This scone goes well with eggs in the morning or my hot Sriracha pickled eggs at lunch. With the ham, the cranberries give a sweetness I like. You can use any type of cheese you like.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- 1 cup butter, softened
- 1 ½ cups sifted confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ cup granulated sugar for decoration
Instructions
- In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
- Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 88 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Why do you think my cookies are so fragile? They all break. The flavor is outstanding tho.
I grew up making these cookies with my mom. I love the distinct taste that the almond and cream of tartar adds. Delicious!
I have been making this recipe for over 30 years and it is the best. It isn’t too sweet so it is a great cookie to frost for Christmas cookies. Light and crisp. TIP- Roll out your dough between parchment before putting in fridge! Save time and makes it so much easier when you are ready, especially with kids helping.
This has been my favorite sugar cookie for 40 years. I roll it very thin and it bakes nice and crisp. It is also absolutely delicious. It is easy to work with and I could not be more thrilled to find this recipe again.
I’d give this more stars if I could. It’s absolutely the best cookie I’ve ever eaten. I didn’t refrigerate on the second batch and it was still divine. You will be asked to make more
I just realized I don’t think I’ve ever rated these! I’ve used this recipe for years (this exact one from this site lol) these are seriously the most amazing sugar cookies! Buttery with a hint of almond flavoring and so soft they melt in your mouth. If yours are coming out bland and tough to work with I’d double check that you didn’t miss or accidentally double an ingredient. I’ve never had to alter these to get perfect cookies!
Super easy to make and tastes great!
These are delicious Made as per recipe Frosted with buttercream icing and sprinkles Tender inside.
The best! I have been using this recipe for years and it never fails. I do, however, omit most of the vanilla extract and substitute it with more almond extract – they turn out so delicious this way! Oh, and watch the baking time, it usually goes a lot faster than what is suggested!
I have been making these cookies since I found the recipe in the Betty Crocker cookbook I received as an engagement present in 1967. The best sugar cookies. After refrigerating them for 2 hours I let them sit for a few minutes before rolling. I made them last night for Valentines Day and it made 50 good size hearts. Brought them to the bowling alley tonight and everyone loved them. They never fail. Love them.
I’ve made this recipe too many to count. Got a Betty Crocker Cookbook over 40 years ago and that’s when I started making them.
Easy to make, look and taste great.
Exactly what I was looking for…will make again very soon.
Nice and easy to make, i did not add the almond extract, used all vanilla. The cook time for me was 10 minutes. I sprinkled Lavender Sugar on them. They turned out good and they freeze well.
I too have been making these cookies for over 45 years. These are my favorite sugar cookies! The almond extract adds a great flavor and they turn out tender, flaky and slightly crunchy. Sometimes I frost the cookies and top with sugar sprinkles and other times I just sprinkle the cookies with sugar before baking.
Our family has made these special sugar cookies for years..we always frost them and they are THE Xmas cookie for us!! Don’t make them too thin, and they will melt in your mouth. 🙂 i always make a double batch at a time.
I followed the recepie exactly. The only thing I did was added one tablespoon of flour for high altitude. They came out yummy!
This is my all time favorite sugar cookie recipe! I first found this recipe in my old “Betty Crocker’s New Dinner for Two” cookbook. I roll them when I want cutouts. The rest of the time I roll them into balls, roll them in sugar and press with a fork like I do my peanut butter cookies, they look great on a cookie plate together.
Thanks for the recipie I will for sure try this. one question though, why does the dough have to be refridgerated for 2 hours?
This is the recipe I grew up with. I have been making them for over 40 years. No other sugar cookie can compare. My parents like them thin and crispy, but I prefer them thicker and soft. Yes, the dough is delicate, but even the broken cookies taste good.
Differences from the traditional sugar cookie: A bit lighter and flakier… not quite as cakey, if you will. I had this recipe in my cookbook for years, but because I grew up using granulated sugar, I wouldn’t use this one. A few decades later, it turns out to be my favorite recipe! Ha! (No kidding… Betty Crocker’s 1991 cookbook has the exact same recipe.) I made one batch with butter, one with margarine, and one half butter half coconut oil. All turned out splendidly, though the margarine one seemed the best consistency. I did not adjust the baking time and temp. I am at 7000 feet, fyi, but leaving the cookie on the sheet afterwards ensured it finished cooking, so they were perfectly done on both the air bake sheets and regular sheets. 8 minutes was perfect even for the giant heart cookies as big as a whole sheet, and perfect for the smaller cookies too. The cookie is so good, I actually prefer it without frosting to mask it’s texture and flavor. The kids put oodles of frosting and sprinkles though, and my 12 yr old can’t tell the difference between this or any of the sugar cookies we’ve made in the past.