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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

"The Best" Sugar Cookies

Yield: about 36 cookies
Prep 35 mins Chill 30 mins Bake 375°F 7 mins  per batch
Ingredients
  • 2/3  cup  butter, softened
  • 3/4  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  tablespoon  milk
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour
  • 1  recipe  Royal Icing (optional)
  •  Small decorative candies (optional)
Directions

1. In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.

3. Bake for 7 to 10 minutes or until edges are very light brown. Transfer to wire racks; cool. If desired, frost with Royal icing and/or decorate with decorative candies.

From the Test KitchenTip:
  • Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.
To Store:
  • Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. If desired, ice and decorate before serving.
Royal Icing
Ingredients
  • 4  cups  powdered sugar
  • 3  tablespoons  meringue powder
  • 1/2  teaspoon  cream of tartar
  • 1/2  cup  water
  • 1  teaspoon  vanilla
  • 2 - 4  tablespoons  water
  •  Assorted colors paste food coloring (optional)
Directions

1. In a large bowl, combine powdered sugar, meringue powder, and cream of tartar. Add the 1/2 cup water and the vanilla. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until very stiff. Add the 2 to 4 tablespoons water, 1 teaspoon at a time, to make an icing of spreading consistency. If desired, divide icing into individual bowls and tint with paste food coloring.

Nutrition Facts ("The Best" Sugar Cookies)
  • cal. (kcal) 74,
  • Fat, total (g) 4,
  • chol. (mg) 14,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 55,
  • Potassium (mg) 11,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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