24 Reviews of Sugar Cookies

From: Karamia

On Dec 25, 2005

Great recipe for sugar cookies! The dough was easy to roll out and handle and they tasted good. There is no temp. for the oven, so I baked them at 350 and it turned out fine. I noticed that I liked the cookies better if they were rolled out a little thicker, because they were a little softer to eat. I'll be using this recipe again, thanks!

From: PatriciaMH

On Nov 1, 2006

I made these cookies for a halloween party we were going to. I used 1/2 cup of salted butter and 1/2 cup of shortening, 2 tsps of vanilla and 1/2 tbsp of lemon juice. The dough was good for cutting but after 12 cut outs it became too much..for even the kids. I ended up rolling balls and making: pb cup, nestles crunch, butterfinger thumb prints. When I got sick of the chocolate, I made strawberry jam and rhubarb strawberry thumbprints. Then I cut up some apple, added some cinnamon and sugar. I ended up with awesome cookies!!. I did not re-refrigerate the thumb prints. They were easy to make and tasted awesome. (the apple pie cookies were the best)

From: Juju Bee

On Dec 14, 2004

I was actually going to post this recipe, but I wanted to see if anyone else already did, and here it is! Very good stiff dough, very tasty too. I found this recipe in Martha Stewart Living Magazine and I also used her royal cookie icing. YUM

From: Jora

On Dec 4, 2005

I made a batch of this again last night. And froze it so DH and the kids can make Christmas cookies without having to do all the steps. Note: To avoid a mess, whenever I make cookie dough in the food processor, I use Food Handler Gloves to remove the dough from the food processor and blades. Then I wrap the dough in plastic and chill.

From: jennifer in new jersey

On Sep 14, 2005

This is the first time i ever made sugar cookies from scratch. It couldnt have been simpler. Followed recipe exactly. First batch i forgot to stick in the fridge for the fifteen minutes; but they were still delicious...just not as crunchy as the other batches which i did correctly. The dough was fantastic to work with; the taste was mellow; not so sweet that you could only eat one. I used all organic ingredients and decorated them with unsweetened carob chips. Great cookie cutter recipe and super sugar cookie results with great flavor.

From: TheMommyChef

On Oct 23, 2005

Awesome Sugar Cookies! I made up a batch of these today to cut out and decorate Halloween cookies with my boys and they were easy to cut and they tasted great ! I can't wait to make Christmas cut out cookies with them.Thanks for a keeper!

From: JessD

On Sep 22, 2006

I have made this recipe several time it is just great, I find it easier (in our Australian summer heat) to pre roll the dough between 2 sheets of cling wrap then refrigerate before cutting out the shapes, you don't need to re-refrigerate the cut pieces before baking either. You can get really thin crispy cookies this way too. Our Playgroup made a heap for our annual funday, the kids decorated them with the icing then baged them for mothers day gifts. They were a great hit, I am unsure if any of them lasted till mother's day though!!

From: Singing Diva

On Jan 20, 2007

I made this recipe to make football shaped cookies for the Bears playoff game and they came out AMAZING! I usually make my grandmother's recipe but I couldnt' find it so I was whishing and hoping this was going to be really good. I did two different batches one with vanilla and one with lemon. The ones with the lemon were a lot softer in the middle and kind of hard to frost but still very very delicious!! I'll definatly make these again... Sorry Grandma

From: Dandy Sandy

On Jan 8, 2008

I love sugar cookies with fiends.

From: Cathy-O

On Dec 24, 2005

I have made many different sugar cookies before, but have never been really pleased with the texture of the cookie. But THESE were absolutely the best ever!! I hope I never misplace the recipe. The lemon juice and lemon zest option is delightful. Thank you Julesong for sharing that hint about chilling the cut out cookies briefly prior to baking. They are so crunchy and irresistable! I didn't have the full amount of butter, so I added shortening to supplement.