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Betty Crocker's Sugar Cookies

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“I have been making these cookies every year for Christmas since I was in high school!! I roll them really thin so they are crispy, not soft/chewy and only add sprinkles. This recipe is for a double batch, but can easily be divided. **Chilling dough not included in prep time**”
READY IN:
1hr
YIELD:
6-7 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together butter, sugar, eggs, and vanilla.
  2. In a separate bowl combine flour, baking powder, and salt.
  3. Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
  4. Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
  5. Preheat oven to 400 degrees F.
  6. Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
  7. Cut cookies with seasonal cookie cutters.
  8. Place cookies on parchment-lined cookie sheets for easy clean up.
  9. Sprinkle with colored sugar sprinkles.
  10. Bake 6-8 minutes or until edges turn golden brown.
  11. Cool on wire rack and store at room temperature in an air-tight container.

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