Best Sugar Cookies
Submitted by benita
Powdered sugar cut-out cookies stay tender and soft, perfect for decorating. Almond and vanilla extracts give these holiday classics a complex, bakery-style flavor that beats other sugar cookies.
YIELD
36 servingsPREP
10 minCOOK
30 minREADY
4 hrsThese rolled sugar cookies stand apart from the standard recipe because they use powdered sugar instead of granulated. The fine sugar produces a more tender, almost melt-in-your-mouth crumb, which is why these stay soft for days while granulated-sugar versions can go crisp.
The almond extract is the secret. Half a teaspoon is enough to give the cookies a subtle, slightly perfumed depth that vanilla alone can’t deliver. It’s that elusive flavor that makes guests ask what’s in the cookie that they can’t quite identify.
Cream of tartar plus baking soda is the same chemistry as snickerdoodles, giving the cookies a soft, slightly chewy texture rather than the sandy crispness of standard sugar cookies. The 2-3 hour chill is non-negotiable since the high butter content needs serious cold to handle.
Pro Tips
- Roll the dough between two sheets of parchment paper. This eliminates extra flour from the rolling surface, which keeps the cookies tender instead of dry.
- Don’t twist the cookie cutter, press straight down and lift. Twisting seals the edges and stops the cookies from rising properly.
- Pull the cookies when the edges are barely golden, not browned. They look slightly underdone but firm up on the cooling rack and stay soft inside.
- Re-roll scraps gently and only twice. Each re-roll toughens the dough as gluten develops.
Variations
- Try the freezer-cookie sandwich variation in the directions: spread frozen whipped topping between two cooled cookies and freeze for an ice-cream-sandwich treat.
- Tint the dough with food coloring before chilling for themed holiday cookies.
- Brush with royal icing once cooled and decorate with sprinkles for showpiece cookies.
Ingredients
Directions
Cream the powdered sugar and butter.
Add vanilla, almond extract and egg and combine well.
Sift together the flour, baking soda and cream of tartar.
Add to sugar mixture and stir until well combined.
Chill at least 2 to 3 hours before rolling to about ¼ inch thickness on lightly floured surface.
Cut with heart-shaped cutter (or other shape), and place on lightly greased cookie sheets.
Bake in preheated 375℉ (190℃) oven 7 to 8 minutes, or until lightly browned.
Makes 3 to 4 dozen cookies, depending on size of cookie cutters.
NOTE: For a fun variation, spread thawed Frozen Whipped Topping on one heart-shaped cookie, about ¾ inch thick.
Place another cookie the same size on top.
Repeat with as many cookies as desired. Freeze on cookie sheets about 4 hours, or until firm.
Quickly remove from sheets, and pack in an airtight container for freezer.
May be kept frozen up to 2 weeks.
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