Reviewed: Nov. 11, 2011

I baked the recommend 8 mins at 375 and the cookies came out quite dry. Perhaps a minute or so shorter bake time and they would have been just right. Good flavor though!

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3 users found this review helpful

Reviewer:

A1984

Reviewed: Nov. 3, 2011

I had NEVER before baked from scratch, and after reading through many recipes and reviews, chose Mary's sugar cookies for my first experiment. I read through a lot of the feedback, which was really helpful. The cookies turned out PERFECTLY, and I was even making "Q" and "C" cookies for some of my loved ones. No cracking, no real difficulty working the dough at all. NOTE: I did roll the dough out between two sheets of waxed paper and THEN put the rolled out dough back into the fridge for a few minutes. Cut out the cookies quickly, while the dough is still good and cold, and it was a breeze! The taste was exactly what I was looking for, classic sugar cookie goodness. I even passed some around to our neighbors. Mary's sugar cookies made this no-bake girl feel like Betty Crocker.

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Reviewer:

meg_in_quebec

Reviewed: Oct. 23, 2011

I am not a novice in the cookie department but this recipe was a fail. I tried it twice. Once as is on the recipe and once using some tips from other reviewers. Both times the cookies were dry and crumbly and not very tasty. Maybe this is a recipe that should be noted as being one to use for icing? because putting the normal sugar on it wasn't enough to make them taste anything other than bland. I wanted them to be good. Especially using the almond extract (which I LOVE LOVE). Sorry to all the ones who thought this was awesome. This recipe most definitely wasn't it for me.

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Reviewer:

TamelaT

Cooking Level: Intermediate

Living In: Joshua, Texas, USA

Reviewed: Oct. 20, 2011

This is a really great recipe. I have made them a few times. The last time I used this recipe, I used it as a base for the mint chocolate chip cookies on this site from betty crocker. I didn't want to use store bought sugar cookie dough for that recipe so I used this. Turned out really great.

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Reviewer:

ashes0435

Reviewed: Aug. 25, 2011

Great cookies! I ended up adding a tiny bit of water because the dough was too dry. I also followed another recommendation and cooked them 6 min at 350 degrees. :)

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Reviewer:

Ginny Bowers

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Powhatan, Virginia, USA

Reviewed: Mar. 16, 2011

Family favorite for Christmas cut outs

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Reviewer:

Shari

Home Town: Muncie, Indiana, USA

Living In: Greensboro, Georgia, USA

Reviewed: Jan. 11, 2011

These were my Aunt Margie's signature cookies and the only one I liked, until I discovered homemade Oreos. They are still my all time favorites. Hers were always bigger, fluffier and softer. I prefer mine harder and crunchier, but my family doesn't. Just can't duplicate them like she made them, but they are still incredible to me. I was so happy that the site had the recipe. I had misplaced my copy for awhile. These are the absolute best.

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11 users found this review helpful

Reviewer:

r-me_grl

Cooking Level: Expert

Living In: Converse, Texas, USA

Reviewed: Jan. 5, 2011

I have been making these cookies for 40 years. Yes, the dough is a little difficult to handle and it tends to crack, but you won't find a better sugar cookie. It is not Christmas in my daughter's house until a plate of these arrive!

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Reviewer:

lakegirl

Reviewed: Dec. 20, 2010

I did not care for this recipe.

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Reviewer:

sarhod

Reviewed: Dec. 18, 2010

This was one of the best sugar recipes I have ever made and I have made many over the years. The cookies are so good, no icing is really needed. Light and crisp cookie. Thanks so much for sharing! This is now a regular cookie in our home.

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9 users found this review helpful