This Sugar Cookie dough is made with confectioners’ sugar, rather than granulated sugar. The result is not only great tasting, but incredibly versatile. You’ll find that quite a few of our cookie recipes depend on a basic dough recipe, like our Sugar Cookie Dough. This dough can be made in advance and stored in an air-tight container for up to two days. Most recipes require this dough to be refrigerated at least 2 to 3 hours before use.
Ingredients
- 1 1/2 cups sifted confectioners’ sugar
- 1 cup butter or margarine
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Instructions
- In a large bowl, mix sugar and butter until smooth.
- Add egg and extracts into sugar and butter mixture, blending well.
- In a small bowl, measure out flour. Blend in baking soda and cream of tartar.
- Add flour mixture into sugar mixture slowly, blending well as you go.
- Refrigerate dough at least 2 to 3 hours before using.
- Heat oven to 375.
- Divide dough in two; roll each to approximately 3/16″ thick (make sure to use lightly floured surface).
- Cut dough with desired cookie cutters.
- Sprinkle lightly with sugar and place onto lightly greased cookie sheet.
- Bake 7 to 8 minutes or until lightly golden.
Makes 5 dozen 2 to 2.5″ cookies.