BEST Sugar Cookies

Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013

These really are the BEST Sugar Cookies you will ever eat! Quite a boast, I know, but I can back it up. I think what makes these cookies so spectacular is they have LOTS of sugar and they have both vanilla and almond extract in the batter. Your heard that right. Almond extract is my secret ingredient in these luscious cookies. These literally melt in your mouth, which is probably why they are my favorite cookie of all time. No kidding. They really are. We absolutely adore these heavenly cookies, and every time we bring them somewhere, everyone always wants more! They are incredibly rich and sweet.

We make these cookies frequently for our Christmas Cookie Extravaganzas, but they are very labor intensive–especially when you bake 5 or 6 batches at a time like we usually do (300-400 cookies). I made five batches of the cookies and eight batches of the icing so no matter how you shake it out, it’s a lot of work. Plus, of course, there have to be sprinkles on the cookies! 🙂 It does take a long time to frost all those cookies by hand and then sprinkle jimmies or sprinkles over the top. It works best to sprinkle the jimmies on top of the cookie right after you ice it and before the icing has a chance to dry, set up, and harden. After that, the sprinkles won’t adhere to the icing. So there’s about a 5-10 minute window and then all bets are off!

When we lived in Florida back in the 80s, our neighbors across the street brought a plate of these wonderful cookies to us for Christmas one year. Debbie’s recipe only called for pressing the cookies with sugar from the bottom of a glass–no icing. And while these cookies were amazing to the taste, they became sensational when I added one of my mom’s icing recipes from an old 4-H Dessert cookbook, circa 1960s.

BEST Sugar Cookies are sensational as you will find out when you make them. I’m sure anyone who’s ever eaten these cookies (and that’s been hundreds of people over the last three decades) will attest to how wonderful these cookies are. So, if you want a fabulous sugar cookie with icing,then consider making BEST Sugar Cookies at your next opportunity. You will be lucky if you get any. They will be gobbled down in no time! Seriously.

Best Sugar Cookies | Can't Stay Out of the Kitchen

These really are the BEST Sugar Cookies I’ve ever eaten. 

BEST Sugar Cookies - IMG_1608

I could gobble these cookies down by the handful. They are absolutely my FAVORITE cookie (and they don’t even have chocolate!)

Best Sugar Cookies | Can't Stay Out of the Kitchen

You haven’t eaten Sugar Cookies, until you’ve eaten BEST Sugar Cookies! These cookies are to die for!

BEST Sugar Cookies - IMG_1631

Whenever we bring trays of these scrumptious cookies to office parties, they are snatched up pronto!

 

Here’s what I did

. BEST Sugar Cookies - IMG_1575

Soften butter. Add it to a large mixing bowl with canola oil. I was making 5 batches of this recipe so don’t let the amounts scare you off!

BEST Sugar Cookies - IMG_1576

Add vanilla and almond extracts.

BEST Sugar Cookies - IMG_1577

Add sugar and powdered sugar.

BEST Sugar Cookies - IMG_1578

Add eggs, cream of tartar, salt and baking soda.

BEST Sugar Cookies - IMG_1579

Cream with an electric mixer until smooth.

BEST Sugar Cookies - IMG_1580

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

BEST Sugar Cookies - IMG_1581

Here’s the dough after combining all the ingredients.

BEST Sugar Cookies - IMG_1582

Spray cookie sheets with cooking spray. Roll dough into balls and bake at 350 for about 10-12 minutes.

BEST Sugar Cookies - IMG_1583

Meanwhile, as the cookies are baking prepare icing: Place Crisco shortening, dry milk powder and salt in a large mixing bowl.

BEST Sugar Cookies - IMG_1584

Add powdered sugar and water and mix with an electric mixer to combine. 

BEST Sugar Cookies - IMG_1586

I usually color my icing. When I make these around Halloween I use orange or purple icing, around Easter I use pink and yellow. 

BEST Sugar Cookies - IMG_1587

Any kind of food coloring will work. Add as much as you need to achieve the color you want.

BEST Sugar Cookies - IMG_1588

I started off with green and pink frostings. I colored the other bowl blue after these two were gone.

BEST Sugar Cookies - IMG_1589

Here’s what the cookies look like just out of the oven.

