Vanilla Sugar Cookies

From: Chef #527319

On Feb 14, 2008

My daughter and I made these last night for Valentine's Day. The dough was absolutely perfect to work with, even after the third roll-out. I was afraid the finished cookies were going to be too hard to eat, but they have softened up considerably today and are pretty much perfect! I wish I'd left some un-iced. I rolled the dough out to a little less than a quarter inch. Next time I think I will do some super-thin and some much thicker, to see what results I get. The cookies held their shape better than any I've ever made. Can't wait to try them again!

From: ShaGun

On Feb 14, 2008

These were really frustrating to work with. The dough was dry and crumbly and the dough looked cracked rather than smooth after I rolled them out. They tasted and looked fine when covered in frosting. I'm not going to use this recipe again, though.

From: Pjs

On Dec 25, 2004

These cookies were awesome! I've made several different recipes for sugar cookies over the years, and thought my last recipe couldn't be beat. But this recipe did. Great taste - and it's the first time I've EVER rolled cookies out and didn't have to flour the board or the cutters! Awesome dough to work with! Thank you.

From: Susie in Texas

On Dec 14, 2004

Well, I made 12 dozen of these cookies for a Christmas party and I have to say I agree with the majority other reviewers - this is the BEST sugar cookie recipe I have ever made. The sweet vanilla flavor is delightful and I too prefer them w/o any frosting although I did frost most of them since they were for children who don't always appreciate simplicity at it's best. Since I had to bake so many, I chose an easy route. I simply divided each batch of cookie dough in half. Rolled each half into a log, wrapped in wax paper and refrigerated for 2 hours. Then I sliced them about 1/2 inch thick and baked for 10 minutes. When they are just beginning to brown on the bottom, they are perfect if you want a soft cookie. Thanks Mean!!