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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 18g Recipe makes 84 cookies) |
||
| Calories 79 | ||
| Calories from Fat 34 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 70mg | 2% | |
| Potassium 15mg | 0% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 5.8g | ||
| Protein 0.8g | 1% | |
Menus using this recipe:
Wednesday Night Kid's Cooking Class 2005-2006
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Granny's Sugar Cookies
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I make sugar cookies for almost every holiday. A lot of fun and the kids can help.
84 cookies
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups butter, softened (no substitutes)
- 2 large eggs
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Frosting
- 1 1/2 cups powdered sugar
- 3 tablespoons butter, softened
- 1 tablespoon vanilla extract
- various food coloring
- colored sprinkles
Directions
1
In a mixing bowl, cream together sugar and butter until fluffy.2
Add eggs and vanilla; beat well.3
Stir together dry ingredients; gradually add to creamed mixture until completely blended.4
Cover and chill for at least 30 minutes.5
On a lightly floured surface, roll dough to 1/4-inch thickness.6
Cut with various shaped cookie cutters dipped in flour.7
Transfer cookies to ungreased cookie sheet.8
Bake at 350° for 10-12 minutes.9
Cool on wire racks.10
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.11
Add food coloring to obtain desired color.12
Spread frosting over cookies and decorate with sprinkles.
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- Course > Desserts > Cookies & Brownies > Rolled-Out
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- Occasion > Holiday/Event > Non-Religious > Independence Day
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Featured Reviews for This Recipe
From: Chef #1030581
On Jun 12, 2009
These are the best sugar cookies ever. I agree with the person that the thinner they are the better they taste. I used shapes to cut out the cookies and needed quite a bit of flour to keep them from sticking. Also, I left the batter in the refrigerator and only took out enough at a time to roll each pan. This kept the batter from getting too soft to work with. 10 minutes was a little too long for cooking. It was more like 8 minutes cooking time. They are so buttery, easy to decorate and delicious. My family loved them.
From: Jenna Naquin
On Jan 31, 2003
These sugar cookies are the best ever in the whole wide world!!! I was surprised at how easy to make they were. I didn't make the frosting, just rolled the dough in little balls then rolled them in sugar and baked. Turned out great. Very soft and buttery. I know I ate at least half of them by myself.
From: Miss Jillie
On Dec 9, 2004
I liked these cookies a lot but I found that they didn't taste as good if you rolled them out for a thicker cookie. The most delicious ones were the ones that I rolled very, very thin. Who would have thought that the thickness would affect the taste. I'll use this recipe again. 
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