Betty Crocker’s Cooky Book – Crisp Sugar Cookies
Sugar cookies are a must for our Christmas get together. This recipe is an oldie but a goodie, coming from Betty Crocker’s Cooky Book, published in 1963. It is a crisp sugar cookie with a sweet and sparkly garnish. Be sure not to over bake,, the cookies should just barely have a hint of browning, if at all. Enjoy!
Betty Crocker’s Cooky Book – Crisp Sugar Cookies
Delightfully thin and crisp, these classic sugar cookies are elegant when decorated with sparkling sprinkles.
Equipment
- Baking Sheet
- parchment paper
Ingredients
- 1 ½ c. sifted confectioners’ sugar
- 1 c. butter
- 1 egg
- 1 tsp. vanilla
- ½ tsp. almond flavoring
- 2 ½ c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Instructions
- Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.
- Preheat oven to 375-f. Divine dough in half and roll 3/16′ thick on lightly floured pastry cloth. Cut with cookie cutter. Place on lightly greased baking sheet. Bake 7 to 8 minutes, or until barely browned.
- For icing: My mother didn’t use a precise recipe, rather she added about 4-5 cups of confectioners’ sugar to a large bowl, a spoonful of meringue powder and just enough milk for the consistency to become a drizzle. Frost the cookies over a baking rack and sprinkle with decorative sprinkles. Once set, store in an airtight container and freeze until ready to eat.
Notes
Recipe from Betty Crocker’s Cooky Book
Nutrition
Serving: 1cookieCalories: 222kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 123mgPotassium: 66mgFiber: 1gSugar: 15gVitamin A: 256IUCalcium: 7mgIron: 1mg
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I’m thinking of making these crispy cookies. I have a question. I’m thinking of using a stamp cookie cutter for these cookies. Do you think it would be possible to create a nice pattern on this dough with a stamp cookie cutter?
Hi there – My guess is that it would work with this dough. I’ve seen sugar cookie dough or shortbread dough used for cookie stamps. I would follow any tips for cookie stamps in particular when using.
For example: https://www.nordicware.com/follow-these-top-5-cookie-stamp-tips-and-techniques-for-beautifully-detailed-cookies/
I will note that I always use parchment paper, so personally I recommend that instead of non lined aluminum pan as they said in step one. Otherwise all their steps sound good to me. Chilling the dough. Rolling the small dough balls into sugar to prevent sticking, etc.
Thank you for reply!
And I have a another question.
Did you use a cup where 1 cup = 240ml or 250ml?
In US recipes, there are cases where 240ml = 1 cup and cases where 250ml = 1 cup. This 1963 cooky book doesn’t specify this, so I wanted to ask which one to use.
Oh boy, I tried googling this and I am not 100% sure. Google said that in the 1960s a traditional stick of butter was always 8 Tbsp, which is 125 ml or 1/2 cup measured. My best guess would be to go for 250. I’m sorry that I don’t have a better answer for you.
If the dough didn’t have to be chilled I would say test a cookie in the oven first and add a tiny bit more flour if needed. Best of luck!
Also I will add, I double checked and looked through some pages in the beginning of the Cooky Book but didn’t see any mention of this.
Thank you for reply😊
I have a 240ml measuring cup set and am ordering a 250ml measuring cup set. Because in my country, 1 cup = 200ml, I am collecting measuring cups to make sweets and dishes with recipes from overseas. When I receive the 250ml measuring cup set, I will try this recipe.
Turned out really good!