1 cup butter 1 1/2 cup powdered sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar
Cream butter. Add sugar. Beat until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and bake for 6 minutes at 350 degrees F (ungreased cookie sheet). Cool, frost and decorate.
Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat.
Roll dough in 1" balls. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat.
Add 1 cup of candied fruits to dough. Roll in 1" balls. Bake and cool.
Divide dough in half. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
I had never heard of using just powdered sugar in a cookie but thought what the heck let's try this. These are the best sugar cookies! I'm going to try some of the variations next time. Finally I have a no-fail cookie recipe in my recipe box!
Guest Foodie December 25, 2010 REVIEW:
These cookies are great! the texture is great. Even you overcook slightly, they will be slightly crunchy and still taste great.
they are slightly sweet (not the overwhelmingly sweet taste you get with granulated sugar)
plus how can you go wrong with butter?
kristen October 11, 2010 REVIEW:
I LOVED these. Just made them literally 10 mins ago and am eating one now. I love how crispy they are. (I baked a bit longer on purpose) I made 1/3 the recipe and omitted the vanilla and cream of tartar. (didn't have any lol) Also, I was hungry so I didn't chill the dough...and I'm totally happy with the texture.
They are lightly sweet and I love them plain. I hate really sweet desserts, so these are perfect for me. My only qualm is all that butter, so unfortunately I can't eat them all the time. :D YUM!
Mary January 26, 2010 REVIEW:
This recipe is absolutely fabulous! I didn't have enough granulated sugar for another cookie recipe I usually use to make snickerdoodles, and when I found this, I was apprehensive regarding the use of confectioner's sugar. However, the cookies turned out fantastic, better than the other recipe I usually make. They were light and sweet, and nearly impossible to over- or undercook.
I would recommend this recipe to anyone and everyone.
Guest Foodie April 12, 2006 REVIEW:
These are the best sugar cookies you will ever taste. I always have to make a double batch-they are so popular. Delicious with vanilla-buttercream frosting.
Mrs. S February 14, 2006 REVIEW:
Best sugar cookie recipe! Follow instructions and no burning!! Good with or without regular or Royal icing!
Guest Foodie December 22, 2005 REVIEW:
These are the best sugar cookies I have ever had. When frosted, they are just the perfect sweetnes! My family loves them...