Recipe by Ingrid
"I have been making these since the 70's. The recipe was passed on to me by my mother-in-law and I have yet to find a better tasting sugar cookie! I sprinkle them with colored sugar for the holidays."
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1 1/2 cups
3 1/2 cups
I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the side of the box it states that it "meets specifications for grade declared" then you can count on a low butter quality. Use only the best butter you can afford. Also for this recipe I use extra large eggs. This helps with the texture and makes the dough easier to work with. I also add an extra teaspoon of vanilla. If the dough is still too soft after trying these suggestions, I have found that using half butter half shortening works every time.
Oh, how I wish I had read these reviews before I made these cookies yesterday. I found that the dough was VERY difficult to work with. So sticky that I couldn't get it off my hands! I agree that you have to use a SIGNIFICANT amount of flour in order to be able to manipulate the dough. I am somewhat pleased with the taste, but I wouldn't use this recipe again just because of the aggravation in working with the dough...
The end result is nice, but getting there is WAY too much trouble. "Knead in enough flour to make the dough workable" translates to about 3 more cups, which leads to a slightly cake-like cookie. Not to mention the trouble of adding all that flour. I reduced the amount of milk to 1/4 cup, and added it in teaspoons as I mixed, but that still didn't help -- neither did freezing the dough for an hour, although it did make it *slightly* easier to work. If you don't mind all that, then the recipe is worth it for the soft taste (altho I did add about a tablespoon of lemon rind). However, *I* will definitely be using a different recipe for sugar-cookies. :(
I love trying new recipes, so many times when I make cookies (which is very, very frequently) I try something from this site that I've never tried before. I followed this recipe precisely, using large (not extra large) eggs and they turned out great. As usual, I didn't refrigerate the dough, but immediately rolled out cookies between two sheets of wax paper, dipped cutter into flour, cut out the cookies and placed them on foil-lined sheets. (But make sure the shiny side is down and cookies are placed on dull side. Otherwise, too much heat will be reflected and cookies will burn.) Thanks for sharing your recipe, Ingrid!
My family and I just didn't like the taste of these cookies. I followed the recipe exactly and found it to taste more like flour than anything else.
I have never had much luck with sugar cookies, UNTIL NOW. These were easy, no chilling required (which I love), easy to roll out, and they don't get hard after baking like others I've tried. Family loved them! All around excellent. Great recipe! I highly recommend. A+++
Poor recipe! Dough was very sticky and ended up adding a lot of flour. Cookies turned out to be more like a cake. Will not use again.
I absolutely love this roll out recipe. The dough is soft, easily malleable and has a wonderful consistancy for a roll out recipe. For me the instruction to "knead in enough flour" is wonderful because I often times find that recipes which are too strictly written do not turn out right for me. With this recipe it is more to the taste of the baker than to that of the recipe writter. What amazes me the most with this recipe is how wonderfully the dough can be rolled out thin then puff beautifully when baked. The almost cakelike consistancy when rolled thick makes them perfect for Black and White cookies. This recipe is a family favorite now in our house hold after I made christmas cookies with it last year and they didn't last longer than one afternoon!
* Percent Daily Values are based on a 2,000 calorie diet.
Evelyn's Rolled Sugar Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 56
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