Classic Sugar Cookies

Classic Sugar Cookies
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  1. 3 cups powdered sugar
  2. 2 cups butter or margarine, softened
  3. 2 teaspoons vanilla
  4. 1 teaspoon almond extract
  5. 2 eggs
  6. 5 cups Gold Medal™ all-purpose flour
  7. 2 teaspoons baking soda
  8. 2 teaspoons cream of tartar
  9. Decorator’s Glaze
  10. 4 cups powdered sugar
  11. 1/4 cup water
  12. 1/4 cup light corn syrup
  13. 1 teaspoon almond extract
  14. Food colors, as desired
  15. Decorations
  16. Betty Crocker™ decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
  17. Betty Crocker™ decorating icing (in 4.25-oz tubes), if desired
  18. Flaked coconut, if desired
  1. 1In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
  2. 2Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
  3. 3Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. 4In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.