Deluxe Sugar Cookies

Updated December 2022!

I have been eating these same cookies every December for as long as I remember. It’s a tried and true family recipe that we are thrilled to share with you. There are a couple of things to note about this recipe. Mom said that the original cookie recipe came from (we think) an old Betty Crocker recipe. Also, it’s important that you know that growing up, we usually decorated these cookies by sprinkling them with sugar sprinkles before popping them in the oven. Some things change with marriage. Neil likes them frosted, so we started used a simple buttercream frosting.

And let me tell you, I never eat them now WITHOUT the buttercream. It’s a great addition to a classic cookie. This year (2022), I finally got around to writing out my buttercream recipe. After the cookies are completely cooled, I like to add a generous layer of this thick frosting on top, then add sprinkles.

Deluxe Sugar Cookies

Prep Time: (Dough needs to chill for at least 2 hours) + 30 minutes other prep Cook Time: 6 min

Makes about two dozen cookies, depending on the size of your cookie cutters

Ingredients:

For the Cookies:

1 cup softened butter

1 1/2 cups confectioners’ sugar

1 egg

1 1/2 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

For the Buttercream:

4 cups powdered sugar

1 stick salted butter

1 tablespoon vanilla extract

3 tablespoons whole milk

1 pinch salt

Sprinkles!

Preparation:

Mix butter, sugar, egg and almond extract in a large bowl. Blend in flour, baking soda, and cream of tartar. Cover; chill for 2-3 hours or overnight.

Heat oven to 350°. Divide dough in half. Roll out and cut cookies on a very well-floured surface.

Bake for 6 minutes. They won’t LOOK done, but they will be. Allow cookies to cool a couple minutes on pan until you’re able to safely touch them with your fingers. Transfer to a wire rack and allow to completely cool. While cooling, prepare the buttercream by using a stand mixer or electric hand mixer to blend all ingredients together.

Once cookies are cooled, frost and decorate. Store in an air-tight container or ziplock bag and leave out at room temp (the fridge will probably dry them out). Save at least two for Santa.

P.S.- These cookies are great throughout the year- not just in December!