Mary’s Sugar Cookies are a timeless classic perfect for any occasion. This recipe has been around for ages and is splattered all over the internet for good reason! I have created several sugar cookie recipes over the years, but I have to admit Mary’s Sugar Cookies (Betty Crocker cookbook) are the best. They are easy to make and require only a handful of ingredients that you probably have in your pantry.
How To Store Cookies To Make Ahead.
1. Option One: for short term freezing
- If you will be using this recipe within a couple of days or weeks, chill cookie dough for 30 minutes or until dough has the consistency of play dough; roll it into one-inch balls. Place them on a rimmed baking sheet lined with parchment paper or a silicone mat and put them in the freezer.
- If you want to keep the dough frozen for more than two weeks, use option two. If you keep dough balls frozen too long, they will start to form frost.
- Transfer the dough to a freezer bag or container when it has frozen. Cookie dough will keep well for a week or two.
- When ready to bake, Put frozen cookie dough on a heavy cookie sheet, cover it, and leave it out to let the dough thaw. Press cookies down to about 1/8 inch with a glass with a greased bottom or wet dipped in sugar. Bake as directed in the recipe.
2. Option Two: for long term freezing ( three months);
- Chill cookie dough for 30 minutes or until dough has the consistency of play dough.
- Mold dough into a roll that is 2 -1/2 inches in diameter.
- Wrap the dough in a sheet of plastic wrap. Remove any air and twist the ends closed (like a candy wrapper). Wrap in aluminum foil.
- When ready to cook, slice the frozen dough into 1/4 inch coins and place on a cookie sheet to thaw. Bake as directed. Dough will keep in the freezer for up to three months.
Mary's Sugar Cookies
These cookies are crisp, buttery, and melt-in-your-mouth delicious. They are easy to make and require only a handful of ingredients that you probably have in your pantry.
Equipment
- 2 mixing bowl
- 1 stand mixer or hand mixer
- 1 whisk
- 1 metal spatula
- 1 silicone scrapper used to scrape batter of sides of bowl
- 1 cookies sheet
- plastic wrap
Ingredients
- 1 ½ cup sifted confectioners sugar
- 1 cup butter
- 1 medium egg
- 1 teas vanilla extract
- ½ teas almond extract
DRY INGREDIENTS
- 1 ½ cup all- purpose flour
- 1 teas baking soda
- 1 teas cream of tartar
Instructions
- In a small bowl, sift together the cream of tartar, flour, and baking soda. Set aside
- In a separate bowl, beat sugar and butter until light and creamy. Add flour mixture to bowl with butter mixture. Stir until completely combined
- Cut dough in half. Wrap dough in plastic wrap and refrigerate for 2-3 hours. From here, you have the option to freeze the dough. Freeze half the dough or the full recipe. See notes on how to freeze dough.
- Preheat oven to 375 degrees
- Flour countertop and rolling pin. Roll dough 1/8 inch thick. Cut cookies with a 2" round cookie cutter. Try to handle the dough sparingly; the heat from your hands may soften it and make the dough hard to handle. TIP: If you have trouble handling the dough, try rolling dough between two pieces of parchment paper. It makes clean up easier!.
- Use a round 2" cookie cutter and place cut cookies on an ungreased cookie sheet about two inches apart. Bake at 375 degrees for 8-10 minutes
Once done, gently remove cookies from the pan using a metal spatula. Place cookies on cookie rack to cool.
TIP: Make Ahead
- shape dough into a cylinder that is 2½" in diameter wrap in plastic wrap, twist both ends tightly, and freeze. To avoid freezer burn, wrap the roll with a sheet of aluminum foil.
- When ready to bake, slice the cookie roll into 1/4 inch slices. Place on cookies sheet and bake as directed.
- Cookie dough will keep well for up to 3 months.
Tried this recipe?Let us know how it was!
