Reviewed: Nov. 24, 2009

This is the best sugar cookie recipe I have ever used. The cookies are delicious and moist.

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Reviewed: Nov. 17, 2009

Results in light and crispy cookie. Not for cutouts. Followed another reviewers advice and used 2 tsp vanilla and 1/2 tsp lemon extract. Kid's like these better than sugar cookie cutouts. We've coated in cinnamon & sugar and got rave reviews. That version is especially tasty with coffee.

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tinasfamily

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Reviewed: Oct. 29, 2009

Very good sugar cookies, I loved the lemon taste they had!

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Aug. 2, 2009

These are the tastiest sugar cookies I have ever made. They taste as good as the ones you find at the high end cookie chains. I love the light lemon flavor. I highly recommend this recipe as is! These are great frozen in tubes of wax paper then cut frozen and baked.

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: May 26, 2009

I don't know that I will ever bother trying another recipe for sugar cookies. I can shorten the time and come out with soft cookies or leave them in a minute extra and get them good and crunchy. Delicious.

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That1gal

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Reviewed: Apr. 8, 2009

I prefer the sugar drop cookie from this site, they are a bit more crispy. These are a little too crumbly.

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Morgan

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

These cookies were a hit in my Christmas cookie trays this year. I followed the recipe exactly, using red and green sugar for decoration. They were simple, basic and delicious! I will be making some dough to keep in the freezer for "cookie occasions" throughout the year.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Jan. 4, 2009

My husband and his co-workers loved them. Finally a sugar cookie without a floury taste. Four stars because cannot use dough with cookie cutters. They are good though. This will probably be the only sugar cookie recipe I'll be using from now on.

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Jill

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

I made this recipe tonight and it is awesome. The cookies are to die for, so light and crispy. My family loved them. My son is stationed in England and this will be in a care package every month for him. I did cut the recipe in half and used almond extract. I also chilled my dough and rolled the ball on sugar before I flattened them. It was so easy! Thanks for this special recipe. It will be a Christmas tradition.

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Dec. 23, 2008

This cookie is exceptional. My mother always said it's hard to find a good sugar cookie recipe. But, this is surely a winner.

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lois

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Living In: Matteson, Illinois, USA

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Reviewed: Dec. 13, 2008

Too delicate

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JanieB

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Reviewed: Dec. 9, 2008

B/c I didn't have lemon extract I used almond. Still got rave reviews. Looking fwd to trying it w/lemon as well.

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Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 5, 2008

I am a very experienced baker of 40+ years. I have been making this recipe for many years, but mine did not call for lemon extract, I only use vanilla & you can substiture margarine (make sure it is MARGARINE, a lot of them are now "Vegetable Spread" ) but if you do substitue, make sure they will be eaten within a day...best make with butter...I put my dough in a pastry bag & squeeze out in a mound & flatten with a glass dipped in suger, very fast...this is also excellent with added Holiday M&M's...always disappears at the school bake sales.....

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Juli.B.

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Reviewed: May 14, 2008

I made these at Christmas. My family loved them! They keep asking for more. Plus, they were so easy to make. Thank You!

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joan wacker

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Reviewed: Mar. 9, 2008

This was a very simple, quick, but delicious crispy sugar cookie. I was trying to replicate the Voortman's Tea Ring cookie and this came very close. Instead of using the lemon extract I used 2 t. of vanilla extract and 1/2 t. of almond extract. Delish!! I refrigerated the dough about 10 minutes between each batch and baked the cookies on parchment paper. I used a small cookie scoop and dropped the dough into a bowl of sugar. I patted them into balls and flattened with my fingers on the cookie sheets. I sprinkled with additional sugar and baked for 8 minutes. (4 minutes on each rack) They came out PERFECT! I took some to my mom and she ate 3 right away and said they were even better than Voortman's! Great recipe!

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Laura4853

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 2, 2008

These are excellent. They are slightly crisp yet still chewy. Made them for a party and the kids loved them.

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luvcc

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Jan. 27, 2008

I usually prefer a softer sugar cookie, but these were very tasty. My hubby and I liked them best while they were hot, straight out of the oven. I took some of these to my parents and my dad loved them. He said that they reminded him of Lorna Doone shortbread cookies.

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Cookie Queen

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

I was disappointed with these cookies. They were very dry and sandy. I couldn't take them to my daughter's Christmas party at school. Sorry.

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LadyWilCook

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Reviewed: Dec. 16, 2007

A very good sugar cookie! With the advice of TLBRAN, I increased the vanilla to 2 tsp & only used 1/2 tsp lemon extract. I chilled my dough, then scooped by tablespoons, and rolled them into balls, and flattened with my hand, then sprinkled with red and green sugar crystals.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Dec. 14, 2007

Very good cookie, liked them a lot!!!

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SAPASCHE

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Blue Ribbon Sugar Cookies

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