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Grandma Annette’s Sugar Cookies

Updated: Dec 24, 2020

A dutch family recipe that has been passed down from generation to generation.

Servings: 24 Prep Time: 10 mins (+ 3 hours to chill) Bake time: 8 mins


· 2 ½ sticks of butter (softened)

· 1 cup of sugar

· 3 cups flour

· 1 tsp baking soda

· 1 tsp cream of tartar

· ½ tsp salt

· 2 eggs

· 1 tsp vanilla extract


· 2 cups powdered sugar

· 2-5 tbsp of water (depending on desired thickness)

· 1 tsp of almond extract

For the cookies….

1. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together for a minute until light and fluffy.

2. Scrape the sides of the bowl with a rubber spatula then add the egg and vanilla extract. Turn the mixer on and allow to combine.

3. In a medium bowl, combine the dry ingredients: flour, baking soda, cream of tartar and salt. Whisk to combine.

4. With the mixer on low, gradually add the dry ingredients to the wet ingredients until a soft dough forms.

5. With your hands, work the dough into a ball while it's still in the bowl. Cover with plastic wrap and chill for 3 hours in the refrigerate or over night.

6. On a floured service, roll the dough until approx. 1/8 for thin cookies or ¼ inch thickness for thicker cookies. Use your favorite cookie cutter for desired cookie shapes.

7. Bake for 8 mins at 350 degrees on a parchment lined baking sheet. Allow to cool before putting frosting on the cookies.

For the frosting….

In a small bowl, combine the powdered sugar, water and almond extract and stir vigorously to combine. You can also add food coloring as well to make the frosting whatever color you want.

I recommend adding a little water at a time to powdered sugar while stirring vigorously until you have achieved the desired thickness for the frosting. If it gets too watered down in the process, add more powdered sugar to thicken it back up.

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