i just finished baking a double batch for my grandsons birthday party and i have to say i may have to bake another double batch as everyone was eating them as they were coming out of the oven!!! they are absolutly the best sugar cookie recipe i have made, the dough was very easy to work with, yummmmmmm
12/2011 Started with these again. Wish I had checked my last review -- did the entire recipe -- got at least 10 doz., maybe more ! DID do convection, and most were light brown in 7 min. My batter is WAY too soft to roll in balls - used scoop with good results. Happy Holidays, Trisha.
12/2010 My first batch of Christmas cookies ! YUMMM! I have never made sugar cookies because I am rolling-pin challenged -- BUT saw these could be dropped ! SO easy ! I made 1/2 batch and got 6 1/2 doz. cookies, using a #40 Zeroll scoop ! First time to use convection option - 1st batch was brown edged at 8 minutes, so set the rest for 6, and removed when tan color started. I always bake cookies on Sil-Pat, and they did not spread much at all. Just wet the bottom of a juice glass and pressed into colored sugar then lightly on the cookie prior to baking. I did refrigerate between batches, only a few minutes. They are wonderful ! Thanks for posting, Trisha W.
I used light butter (my real butter disappeared last week over Thanksgiving!) and so the texture of these cookies was much more pillow-like than if I had used REAL butter. But! That said! They're amazing, and if you LIKE a chewy cookie (which I do), then light butter is a fine choice! I did have to refrigerate the dough and skip the roll-into-balls stage... my friend and I had to force ourselves to stop eating after we plowed through six cookies. Yum!
Yup! These are the best sugar cookies ever! And my three year old loved smooshing them with the glass!
This is not the kind of sugar cookie that my family likes. It is a dry texture type cookie, rather than the moist and chewy. It is chewy, just dry. Anyway, with some icing, it should be ok.
The amount of oil kind of scared me, but because of Jemoiselle's review I made them anyway. She is absolutely right....These truly are *AMAZING* cookies. I made half the recipe, and used a tsp measure. This resulted in *12* dozen cookies. WOW! I dipped the dough balls into various sprinkles and pressed lightly with a glass. They baked up to measure 2-1/4" in diameter. These are by far the very best sugar cookies I've ever had. I'll use no other recipe now. Thanks Trisha for posting this wonderful recipe
These cookies were great. I did refrigerate them for awhile before rolling them in the sugar and then between batches. I let them set up for a couple of minutes before I took them out of the pan. They turned out great and the recipe made 100 cookies.
These have a very good taste, but I like my cookies a little chewy. These didn't come out chewy, even the ones that weren't a little brown around the edges were kinda crumbly. Maybe I did something wrong?
Wonderful recipe!! I used half vanilla and half almond extract. I also used a butter spread instead of butter. If like a soft sugar cookie flatten them to about 1/2 in. If you flatten them to about 1/4 in. they will be crispy. They do spread out when baking, so leave some room on the cookie sheet. I am going to be decorating them so I did not dip the cup in sugar before flattening them. I cooked them about 7 min. in a convection oven.
Very good cookie EASY TO WORK WITH recipe. Very nice to prepare with a child, as it goes quickly, easy to prep on pan etc. Cookies are gone as quick as they come out of oven! I have other sugar cookie recipes that are super-delicate and picky to work with. None of those problems with these.