Eloise's Easy Sugar Cookies

From: Kimber_Hub

On May 6, 2009

I unbiasedly must say I grew up with the world's best sugar cookie maker as my grandma, but alas she is no longer here and her 125+ year old recipe is much more time consuming and difficult to make. An impatient 3 year old couldn't understand that so I found this recipe to try and was pleasantly surprised. We added a touch of lemon extract to make them taste more like Grandma's and put candy sprinkles on them before baking them. They were fabulous and were gone in no time at all! One review I read said to grease the cookie sheet and I tried it both ways with no noticeable difference. Much better sugar cookie recipe than I've tried in the past. Not grandma's but still very, very good.

From: Lizzy Marie

On Apr 14, 2009

I baked these to take to Easter, and everyone loved them. I didn't think they had enough sugar in them, though. They weren't quite as sweet as other sugar cookies I have tried, but they were still good.

From: Caryn Dalton

On Oct 17, 2007

No fooling, these babies are the only sugar cookie I will ever ever use again in my whole life...especially for gifts. They don't have to be chilled (in fact the dough gets kind tough to handle when refridgerated) before rolling and cutting. The dough was not sticky at all, a light dusting on the rolling pin kept any dough from lifting. They cut like a dream, again not sticking to my cheapo metal cutters. They baked (on a greased sheet) and only stuck very slightly...grease your pan good. They bake however you want them to. Less time+thicker cut= softer cookie. Time as stated in recipe + 1/8 inch cut = softer when warm, crispier when dried. The edges were better when they got a little color on them. We made these for a homeschooling cooking project for Autumn leaves cutouts. We used icing (recipe # 64015) and my rainbow sugar crystals Rainbow Sugar Crystals. Wonderful combination! Thank you so much Gingerbee for the wonderful recipe. Outstanding.

From: Tarian

On Dec 9, 2007

Let me start by saying that these cookies are GREAT! They are soft but not too soft, and they taste wonderful with frosting. I think it's because it's winter here and there's a lot of humidity in the air, but the amount of flour suggested was not enough. I upped the flour to 3 cups, and that did the trick. I rolled them out a bit thick and cut out shapes, baking them for 9 minutes at the recommended 400 degrees. Perfect!