Around this time of year, it’s hard not to think about my mom’s holiday baking. Each December, she bakes at least a dozen different kinds of cookies and sweet treats from chocolate peanut butter bars to classic shortbread cookies. As long as I’ve known, it’s been a holiday tradition.
She then shares them with family, friends, doctors, mail people, etc. and I think many of them would agree with me on this next statement. Her sugar cookies are the absolute BEST. Today, I’m sharing the recipe in hopes you’ll make and also enjoy these delicious (and pretty) delights!
Season’s Best Sugar Cookies (Makes 5 dozen)
- 1 1/2 cups powdered sugar
- 1 cup salted butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons light corn syrup
- 1/4 teaspoon almond extract
- In a large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
- Mix glaze ingredients until smooth and desired consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugar or other decorations.