SEASON'S BEST SUGAR COOKIES

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60 min Prep
3 hr 0 min Total
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60 Servings

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A classic sugar cookie recipe will become a treasured part of your recipe collection.


Ingredient List
    Cookies
  • Small check mark in a circle icon1 1/2 cups powdered sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 teaspoon almond extract
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon cream of tartar
    White Glaze
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon2 tablespoons milk
  • Small check mark in a circle icon1/4 teaspoon almond extract
    Sprinkles
  • Small check mark in a circle icon Red edible glitter or red sugar
Preparation
  1. In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
  2. Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
  3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
  4. Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.
Tips
  • When you're making cutout cookies, always work with well-chilled dough. Cold dough rolls out smoothly, with less sticking. The cookies are easy to cut, remove, and transfer to baking sheets, and they hold their shape in the oven.
  • To purchase edible glitter, go to sweetc.com and search for edible glitter.