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3 votes | 5782 views

This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough. And I get my sprinkles from www.MillCreekCountryStore.com. They have a variety of colors for every holiday.

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Ingredients

Directions

  1. Cream butter and sugar until light and fluffy. Add eggs and vanilla and almond extracts. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together (nothing is left on the sides of the bowl).
  2. Rolling out the dough without the mess of flour: Take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out the dough between sheets of paper until you have used it all. Chill for at least 30 minutes.
  3. Preheat oven to 350 degrees. Remove one side of parchment paper and use a cookie cutter of choice and press down firmly. Use a spatula to lift the cookie onto the cookie sheet. Sprinkle the cookies with color sprinkles. I like to cover the entire cookie with sprinkles! Bake 8 to 10 minutes. This recipe can make up to 5 dozen 3" cookies.
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Reviews

  • John Spottiswood
    February 5, 2013
    Thanks for dropping some of these off for us, Annette. They were beautiful and yummy!
    I've cooked/tasted this recipe!
    • Nancy Miyasaki
      February 5, 2013
      I really like the combination of the vanilla and almond extract in these cookies. Thanks for sharing them with us Annette!
      I've cooked/tasted this recipe!

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