Eloise's Easy Sugar Cookies

From: doooduuu

On Oct 29, 2009

From: Hope2BChef

On Aug 20, 2009

These are SOOOO good! I took the advice of some other reviews, and made them a bit thicker since I enjoy soft sugar cookies. We used the RecipeZaar recipe: http://www.recipezaar.com/Sugar-Cookie-Frosting-235776 for the frosting and the results were fantastic! Now I just have to refrain myself from eating too many

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!