Reviewed: Mar. 10, 2012

This is a very good recipe for sugar cookies. I was on the quest for the best, and although I found it elsewhere, these are delicious and easy to make. Thanks!

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Reviewer:

Kairos

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Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Reviewed: Dec. 2, 2011

I did not like these. The dough was super sticky--this is not a recipe for cookie cutters. I think the oil was what threw off the consistency of the dough. I had to add like another 1/4 cup of flour because my cookies were spreading way too much. Otherwise, this was an okay recipe. They did taste rather bland, so definitely roll in sugar. But they were edible, so it does deserve some credit. The texture of the cookie was kind of crispy, but I'm into thick, soft, chewy cookies. I won't be making these again.

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Reviewer:

Megshar

Reviewed: Oct. 29, 2011

Tasted good for Sugar Cookies. Followed the recipe, but had to add about 1 1/4 cup more flour and roll in powdered sugar while we used the cookie cutters. Not the recipe I would recommend for using the cookie cutters unless you only use the round/cup cutter. These cookies also, spread so make sure you give them plenty of room. Baking time was a min. of 10 minutes.

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Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Jul. 2, 2011

Superduper yummy!! I half the recipe because there's only 3 of us and bake for 10 mins and they come out chewy and perfect!

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Reviewer:

jeni7854

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oceanside, California, USA

Reviewed: Jun. 26, 2011

These are perfect as is! No need to roll out into shapes or use frosting. I followed the recipe exactly, just needed to keep them in my oven for a couple of extra minutes.

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Reviewer:

BONF

Reviewed: Apr. 24, 2011

These were fantastic! Soft inside and crispy outside. I rolled a few in cinnamon and sugar to make snickerdoodles. This will definitely be my new sugar/snickerdoodle recipe.

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Reviewer:

kandygirl15

Reviewed: Mar. 6, 2011

I have been making these cookies for many, many years and now my grand daughters ask for them, too! This is probably our family's #1 favorite cookie! I find it is easier to work when you chill the dough for at least an hour or longer. These cookies are very light, flaky and fragile, not like the rolled sugar cookies! They literally melt in your mouth!! I know it sounds like a lot of oil and butter but the recipe is correct! I recommend using 2 tsp. of vanilla though and remember to chill the dough. Also, I prefer to bake them closer to 10 or 11 minutes just until the edges begin to brown lightly.

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Reviewer:

MEREDITHRS

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

Reviewed: Feb. 18, 2011

This was my first time making homemade cookies. The recipe was easy and my daughter and I really enjoyed the time we spent making them. I did make two changes. One was that we did 1 cup of shortening instead of veggie oil. The second was that I didn't have any baking soda so I had to substitute the 1 tsp of baking soda with 3 tsp of baking powder. For those of us who don't cook all the time, that's the correct substitution for baking soda with baking powder. The cookies were still delicious. Thanks for the recipe.

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Reviewer:

Jackie C

Cooking Level: Beginning

Home Town: Gaffney, South Carolina, USA

Reviewed: Feb. 13, 2011

LOVE these. i have made these for about 3 yrs. I always make the dough the nite before, and roll and cut them the next day. They roll perfectly! I put powder sugar on the counter instead of flour. Do not ccok to long.. 8min. is good. i have also made this receipe with all powder sugar..just as yummy, even a little lighter !

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Reviewer:

Lovestory

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

I made these today and they turned out beautifully! I did substitute butter-flavored Crisco for the oil and slightly flattened the cookies with a glass before baking. 8 minutes at 350° was perfect - chewy and delicious with light golden bottoms. I always follow Betty Crocker's advice and let the cookies cool on the sheet for two minutes before transferring them to a cooling rack. "I don't even like sugar cookies but these are the best cookies I've ever had in my whole life!" - My 9 year-old nephew, Logan :)

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