Recipe by Tina Curtis
"This is the easiest and the best tasting sugar cookies you will eat. It's so easy kids will always request it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
I was looking for this recipe for the last couple yrs. The only thing I do differant is use Butter Flavored Crisco. I'm so glad I found it again. I made these all the time kids love them and a elderly lady I took care of wanted me to make them for her too.
This is a very easy recipe. Everything turned out wonderfully, until we tried to eat them. If you are looking for a cookie that is super easy, but tastes awful...this is the one. Completely inedible.
Everybody who said that these cookies taste good must have scalded their taste buds off before eating them.... I've never had a worse-tasting cookie, and that's saying a lot. You might as well eat flour straight out of the bag.
I'm not sure if using confectioners' sugar is the norm for sugar cookies, but it sure makes these taste terrible.
This recipe is dreadful. If you are looking for an ill tasting cookie, this is the one... :-(
This cookie recipe was quick and easy to make, but no one liked the cookies!
I made this recipe for using it for christmas cookies. I found it very easy and well worth the time to make. I refrigerated the dough for two hours. The only thing I did different is when I rolled out the dough I rolled it between two sheets of wax paper. Didn't use any flour to roll them out. It makes a big difference and works wonderful. Didn't have all the flour mess to clean up and didn't dry out the cookies like flour does.
The cookies turned out well and I agree the flavor wasn't spectacular. Refigerating the dough seemed to cause problems though. It was stuck to the bowl and had to be pried out in spoonfuls. I'd look for an easier recipie next time.
This is the perfect cookie, with these changes: 1. Leave out the egg. 2. Add 1/4 cup more of flour. 3. Add 1 TB milk. With these changes, it is the butter cookie that has been passed down in my family and is irresistable especially when combined with icing. I used to make a buttercream frosting, until this year, when I tried the Sugar Cookie Icing recipe here at allrecipes.com. The recipe has Karo Syrup in it, which when dry, allows you to stack the cookies on top of each other and you don't even need wax paper to divide the layers. But if you want gooey frosting for the cookies and you don't care as much about storing them, just combine 1/4 cup butter with as much powdered sugar and milk to make the amount you need (and don't forget the almond extract because that is what makes these cookies special). I would have combined the icing recipe with the cookie recipe because it's the combo that makes this cookie great.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cut-Out Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 48
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These lemony cookies put a delicious twist on basic cake mix.
See how to make this all-time favorite cookie.
Get tips for making classic cut-out cookies.