Bakery Sugar Cookies Recipe 
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Bakery Sugar Cookies

2-1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cups butter, at room temperature
2-1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract

Mix together the flour, cream of tartar, salt, baking soda and nutmeg in a medium-size bowl. Beat together butter and sugar in large bowl until smooth and creamy, about 3 minutes. Beat in eggs, one at a time. Add vanilla, lemon and almond extracts and beat for about 2 minutes or until completely combined.

On medium speed, gradually add the flour mixture, beat for 2 minutes or until dough comes together. Shape into a disk, wrap in plastic wrap. Refrigerate overnight to chill thoroughly.

Heat oven to 350 F. Grease baking sheets. Divide dough into fourths. Roll a quarter of dough on well-floured surface to 1/8- to 1/4-inch thickness. Cut out with 2- to 3-inch heart- and star-shaped cookie cutters. Place on the prepared baking sheets. Roll out remaining dough and cut out cookies.

Bake in 350 F oven 12 to 13 minutes or until slightly golden around edges. Transfer cookies from baking sheets to wire rack to cool. Bake in 350 oven 14 to 18 minutes, until lightly browned. Cool on rack.

Glaze: Whisk together sugar, almond extract and water in small bowl until smooth and good drizzling consistency. Drizzle over cookies. Makes about 7 dozen.


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