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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CATIETOD

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

I have been looking for the perfect SOFT sugar cookie recipe and this is definitely it! I did roll them out extra thick and was careful not to overcook them. They held their shape and turned out perfect! Thanks so much for sharing this wonderful recipe!

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Sara

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Reviewed: Feb. 12, 2009

Prefect! I followed the recipie exactly. My cookies took 8mins to be golden on the bottom. I used tin foil sheets instead of the paper. No problems at all. Kept the dough in the fridge for just a couple hours, not over night. Will use this recipe over and over!

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kathlene07

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Reviewed: Feb. 10, 2009

Love these cookies! They have become our standby when we want to make cut-outs. Ona apersonal note, we like them lightly frosted (I mix up a frosting, melt it slightly in the microwave and brush it on lightly) then add sprinkles or other decoration.

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jbesoyan

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

These were very good, but you need frosting on them. Very plain without. I didn't cut them out as noted, but made them into drop cookies. Half the batch were made into snickerdoodles and the other half plain. I'll make this again, but experiment with the addition of different flavors.

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Nikki D

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Reviewed: Feb. 7, 2009

I made these cookies with my granddaughter last week. They were great!

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VVANCE

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Reviewed: Jan. 28, 2009

Good soft sugar cookie. I used the bottom of a glass to get my circles, I had never tried that before but found that it worked quite well.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jan. 11, 2009

The cookies tasted very good. My hubby enjoyed them. The dough was very sticky so I froze it for an hour and than placed it in the fridge overnight. Just one more thing dip the cookie cutter in flour before cutting the cookie out.

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Erin

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

This i a wonderful recipe. My husband doesn't usually like sugar cookies, but he loved these! He liked how they stay soft and don't get hard right away like other cookies. I will use this recipe every time now.

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Jennifer Eagle 404

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Reviewed: Jan. 1, 2009

Most definitely the softest sugar cookies I've ever had! Some of my cookies browned(if over baked-forgot about this batch) and they were still soft. I'd definitely try again, maybe with a tad more sugar & vanilla extract.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 31, 2008

I baked these cookies this month and they turned out great. The dough was easy to handle, when I used cookie cutters they retained their shape very well, and the cookies remained soft and moist. I will definitely keep this recipe.

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mhughes

Cooking Level: Beginning

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Reviewed: Dec. 27, 2008

I used baking powder instead of the baking soda + tartar and used butter instead of margarine. I also did not have any vanilla extract and couldn't go buy any because it was Christmas, so I just added a couple dashes of cinnamon. I kept them in the freezer for a few hours and then tried to roll them out b/w wax paper, but it was a sticky mess. Instead, I just rolled them out and transferred them to the baking pan. Regardless, the cookies turned out excellent and very soft. You definitely have to cut them thick, it's easier to transfer and they end up tasting very soft and delicious. Also, the kids loved decorating these and they were all gone the same day!

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yogreen

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Reviewed: Dec. 25, 2008

the cookies didn't come out soft at all!

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TBrown

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Reviewed: Dec. 24, 2008

Oh my goodness!! These cookies were so perfect!! they expanded more than i thought They would, and it was great! I had huge cookies that were soft and perfect for icing!!! I used half margarine and half butter, it was delicious. I'll keep this recipie forever!! thanks

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dollface24

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Reviewed: Dec. 24, 2008

These are great!!! I followed the suggestions of not using cream of tartar just using extra Baking Soda and rolled them out EXTRA thick as they do spread out during baking. Baked for only 7 min, and they were just like the picture thick and soft in the middle. I started used my tart pastry cutter for the first ones. Mistake they were to large and flat, I used a pint glass. Just right!! Will make these again.

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kewscorner

Cooking Level: Expert

Home Town: Hillsboro, Oregon, USA

Living In: Madras, Oregon, USA

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Reviewed: Dec. 23, 2008

These cookies get five stars for taste! They're delicious. But the dough is NOT fun to work with. Especially when you're not having a good day. I should have baked the first batch before mixing up a second batch of dough. I chilled the dough for over 18 hours. It was still very sticky and needed more flour. Shapes don't hold up very well either--they puff up so much that you can barely tell the difference between a star and a bell.

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Ashley

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Reviewed: Dec. 23, 2008

These are the best sugar cookies I've ever made. For some reason I can mess most sugar cookie recipes up but this one was fool proof. Not only was it the easiest to make, it has the absolute best taste! I highly reccommend this recipe. Everything was perfect from texture when rolled out, to cutting, to flavor! My daughter took them to school for her Christmas party and they were a big hit. Thank you for a great recipe that has been added to my collection!

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Desiree

Cooking Level: Intermediate

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Michelle's Soft Sugar Cookies

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