They certai...

Great easy recipe! I got about 60 cookies out of it using mixed christmas cookie cutters! Made them with my toddler!

After I read the Dec/Jan issue of the magazine, I just had to try. I made this with the cherry/oat, ginger, and chocolate/malt mix-ins. My two teen boys said they were too close to call a winner...

Best Sugar Cookie EVER! I'm a Family and Consumer Science teacher, so I bake a lot. I've never had much luck with cutout cookies, but saw this recipe in the Allrecipes magazine and thought I'd g...

I would have given these a 4 star because they don't keep their shape as well as I'd like. And they weren't as easy to handle as another recipe I've used for the last few years because of the s...

Way too much flour. I have a huge bowl of crumbly dough that has no chance of sticking together.

I am a Cookie Decorating Instructor and I have always used and given to my students a recipe from a very good Cookie Decorating Book. I compared the two recipes and they were almost identical...

I made a half recipe and got 41 nicely sized cookies out of it. I did double the vanilla and used Imperial Margarine just like my grandmother used to. In fact, this recipe is very similar to h...