These sugar cookies are a true winner. I have used this recipe time and time again for various holiday. The original recipe comes from the Betty Crocker Cooky Book published in 1963. If you ever see this at a garage sale or used book store I would highly recommend you pick it up. The Cooky Book is a great resource of recipes as well as a fabulous retro experience full of groovy holiday ideas.
Mary’s Sugar Cookies
Prep Time
2 hrs 10 mins
Cook Time
15 mins
Total Time
2 hrs 25 mins
Soft and tender sugar cookies perfect for decorating.
Course:
Cookies
Cuisine:
American
Servings: 4 Dozen
Ingredients
Cookies
- 1 1/2 cups sifted confectioners sugar
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Icing
- 1 cup confectioners sugar
- 2-4 teaspoons of water add slowly 1 teaspoon at a time to proper consistency
- 2-3 drops food coloring gel
- 2-3 drops peppermint oil, optional
Method
Cookies
-
Cream sugar and butter together. Add egg and flavorings, mix thoroughly. Stir dry ingredients together and mix in. Refrigerate 2-3 hours.
-
Heat oven to 375 degrees.
-
Divide dough in half and roll 3/16″ thick on lightly floured board. Cut with cookie cutter and bake on parchment paper on baking sheet for 6-8 minutes or until delicately golden.
Icing
-
Slowly add water a half a teaspoon at a time to sugar.
-
Assemble
-
Pipe or spread icing on cookies. Dust with sprinkles or sanding sugar while icing is still wet.
-
Allow icing to completely dry for at least 8 hours before storing.
Cooks Notes
I use food color gels for different colors. These gels work differently than regular food coloring making it possible to get vibrant colors with just a few drops and without thinning the icing.
For flavoring I use LorAnn Oils. These oils are highly concentrated and come in a multitude of flavors, just a drop or two will do.