I'm not a fan of crisp sugar cookies, I'm not a big fan of sugar cookies period, but I have been using this as my standard Sugar Cookie recipe. I don't recall seeing anyone else having this problem, but even after being refrigerated for a full 24 hours, my dough was very sticky! This was surprising since it has 4 cups of flour, so I assumed there was just too much liquid. I've made a few of my own adjustments and have been pretty happy with my version. I use more butter, less shortening, sugar and brown sugar, just 1 egg and 1 egg yolk, and only 4 T. of sour cream. I also do vanilla and almond extract, but if I have fresh lemons, I will throw in a teaspoon of juice as well. Mine bake up perfectly in about 12 minutes, and I top them with a Fresh Strawberry Glaze.
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These are chewy & delicious cookies! The only thing I changed was using a little less lemon, & a little more vanilla. I refrigerated the dough overnight, & they baked up perfectly the next day. I have found these kind of cookies turn out best on the AirBake cookie pans. Thank you for posting this recipe.
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These are SO good. I followed the recipe exactly, except I substituted almond for vanilla. Delicious!!!
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Great soft and chewy sugar cookies. I had no problems with these. Made exactly to recipe. I will admit the lemon through me a bit. Everyone liked them, but I kept thinking "is the lemon to weird? is it just me? they're for Christmas, it's just wrong" lol! So next time I think I'll use 1 tsp almond in it's stead, or make 1/2 and 1/2 since they went over so well as they were. Best sugar cookie recipe I have yet to try and is a definate keeper.
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I have to admit being won over by all the rave reviews - I broke the cardinal rule that says never make anything new for something special with out trying it first. I love sugar cookies so I really thought given all the "oohs" and "ahhs" that these would be great. They weren't awful, just o.k. -- and I will tell you why. Yes, I used all butter after reading some others suggestions. That was fine. But using all vanilla as many people said was not a problem, made the cookies taste a little "flat" like they were missing something.I think Lemon extract would have been better. Parchement paper is a good idea. I didn't have any, so I sprayed my trays with some cooking spray which helped, but every batch or two I would have to scraped off the crumbs and spray again. As several people said, you don't have to flatten the cookies. Just roll into balls and roll in sugar. Given the fact that I thought they tasted like they were missing something, I would have used cinnamon sugar after the first batch, but I didn't have any cinnamon! (who doesn't have cinnamon in ther pantry?) That may have helped. Or if you do use all vanilla, frosting the cookies probably would help too, but I didn't want mine frosted. Baking them took a couple of batches to get. 10 or 11 minutes once the first tray heated my already pre heated oven up real good. I would say take them out when there is a definite color ring around the base. You get a bite of crisp and then the softer indide too. Taking them out when you can JUST see a change of color at the base is too soon I think. But in the end it is all up to you and your oven. My husband liked them, but even my daughter thought that they wern't anything special in taste, but they were soft and chewy. Glad I didn't double the batch like I was tempted to do.
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These are perfect! We are snowed in here and wanted to bake something to make the house smell nice and festive. Luckily, we had all these ingredients on hand! I love the use of lemon extract and sour cream -they give the cookie a really wonderful, complex flavor. We were too lazy to decorate, so we just dusted them with some powdered sugar and a touch of cinnamon. mmmm. thanks!
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I cant tahnk u enough for this recipe, i tried and tried to make a perfect chewy not too sweet sugar cookies but they're all didnt reach my expectation and i found your recipe and it was perfect! I love it!
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Ok basic sugar cookie but nothing special. The flavor is all right, but mine spread into huge flat disks and were crisp. I baked them for 10-12 minutes. When I tried baking some for a shorter time, they ended up doughy. I even added 1/2 cup of extra flour to compensate for the altitude here. I wasn't impressed with this recipe.
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These are delicious! I thought the lemon extract would add too much lemon, but it is just enough to make you think...mmm, what is that? They are soft, and in my opinion, just the way a sugar cookie should be. Thanks!
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The flavor of these cookies is awesome. But I don't know why mine didn't come out chewy. Instead, they are cake like. Still delish though.
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These were very good cookies. I was surprised Mom4Life didn't offer an oven time, but after making them and THEN reading reviews, I can see why. Lots of variation! In my convection oven, they took about 11-12 minutes and yielded 46 cookies (and I ate a lot of raw cookie dough!) May I recommend Junebug's Sugar Cookie Icing (#64015) as a supplemental topping? A winning combination. Thanks, Mom!
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Ok we absolutely love these cookies from the store so I decided to make up the dough tonight so I could bake them tomorrow. I can already tell that the cookies will be gone in less then a couple days as when my family got home they all decided to try the cookie dough and loved it! I will be making these over and over again! Will let you know how they turn out too :D
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Those cookies are incredible! I think the sour cream makes all the difference. A great recipe for people who like chewy!
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I've been looking for a soft, puffy sugar cookie like the archway cookies I used to get at the grocery store. This seems to fit the bill however, they are very lemony. Next time I will eliminate the lemon extract.
I made 1/3 of the recipe and made rounded tablespoon size cookies. It made 16 cookies or 113.5 calories each. I chilled the dough overnight and did NOT flatten them. I did roll them in sugar before baking.
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Yeah! I finally found the kind of sugar cookies I was looking for! These turned out delicious! I was originally going to make frosting for them, but I liked them just as they are. I substituted almond extract for lemon because I love the almond flavor. I used about 1/4 c. of dough for each cookie (2 #40 cookie scoops) and they took about 10 minutes to bake. I will probably just do one #40 scoop (2 tbsp) next time though as these spread more than I thought they would. I left the cookies out on the counter on the cookie sheet all night because I was lazy and they were still soft the next day! Thank you so much, I'm sure I'll be making them again soon!
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I love these cookies! They are so simple and so good! I did double the vanilla and omitted the lemon extract because I didn't have any. I chilled the dough overnight. It was still a little sticky but I was able to work with it fine. I took the suggestions of other reviewers and didn't flatten the cookies. I rolled the entire balls in granulated sugar before placing on the cookie sheet. I baked mine for about 7 minutes. I got a total of 54 cookies. I didn't frost them this time because they are so good just on their own. But frosting would make them even more delicious. I will use this wonderful recipe a lot.
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So soft and chewy! The sour cream was an interesting ingredient that I think makes these cookies different from all the rest. I even used these cookies to sandwich melted marshmallow and chocolate to make unique and incredibly tasty smores!
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I made these for DH as he loves anything lemon and these were no exception. He loves them! I got exactly 4 dozen using my cookie scoop. Except for using all butter, I followed the recipe. These were a little tempermental for me though...I undercooked the first batch and they fell after taking them from the oven. The next batch, I didn't flatten and baked them for 13 minutes. These came out perfectly soft and puffy, as did the rest of the cookies. Thank you for posting DH's new favorite cookie.
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this is the best sugar cookies i have ever made. so easy but yet so yummy.
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This has become one of my most favorite sugar cookie recipes. Very soft and chewy, and great with milk! Yummy! =)
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