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Daria’s Best-Ever Sugar Cookies

After years of searching for the best sugar cookie recipe, believe me, this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch. —Daria Burcar, Rochester, Michigan
  • Total Time
    Prep: 2 hours + chilling Bake: 10 min./batch + cooling
  • Makes
    about 13-1/2 dozen

Ingredients

  • 1/2 cup almond paste
  • 4 large egg yolks
  • 2 cups butter, softened
  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 3-3/4 cups all-purpose flour
  • FROSTING:
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 1/3 cup water
  • Food coloring, coarse sugar and assorted sprinkles, optional

Directions

  • In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle.
  • Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough.
  • Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts
1 each: 55 calories, 3g fat (1g saturated fat), 11mg cholesterol, 25mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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