Reviewed: Nov. 22, 2009

Fabulous recipe! I substituted butter for the margerine and 4 tsp. baking powder for the baking soda/cream of tartar. I chilled the dough for 30 minutes in the fridge and 10 in the freezer. The cookies turned out GREAT! Plus, my kids rolled the dough and used cookie cutters to cut shapes...the dough was man-handled to say the least! The kids even rolled little eyes and mouths for the little "angel" cookies they made and even with all that, the cookies turned out GREAT!

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MICHAELASE

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Reviewed: Nov. 21, 2009

The dough is very deceiving. It is perfect for rolling out and has a beautiful texture. Once you bake the dough, it loses ALL flavor. These cookies taste terrible! Kind of like cornbread with no cornmeal or flattened unsweetened cupcakes.

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brandalynn

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Reviewed: Nov. 11, 2009

These cookies tasted good, but they were a bit too oily for my liking. I used rather large cookie cutters and they expanded to be much larger than expected.

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robynleez

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Reviewed: Oct. 30, 2009

These were great....easy to roll, cut and frost and very tasty!

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Andi

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Reviewed: Oct. 28, 2009

I was very unhappy with the way the dough came out for this particular cookie. I chilled them, even added extra flour, but they would not roll out. I was very disappointed.

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skibeewife

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Reviewed: Oct. 22, 2009

The dough was really sticky prior to putting in the refrigerator. I left it there for about an hour and the dough was perfect for drop cookies. I'm not sure they would ever work for rolled cookies. Cooked for about 8 minutes and they were perfect soft cake-like cookies. Best sugar cookies I've ever made!! Better than the kind you buy at the market.

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APKinney

Cooking Level: Beginning

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Reviewed: Oct. 4, 2009

The best-followed recepe to the tee. Thanks

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Brenda

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Reviewed: Aug. 28, 2009

BEST sugar cookie recipe ever. I make lots of cookies and people order them and I make some extra money. Never did sugar cookies cause I always had a problem with them not rolling out nice. Now I do sugar cookies with this recipe. It rolls out smoothly cuts nice and comes out soft. If it was possible I would rate it a 100*. Thank you for great recipe

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ksbrewer

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Reviewed: Aug. 10, 2009

These cookies were wonderful! I loved how soft they were (and they stayed that way even a few days after I had baked them!). I had leftover cream cheese frosting form a cake I made and topped my cookies with it and that took the cookies to a whole new level

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Ashley

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

I used this recipe to make a base for Strawberry Sugar Cookie Pizza. I baked these cookies in mini heart shaped pans, so the outer crust looks pretty hard in my picture but the cookie itself is soft and delicious inside! Leaves a lovely aftertaste as well. I have to say, this recipe worked perfectly for this particular purpose - which is why I am giving it 5 stars. I will definitely be using this recipe for my strawberry dessert pizzas in the future! But not for a general sugar cookie fix because it didn't stay as soft as I would like it to be if I was just frosting it. Thanks for sharing your recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

My family and I did not care for these.

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alinbo

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Reviewed: Jun. 26, 2009

I was disappointed in the outcome of these cookies. The first time I made a batch, I used butter instead of margarine and didn't use cream of tarter because I didn't have any. The dough seemed very soft after being chilled for 8 hours+. I ended up throwing the bath away instead of baking cookies. The second time around I grab the wrong recipe out of my recipe box and made these cookies again... I used margarine and cream of tarter this time and again the cookies were way too soft. I followed the recipe to the T and am confused to how this recipe could have gotten so many good reviews. I wasn't able to roll them out after chilling and ended up having to make drop cookies. The end result was nothing exceptional and I won't make them again. And I am only giving 1 star because I have to in order to post. :-(

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greendog

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Reviewed: May 31, 2009

These cookies are good, but could definitely be softer. And I wouldn't eat them without icing on them (I just mixed butter, icing sugar, vanilla and canned milk) If you're going to eat them without icing, I would definitely reccommend sprinkling sugar on top before putting them in the oven! I didn't refridgerate over night, I just put them in the fridge for an hour, and they were super easy to roll out! I'm not sure if I will make them again, I think I'll go back to cream cheese sugar cookies for the texture :)

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UniCook

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Reviewed: May 22, 2009

I've made this recipe several times and they always come out moist and tasty. I've made them as rolled sugar cookies. I've also rolled the dough into balls and rolled in either rainbow sprinkles or cinnamon sugar (so they're like snickerdoodles). Every time I made them my friends and family couldn't stop eating them. For those who had trouble rolling them out - I place the dough between 2 sheets of saran wrap and roll flat and then put it in the fridge/freezer for an hour or so before cutting them. This always works for me.

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CookieChic

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Reviewed: May 7, 2009

I made these per the instructions. These cookies are soft, but that's not to be confused with chewy and moist. They are dry and devoid of flavor, and the texture is like I used biscuit mix to make cookie dough. There is no way you will be able to use this recipe for rolled cookies (too sticky, even after overnight in the fridge). I made drop cookies with it and baked about 7 minutes (they were dry, so I can't imagine what it would do to a cut-out cookie!)

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Cheryl

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

These cookies were soft. But they looked inedible. The batter spread out so much I could only put 4 cookies per sheet. Good taste if you could get past the appearance.

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Stacy

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Reviewed: Apr. 13, 2009

Only giving this 4 stars because this is not a roll out dough. Cookie flavor is 5 star all the way! Cookie itself is very good - light and fluffy, but no way is this a roll out dough. I don't know how much more flour or powdered sugar would be needed to get this to a roll out consistency. Ended up making drop cookies with this recipe and the cookies were very light and fluffy with just the right amount of sweetness. I didn't feel that icing was necessary, but the kids really wanted to decorate "Easter" cookies. The texture of these cookies is almost the same as the frosted cookies you can find at Walmart or other grocery stores. Even though they wondered why they weren't egg or bunny shaped, everybody loved the cookie!

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HaywoodJ

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Reviewed: Apr. 11, 2009

I've tried lots of different sugar cookie recipes and this is my favorite hands-down. I love that they stay soft and chewy for days.

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Jeanne

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Reviewed: Mar. 5, 2009

It took over 20 years to find a sugar cookie recipe that tastes like Grandmas. This recipe is excellent. The only substitution would be butter for margarine.

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jillm

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Reviewed: Feb. 15, 2009

I *really* liked the texture of these cookies. They were very soft and the dough was very easy to work with once it was chilled. However, I thought the taste left a lot to be desired (perhaps because it uses margarine instead of butter?). In my opinion, a good sugar cookie doesn't necessarily need any icing and we often enjoy sugar cookies without any adornment. This cookie cannot be eaten on its own -- it definitely needs some icing. A blah cookie on its own, but a very nice, soft base for frosting!

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