Sugar cookies


  • 1 ½ cups powdered sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Vanilla IcingEdit

  • 4 cups powdered sugar, sifted
  • ¼ cup milk
  • ½ tsp vanilla extract
  • Food coloring (optional)


Mix powdered sugar, butter, egg, vanilla and almond in a bowl. In another bowl, stir together flour, baking soda and cream of tartar. Fold butter & egg mixture into flour mixture; mix well. Shape dough into a ball, wrap in wax paper and refrigerate for at least 3 hours. Preheat oven to 350 F. On a lightly floured surface, divide dough in half and roll each half to ¼” thickness. Cut out shapes with cookie cutters and place on un-greased cookie sheets. Bake cookies 7 to 8 minutes or until edges are slightly brown. Let cool. Decorate with icing, colored sugar, sprinkles, raisins or other toppings. Wrap cookies in wax paper and pack in mason jars, clear boxes or other inexpensive containers - any shape or size will do. Kids can decorate their own boxes with paper, ribbon and handmade decorations.

Vanilla IcingEdit

Combine the powdered sugar, 3 Tbsp of milk and vanilla in medium bowl. While stirring, adjust the consistency by adding milk 1 tsp at a time until the icing is smooth. For colorful icing, divide the icing and tint each portion with food coloring as desired. Spread each cookie with a thin layer of icing using a small icing spatula or knife.

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