By AndreaVT96 on December 13, 2008
Photo by Derf
Photo by Derf
"I found this recipe on a bag of Wal-mart sugar some time ago, and it was so simple, I had to try it. I have tried a zillion sugar cookie recipes, trying to get the soft cookie I like best. I think I have found the perfect sugar cookie. Please note that your cookie yield will vary, depending on what size cookie cutter you used. When I use a variety of sized Christmas cookie cutters, I normally get about 2-1/2 dozen."
Serving Size: 1 (912 g)
Servings Per Recipe: 1
"I've been looking and looking for a good sugar cookie recipe that would hold its shape when baked, but still be soft (not crispy). This recipe did the trick. I made 3 dozen perfect ghost cookies today, and 2 dozen perfect pumpkin cookies yesterday. The cookie is a wonderful buttery/sugary cookie that is still soft when cooled. Make sure you watch the cookies and take them out when you see the first signs of golden-brown on the bottom. I rolled and re-rolled the dough many times and all the cookies were perfect! Thanks for a great recipe!!"
"Lovely sugar cookies, a little difficult to roll but turned out great and made a huge amount. I made them for a Valentine's Day afternoon tea. Made them in different sized heart shapes and iced them, DH loved them so did everyone else. Thanks for posting."