This old-fashioned recipe includes cream of tartar, vanilla, a hint of almond extract, and lots of Dinner Bell Butter, giving the cookies that classic sugar cookie flavor and texture. You won’t find a better, butterier cookie out there. Plus, no rolling means less time in the kitchen — and more time around the dinner table enjoying these treats with a cup of strong coffee.
How To:
- In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream the butter and 2 cups sugar until light and fluffy, about 2 minutes.
- Reduce the speed to low, and beat in the eggs, vanilla extract, and almond extract (if using) until combined.
- Beat in the dry ingredients, in 3 additions, just until combined.
- Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or up to 2 days.
- When you’re ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Divide and roll the dough into 1-inch balls. Toss each ball of dough in the remaining sugar to coat completely. Place the dough 3 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, or until golden brown on the edges and soft in the center.
- Transfer the parchment paper and cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe courtesy of Dinner Bell Co-op member Mary Nelson (Hutchinson, MN)