Reviewed: Aug. 29, 2009

Eh, just ok. I found it pretty much impossible to roll this dough out. I tried adding more flour, I tried chilling it in the fridge first... nothing worked. Just sticky and unforgiving. The cookies were a little bland. I liked the texture, but they were missing something.

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SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: Aug. 28, 2009

Very easy and yummy. Like others I used butter rather than shortening but I thought it was great. I also used whole wheat pastry flour and added 1 tbsp baking powder and 1 tsp salt (actually sea salt) as recommended. Didn't roll out the dough (lazy) but rolled into balls and pressed with bottom of sugared cup as recommended. Rock n roll.

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YONDERBOY777

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Reviewed: Jul. 4, 2009

Very delicious. I iced these with butter cream, and sprinkled them with colored sugar. My husband loved these even more than our daughter...who has an insatiable sweet tooth. I didn't have butter flavored crisco, but added some butter flavoring, and they were great. *just a side note...If you don't want to buy self rising flour just for this recipe, you can substitute regular flour. For every cup of regular flour just add 1/2 teaspoon salt, and 1 1/2 teaspoons of baking powder. It is the same as self rising.

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 1, 2009

AWESOME very easy sugar cookies! I wouldn't change a thing. Thanks for this great recipe! =)

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Mrs. Alfred

Cooking Level: Intermediate

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Reviewed: May 29, 2009

easy and delicious

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eddshead

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Reviewed: Mar. 23, 2009

I am not much of a baker but these were very simple and very good. I usually mess baking up but not these. My husband loved them and for him to like my cookies yepee!

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Amber

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Reviewed: Feb. 6, 2009

Great recipe. A little more flavorful than the average sugar cookie recipe. I added about a 1/2 cup more flour during the mixing process and refrigerated the dough overnight so it would be easy to work with.

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meij4

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Reviewed: Nov. 7, 2008

The best I have ever had! I will definitely be using this recipe again.

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Kim Graves

Cooking Level: Intermediate

Home Town: Leakesville, Mississippi, USA

Living In: Petal, Mississippi, USA

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Reviewed: Oct. 19, 2008

This recipe was easy to follow and the cookies were delicious!

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Kerri

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Reviewed: Sep. 22, 2008

I had no shortening so used 1/2 cup butter. Bad idea. These were very bland. Reminded me of baby's rice cereal.

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Shannon

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Reviewed: Sep. 20, 2008

These cookies were great! Even my boyfriend, who only likes (err, or should I say liked) store bought sugar cookies loved these. I didn't have any butter flavored shortening so I used regular shortening and added about 2 tablespoons of butter =P

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Jessicca

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Aug. 27, 2008

I have long been daunted by cut-out cookie making. Early in my motherhood I tried them and I was awful!! I have been scared to try since. Today I made these and they are beautiful!! I halved the recipe in case I screwed them up I wouldn't have wasted to much. I worked slowly at first and added more flour to my ball of dough as it got too sticky to roll out. Once I pressed them out with the cookie cutters I transfered them from the counter to the pan with a spatula so they wouldn't tear in my hand. I cooked about 7 minutes and let them continue cooking on the hot pan once they were taken out as another reviewer suggested. I used regular crisco (because that's waht I had) and they tasted just fine. I am so grateful for this easy and wonderful recipe!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Aug. 15, 2008

These were absolutely delish. I, along with my family, loved these. They didn't even last a day here. I kept them in the refrigerator, they tasted better cold to me. ^_^

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Chelsea

Cooking Level: Expert

Living In: Pace, Florida, USA

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Reviewed: Jul. 11, 2008

This is an excellent recipe! My three-year-old son helped and loved every second of it! We followed the instructions exactly as written, except instead of rolling the dough out, I took out portions and let him help roll them into balls on sugar-coated parchment. After we put them on the cookie sheets, he helped me press them with a sugar-coated glass bottom. We decorated them for our family's July 4th celebration with Sugar Cookie Frosting colored red and blue. They were soft and perfectly crispy around the edges. Thanks!! We'll be using this one again!

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johawke

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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Reviewed: Jun. 14, 2008

I think i would give this recipe more like 3 1/2 stars. I used butter instead of shortening, because I am a skeptic and thought butter would taste better. Maybe that's where I went wrong. Anyways, it doesn't say to chill the dough before cutting into shapes, but mine was way too sticky and soft. I chilled for a few hours, but it was still sticky and soft. I ended up making drop cookies, which were good, but they tasted kind of like the Simple White Cake recipe that is also on this website. I love that recipe, but these cookies just weren't what i was looking for. I might try again with Shortening, though.

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Georganne

Cooking Level: Intermediate

Home Town: Niantic, Connecticut, USA

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Reviewed: May 28, 2008

This recipe was wonderful! I did make a couple of changes.. I used 1/2 white sugar & 1/2 cup of BROWN sugar, for a little taste kick.. & I added 1 extra tsp vanilla. The cookies turned out great! I rolled them in white sugar & colored sugar crystals for decoration. One thing, tho - I cooked the 1st batch for 8 minutes, & they were JUST undercooked. The 2nd batch cooked 9 minutes and turned out fine!

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 21, 2008

I can't imagine how large a cookie the original poster was making because I've made a dozen tablespoon sized balls of dough and still have tons of dough left! I tried one and it's fantastic. I used a fancy glass bottom and the pattern stays slightly in after baking. I also had to use regular flour with one teaspoon each of baking soda and baking powder and it turned out great. My tip is: bake them for only 7 minutes and let them finish baking on the hot pan when you pull them out.

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TESSELENE

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Reviewed: Apr. 7, 2008

My youngest son is a HUGE sugar cookie fan, and he is so excited that I tried this recipe today -- he says it's the best recipe ever! We've tried several; we've been looking for something similar to the ones he gobbles at Ryan's buffet restaurant, and these are pretty close if you roll them in sugar, flatten slightly with a glass, and bake for 8-9 minutes. We overbaked a batch by mistake and they were still OK, just crunchy and crisp (we prefer them softer). I never bought butter-flavored Crsico before, but I'll keep it in my pantry from now on, just so we can make these cookies!

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TJTENNESSEE

Living In: Mooresville, North Carolina, USA

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Reviewed: Nov. 10, 2006

I made these and rolled them into balls and pressed them with a sugared glass bottom instead of rolling out. They are simple and delicious!! thanks for the recipe.

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TAZZLAIR

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Reviewed: Nov. 23, 2003

I sent this recipe to a friend of mine not only was were they fast they were soft and sooo good.

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MRSEVOBREEZE

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Ma Ma's Sugar Cookies

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