BEST Sugar Cookies - IMG_1591

Allow the cookies to cool completely before icing them.

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I still do this the old-fashioned way with a knife. I really don’t like piping the icing on.

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Now add sprinkles or jimmies. You need to do this right away or the icing dries and hardens up and you won’t be able to get the sprinkles to adhere to the icing after that.

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Here’s a batch done with sprinkles.

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Don’t BEST Sugar Cookies look appetizing? Make up a batch of BEST Sugar Cookies and you will see why they are my favorite cookies in the world!

Best Sugar Cookies | Can't Stay Out of the Kitchen

BEST Sugar Cookies are heavenly. I have a tough time stopping after just one. These cookies are highly addictive so look out!

 

Here’s the recipe.

BEST SUGAR COOKIES

(Cookie recipe adapted from Debbie Rambaum, when we attended First Baptist Church of Indian Rocks, Largo, FL, Frosting recipe source: Rea’s Icing Delight, 4-H Dessert cookbook)

Print Recipe
BEST Sugar Cookies BigOven - Save recipe or add to grocery list Yum
The most luscious and decadent frosted sugar cookie you will ever eat! This recipe is made with both almond and vanilla extracts and iced with a thick powdered sugar icing to die for!
Best Sugar Cookies | Can't Stay Out of the Kitchen
Prep Time 45 minutes
Cook Time 12 minutes
Servings
Ingredients
COOKIES:
ICING:
Prep Time 45 minutes
Cook Time 12 minutes
Servings
Ingredients
COOKIES:
ICING:
Best Sugar Cookies | Can't Stay Out of the Kitchen
Instructions
COOKIES:
  1. Cream butter, oil and sugars; add extracts.
  2. Stir in eggs one at a time, beating well.
  3. Sift dry ingredients and add to creamed mixture.
  4. Chill and roll into balls the size of walnuts; flatten with glass dipped in sugar.
  5. Place on cookie sheets that have been sprayed with cooking spray.
  6. Bake at 350° for 10-12 minutes.
  7. Recipe may be cut in half. Makes 5 dozen.
  8. (I don’t flatten with glass dipped in sugar. Instead, I frost with icing below.)
ICING:
  1. Thoroughly mix confectioner’s sugar, milk and salt.
  2. Cream shortening and dry ingredients.
  3. Gradually add water and beat at high speed until fluffy.
  4. (Can add food coloring and sprinkles if decorating for the holidays).
Recipe Notes

NOTE: I usually mix all the ingredients except the flour with an electric mixer and then stir the flour with a wooden spoon until dough is combined. Roll into balls the size of golf balls. Place on greased cookie sheets and bake about 12 minutes or until done. These are not crispy because I don't make them as small as Debbie's original cookies. These are soft and fluffy.

NOTE: If you like a thick icing on your cookies you will need to make about 1 1/2 batches of frosting for every batch of cookies.

 

[b]BEST Sugar Cookies[/b]
Recipe Type: Cookies, Brownies and Bars
Cuisine: American
Author: Teresa Ambra adapted from Debbie Rambaum when we attended First Baptist Church Indian Rocks, Largo, FL; Frosting source: Rea’s Icing Delight, 4-H Dessert Cookbook
Prep time:
Cook time:
Total time:
Serves: 60
The most luscious and decadent frosted sugar cookie you will ever eat! This recipe is made with both almond and vanilla extracts and iced with a thick powdered sugar icing to die for!
Ingredients
  • [b]COOKIE:[/b][br]
  • 1 cup butter
  • 1 cup canola oil
  • 2 cups sugar
  • 1 cup powdered sugar
  • 5 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • ½ tsp. salt
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 tsp. baking soda
  • 2 eggs, beaten[br]
  • [b]ICING:[/b][br]
  • 1 lb. confectioner’s sugar
  • 1 tbsp. powdered milk
  • Pinch of salt
  • 1 cup vegetable shortening (Crisco)
  • ¼ cup water
Instructions
[b]COOKIES:[/b][br]
  1. Cream butter, oil and sugars; add extracts.
  2. Stir in eggs one at a time, beating well.
  3. Sift dry ingredients and add to creamed mixture.
  4. Chill and roll into balls the size of walnuts; flatten with glass dipped in sugar.
  5. Place on cookie sheets that have been sprayed with cooking spray.
  6. Bake at 350° for 10-12 minutes.
  7. Recipe may be cut in half. Makes 5 dozen.
  8. (I don’t flatten with glass dipped in sugar. Instead, I frost with icing below.)[br]
[b]ICING:[/b][br]
  1. Thoroughly mix confectioner’s sugar, milk and salt.
  2. Cream shortening and dry ingredients.
  3. Gradually add water and beat at high speed until fluffy. (Can add food coloring and sprinkles if decorating for the holidays).
Notes
I usually mix all the ingredients except the flour with an electric mixer and then stir the flour with a wooden spoon until dough is combined. Roll into balls the size of golf balls. Place on greased cookie sheets and bake about 12 minutes or until done. These are not crispy because I don’t make them as small as Debbie’s original cookies. These are soft and fluffy.[br][br][br]If you like a thick icing on your cookies you will need to make about 1 1/2 batches of frosting for every batch of cookies.

