Rolled sugar cookies II

Yeah! I’ve made it! Good rolled sugar cookies that are easy and quick to make and don’t break! I based it on a recipe at – but I made a couple of changes based on the ingredients I had at hand. As I said, they came out great and Mika (who helped me make them) loved them. I will certainly make them next time around – better safe than sorry :-).
Note that this time I made the cookies a little bit thicker than last time, they are not as crispy but, as I said, they don’t break.
Note 2. So the cookies cooled down, and I realized that they are not that tasty after all. They are definitely not very sweet, even with the added granulated sugar on top, and my 4-yo rejected one after taking a bite (which is saying quite a bit). So I’ll keep looking for another recipe.
Rolled sugar cookies
Makes 24 LARGE cookies

  • 1 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. orgeat (or 1/2 tsp. almond extract)
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 Tbsp. lemon juice
  • flour for rolling
  • sugar for dusting

In an electric mixer, cream the butter with the sugar. Add the egg and the vanilla and orgeat and beat well. Add the flour and baking soda and mix well. Add the lemon juice and mix again. Put dough in the freezer for 30-40 minutes or in the refrigerator for at least 2 hours.

Preheat oven to 375F. Grease cookie sheet(s). Flour a flat surface and a rolling pin – roll a large chunk of dough, leaving the rest in the refrigerator. Cut with cookie cutters and place on cookie sheet. Sprinkle with granulated sugar and bake for 8 minutes. Repeat with the rest of the dough. Let cool for 5 minutes on pan before removing.
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