Reviewed: Feb. 9, 2012

I loved this recipe. It was super easy dough to work with and tasted and looked great when baked. To those of you who had trouble with the dough, all I can think of is that you either measured wrong or didn't mix the ingredients thoroughly. Shortening first, then sugar, egg, milk and dry ingred. If they baked too puffy, you rolled them out too thick! Put in freezer 30 min. These cookies were fantastic. I can't say enough good things.

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Reviewer:

Jot

Cooking Level: Expert

Home Town: Winona, Minnesota, USA

Living In: Yelm, Washington, USA

Reviewed: Aug. 16, 2011

Wow, these were perfect! I had to use self-rising flour because that's what I had, so they were kind of puffy, but we really liked them. Easy to mix, easy to roll out, easy to cut, easy to bake! My 3-year-old LOVED making and eating them!

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Reviewer:

Jes Sloan

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Cooking Level: Intermediate

Home Town: Lillington, North Carolina, USA

Reviewed: Feb. 22, 2011

I gave this a 3 because I had to tweak it a bit. I highly recommend using Blue bonnet vegetable oil spread instead of shortening. It gives it a great flavor! I also recommend using 2 tsp vanilla and 1/2 tsp almond extract. My cookies were so great! nice and fluffy. I cooked them a bit longer till the edges were golden brown when I made cookie houses.

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Reviewer:

Abigail1991

Reviewed: Jan. 6, 2011

Best Cookies

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Reviewer:

Natsumi

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

Reviewed: Dec. 24, 2010

Yummy.. My kids are very happy with this recipe. Its a keeper.. But I did double on the vanila but that was the only change I made.

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Reviewer:

mommygator

Reviewed: Dec. 19, 2010

This is my second cookie recipe of the day. This, unfortunately, did not work for my cut outs. They spread and turned to thin pieces of cardboard. Not what I was looking for. I was however, able to make some beautiful drop cookies. I rounded a ball of dough, and flattened it against a plate of colored sugar. Then put on the sheet and baked for 10 mins. The result was a beautifully cracked color coating on top of the cookie.

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Reviewer:

Julianne

Cooking Level: Intermediate

Living In: Hayward, California, USA

Reviewed: Dec. 18, 2010

I did NOT like this recipe. The dough was very hard to work with, and it was difficult to cut out the cookies. I don't think the dough was ever moist enough to 'come together'. They tasted ok, but not great. I will not use this recipe again.

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Reviewer:

kfriend7

Reviewed: Dec. 7, 2010

They don't taste quite as sweet as the sugar cookies I'm used to. But they are simple and that's what I like about them. Be careful not to grease the sheet too much. Keep them thicker for softer cookies, and I only put them in for 7 minutes... 8min.... they get a bit too brown

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Reviewer:

ally000555

Cooking Level: Intermediate

Reviewed: Dec. 6, 2010

Not sure how 1 cup of egg whites would be optional! I made the recipe without the egg whites and it was impossible to mix together because there was not enough liquid ingredient. So i added half of the egg white that was supposedly optional and it was way to moist. I haven't baked them yet, but this recipe didn't make any sense!

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Reviewer:

ChrisN

Reviewed: Oct. 31, 2010

Great sugar cookies possibly the best I've ever had. Instead of putting them in the fridge i put it in the freezer for about a 30 mins. I also creamed the sugar and crisco and gradually added the other ingredients flour last. I also added a couple drops of lemon juice and 2 to 3 tablespoons of orange juice.

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