Holiday Treat – Classic Sugar Cookies

I remember when Christmas approached when I was young and one weekend before Santa came, my mom would make cookies. All types and the ones we helped with her the cut-out cookies. Ours usually looked like the image below, but they were so good. Here is a tasty option for you to make and decorate with your families.

Classic Sugar Cookies

• Ingredients:
  • Cookies:
    • 1 1/2cups powdered sugar
    • 1cup butter, softened
    • 1teaspoon vanilla
    • 1/2teaspoon almond extract
    • 1egg
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1teaspoon baking soda
    • 1teaspoon cream of tartar
  • Icing:
    • 3cups powdered sugar
    • 3to 5 tablespoons milk
    • 1/4teaspoon vanilla
    • Food colors, if desired
    • Colored sugar or candy sprinkles, if desired
    • Ingredients:
  • Cookies:
    • 1 1/2cups powdered sugar
    • 1cup butter, softened
    • 1teaspoon vanilla
    • 1/2teaspoon almond extract
    • 1egg
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1teaspoon baking soda
    • 1teaspoon cream of tartar
  • Icing:
    • 3cups powdered sugar
    • 3to 5 tablespoons milk
    • 1/4teaspoon vanilla
    • Food colors, if desired
    • Colored sugar or candy sprinkles, if desired

• Directions:
  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. VERY IMPORTANT TO COOL COMPLETELY OTHERWISE YOUR ICING WILL MELT.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Happy Baking, Eating, and Holidays!