My Favorite Sugar, Cutout Cookie Dough Recipe

Years ago, as a mother of three young children, I tested several recipes in search of the best sugar cookie recipe for cutout cookies.  There would be many opportunities ahead for all types of shapes and cutouts.  I found a Betty Crocker Cooky Book, published in 1976 and one of the recipes, Mary’s Sugar Cookies has been the winner of best recipe for cutout cookies from year to year at my house.

 

Mary’s Sugar Cookies

1 1/2 cups sifted (I don’t usually sift it) confectioners’ sugar

1 cup butter

1 egg

1 teaspoon of vanilla

1/2 teaspoon of almond flavoring

2 1/2 cups all-purpose flour

1 teaspoon soda

1 teaspoon cream of tartar

Allow butter to soften and then mix with the confectioners’ sugar.  Add egg and flavoring.  Mix thoroughly.  Stir in dry ingredients until all is well mixed together.  Just a note: If you are doubling the recipe, and using the Kitchen Aide mixer, then put the shield on the bowl (shields are in the slideshow below)…there is a lot of white powder in this recipe and the shield helps to keep it in the bowl…or you have the appearance of snow everywhere!

I learned this part from my mother.  I wrap the dough in waxed paper and foil, then put in a freezer bag and freeze it until cute grandchildren show up to help make it into cookies!

Yep…I have two bags in the freezer right now.  When the time comes, I allow it to thaw in the refrigerator for a morning, then half the dough, pat it into a circle, roll it out on a lightly floured surface.  Then the fun…cutouts!  Cook them at 375 for about 7 – 8 minutes…cool and decorate!

I realize you can go purchase a roll of cookie dough at the grocery…but what fun is there in that!  I do need to say to heed the warning…the CDC has issued a No Cookie Dough alert because of the dangers of eating raw dough with uncooked egg…this dough is so good, but wipe that from your mind and heed the warning!

 

Hope this helped someone out there to better prepare for the holidays.  There are some fun supplies below if needed.  What is your favorite Christmas cookie?  Please share and then make sure you…………………………………………………………………………………………………………………………………………

KEEP SMILING!!

9 Comments

  1. I’m going to compare this to the one I use. I think you might be on to something with the addition of cream of tartar. I have been using Paula Deen’s and they turn out thick and chewy. I’m a fan of freezing the dough. I do a lot of baking for Christmas so start making the dough in late October and into the freezer it goes. Saves a ton of time when the baking days come! Which is coming this weekend…! I love the older cookbooks, don’t you? Even the pictures are more fun! And baking with the grandchildren is truly a special Christmas memory to make!

  2. Thank you for sharing. I love adding wonderful recipes to my family recipe book. Merry Christmas Pamela from the Rio Grande Valley!

  3. That’s my recipe! Who knew it came from “Mary”? I got it from my mother. It’s a delicious cookie. And, I DO eat cookie dough. Merry Christmas Pam!

  4. I use this recipe, too. I think it’s the almond extract that makes them so tasty. I don’t even bother to measure it, just guess-timate. A little extra is just that much better!

  5. You absolutely spoke to me tonight!!! The 2 oldest of my grands have just turned 6 and seem truly interested in the decorating cookie process. My cookie repertoire does not include cut out cookies. But we have a date for Saturday and now I have a tried and true recipe. I’m so excited ! Off from work tomorrow so I’ll be whipping up some dough. Many thanks and Merry Christmas.

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