Sugar Cookies
I've had this cookie recipe for years and forgot I had it. Last Christmas I searched for a sugar cookie recipe but couldn't find anything I wanted to make. Wish I had remembered this recipe. But I've found it now, tucked in that old recipe box, and it's just as delicious as I remembered. Funny, I didn't think of that last year.
I'm going to make these for Halloween, decorated like pumpkins, but I don't have a pumpkin cookie cutter. I used the largest biscuit cutterI own and that worked out well. You can see the decorated cookies here.
These cookies need to be refrigerated before rolling because the dough is very soft so take that time adjustment into consideration when you start to make these cookies.
Sugar Cookies
Cream sugar and butter. Add egg and flavouring. Sift dry ingredients together. Mix until just blended. Don't over beat cookie dough. Store in refrigerator 2-3 hours. Heat oven to 375 degrees. Divide dough in half and roll about ⅛-inch thick on lightly floured surface. Cut in desired shapes. Place on lightly greased or parchment lined cookie sheet. Bake for 8 minutes at 375 degrees. Remove from pan and cool on cookie rack.
Makes 3-4 dozen cookies.
*If you don't have cream of tartar replace the 1 teaspoon baking soda and 1 teaspoon cream of tartar with 1½ teaspoons baking powder and ½ teaspoon baking soda.
Just a note about parchment paper. I just love using this as it makes clean up so easy, especially if I'm making something messy. The paper can be used over several times. I made all these cookies using the same piece of paper.
The original recipe didn't call for salt but I put salt in all sweet baked goods
because it is a flavour enhancer. There's nothing worse than a flat
tasting cookie. A little salt makes all the difference.
These cookies need to be refrigerated before rolling because the dough is very soft so take that time adjustment into consideration when you start to make these cookies.
Printable recipe at end of post.
Sugar Cookies
- 1½ cups icing sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon almond flavouring
- 2½ cups flour
- ½ teaspoon salt
- 1 teaspoon cream of tartar*
- 1 teaspoon baking soda
Cream sugar and butter. Add egg and flavouring. Sift dry ingredients together. Mix until just blended. Don't over beat cookie dough. Store in refrigerator 2-3 hours. Heat oven to 375 degrees. Divide dough in half and roll about ⅛-inch thick on lightly floured surface. Cut in desired shapes. Place on lightly greased or parchment lined cookie sheet. Bake for 8 minutes at 375 degrees. Remove from pan and cool on cookie rack.
Makes 3-4 dozen cookies.
*If you don't have cream of tartar replace the 1 teaspoon baking soda and 1 teaspoon cream of tartar with 1½ teaspoons baking powder and ½ teaspoon baking soda.
Just a note about parchment paper. I just love using this as it makes clean up so easy, especially if I'm making something messy. The paper can be used over several times. I made all these cookies using the same piece of paper.
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| I'm trying to turn over a new leaf and clean as I go, LOL! |
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| The dough is extremely sticky. |
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| Turn dough out onto plastic wrap. |
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| Wrap and place in refrigerator for a couple of hours. |
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| Roll and cut in shapes. I used a biscuit cutter. |
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| I cut 3 dozen cookies + 1. I ate the extra cookie. |
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| Last batch in oven. I used the same parchment sheet for all the cookies. |
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| Bake to a pale golden colour. Just right for sugar cookies. |
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| Waiting to be decorated. |
To print click on arrow upper right side.⇩
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