1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar
Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.
Note: Source: This recipe was donated by a reader in 1999. We were later told that this is an old Betty Crocker recipe, and we found it (in slightly altered form) in an out-of-print cookbook called "Betty Crocker's Cooky Book," printed in 1963. A similar recipe is also on Betty Crocker's website.
Jan in Branson MO Dec 19, 2008
Would make this again.
Absolutely the best Sugar Cookie recipe. These have been a Christmas family tradition for almost 40 years. I misplaced my poor, old, dog-eared, original Betty Crocker Cookie Cookbook during a kitchen remodel and was so glad to find the recipe online. Thanks! I'm happy, my kids, grandkids and great-grandkids are happy!
Cookie Baker in MN Dec 18, 2008
Would make this again.
I have made these cookies for over 40 years - they are my family's favorites. A tip to make rolling them out easier - mix a little powdered sugar with the flour and the cookies do not become tough as they sometimes do with just flour.
Natalia in Denver CO Dec 16, 2008
Would not make this again.
I'm not sure what I did wrong :( My cookies came out awful! I chilled them for 2 hours-they rolled out fine then after they baked you couldn't even recognize that they were snow men. They were like obese blobs and SUPER thin like a cracker. Any suggestions on what I can do. I am in Colorado but not in the mountains so I usually don't have to adjust for altitude.
Dec 11, 2008
Would make this again.
I've used this from my Mom's BC cookbook ever since I can remember! I live at a higher altitude, so I have to reduce the butter a bit, add a little more flour and a touch of water, increase the temp slightly, only make tiny cookies, and watch them like a hawk! But they are still the best cookies ever -- Melt in your mouth!
A cookie baker Dec 10, 2008
Would make this again.
These are also great because they come out completely flat so they are easy to ice! Love this recipe!!!!
