Recipe by Maura
"Sugar cookies for cookie molds. The yield depends upon the size of your cookie molds."
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I'm not sure how real sugar cookies are supposed to taste, but these tasted REALLY good especially out of the oven. It was easy to cut the cookies and none broke, but I froze the dough for about 4 hours though. And I baked them for about 8 minutes instead. Also, the sprinkles and cream that we used to decorate the cookie stayed on without problem. I would definitely recommend this recipe.
I gave this recipe 4 stars because it wasn't the best tasting one.
I'm a mother of two girls who are always wanting to make cookies so i decided to try this recipe with them and it was horrible!! This recipee just tasted like salt i recommend you DO NOT use this recipee!!!!!!
this recipe was not successful at all!! we made them and they were horrible and we were hoping to bring them to a christmas party but they weren't good so we now have nothing to bring to the party! this was very upsetting to us and will never make them again...
This was a terrrible recipe. My husband spit his cookie out, his brother fed it to the dog and my was told if I made this for my daughters class, I would be the most hated Mom in the history of kindergarten. They were more like a bread/dough then a cookie. I don't know if the salt is wrong and should be baking soda or powder, but this recipe as it is, is not good. Try another one, save yourself the effort.
Easy and fast sugar cookies perfect for cookie molds. Excellent recipe!
I used this recipe for a stoneware cookie mold. After the cookies were baked, you could not really see the image I molded into them. I ended up using the rest for spritz cookies and those came out okay.
Not sure what other reviewers' salt issues were (perhaps used salted butter, maybe misread teaspoon as tablespoon...), but my batch came out just fine. A bit bland, as others noted, but if you're looking for a cookie to decorate with frosting and sprinkles, you probably want a neutral palette with which to begin. Just be sure to refrigerate the dough thoroughly, and it helps to stick the cookie sheet back in the fridge after cutting to let the dough re-harden.
This was the best sugar cookie recipe I've used! I followed the directions almost completely. (I didn't have any of the required vanilla and I didn't refrigerate the dough before making the shapes) and it came out perfect! I also didn't put the dough into the cutters, but did it the old school way and pushed the cutters into the rolled out dough, easy peasy and deeee-lish!
* Percent Daily Values are based on a 2,000 calorie diet.
Cookie Mold Sugar Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 37
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