Best Sugar Cookies | Can't Stay Out of the Kitchen

Are you drooling yet? I also made a bowl of blue frosting and decorated some of the cookies with frosty blue.

Best Sugar Cookies | Can't Stay Out of the Kitchen

Your family will love these rich, decadent sugar cookies. I like to apply the icing on quite thick.

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Cracked Sugar Cookies with Vanilla Buttercream Frosting | Can't Stay Out of the Kitchen | one of the most sensational #sugarcookies you will ever eat! #cookie #dessert

 

Cracked Sugar Cookies

Cracked Sugar Cookies | Can't Stay Out of the Kitchen | most outrageous #sugarcookies ever! These are amazing. #cookie #dessert

 

Peach Sugar Cookies

Peach Sugar Cookies - IMG_1620

17 Replies to "BEST Sugar Cookies"

  • comment-avatar
    Andrea May 25, 2016 (1:39 am)

    Will these hold their shape for use with cookie cutters?

    • comment-avatar
      Teresa May 25, 2016 (8:20 am)

      Hi, Andrea, I’ve never made them that way because the dough is not that stiff. You can try it, but I’ve never rolled out the dough before.

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  • comment-avatar
    Sabrina December 24, 2013 (1:17 am)

    I just made them for Christmas dinner and I am not sure they are going to last. My family love them and can’t get enough! This is a success! Thank you for sharing this yummy recipe to us, by Far the best sugar cookie I ever had! Merry Christmas!

    • comment-avatar
      Teresa December 25, 2013 (8:15 am)

      I’m so glad they turned out so well for you. These are certainly our FAVORITE sugar cookie. I just love the almond flavoring in the cookie! Thanks for sharing your experience with me.

  • comment-avatar
    Sabrina December 24, 2013 (1:14 am)

    I just made them for Christmas dinner and I am not sure if they will last! My family love them and can’t get enough!!! This are by FAR the best sugar cookies ever! Thank you for posting this yummy recipe

  • comment-avatar
    Tamara Leigh December 9, 2013 (7:02 am)

    Here come cookies! Thank you, Teresa!

    • comment-avatar
      Teresa December 9, 2013 (9:21 am)

      You’re welcome! If you don’t try any other of my cookies, Tamara, try these sometime. You won’t be able to STOP eating them! They are SO good.

  • comment-avatar
    Heather @ Sugar Dish Me December 9, 2013 (6:22 am)

    Oooohhhhh Teresa! These cookies look amazing! Love a good soft frosted sugar cookie! Thanks so much for sharing such an awesome recipe!

    • comment-avatar
      Teresa December 9, 2013 (9:22 am)

      Thank you, Heather. These are amazing. Thankfully, I bagged and froze these for our Christmas cookie baskets or I’d weigh 500 lbs. by now! 🙂

  • comment-avatar
    NancyC December 8, 2013 (9:27 pm)

    Yum! Those cookies look wonderful!

    • comment-avatar
      Teresa December 9, 2013 (9:23 am)

      Thank you, Nancy. These really are so-so good. The almond extract and delicious icing make the difference.

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