Dee Stillwell Recipe

Deluxe Sugar Cookies

By Dee Stillwell LILLYDEE


Recipe Rating:
Serves:
4 dozen
Prep Time:
Cook Time:

Dee's Story

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...

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

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16 Comments

user
Dee Stillwell LILLYDEE
Feb 11, 2012
They can be fragile..but my grandson always helps decorate them and no problem..I make them on the thicker side so that helps. I'm glad u like them.
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Kay Halpin ksweetie
Feb 11, 2012
These are the best sugar cookies ever! I would suggest that they are good for adult decorating only since they are very flaky (a good thing) and don't hold up to kid handling (I know this from experience!)
user
Dee Stillwell LILLYDEE
Dec 14, 2011
handmade gifts from the heart are always appreciated and welcome. It is an awesome gift even in yrs u can afford store bought gifts. I hope u enjoy these cookies.
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Melissa Fleetwood MDFleetwood
Dec 13, 2011
Thanks Dee,
I'm making Christmas cookies for the first time this year and packaging them up for gifts.My husband and I lost our jobs 2 months apart and it has been difficult to buy. This is a cheaper more personal way to give.
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Dee Stillwell LILLYDEE
Dec 10, 2011
yes Melissa, u can use extract instead of emulsion. i just prefer the more pure taste of emulsion as it contains no alcohol.