Dee Stillwell Recipe

Deluxe Sugar Cookies

By Dee Stillwell LILLYDEE


Recipe Rating:
 4 Ratings
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
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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


  • Comments

  • 1-5 of 16
  • user
    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!!!
  • user
    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.
  • user
    Colleen Sowa colleenlucky7 - Apr 1, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    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!
  • user
    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.

    lorannoils.com/p-8342-almond-bakery-...