Recipe by K. Cornell
"These cookies are thick and bake up really soft. Great for cut out cookies."
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1 1/2 cups
butter flavored shortening
4 1/2 cups
1 1/4 teaspoons
Excellent soft sugar cookies... takes food coloring well
I rooled the dough about 1/4" thick and got 44 3-1/2" cookies
I found this recipe to be too soft to roll out. The recipe does not say to chill, so I did not. I also feel they are not very sweet, making frosting them a necessity. They tasted much like biscuits to me (without frosting).
This is not a pattern cookie. At best, a drop cookie.
I have done a few batches now. I needed cookie shapes for one of my kindergartens and decided to try a new recipe, but have been disappointed.
If you follow the recipe as-is, this can only be spooned, even if you chill it.
I made several modifications while doing another batch, which made a nice, light sugar cookie. Add half a cup of confectioners' sugar to the butter mixture, because by the end (as I had expected) you'll need more floury, so if you don't want it to be bland you need it a bit sweeter. Follow the rest as written except add milk gradually and only as much as needed until you have a fair consistency for a dough -- it will not be a full cup, maybe 2/3. Chill it, then it can be rolled into 1 tsp balls (if you use a melon baller, with a scoop so that it does not stick, you can make them more uniform), roll in granulated white sugar, and press down slightly onto baking sheet (with baking parchment paper works best). Space them, because they will puff out. Bake until it's a cookie (right before it would start to brown if you can estimate well).
Well that turned out alright, but since the recipe as it was given was not at all what it promises, I can only give this two stars.
I had to add 3 more cups of flour, and it ws still so sticky I could hardly work with it.
I loved these cookies, they were so easy to work with,
no need to chill the dough. They cut up easily and best
of all they stayed "Nice & soft". I do suggest to add the
milk a bit at a time until you get a nice soft, not sticky
dough. Great cookies.
Some of the other reviews on this say that this cookie isn't sweet enough, I added about 1/2 cup of sugar and about 1/4 cup flour. My batch was for 30 cookies. It made the cookies taste really good. They are soft and cakey. The recipe says that you don't have to chill it, but if you don't they are almost impossible to roll out
After reading all of the reviews for this recipe, I feel I need to share my thoughts on this. Before I even began to use the recipe, I read the reviews. I almost didn't make the cookies b/c of some of them. I'm glad that I did, however. This cookie recipe is the best I have ever found!! I will use it for the rest of my cookie making days, and will also pass it on to friends and family. I have not gotten one bad comment about this cookie, as a matter of fact, just the opposite. Everyone who has eaten one of these cookies, wants the recipe. I did make a couple of small modifications, such as using less milk than the recipe calls for (about 2/3 of a cup) and I also used almond extract for flavor. I then used a round biscuit cutter, to cut the cookies with, and they baked up beautifully!! I frosted them with my peppermint flavored icing,(white and red) and made "peppermint candy cookies" out of them. They were a big hit at my companies' Christmas party!! I did not have any problems with rolling the cookies out, and they did not need to be chilled. Just flour the area to roll them out in, and your rolling pin. I realize this is just my opinion, but I felt I needed to make sure nobody would pass this recipe by without giving it a chance b/c it is a great one! Thanks!
We use this recipe every year, and everyone at work LOVES THEM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Roll About Sugar Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 88
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