Very nice basic sugar cookie recipe. Perfect for decorating or kneading in some spices for flavor- I used cumin on some and cinnamon on the others. I had to make some changes based on lack of ingredients- for about half the flour, I substituted bread flour and I used butter instead of shortening. I'm pretty sure that the people who gave this recipe one star were at high altitudes. I definitely did not have a problem with the recipe being too dry, even after the top of the dough got dried out from me forgetting to cover the dough in the fridge.

I loved this recipe. It was simple and delicious. I reccommend rolling the dough out at least 1/4" thick to make a nice soft cookie that taste store-bought (in this case, a good thing) They were a little bland without any frosting, but are excellent with.

These cookies were so easy to make, my daughter loved to help me with them. They are the best tasting.. I made them with the Sugar cookies frosting and they were just wonderful! Everyone loved them..

This one takes a long time to come together in higher elevations. At first I thought I had done something really wrong but it finally became a dough. It's a bit stiff to work with. I did add almond flavor as it is a big bland without some kind of flavor. I think orange would be yummy too.

This is a fantastic sugar cookie. Its got just the right of amount of flavor, not to sweet or bland, and paired with frosting, it was great.

These came out terrific. We followed the suggestions of less flour and we kept the dough in the freezer between batches. We iced them with the recipe here for Butter Icing for Cookies which also was great.

I made this recipe and it worked well. It was crumbly, but once rolled and cut out it the cookies kept their shape and looked great! Thanks for the recipe!

These were so yummy and chewy! I only had one egg, so I used one egg and 1/4 cup of Egg Beaters egg substitute. They seemed to turn out fine, but they need to be spread apart further than 1/2"- I only put 6 to a cookie sheet. (I rolled mine out to about 1/4" maybe slightly thinner) I brought them to a dinner for church and everyone complimented them.

Turned out better than I expected. I used butter rather than shortning for a little more flavor + an extra teaspoon of vanilla. All in all this is a simple classic sugar cookie recipe.

Cookies came out great! I would modify the directions to be more specific in how you mix the ingredients: shortening,sugar, egg, vanilla, milk, then the dry products. i also used 3 cups instead of 3 and 1/4. but overall they came out great!

I am not sure why so many people had trouble with this recipe. I followed it but mixed my shortening, & sugar then put in my eggs, mixed, and then the rest of the ingredients only adding flour a cup at a time. Because some said it was dry I added an extra tbsp of milk and this dough was perfect for a roll out cookie. I only left it in the fridge for 2 hours bec I was short on time. If you were mixing the dough and see it was getting crumbly why would you continue to add flour? I stopped at 3 cups. The taste for a plain sugar cookie is comparable to other recipes. I also used butter flavored crisco. I think you should give this recipe a second chance.

just made these for memorial day. had to add a tad more liquid but they turned out great, easy to roll and cut. they're a bit bland, but icing makes up for it. i love that its chewy, not too crunchy. UPDATE: cookies were gone very quickly, everyone loved them! i think they're better the next day if you like a softer, chewier cookie.

These cookies come out great! My kids ask for them over and over.

Followed recipe exactly and the "dough" was very crumbly. I couldn't even form a ball, it wouldn't stay together. There didn't seem to be enough wet ingredients. I wasn't feeling brave enough to start improvising with more milk, etc. so I just trashed it. definitely won't be trying again.

These are the BEST sugar cookies! They are easy to roll out and cut, they are soft on the inside and crunchy around the edges. THE BEST! Thanks for sharing your recipe!

I would definitely recommend this recipe. I cut the flour by 1/4 of a cup and added maple flavoring instead of vanilla and the texture is very nice. Rolled out beautifully. I have to admit when I first mixed it I thought it wouldn't work but after patting it into a ball and refrigerating for 2 hours it was very easy to handle.