Welcome Home Sugar Cookies

This afternoon Todd and I drove back to the hill country and picked Fuzz up from Girl Scout camp. It was pouring rain. The campers were huddled under a porch while the soaking wet counselors very efficiently checked IDs and loaded each girl and her luggage into a car. On the ride home Fuzz told us all about her adventures, including falling off a horse. She has a big sore on her leg and a bump on her forehead, but she’s already perusing the camp catalog and trying to decide what session to take next year. Oh, and she’s eating one of these cookies. They’re “Welcome Home” plus “Fourth of July” cookies rolled into one.

Sugar Cookies

You may recognize this recipe from the old Betty Crocker Cookie Cookbook. Mine is in storage, but I know the recipe by heart which will come in handy if I ever find myself on Top Chef and they do a quick fire sugar cookie challenge. I’m still recovering from that quick fire pie challenge they showed the other night.   Did you see it?

But back to this cookie, I hadn’t used this recipe in a while because I’d been on the hunt for recipes that hold their shape better when cut with cutters. These taste great, aren’t too sweet and have a light and sandy texture, but they do puff a bit, so if you are making something like Christmas trees, the branches will be slightly rounded.     If you’re okay with circular cookies, frosting and sprinkles, you can’t go wrong with this recipe.

Welcome Home Sugar Cookies
Prep time
Cook time
Total time
A classic relatively soft sugar cookie recipe. Not cakey -- just soft, dense and crumbly.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 2 sticks unsalted butter, cool room temperature
  • 1/4 teaspoon plus a pinch of salt (omit if using salted butter)
  • 1 1/2 cups powdered sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 1/2 cups (11.25 oz) all purpose unbleached flour – fluff up very well, scoop, level
  1. In bowl of stand mixer fitted with a paddle, beat the cool butter until creamy. Add the salt (if using) and powdered sugar and beat until light. Beat in the vanilla and almond extract. Scrape sides of bowl, beat a little more, than lower speed of mixer and beat in the egg. Scrape sides of bowl. With mixer on medium low, add the baking soda and cream of tartar. By hand or using lowest speed of mixer, gradually add the flour.
  2. Remove dough from pan and divide into two big balls. At this point, I like to roll or press each ball out onto a sheet of non-stick foil or parchment. Press to a thickness of around ¼ inch. Lay dough flat on a cookie sheet and chill the flattened dough until it’s firm enough to cut. You can cut it with cutters or just use a round glass.
  3. Arrange cut cookies on a foil or parchment lined cookie sheet and bake at 375 for 10 minutes or until edges are nicely browned.
  4. Makes about 2 dozen depending on how big you cut your cookies


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  1. says

    Welcome home Fuzz!!
    I’m glad to hear that she had a great time, but I’m sorry she fell of the horse. I’m glad her injuries were not any more severe than you describe them! Lucky girl!
    The cookies look tasty and festive!

  2. Amy D says

    Hi Anna,
    Addison is going to GS camp in 2 weeks. She’s doing a short session (2 nights). The Stickhorse camp. Is that the one Emma did? Did she love it? Addison is a bit nervous…

  3. says

    I’ll take YOU on in the sugar cookie challenge! 😉
    These look great. Cream of tartar, huh.

    My mom has a recipe we’ve been using for years and I always think they come out the best, but I’m always up for trying another when it’s different.

    Glad Fuzz has made it home safe and sound.

  4. says

    She was nervous, but she ended up loving it. The counselors to a great job keeping the girls busy. Email me if you want any more info.

  5. says

    Congrats on your new house Anna – your new kitchen is gorgeous! These cookies look like the perfect treat for the fourth! Oh, and I have such fond memories of camp and I’m glad Fuzz had fun!

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