Dee's StoryThis is the Betty Crocker deluxe sugar cookie recipe. I use it for rolled out sugar cookies instead of rolling in balls and in sugar before baking. It works great as long as u keep it chilled and work in small batches of dough at a time. I think it makes such a soft tender dough because of the powdered sugar and cream of tartar. I'm not sure, but its a great sugar cookie. I make it on my Kitchenaid mixer in under 10 minutes. It's a time saver to make ahead, form into disks, wrap in plastic wrap and freeze them. Just make sure to make disks of dough the size u would roll out all at once. Keep the rest refrigerated while working with one batch at a time...
Find more recipes at goboldwithbutter.com
1 1/2 c
powdered sugar ( c & h brand preferred)
2 1/2 c
unbleached white flour
cream of tartar
an assortment of colored sugars, sprinkles, jimmies, etc
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Combine butter, powdered sugar, cream together for 2 minutes, add egg and flavorings and beat another minute in KitchenAid stand mixer bowl. Mix until creamed on setting 3. Blend flour, baking soda, salt and cream of tartar together in a separate bowl. Slowly add in the dry ingredients while mixing on setting 1 to bleand in flour then setting 2 until well mixed. Remove dough from the mixing bowl. Shape into disks. Wrap in plastic wrap and chill for 3-4 hours or make ahead and store in freezer. Heat oven to 375ºF (convection 350ºF). Roll dough on lightly floured surface to 3/16 to 1/4 inch thick. Cut into desired shapes a few at a time and place on baking sheet. Decorate with sugars, etc before baking or after they're cooled & frosted. Bake 7 to 8 minutes or until very light brown on the edges. Cool on the cookie sheet for 1o minutes and then on cooling rack until completely cooled.
2My Notes: I modified this recipe to use the Kitchen Aid stand mixer. I always double this recipe because u can never have too many sugar cookies. Be sure and not double the baking soda. Use 1+1/2 tsp. instead. The dough is very soft so it does need to be refrigerated before using.
3Frosting: 1 lb powdered sugar (C&H brand preferred) 1/4 cup butter, softened, 1 dash salt, 1 tsp clear vanilla (keeps it white), a Tablespoon or 2 of evaporated milk. Whisk or whip on mixer all ingredients together till smooth, adding a little milk at a time till it is the right spreading consistancy, Decorate your cookies with as much imagination as u desire. Enjoy!
Stephanie Dodd skeen - Dec 16, 2010
These are the very best sugar cookies I think I have ever made!!!! Sooooo tasty; thank you for posting! I will make these each year!!!
Dee Stillwell LILLYDEE - Dec 16, 2010
Thank u Stephanie, I love em and have been making them every time I make sugar cookies for almost 40 years now. I'm glad u enjoyed them.
Colleen Sowa colleenlucky7 - Apr 1, 2011
I tried this recipe and say it's Family Tested & Approved!
Patricia Rhea paticakes - Apr 26, 2011
Dee, would I be correct in assuming that "almond immulsion" is the same as almond extract? I've never heard it called that. Thanks!
Dee Stillwell LILLYDEE - Apr 26, 2011
Patricia, yes emulsion (I spelled it wrong and edited it)can be subbed for extract. I use emulsions cuz thats what i used in my bakery. It is a much more pure and better flavor. No alcohol helps it not be bitter. I highly recommend it. It is found at cake supply stores or u can get them thru this site.