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Mary's Sugar Cookies


Makes about 60

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar

Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.

Note: Source: This recipe was donated by a reader in 1999. We were later told that this is an old Betty Crocker recipe, and we found it (in slightly altered form) in an out-of-print cookbook called "Betty Crocker's Cooky Book," printed in 1963. A similar recipe is also on Betty Crocker's website.

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Reviews of Mary's Sugar Cookies:

1-5 of 133 reviews   Next >>

  A cookie baker  Mar 2, 2014
Would make this again.
I am NOT a baker, but my mom was. These are exactly the cookies she made every Christmas, and I was glad to find the recipe. Very easy to make, and turned out great! Believe me, everyone...this is the first recipe that I have written a review about. Save this one! 5 stars

  A cookie baker  Jan 4, 2014
Would make this again.
These are so good. For our Christmas party we had a buffet table of desserts and everyone kept getting the cookies. They taste light and good without the heaviness or richness of most desserts. The kiddos LOVE them 5 stars

  Debi Shae in Wisconsin Rapids, WI  Dec 27, 2013
Would make this again.
Had house fire in 2008 and lost my cookie recipe notebook for favorites so I stumbled across one of my "traditional Christmas" cookie recipe. Which I appreciate finding again. This is one of the easiest and best tasting cookies rolled into one. HINT: I always use bmp powdered sugar to roll out my sugar cookies on, it works great and eliminates ending up with a floury tasting or looking cookie. I also use vanilla but double it. It makes you able to taste it better in cookie. Thanks for your website. Happy Baking! 5 stars

  A cookie baker in Oregon  Dec 24, 2013
Would make this again.
I have made these in the past and they have been wonderful. However the last couple of times they totally deflate in the oven and become so thin and spread-out. So in summary - excellent when they turnout, but not so much when they don't. 4 stars

  Lori in Maryland  Dec 23, 2013
Would make this again.
This recipe is the great! I have been baking these cookies for years. First for my kids and now for my grandkids. Everyone loves them. 5 stars

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