Reviewed: Nov. 25, 2009

LOVE these cookies. So do the ladies I work with. It was really easy to do and the recipe yields ALOT of cookies. They do seem a little crumby but they melt in your mouth. My husband described them as fluffy. I'll definitely make these again.

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Courtney

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Reviewed: Nov. 23, 2009

ok, so i tried this recipe with my 3 yr. old today. and we've never made sugar cookies b4 as everyone in my house are chocolate chipe lovers. but wanted to make xmas cookies this year. anyway. the dough was more like thick cake mix. but we weren't really looking to make shapes today. just a practice round u'd call it i guess. so i made 2 batches one with almond flavor the other vanilla. besides that one teeny difference the only other thing i did was add a little green food coloring to the almond flavored cookies so we could tell them from the regular ones. the green cookies were wonderful, they baked nice made nice circular cookies. But the regular ones were terrible they were flat like paper and spread so far out i could only put about 9 instead of 12 cookies on the sheet. don't know what went wrong we made the batches 2gether at the same time. i think we will try adding more powdered sugar and flour next time to make rolling dough. and if that doesn't work i guess we practice on another recipe. the flavor was pretty good on the almond (green) cookies. the regular ones left something to be desired. probably some flavor in general.

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thefarmerswife86

Cooking Level: Intermediate

Home Town: Armstrong Creek, Wisconsin, USA

Living In: Eldorado, Wisconsin, USA

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Reviewed: Nov. 23, 2009

Excellent recipe ! My family went nuts over these cookies and I'm baking my second batch this week right now. Thank you so much !

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Lily Rose

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Reviewed: Nov. 10, 2009

If you're looking for a sugar cookie recipe for your cookie cutters, this isn't the one for you. These cookies spread quite a bit in the oven. This recipe is a good one if you're looking for a drop sugar cookie. The texture is light and crispy and not overwhelmingly sweet (unless you coat the outside with sugar). For an even lighter, more delicate cookie, press the dough with the bottom of a glass to flatten. The cookies will bake thin and crisp throughout. Use a different extract, like almond, to give your cookiea different flavor.

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Susan

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

This is a great cookie that I have made several times. Making it this time for a co-worker overseas in Afghanistan. Made one batch with lemon flavoring instead of vanilla, and another batch with coconut flavoring. You can't go wrong with this one.

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diane

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Reviewed: Oct. 29, 2009

They were really really good, but they were too soft almost. They broke very easy. If it wasnt for that I would have given them 5 stars. I wonder what I could do to make them stick together better?

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Sep. 22, 2009

The flavor of these cookies are fantastic. But, after baking they began getting very hard. When you bite into the cookie, they are very crunch. The flavor after eating is very intense on your palate. I followed other readers suggestions by adding 1/2t salt, lT of pure lemon extract, 2c of sugar, did not add confectioners sugar and 3 1/2c of flour. I think the author should have stated that this cookie is not soft but very crunchy. I like this recipe and will add it to my collection.

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Carolyn, Douglasville, Ga

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Reviewed: Aug. 31, 2009

Great Recipe! I really wanted a sugar cookie that wasn't "bland" & "boring". I did substitue the cup of oil for a 1/2 cup of oil and 1/4 shortening and they still tasted great! I pressed a sugar coated glass on top of the cookie for flavor, fantastic. Will be making for Christmas!These cookies turned out so well that my Polish Mother-In-Law thought I bought them at the local bakery! Boy, she was fooled!!! Thank You!!!

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Mrs. Julia

Cooking Level: Intermediate

Home Town: Nanticoke, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

Wow! Great cookies!

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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Reviewed: Jul. 6, 2009

I didn't give it the full five stars because there was nutrition facts on the page. Any way I'll add them to my recipe box.

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Sam

Cooking Level: Expert

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Reviewed: Jun. 29, 2009

These cookies were perfect! I was looking for something to replace those frosted cookies you can get in the bakery at the grocery store, and these were the perfect replacement -much better than the too sweet, sticky store bought cookies. My kids and I made cream cheese frosting (8oz cream cheese, 1 cup sugar) to go on top and added a strawberry, and they were incredible! My 9 year old says he would rather make these than get the store bought ones ever again!

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Undercover Hippie

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Reviewed: Jun. 27, 2009

these cookies are very easy to make and delicious my family loved them and they were gone pretty fast this recipe is a keeper thanks for shareing!!

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Jun. 22, 2009

Absolutely PERFECT recipe. I rolled the dough into balls and rolled in sugar before baking. Wish I could give it even more then 5 stars :)

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Andrea

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Reviewed: Jun. 21, 2009

These sugar cookies are perfect, both by themselves and for modifying for your own personal taste! Make sure to spoon out small portions; make them too large and they get brittle. These are so soft & moist, though, that you won't need to have larger cookies to make them soft.

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Jerry

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Reviewed: Jun. 13, 2009

These cookies are one of the best I have ever made. I used real butter, and a little extra vanilla, I rolled small balls of dough and flattened them slightly... other then that, i followed the recipie exactly. they taste like a shortbread/sugar cookie... very good.

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jennifer

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Reviewed: May 21, 2009

I made these for the preschool class I work with. Since many reviewers said they were a big hit with their kids, I thought *great!* but a few kids told me they tasted weird and threw them out. I know why. I didn't do anything different to the original recipe. The confectioner's sugar made me raise my eyebrows, and it gave the cookies a different taste than the sugar cookies most kids are familiar with from the grocery store. Also, I wish I had read the "these weren't exactly what I was looking for" reviews, because I was also looking for a chewier cookie. With these, all I could think of was breaking them up for a parfait or crumbling over ice cream. Still, 4 cups of flour makes a LOT of cookies, especially if you make them small like I did for 3-5 year olds, and at the end of the day they were all gone.

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sugarcookie

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Reviewed: Feb. 14, 2009

These cookies were delicious. I added a teasp of lemon extract and a bit more sugar to the dough (as was noted by other reviewers). I also lemon glaze and sprinkles (for my kids) to the cooling cookies. Big hit! I will add these to my holiday cookie trays.

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Jodi R

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: New York, New York, USA

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Reviewed: Jan. 19, 2009

I thought these cookies were quite yummy! I am not into refrigerating the dough or rolling it. So, this recipe was perfect for me. I think I ate 4 cookies as soon as they cooled down enough. I told myself, "No more until after dinner." Thanks for the recipe. I will make these again.

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Starre

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Reviewed: Jan. 11, 2009

Absolutely the best sugar cookie I have ever made or eaten! Can`t keep them in the cookie jar! I did add cinamon/sugar and sprinkled cookies before baking, WOW!

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GrammaWeeze

Cooking Level: Expert

Home Town: Anaheim, California, USA

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Reviewed: Dec. 23, 2008

These cookies are good,i rolled mine in colored sugar before baking had to chill the dough for a while before could handle,dough is a little oily,they seemed to taste better the next day,dont know why,simple cookie that could easily be altered for different flavors,thanks for posting

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