Reviewed: Feb. 13, 2009

Make sure you cut them thick. They are so good thick with thick icing. Yum Yum Yum.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 10, 2009

First time making sugar cookies from scratch and they turned out fabulous. I love this recipe paird with an icing recipe found on here too. Definitely a keeper.

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Taangrl21

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Reviewed: Jan. 4, 2009

I've made a lot of cookies in my lifetime, and these were by far the worst I've ever tasted; even with frosting, I couldn't serve it to company.

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lbeezy

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Reviewed: Dec. 17, 2008

these are absolutly the best sugar cookies i have ever tasted!! the dough is so easy to roll out and cut. just the right amount of sweetness. thanks for sharing

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morrill4

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Reviewed: Dec. 15, 2008

These are the best. I cut mine out a little thicker, and let them just get lightly browned. Then I use a buttercream frosting to top them off. They stay soft for a long time!

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Saraln

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Reviewed: Dec. 8, 2008

These were really good. I used a whole cup of sugar as suggested by another reviewer and I think these cookies may not have been sweet enough without the added sugar. I don't bake much so I had to use a glass to roll with and the mouth of a double-shot glass as a cookie cutter. Sprinkled with regular granulated sugar and cooked for awhile longer than sugggested.

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Lauren H

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

These cookies are so good! I used them as drop cookies and added a hint of nutmeg. They were very fluffy! Great for a quick snack!

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JustSteph

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Very easy and quick prep time. I haven't tasted them yet, though the dough was delicious...:) I needed a lot of flour to roll them out and cut them, but I think I just have to get used to sugar cookie dough...

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Mrs Stafford

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Reviewed: Dec. 3, 2008

I tried these and I thought they were awesome! I think next time I will try adding 1/4 cup extra sugar to the butter at the beginning of the recipe. I tried rolling half of the dough out using a mixture of cinnamon and sugar instead of flour and they turned out fantastic!

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Tovah

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Reviewed: Nov. 16, 2008

They're OK. I could take them or leave them.

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Kelly

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This recipe was good, but not to Mrs. Field's status. I think Mrs. Field's cookies are sweeter and full of butter which this recipe was shy on. I did change up the baking. Instead of letting cool in the fridge, I just rolled it into balls (very large balls) and put them on the cookie sheet. I then dipped a glass in sugar and flattened the cookies. Then I slow baked them at 250 degrees for about 35 minutes. I read somewhere that Mrs. Fields slow bakes their cookies. I did flatten them a little to much so they easily crack, but I wanted that giant cookie you always get at the cookie shops. I think I would have gotten that giant soft cookie if I hadn't flattened them quite that much. If you drizzle them with icing, it adds a nice sweet touch.

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BakingBeauty

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

these are the BEST sugar cookies EVER! i did add the 1/4c. sugar and also rolled them out in powdered sugar (instead of flour) they come out chewy and wonderful! and totally sweet! the best sugar cookie ive ever baked AND tasted!!!

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missmartha

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Reviewed: Oct. 21, 2008

I used margarine in hopes to make this less expensive. The outcome I was pleased with and it had an incredible crunch!

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jangogh

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Reviewed: Sep. 7, 2008

These cookies did not taste, look, or smell anything like the cookies from Mrs. Fields. Dough came out just like dry unsweetened shortbread. Never got golden, just white. Not chewy. A big disappointment.

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78homersimpson78

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Reviewed: Sep. 1, 2008

Good recipe but not quite sweet enough.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Aug. 10, 2008

Nice light texture. Rather than roll the dough out, I just made it into balls and pressed it flat with the bottom of a drinking glass covered in sugar. Worked out great and added just a tad of sweetness. Frosted with lemon frosting and it was so good!

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Jennifer

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Jul. 2, 2008

My family loved this. Thanks for the quick and easy recipe!

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Aegis

Cooking Level: Expert

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Reviewed: May 18, 2008

These were good and tasty, but not exactly the ones I was looking for, but they served the purpose as they baked well for me, and my husband kept eating them so I was satisfied. I didn't roll them out as the recipe stated. Instead, I put the dough into a qt. size ziplock bag and let chill in the freezer for about 5-7 minutes which made it a little firmer as my batch was not firm. Then with scissors, I cut open the corner of one end of the bag and squeezed the dough onto the cookie sheet making shapes and swirls. I sprinkled with sugar that I colored with food coloring and let them bake as directed. Thanks for sharing.

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samina bint benjamin

Cooking Level: Expert

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Reviewed: Apr. 30, 2008

I made these for my friends and mother, turns out they were so good that I split them between my friend and mother and I and left the other friend out. They were a big hit, though they took a little while longer to cook. Very good, I will be making them again soon for myself and the friend I left out before

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Jacqueline Bonnie

Cooking Level: Intermediate

Home Town: Orrville, Ohio, USA

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Reviewed: Apr. 22, 2008

quick, easy, and delicious. My kids had fun putting frosting and sprinkles on them. These are definitely better NOT golden brown. I like them *just* cooked.

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MITSUELIZABETH

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Mrs. Fields Sugar Cookies

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