Sugar Cookies

photo by:kraft

Kids, grandmas, dough, sprinkles…a combination guaranteed to make everyone happy. This is the only from-scratch recipe for buttery, crisp sugar cookies you'll ever need.

time

prep:

15 min

total:

4 hr 23 min

servings

total:

about 3 dozen cookies or 36 servings, 1 cookie each

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What You Need

3-1/4

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. salt

3/4

cup (1-1/2 sticks) butter or margarine, softened

1-1/2

cups granulated sugar

eggs

Tbsp. milk

1-1/2

tsp. vanilla

Colored sugar or additional granulated sugar

Make It

MIX flour, baking powder and salt; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition. Refrigerate at least 4 hours or overnight.

PREHEAT oven to 400°F. Roll out dough to 1/8-inch-thickness on lightly floured surface. Cut into desired shapes with floured 3-inch cookie cutters. Sprinkle with colored sugar, if desired. Place, 2 inches apart, on ungreased baking sheets.

BAKE 5 to 8 minutes or until lightly browned. Cool completely on wire racks. Decorate as desired.

Kraft Kitchens Tips

Special Extra

Cookies can be decorated with JELL-O Gelatin instead of sugar. Bake cookies as directed. While cookies are still warm, brush lightly with light corn syrup or honey. Sprinkle with any flavor dry gelatin.

Jumbo Cookies

Prepare and roll out cookie dough as directed. Cut 6-inch patterns (i.e. angel, tree, star, bell) from cardboard; place on cookie dough. Cut dough with sharp knife; transfer to baking sheets with large spatula. Bake at 350°F for 10 to 12 minutes or until lightly browned. Makes 15 large cookies.

St. Patrick's Day Cookies

Prepare and roll out cookie dough as directed; cut into shamrock, pipe or hat shapes. Bake as directed. Decorate with tinted glaze, green colored sprinkles and/or decorating icing/gel.

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silver_goddess

posted:12/26/2004

The cookies were delicious and real easy to make!!! The dough came out sticky after it was refrigerated, but I think I used the wrong type of butter. Excellent cookie, though!!

deni5555

posted:12/22/2004

great recipe. i make double batch and freeze half. in regards to the bad review by "A cook"- this happened to me only one time; when I didn't take the time to chill the dough as recommended in the recipe. This is easy enough for kids to work with!!

darla080590

posted:12/12/2004

i love this one!! they are classically delicious!!!

a cook

posted:12/9/2004

I don't know how it is possible to roll out these cookies. My batter turned out the consistancey of drop cookie dough. There was no way on earth it could be rolled out. I followed the recipe to the letter, I am sure that I measured everything correctly I even took the advice suggested in the other comments to add extra flour which I did and still I could not roll it out. I am very disapointed that this recipe and will not make it again.

chrissy48091

posted:11/22/2004

My Kids Loved Them, They Make Great For A Holiday Gift.

CraftyCathy04

posted:11/18/2004

I think the recipe was very good. My grandchildren really enjoyed them.

a cook

posted:11/5/2004

this was the best recipe ever i sware i would make it every day if i had the time

toddtr

posted:11/3/2004

My Mother made these cookies for about as long back as I can remember. They have been a favorite of mine for over 45 years. Want to try something different? Try adding 1 Tsp. of your favorite preserve/ jelly to the center of the cookie just before baking.

Poca96

posted:9/1/2004

My kids loved the fact of having home made cookies. They WERE delicious.

chix_00

posted:5/1/2004