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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Reviewed: Apr. 17, 2008

I really loved this recipe! I thought my cookies came out perfect. I made my own frosting. It was really sweet [a little tangy] so it balanced out great with the cookie. I didn't roll mine out, I just rolled them in a ball then flattened with a plastic lid. They were great!

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nyc125

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Reviewed: Apr. 13, 2008

Very good, I made them for Easter and they were gone in a few hours! Nice and moist, too!

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Kate A

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2008

Made a batch with my kid, and we thought there was something weird at first but then we realized that we just have never made sugar cookies that tasted that good. Our taste buds were just not used to it.

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BigRedinKC

Cooking Level: Intermediate

Living In: Spring Hill, Kansas, USA

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Reviewed: Mar. 31, 2008

the perfect sugar cookie, and a big hit with the ultimate cookie fan in my house...my husband. thanks for the recipe

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Cass*

Cooking Level: Intermediate

Living In: Strathmore, Alberta, Canada

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Reviewed: Mar. 22, 2008

These were incredible. This will definitely be my "go-to" sugar cookie recipe from here on out. Thanks for sharing.

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Angie

Cooking Level: Intermediate

Home Town: Visalia, California, USA

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Reviewed: Mar. 21, 2008

I followed the amounts and wound up with great cookies. I also added almond extract for flavour.

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Beth

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Reviewed: Feb. 29, 2008

THE BEST SUGAR COOKIE RECIPE I'VE EVER HAD! Perfect for Christmas Cutout cookies :)

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Aminette

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Reviewed: Feb. 16, 2008

I would like to qualify my rating by stating that this recipe is very good for decorative cookies and very detailed cookie cutters. There is nothing to rise these cookies so they keep their shape very nicely. However, these aren't very high in flavor, they are pretty to look at but they lack the soft moist texture. They would be better if topped with a very flavorful frosting. It just depends on what you're looking for in a cookie, if you need something to keep it's shape, then these are it!

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MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Feb. 13, 2008

I made 144 of these cookies last night for my step-kids to bring to school for valentines day tomorrow. I used raspberry jam to stick two cookies together, instead of using the decorating sugar. They are dynomite

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Bobbi

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Reviewed: Feb. 9, 2008

Great! I used 1 cup of sugar instead of 3/4 and sprinkled red sugar sprinkles (before baking) on some and drizzled white chocolate over the tops of the rest (after baking).

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CurlyKel

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jan. 20, 2008

I think it just all comes down to personal preference. I don't like sugar cookies and I've never made them before but these were right up my alley. They were easy to make, not overly sweet although I added 1c of sugar instead of 3/4 and I added 1tsp of baking powder. They came out fluffy and I loved the taste. We topped them with chocolate chips after they came out of the oven. Some with sprinkles (they didn't stick) and some with icing. I thought they were great and my 8yo thought they were "pretty good."

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LILIAX

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Reviewed: Jan. 11, 2008

Wonderful, easy recipe!! I followed the directions as stated and came out delicious! For the first batch: I lightly flattened it and came out very soft and fluffy. For the second batch: I flattened it out even more and came with very yummy crunchy cookies. **One thing I will recommend is to reduce the salt by about half; you can taste the salt if you follow the recipe amount. But other than that, easy to make, delicious cookies! Most definately worth the try!

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Nana

Living In: Schaumburg, Illinois, USA

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Reviewed: Jan. 9, 2008

I thought they were awesome! I didn't bother to roll them out though. I just made balls and cooked them. When they were fresh out of the oven I took a spoon and smushed them down a bit. Not too sweet. Perfect!

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team2007

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Reviewed: Dec. 28, 2007

After trying many recipes for sugar cookies for this holiday season, I would have to say this one was the best! It was a big hit with everyone! My five year old over decorated it and it still wasn't overbearingly sweet. It was just perfect.

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P. Rehm

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Dec. 28, 2007

I was VERY pleased with how these came out! They were a big hit in my household. I didn't change a thing in the recipe, although I did put them in the freezer for 20 minutes, then in the fridge for the remainder of the firming hour. It was perfect! I topped them with the 'Cream Cheese Frosting I' recipe found on this site. I will definitely be making these again with that frosting!

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