I don't know what I did wrong, if anything. I've been baking cookies forever, but these had an odd taste. I'm pretty sure it's the oil. I used Wesson and after the first couple of batches, I even checked the date of my oil, which was fine. The dough was extremely soft. I was making cookies for a friend who is terribly ill and her family is staying with her. They requested sugar cookies this time so thought I'd give this one a try after reading the reviews. Not sure what to do with them now.

These are very good. I made them rolled in sugar and without and prefer the unsugared kind. I did make some reductions of ingredients; I only used about 1/3 cup of oil and then added about 2 tbls to the mixer in the last couple minutes of mixing. I also only used one egg. I thought with all the butter there shouldn't have been the need for all that oil. The cookies tasted very, very good.

Fabulous. I use a good unsalted butter and Spectrum shortening (brand doesn't have trans fats) instead of oil and the cookies come out perfectly. They are the best sugar cookies I've ever had and I get rave reviews when I make them. Thank you for the recipe.

My friend recently gave me a recipe that was very similar to this except it called for one tablespoon of almond extract and an additional 4 heaping tablespoons of flour. Another thing I did differently was that I flattened the cookies slightly with the bottom of a glass and increased the cooking time to about 9-10 minutes. I've had great luck with these. They are amazing cookies that are so tender and light.

These cookies were pretty good. My oven is usually right on, but I had to bake these for 10 minutes. They were very soft, but the started to crumble the next day (which I've never had happen before).

These made great Christmas cookies. Very easy to make and made loads.

I found that the raw dough tasted very good, but the baked cookies tasted bland and dry. They didn't hold their shape well either, even though I added more flour. They tasted good though with chocolate icing, or when they were frozen.

I wanted brownie's or sugar cookie's and after reading all the review's on this had to try it...it was worth it!As one of the previous review's suggested I dipped in cinnamon and sugar and they were great.8 minite's is perfect and once again ...they do melt in your mouth:)Worth all the butter and oil!

I made these on Valentine's Day, for the kids. They were very good. They tasted even better the next day! The only substitution I made was vinegar in place of the cream of tarter, because I didn't have any. I also used home made butter to make these (I was out of butter, too, so I whipped cream until it was butter.) I cut the recipe in half and made the cookies a little smaller and I got 60 of them! The cookies were nice and soft and yummy!

I can not count how many times I have made these over the years! These are so good!

I just got done making these for Christmas...and are they ever delicious!!! They really do melt in your mouth. I rolled them in raw sugar for an added twist...YUMMY!!!

absolutely amazing!! for some holiday spirit I added some peppermint extract and sliced up pieces of candy cane. Delicious!!!

By far the best sugar cookie ever. Added a little extra flour and cooked for about ten minutes.

Totally fabulous and tasty! Very sweet, but that's what we all want at the holidays, right? I'd recommend fairly small balls (about 3/4 the size of a ping pong) otherwise they take longer than eight minutes and are just too big!

These cookies are great! They are soft but with a crunchy edge and just sweet enough. I had to add a touch more flour to get the perfect cookie. I did not use shortening like so many people did and they turned out great!

These make the best Christmas cookies! My Great-Grandma had a similar recipe. Our tradition is to roll teaspoon size dough in sugar and cinnamon and stamp the cookies with the bottom of a slightly floured crystal glass before putting them in the oven. They look like snowflakes and mom uses Great Grandma's crystal glass every Christmas.

These are the best light, crisp, sugary, sugar cookies! I make these and sell them at work, and people love them! My husband loves them too! this is a wonderful cookie recipe. It makes a lot of cookies. Make sure you use real butter and not margarine, and it definitely helps to refridgerate the dough over night. Also, it works well when you roll the dough into balls, roll in sugar, and then make them flat with the bottom of a glass dipped in sugar. Also, they look nice when you sprinkle on a little colored sugar to add some color. Great recipe, thanks!