Sugar Cookies IV Recipe -
Sugar Cookies IV Recipe

Sugar Cookies IV

Recipe by  

"Crispy sugar cookies. Not too sweet or too plain. Great for holidays or other special occasions or just for any time."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
  2. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2007

Very good recipe but I had to make some changes. The first batch I made turned out way, way to floury. Nearly everyone at my work liked them but some complained of the floury taste and I agreed so I tweaked it a bit. To start I added 1/4 cup less flour and a little under 1/4 of a cup more butter and they turned out perfect in every way. With butter icing or with a divet in the center and a bit of fruit jelly and they're wonderful.

Most Helpful Critical Review
Jul 21, 2004

just didn't work well for me.

Feb 13, 2004

Delicious, especially good with a butter icing! Crispy, tasty and not too greasy! One of the best sugar cookies ever!!

Dec 19, 2006

These are absolutely the BEST sugar cookie we've found so far! I didn't have almond extract, so I used 1/8 tsp lemon extract instead. Very light texture, almost melts in your mouth. A bit fragile for little helpers to decorate though, even I broke a couple icing them. (It was a nice treat to eat the broken ones.) These worked nicely for cut outs and held their shape beautifully (no spreading).

Feb 13, 2004

this is the same recipe I use but I would never call them crispy. I take them out of the oven before the edges start to brown and they are soft and chewy. I roll them out pretty thick too because I only get 2 dozen out of this recipe. These are the best sugar cookies I have ever had!

Nov 30, 2006

I love this recipe. This is the one my grandmother always used. You do have to watch the cookies closely because they will burn. The are not very sweet, which is okay if you are icing them. I did find that rolling them out in confectioner's sugar instead of flour helps the taste.

Dec 23, 2005

When I first made this dough, and hade nothing but a mass of crumbs that would not stick together, I was very doubtful. I decided that it might be like pie crust, and need time for the flour to hydrate, so I wrapped it in plastic and put it in the fridge for several hours. When it came out of the fridge it didn't look much better- but I worked it for only a few seconds, and it came together beautifully. When the cookies came out of the oven, I knew that these were the best sugar cookies I'd ever made- and promptly made another batch!

Jan 05, 2004

I had to make this cookie several times around Christmas time since my family would eat them up before I gave them to friends and family. The cookie dough itself was not sticky and rolled out very easily. Easy for little hands to make.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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