These cookies turned out great. I did what other reviewers suggested and let my butter become completely soft and added an extra tsp of vanilla. I didn't have any problems with dry or crumbly dough. Honestly, it may have been because I lost track of how much flour I put in. I made my first batch with probably 2 or 2 1/4 cups flour and the cookies were extremely soft and spread out but still tasted great. I added another 1/4 cup of flour and they stayed in their original shape better. Definitely only bake them for 8 minutes. They are very soft on the inside and a little crispy on the outside. Hope that's what you're looking for. I haven't tried using these as rolled cookies. I found an amazing recipe for rolled cookies on this site and I won't ever use another recipe. "The Best Rolled Sugar Cookies". They are perfect for rolling and decorating.

Reviewed On: Sep. 25, 2011

These really are perfect rolled cookies. They rolled out well, cooked great and tasted wonderful! I made sure my butter was soft and almost mushy and I cooked them for 6 1/2 -7 minutes. These tasted great but could use some more vanilla extract for a little more flavor. These didn't last long. I made them last night and want to make more right now because the leftovers were finished off at breakfast.

Reviewed On: Sep. 17, 2011

Wow! Amazing! The first time I made this I cooked it at a boil for 7 minutes. This resulted in a candied carmel dip. The next time I tried it I brought it to a boil then simmered for 5 minutes. It turned out perfectly!!

Reviewed On: Apr. 4, 2010