Hey, Sugar! What’s more Heartfelt than baking something sweet for (or with!) the ones you love? Enjoy our Queen Bee, Jeanette’s, absolute favorite Sugar Cookie Recipe from Betty Crocker!



1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired


In a large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.

Heat oven to 375°F.

Roll each disk on a lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.

Bake for 7 to 8 minutes or until the edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

In a medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand for about 4 hours or until frosting is set. Store covered in an airtight container at room temperature with waxed paper between layers.


Cover Photo by Joshua Hoehne on Unsplash

January 15, 2021 — Jeanette Scarboro