By ratherbeswimmin' on September 16, 2002
Photo by Meshka
Photo by Meshka
"I make sugar cookies for almost every holiday. A lot of fun and the kids can help."
Serving Size: 1 (1517 g)
Servings Per Recipe: 1
"my favorite go-to recipe for sugar cookies - if you roll them thicker (more than 1/4"), you'll get soft, tender cookies and if you roll them thinner, they'll be crispy. they are delicious both ways. thanks for sharing!"
"I made these cookies to take to my women's bible study meeting. The dough came together well. Rolled out very easily and I used different Christmas cookie cutter shapes. Piped with colored frosting. They looked beautiful and tasted like a delicate butter cookie. Thank you so much."
"These sugar cookies are the best ever in the whole wide world!!! I was surprised at how easy to make they were. I didn't make the frosting, just rolled the dough in little balls then rolled them in sugar and baked. Turned out great. Very soft and buttery. I know I ate at least half of them by myself. "
"These are some of the best sugar cookies I've ever made. I made a batch for Valentines Day and read the recipe wrong only using 2 tsp of vanilla, STILL fantastic.. they were gone so fast. Hubby took some to work and he was sent out on a job for a couple hours, when he came back they were gone so I had to make him more to console him, Sugar cookies are his favorite and the LOVES these. Thanks for a great recipe. This one is going into my book of keepers."
"Best sugar cookie recipe I've ever come across. The dough is easy to work with, and it bakes up really well. This will be my new "go to" sugar cookie recipe."
"These cookies are yummy and delicious, so far the best sugar cookie recipe ever. I like how the dough is so easy to roll out and doesnt stick. We used christmas cookie cutters to cut out shapes. For the frosting I added some milk to it, making it easier for us to frost the cookies. Definitely will use this recipe again, holiday or not, it is still very yummy. Thanks for the recipe! =)"
"These are great tasting sugar cookies. They are easy to roll and work with. They have a softer texture than your traditional super crisp sugar cookie which I like however I guess that also depends on how thick you roll them and cooking time. Anyways, they are great! They make cute christmas cookies."
"These were good- but not as good as I expected. The dough was very easy to work with but mine ended up tasting kind of bland- not as tasty as some sugar cookie recipes- I followed the recipe exactly so I am going to look at other recipes and see what the difference was- Some of mine were thicker and those were really biscuity- the thin ones were better."
"This is a great sugar cookie recipe. The dough is very easy to roll out and work with. These are tasty and stay soft for days."
"I made these last week. I wanted to make flags as we were going to a fireworks show with a big group. I was going to do cut outs the day before but ran out of time. I ended up doing a slice and bake. I just chilled the dough in a rectangle shape then sliced. I used my own recipe for the frosting, Recipe #291450. I will be making these again for the 4th."
"This recipe is just excellent. The dough is very easy to roll out and the cookies are very light and buttery. You might as well delete the recipe for the frosting, though. They were all gone before I got a chance to frost them. This is definitely the recipe I'll use for all of those upcoming holiday parties at my children's school and other activities."
"i made these for a valentine's day party at school. i made big hearts with cookie cutters and cheated and frosted with white readymade frosting tinted pink with sprinkles on top. the third graders loved them. (so did i!) thanks for another great recipe!"
"We really had a good time making these cookies for Santa. With 2 sets of little hands it took hours instead of minutes but NOT because of the recipe! They are easy to make and buttery to boot. The frosting was good and easy to work with. I am not a baker so if I can do it anyone can. Thanks for a great recipe."
"I love these cookies! They are alot like the sugar cookies my Grandma makes. I used a glaze with almond extract in it, I almost ate the entire batch."
"These are probably the best sugar cookies I've made so this recipe is a keeper! I ran out of butter so I used 1 cup of butter and 1/2 cup of margarine. Still turned out okay!"
"I made a batch of these for my bridge group. I used all my different leaf shaped cookie cutters and made the glaze different fall colors. They turned out so beautiful and melted in your mouth. I had a lot of fun making them and my friends were amazed at how beautiful and delicious they were. Thanks Nurse Di."
"Hands down, these are the best sugar cookies ever. Be sure to use real, good quality vanilla extract, and real butter! Wonderful! Thank you!"
"Made these for a party and they turned out great. I will say that rolling them thinner makes them turn out more like a sugar cookie. I rolled Christmas stars a little too thick and they baked up looking more like flowers. So keep them as thin as you can get away with. The dough itself was easy to work with and the recipe was straight forward. I chilled mine for 40 minutes in a round ball and that was perfect. Too much longer and it gets to hard and brittle. After I baked them I left them out, uncovered overnight and the next day they were crisp on the edges and soft in the middle. They weren't overly sweet, which made them perfect for frosting. If you roll them too thick, they do have more of a biscuit quality. So keep them thin, people! ;-)"
"made these for a friend who loves sugar cookies and she really liked them. I followed the recipe exactly until I noticed I only had a little bit of vanilla left. So i used half vanilla half almond and it still came out great. She enjoyed the almondy flavor, Frosting was yummy too with the almondy flavor except I could not get it to stiffen completely, so I had to store them with care so they wouldn't get all sticky everywhere. But they were great and will defintely be made again."
"To avoid drying out the dough with too much flower, try parchment or wax paper instead of flowering the dough top and bottom."