This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.



Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.

  • Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.

  • Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

59 calories; 3.2 g total fat; 11 mg cholesterol; 44 mg sodium. 7 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (48)

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60 Ratings
  • 5 star values: 44
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
The cookies had a nice flavor. The only reason I'm giving it a 4 is because 8 minutes of baking time is too long! My first batch I only baked for 7 minutes and the cookies were very crunchy. When I baked for 5.5 minutes they came out nice and soft. Otherwise quite tasty! Read More
Rating: 5 stars
Wonderful recipe! I really liked that the cookies expanded when they cooked so don't use particularly large cookie cutters. They are the softest best tasting frosted sugar cookie I've ever eaten. Read More
Rating: 5 stars
I use this dough for candy canes adding peppermint extract to the dough and the frosting and topping it with crushed peppermint. These are some of the best cookies I have had. practically foolproof I am proud to add these cookies to my repitoire Read More
Rating: 5 stars
This recipe has been in our family for years 45 for my family and I don't know how far back it goes from there. Mother in Law Grandma etc. We usually use vanilla but I am sure almond would be really good also. If you roll the dough super thin (that is the way we like them but watch the baking time) they will be crisp. If you roll them thicker they will be puffy and soft. I think they were meant to be thin. (about 1/4 inch. Please try. Worth the effort to get them right. Read More
Rating: 5 stars
Everyone loved these cookies! I found the dough to be a bit sticky so cookie cutters were out of the question. I ended up making snowmen out of them instead. Next time I will refrigerate longer. Thanks for the recipe! Read More
Rating: 5 stars
I never have very good luck with cut out cookie. Mine always taste like cardboard. These however were fantastic! I'm not a big fan of sugar cookies but I couldn't stop eating these! The only change I made was substituting lemon extract for the almond. We will definitely be making these again! Read More
Rating: 5 stars
This recipe turned out perfect!! I added just an extra 1/2 teaspoon of the almond extract and was a big hit!! Read More
Rating: 5 stars
These cookies were delicious.. I just tested out the recipe and I loved them.. I plan on sending some to everyone for Christmas.. Thanks! The Green Ninja Read More
Rating: 5 stars
We use this recipe every year. It's actually Mary's Sugar Cookies from the old Betty Crocker Cookbook! Read More