There's no sweeter way to kick off Christmas in July than with the nostalgic taste of freshly baked sugar cookies. And there's no more retro way to bake them than using the recipe we all grew up with and loved-sugar cookies from the Betty Crocker Cooky Book. You know the one-red cover adorned with cookies of all types with the spiral binding. And if your mother's copy was anything like mine, there were flour and sugar in between the butter-stained pages.
When I saw that red book appear on the counter, I knew we were in for a weekend packed full of sugar-induced adventures. We had a yearly tradition that involved 72 hours, our neighbors and enough sugar to fuel New York City. We would get together with our neighbors on Friday night, order pizza and begin our yearly flurry of Christmas baking and candy making. After the pizza was eaten and our paper plates thrown away, cookie doughs and candy fillings would be made and refrigerated. Saturday and Sunday were for rolling, cutting, baking, boiling, dipping and pouring. I can almost smell the cinnamon hard candy bubbling on the stove as I type this! It was a 3 day frenzy of flour and sugar and chocolate and butter that culminated in the baking of hundreds of cookies, the dipping of countless candies and memories that are lasting me a lifetime. These weekends are what taught me the basics and inspired me to become a cottage baker. They were the first step towards becoming the chef I am today. Christmas season in the 80s was such a simpler time!
Classic Sugar Cookies
Prep time: 60 min
Total time: 7 hr 50 min
Ingredients: 13
Servings: 55
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup salted butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/2 cups Gold Medal™ All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Icing
- 3 cups powdered sugar
- 4 to 6 tablespoons milk
- 1/4 teaspoon vanilla
- Food colors, if desired
- Colored sugar or candy sprinkles, if desired
Directions
Step 1 In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract, and egg with electric hand mixer (or stand mixer with paddle attachment) on medium speed, or mix with a spoon or rubber spatula, until all the ingredients are smooth and thoroughly blended.
Step 2 Stir in flour, baking soda, and cream of tartar just until combined. Be careful not to overmix, as this can result in tough cookies.
Step 3 Divide the dough in half and shape each half into a 1-inch-thick flattened disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. The dough is ready when it feels firm to the touch and no longer sticky.
Step 4 Heat oven to 375°F.
Step 5 Roll disks, one at a time, on a lightly floured surface to 1/4-inch thickness. Be careful not to use too much flour, as it can make the cookies tough. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes, placing the cuts close together on the rolled-out dough to reduce scraps and limit rerolling. Place cutouts at least 2 inches apart on ungreased cookie sheets.
Step 6 Place cookie sheet on the middle oven rack. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Step 7 In medium bowl, beat 3 cups powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If icing is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color as desired.
Step 8 Holding the cookie in one hand, use an off-set metal spatula or a butter knife to spread the frosting over the top of each cookie. You can stop when you’re about 1/4-inch from the edge. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until icing is set.
Step 9 Store covered in airtight container at room temperature with waxed paper between layers.
This recipe is still a perennial favorite in my household, although the almond extract has now been swapped with vanilla due to a food allergy. You can count on every church holiday bazaar and bake sale having at least one plate of these cookies up for sale.
Ready to moonwalk back in time? Come hang out with us on The Epic 80s—your all-access pass to the raddest decade ever! Catch totally tubular throwbacks on TikTok, relive the good vibes on Facebook, pin your favorite retro looks on Pinterest, and binge epic memories on YouTube. Don’t forget to tune into our podcast for behind-the-scenes stories and follow us on Instagram for a daily dose of neon nostalgia. From big hair to bigger hits, we’re keeping the 80s alive—one totally awesome post at a time. Join the fun and let’s party like it’s 1985!
Comments
Post a Comment