An excellent cookie and so tender. I thought we'd have to refrigerate the dough before forming into balls but it worked out ok without chilling. We used a small meatball (1-inch size) scoop and made about 5 dozen cookies.
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Excellent cookies, I have but one 3'X 4' counter to work at; not having to roll these out was great and they were and I say were cause they are all gone...Fantastic
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These are awesome. Very light and fluffy. I like my sugar cookies with lemon flavor, so I left out the vanilla and added the juice and grated rind of one lemon. Truly great cookies.
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This is my Grandma's EXACT recipe for sugar cookies! I have a batch of them in the oven right now, and they are my favorite! They definitely melt in your mouth. I use my Pampered Chef small melon baller to make these all the same size...then I flatten with the bottom of a glass, and sprinkle with colored sugars! YUM!
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Thank you for this one. They were very easy to make. I used a small scoop to form them, and the recipe made like 36 good-sized cookies. Delicately crispy on the outside, tender inside. Great. Also, I liked the idea of a recipe using oil instead of shortening--to cut back on trans-fat.
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A light and fluffy cookie, not too sweet, just perfect. Flattened them with a potato masher and it gave them a nice design on top. Kids loved them. Will make again and again. Thanks for posting
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We had a caroling party for charity the other night, and these were a hit! The children scarfed them down, my son claims eat ate too many, and my husband admit he ate TEN of them that night.
Great taste. Light and sweet.
Thanks for sharing.
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i just finished making these, and they are delicious. the best i have ever made. i sprinkled them with green and red sugar before baking for a little Christmas flavor. thanks for the recipe! i'm bringing them to a party tomorrow. sure to be a hit.
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These are perfect!! They are literally the best sugar cookies I've ever had in my life! They cooked to perfection-not too soft, not too hard. :-)
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Fantastic! Out of this world good! So good and crispy that melts in your mouth. I only made a half batch and I'm already thinking I should have done the whole batch. Filled a cookie jar, but don't think it will last that long. I didn't frost or decorate either. Doesn't need it. If you do, keep the icing light and it will be perfect. Did not add any flavoring as suggested, but may try later. I think I'll try orange. I've got so many, I'll have to "try" all of them. Yummmmmmm!
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These are THE most awesome cookies i have ever eaten!!
my best friend's mom makes these, she calls them "Danish sugar cookies" these cookies are so buttery and tender, i can't stop eating them!! i can't say enough good things about this recipe!!
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I have great memories of making sugar cookies with my mom every year when I was a kid. Now that I'm starting a family of my own I was looking for a great recipe that would turn out just like mom's. (Because, as everyone knows, mom's cookies are always the best!)
This recipe was really great! I was so happy to find that they tasted just like I remembered! Soft but not chewy, lightly sweet but not overwhelming.
The only problem was that they weren't much good for cookie-cutting. ^^; The dough was kind of oily and just wouldn't firm up. (Even so, I ended up cutting them out individually on the palm of my hand, which was the only way they wouldn't fall apart.)
One of the greatest things was how easy the cookies were to get off the pan when they came out of the oven. ^_^
Overall, I'd call this a wonderful recipe, even if it wasn't quite was I was looking for. Now I just have to find some to roll out, though I'm afraid any I find won't taste nearly this good!
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Awesome! YES, its a keeper. Through out all the other sugar cookie recipe's. Thanks for posting!
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Friends and family love these melt in your mouth cookies. I use butter rather than margarine. I also add 1/2 tsp of almond flavoring if I have it. I make sure I don't pack the flour when measuring. Rather than flattening the cookie dough, I prefer to let them flatten themselves while baking. Bake until set but not brown for about 9 minutes. Let cool on pan for a few minutes before removing to cool on paper towels. Sprinkle with powered sugar while still warm. So addictive. Love, love, love.
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This recipe was perfect. I have always had problems with sugar cookies getting too brown on the edges but not being done in the middle...but these were "fluffy". I got exactly 36 cookies...I used an ice cream scoop and then used the cup to flatten them a little. They were perfect sized!
I did have someone tell me that they weren't sweet enough, but I added icing to them afterwards so they were great! I also tweaked it a little and added an extra teaspoon of vanilla.
This is definitely something that I will refer to whenever I need a quick, fun, and easy treat for any events/parties.
Thanks for sharing!
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these were great! I used soy flour n water instead of eggs... and accidently omitted the baking soda but it still was yummy!
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I found these cookies to be very soft. I had added 1 1/2 tsp. vanilla but next time I will add 2 tsp. as there is not much flavor. Easy to make and will make again.
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My DD and I made these for a science project she had to do! These were easy to make and so delicious!!! I will be making these again real soon!
Thanks for posting!
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