Classic Sugar Cookies (Cookie Exchange Quantity)
Updated Aug 20, 2018
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!
More About This Recipe
- If you’re familiar with Betty’s classic sugar cookie recipe, this recipe needs no introduction. It’s simply your guide to making more of the cookies you love. If you’ve stumbled upon this recipe in search of a cookie exchange quantity of sugar cookies, lucky you! This scratch-made sugar cookie recipe has been delighting families for generations — check out the review from our home bakers below. What makes this cookie extra special is the powdered sugar, which not only lends sweet taste but also creates the delicate texture everyone expects from a sugar cookie. It’s easy to make the dough a day ahead and store it in the refrigerator. As with all sugar cookies, the dough is much easier to roll out and cut when slightly chilled. If you’ve left your dough in the fridge for longer than two hours, you may want to give it a few minutes to rest on the counter at room temperature before rolling. Another key to making perfect sugar cookies is using the right baking sheet, i.e. a one without sides, so the heat can circulate evenly. For more tips like this these, read up on how to make sugar cookies. And if you’re looking for a twist on the traditional, we’ve got plenty more sugar cookie recipes where these came from!
Classic Sugar Cookies (Cookie Exchange Quantity)
- Prep Time 2 hr 0 min
- Total 4 hr 30 min
- Servings 96
- Ingredients 16
Ingredients
- 3 cups powdered sugar
- 2 cups butter or margarine, softened
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 eggs
- 5 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
Decorator’s Glaze
- 4 cups powdered sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 teaspoon almond extract
- Food colors, as desired
Decorations
- Betty Crocker™ decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
- Betty Crocker™ decorating icing (in 4.25-oz tubes), if desired
- Flaked coconut, if desired

Make With
Gold Medal Flour
Instructions
-
Step1In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
-
Step2Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
-
Step3Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
-
Step4In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Nutrition
100
Calories
4g
Total Fat
0g
Protein
14g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 55mg
- 2%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 9g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved