Reviewed: Oct. 28, 2009

We've been using this recipe in my household as a crust for "cup pies"--we bake the cookies in a muffin pan and fill the crusts with cinnamon apples. They're so delicious that way that we've yet to try making them the old-fashioned way! They're also lovely with some lemon or lime juice.

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Tintin LaChance

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 27, 2009

So, I tried these with shortening rather than butter because it's what I had on hand (I know....I know...how could I not have butter in the house!?). They are a great sugar cookie and seem like they'd lend themselves really well to transitioning right into snickerdooles. With shortening, they are moister in the middle....I made flattened golf ball sized rounds and baked for 11 minutes and they were perfect....slightly crispy on the outside, chewy inside.

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MrsLunar

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Reviewed: Oct. 27, 2009

I think the secret with these cookies is to make sure the butter is well softened and then cream the butter and sugar together thoroughly before adding the rest of the ingredients. I decreased the sugar by 1/4 cup and increased the vanilla by 1 tsp. They are good rolled into balls and then dipped into cinnamon and sugar.

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Sandra D

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Reviewed: Oct. 26, 2009

Great cookies!! I used a couple of tips from other reviewers. Melted the butter and used 1.5 teaspoons of vanilla! They turned out soft and tasty! My only suggestion is that I would make the cookies a little bigger. Thanks for this recipe!

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girbertj

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Reviewed: Oct. 26, 2009

Easy and tasty. Everybody LOVES them!!

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Vicki V.

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I've made alot alot alot of sugar cookies in my business, but I really feel these are one of the best out there. I did soften the butter and that worked great. No need to change anything. This is the first time I reviewed, Thanks for the recipes

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SIMPLYSUZYQ

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Reviewed: Oct. 25, 2009

This Cookie is delicious! I've been looking for a really good sugar cookie recipe for a long time, and this one wins. It's a bit too soft to make shapes with, but I didn't really care. I made them all into even sized circles, and they looked and tasted great. My coworkers raved about them, and ask me for them every week now.

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tinabutter

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Reviewed: Oct. 24, 2009

I made these just as directed and I found the flavor to be just right. They did come out a bit flat and I'm not sure how to fix this problem. I also added toffee bits to some of them, coconut to others, toffee and coconut to some, and left some plain and all of them were delicious, but the toffee bits were my favorite.

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Natalie

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Reviewed: Oct. 23, 2009

LOL, just wanted to share my story. I really needed something sweet ( it was that time of the month) so I decided to make these. Somehow the dough turned out kind of sticky and weird, but I went ahead and put them in the oven. As I am eagerly waiting for them, they even smelled funny...all of a sudden it dawned on me....I forgot to add the sugar! Ugh I did go back and try again, another day, and the kids really liked them.

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Nuschka

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Reviewed: Oct. 23, 2009

I can't much judge these cookies themselves because I always add things to them, but I can recommend wonderful additions! Last time I made these, I substituted apple sauce for the egg (about 1/3 cup) although egg can be used, too. Additionally, I sprinkled ground cinnamon into the dough (to taste) and also added three packets of Quaker Instant Oatmeal Cinnamon Apple. This gives it a nostalgic, sweet autumn taste. The applesauce, however, often results in a cakey texture which often ends up better the next day. That's great with a glass of milk (or soy milk - the sweetness of soy milk is great with these cookies). The only difficult thing was trying to figure out how to describe them to people... "Apple Cinnamon-Sugar Oatmeal Cookies"?

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ellimae

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Reviewed: Oct. 22, 2009

Well the taste like a sugar cookie but they certainly didn't turn out like the photo. I followed everything, but they looked like flat biscuits! LOL, they are ok. But cook and judge for yourself... I guess I'll have to try again...

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Shawnie

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Reviewed: Oct. 21, 2009

I baked some of them but they seemed as if they still needed something, so I put sprinkles on the rest and that helped give them a little something extra.

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Geena

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This is a great recipe! The cookies turned out perfectly. I melted the butter before adding it and it worked perfectly. This will be my "go to" recipe for cookies in the future.

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Donna

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Reviewed: Oct. 19, 2009

Delicious, esp. with sugar cookie icing from this site.

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Jill

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2009

Perfect sugar cookies. And dough freezes like a dream. I've been looking for something that I can freeze so the kids and I can make and decorate a half-dozen cookies on a dreary, rainy afternoon. I took other reviewers' notes to heart: increased the vanilla and made sure the butter was soft, but couldn't have been easier. Double plastic-wrapped a log of dough, popped in the freezer and cut off pieces as I need them. Still only takes 8-10 minutes to bake. How long will the dough last frozen? No idea. The boys and their friends ate ours within 14 days.

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Mom in Berlin

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Reviewed: Oct. 18, 2009

These are the best sugar cookies I have ever had! So easy, and so quick! Great idea for some home baked Christmas cookies to give out for the holidays. Thanks!!!

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meerkatmom

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Reviewed: Oct. 17, 2009

These cookies are the best tasting sugar cookies I have ever had. They were easy, used no unusual ingredients and my 8 year old helped and could have practically made them himself. There are endless possibilities with food coloring and colored sugars and sprinkles as well! Awesome!

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mamacooker35

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Reviewed: Oct. 16, 2009

Great Recipe! I have many suggestions though, as many people have complained, the cookie dough gets crumbly. So, my advise is put the sticks of butter in the microwave for 2 minutes or until completely liquid. It gives the cookie great texture. I also found that 1 tsp. vanilla is to mild while 2 tsp. is too much, so do 1.5 tsp of vanilla for good flavor. Also, grease the bottom of the cookie sheet for an easy off the oven. Leave on the cookie sheet for minute before you put them on to the cooling rack. Also put less sugar. Will use this again. Everyone should allready have ingredients in pantry... MAKE THEM 2NIGHT!!!!!

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Shivani

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Reviewed: Oct. 15, 2009

WOW!!! These cookies were the BEST!!!! They were SO chewy and yummy! We used margarine instead of butter, added a 1/2 tsp of extra baking powder, and 1/2 cup of extra flour. The kids and I rolled them in some colored sugar before putting them in the oven...baked them on a stone (which I swear by for good chewy cookies) for about 10 minutes...Mmmmm!! Delicious! I have been looking for a no fuss sugar cookie for years...but none of them turned out very well. This recipe is definitely a keeper...it was SO simple...we had great tasting sugar cookies in no time!!!! THANKS!!!!

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Lisa Hamm

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Reviewed: Oct. 15, 2009

I used shortening instead of butter. My batter came out crumbly, and I added mayo to bind it, about 3 heaping tbsp of mayo. Turned out beautifully. I separated the dough in 3 parts: made some plain, added chocolate chips to the 2nd portion, and added walnut pieces to the 3rd. Everyone loved them. p.s. Also used 1/4 cup less sugar, and they turned out very sweet to my liking, I think I will use even less sugar next time.

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yb

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Easy Sugar Cookies

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