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.

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Mary’s Sugar Cookies

Soft and tender sugar cookies perfect for decorating.

Course Cookies

Cuisine American

Prep Time 2 hours hours 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 4 Dozen

Author Christoph

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

Instructions

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.

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.