Deluxe Sugar Cookies

Dee Stillwell

By
@LILLYDEE

This 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...


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Comments:

Serves:

4 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

1 c
butter, softened
1 1/2 c
powdered sugar ( c & h brand preferred)
1
egg
1 tsp
vanilla extract
1 tsp
almond emulsion
2 1/2 c
unbleached white flour
1 tsp
baking soda
1/2 tsp
salt
1 tsp
cream of tartar
an assortment of colored sugars, sprinkles, jimmies, etc

Directions Step-By-Step

1
Combine 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.
2
My 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.
3
Frosting: 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!

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy