Prep 15 mins
Cook 15 mins
These are the best sugar cookies I've ever had.
- Mix first 4 ingredients together.
- Add flour first by 1 cup, then ¼ cup measures.
- Roll out really thin and bake at 350 for 5 minutes or more - depending on cookies thickness.
These cookies were ok! I liked the fact that I didn't need to chill the dough before rolling it because I didn't have much time to make them. I also liked the fact that it didn't make an insane amount of dough (I felt like the amount it made was just right). I ended up having to use a little more than 2 1/2 cups of flour to make the dough manageable along with making sure I had a really floured surface and rolling pin for rolling the dough out. I liked the fact that the cookies were not really sweet. Although I made mine thin as the recipe called for, it took more like 8-10 minutes before they looked half ready. I wasn't sure if they were supposed to get slightly browned around the edges or not like other sugar cookie recipes, but I took them out after 8-10 minutes because I was afraid to have them be dried out. They were far from dry and actually kind of soft (which was nice) but in some spots almost a little gooey (which was a little weird). I did use an egg replacer for the 2 eggs since my son is allergic to eggs, so I'm not sure if that made a difference although it usually does not make a difference in recipes from scratch. Due to the easiness of this recipe, I may make these again given the time frame I have to make sugar cookies.