Sweet, Crisp and Delicious Confectioner's Sugar Cookies
Confectioners' sugar cookies are sweet, crisp sugar cookies that have stood the test of time.
They have been a family favorite for more than two decades when I first discovered them in my mom's well worn copy of Betty Crocker's Cookie Book.
These rolled cookies are as popular now as they were way back then.
Rolled cookies, like these confectioners' sugar cookies, are especially fun for those who like to get creative in the kitchen.
These sugar cookies can be sprinkled with colored sanding sugar or sprinkles, spread with flavored frosting, or fancily decorated with tinted royal icing or glossy sugar cookie icing.
They are perfect for all occasions and a great excuse for adding to your cookie cutter collection.
You must chill the dough for at least two hours before cutting and baking so be sure to plan ahead when wanting to bake these homemade rolled Confectioner's Sugar cookies.
Be sure to gather all your ingredients before you begin mixing your confectioner's sugar cookies dough.
This recipe calls for cream of tartar, an acid, which is needed to activate baking soda in this old-fashioned recipe. You will find cream of tartar in the baking aisle of your grocery store if it's not already in your pantry.
Confectioner's Sugar Cookies Recipe
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter, softened
- 1 1/2 cups confectioner's sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- Granulated sugar or colored sanding sugar, optional
- In a medium size mixing bowl whisk together the flour, baking soda, and cream of tartar until well combined and set aside.
- In a large mixing bowl beat the butter and confectioner's sugar with an electric mixer on medium high speed until light and fluffy.
- Add the egg and then the vanilla and almond extract, continuing to beat until creamy and scraping down the sides of the bowl with a rubber spatula as necessary to make sure everything is well blended.
- Stir in the flour with the mixer on low speed, just until the flour is mixed in.
- Divide the dough into 2 equal portions.
- Wrap each portion of dough in plastic wrap, flatten it out until it is the shape of a disk about 1 inch thick and refrigerate until firm (at least 2 hours).
- When you are ready to bake your confectioner's sugar cookies, make sure one of your oven racks is in the middle of your oven and preheat your oven to 375F degrees. Line your cookie sheets with parchment paper.
- Unwrap a portion of the dough roll out on a lightly floured surface (or between two layers of parchment paper) to 1/8-inch thickness, getting it as even as you can.
- Cut into desired shapes with your favorite cookie cutters.
- Placed cookies 2-inches apart on prepared cookie sheets.
- Sprinkle with sugar if desired.
- Bake 7 to 8 minutes, or until light golden brown around the edges.
- Remove from the oven and allow the cookies to cool for a minute or two and then transfer them with a thin metal spatula to a wire rack to cool completely.
This recipe makes about 5 dozen 2 to 2 1/2-inch sugar cookies. (If you make bigger cookies, the number will be less.)
This old-fashioned confectioner's sugar cookies recipe is adapted from the Betty Crocker Cookie Book.
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