Reviewed: Oct. 28, 2009

For those of you who have a hard time with this recipe and think it's too crumbly and just falls apart, it's not like that at all. At first I thought I did something wrong but after refridgerating it you have to need it in your hands for a least 5 mins to make it so it doesn't crumble..needs to warm up a bit from the warmth of your hands and it is definetly rollable after that. Makes great cut out cookies. My children and I had fun decorating halloween cut-outs with this recipe.

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Tanya from Ontario, CA

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

This really is the BEST sugar cookie recipe!!!! I read all the reviews before I tried it and followed everyone's advice to cream the shortening, sugar, eggs and liquid first and then add the dry ingrediants. They turned out excellent! Soft, sugary... it really is the perfect sugar cookie for cut-outs. I will never use another recipe again. Oh, and the only thing I did different,besides the mixing order, was use butter-flavored shortening. Excellent Recipe!!!!!

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Laura

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Reviewed: Jul. 8, 2009

I LOVE THIS RECIPE!!! i found it on here last christmas and made it for all of my family they loved it they wanted the recipe. its great for cookie cutters and easy to make kids could do it!

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TW

Cooking Level: Expert

Living In: Marysville, Washington, USA

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Reviewed: Jun. 18, 2009

Not sure what went wrong, but the shortening taste overpowered the sweetness. I think 2/3 c is way too much shortening!

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adriane

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Reviewed: Feb. 13, 2009

I thought this was a very nice dough that resulted in a delicate flavored cookie. I followed other reviewer advice and used 3 cups of flour. Also, I mixed in the order of traditional cookie recipes. I used plain yogurt in place of milk and almond extract in place of vanilla. I also mixed in the zest of one lemon. Thanks for the recipe!

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Rachael

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Dec. 21, 2008

In my opinion, you have to follow the basic cookie technique with these cookies. Cream shorting and sugar, add eggs, milk then vanilla. Mix in dry ingredients. I cut out 1/4 C. of flour as per other reviews and added a little lemon zest. They are perfect to roll out and had a nice flavor! Perfect for decorating!

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Joelle B.

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Dec. 20, 2008

The dough was very easy to work with, especially considering that I rolled it paper thin as I like my sugar cookies crispy, and not soft. Just don't make the same mistake that I did by using a hand mixer (which I ruined) to mix the dough. What was I thinking? I used two teaspoons of vanilla flavoring rather than one, brushed the tops with egg white, and sprinkled colored sugar on them. They were delicious!

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Sharon

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Reviewed: Dec. 7, 2008

The dough with a little extra milk added was an easy dough to roll out. My daughter loved it. The taste however was quite bland. I put sprinkles etc on top of them and it helped a little but even smelling the dough the smell was to much like a pastry dough.

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WENDYK76

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Reviewed: Oct. 24, 2008

Maybe I'm overestimating sugar cookies, but I found these to be strangely tasteless, even after using butter flavored Crisco, replacing milk with orange juice and adding almond and vanilla extract and nutmeg. However, they did roll out well and my 3 year old enjoyed decorating them. He thinks they're great, me, not so much. Frosting seems necessary.

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cooksforbears

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Reviewed: Oct. 22, 2008

This is a great rolled cookie-dough recipe. Very simple for the kids to be able to help with. Of course the cookie is a little bland - but the idea is usually to decorate them. The first step of the directions should be worded a little different for people who are new(er) at baking. You WILL end up with crumbs if you dump it all in and then mix it. You need to start with the shortening & sugar. Add everything else except the flour & mix, and then SLOWLY add the flour in while mixing. I thought the first step was a little weird and ended up with crumbs. I just added a little more milk and put it in the fridge for2 hours. It was a little sticky (but, only because I added extra milk) just pulling flour down, on the rolling pin, and sprinkle on the top until it was not sticky anymore. Overall, they were great cookies that we enjoyed decorating for Halloween with the kids!

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xraychlx

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 3, 2008

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.

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XiaoSiobhan

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 15, 2008

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.

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future_chef

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

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..

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ShopGal817

Cooking Level: Intermediate

Home Town: Mercer, Pennsylvania, USA

Living In: Kinsman, Ohio, USA

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Reviewed: Dec. 22, 2007

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.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 13, 2007

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.

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fairygurl62

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 13, 2007

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.

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Jill

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Reviewed: Dec. 10, 2007

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!

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Wendy

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Reviewed: Nov. 4, 2007

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.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

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.

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dadscookin

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Reviewed: Aug. 20, 2007

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!

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beth p.

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My Favorite Sugar Cookies

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