Recipe by Scarlett Thornley
"These cookies will melt in your mouth !! This recipe can be halved if you only want 50 cookies, but they will disappear quickly!"
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packed brown sugar
4 1/4 cups
cream of tartar
granulated sugar for decoration
I had to write another review. I made these again and decreased the oil and increased the sugar. They came out so much better.I had to decrease the cooking time. These are definatly a keeper now with the changes. Really good cookie everyone loves them. The revised version is now in my receipe box.Makes a lot too. but they don't last!
I found the dough to be too oily, my hands were literally glistening with a thick layer of oil the cookies were oozing. Although the final product was pronounced good by my roommates, I found the cookies to be more like shortbread than sugar in flavor and consistency.
This recipe calls for pecans and vanilla extract, but I didn't have any nuts; so, I substituted almond extract for the vanilla. Scarlett states that they will melt in your mouth and disappear...and boy, do they ever!!! My husband hid a whole bowl of these from our 14-year-old to make sure that he would have some after the New Year!!! I had to make a double batch to make sure I had enough to put in all of the goodie baskets to give for the holidays!! This recipe is DEFINITELY a keeper!! Thanks for a wonderful, buttery, nutty flavor, melt in your mouth, easy to make cookie!!! They are light and crispy, but they stay soft and chewy at the same time. It is very difficult to describe the texture of these cookies without actually tasting them. Definitely NOT A COOKIE TO BE SHIPPED OVERSEAS!!!!! Hand deliver ONLY!!!!!! BUT make sure you make plenty and include the recipe or you will have people bugging you all year to be baking them more!! Qudos to Scarlett for a wonderful cookie recipe, whether you call it a 'sugar' or a 'sandie', it makes no difference...it is a wonderful cookie, of that there is NO DOUBT!!!!
Great recipe! It made a great deal of dough and I froze half for another day. I rolled the cookies in cinnamon sugar and didn't use the pecans since my hubby dislikes them. A definite keeper!
At first I was a little afraid of all the oil in the recipe, but after sticking to the recipe, and then squishing them down with sugar on top, they were amazing! They are very airy and moist at the same time. A hint, I cooled them on a paper bag that was on top of racks because they were too fragile to just sit on the racks to cool. Great cookies!
These cookies turned out great. They are not chewy, but not crunchy. Instaed, they are soft and crumbly and melt in your mouth. I rolled the dough balls in a mixture of cinnamon and sugar before flattening them. I really like the flavor that way. They are a cross between a snickerdoodle, a sugar cookie and a pecan sandie, but they have a texture like no other. I'm sharing this recipe with everyone I know.
It is difficult to find good no-roll sugar cookie recipes. I decided to try this one and combine it with peppermint frosting and hard candies for Christmas. My family ate 3 dozen before I even decorated them. They absolutely loved them!!! I have found a new cookie recipe. Great job, Scarlett! These cookies rock!
We LOVED this recipe! They taste like a cross between a sugar cookie and a pecan sandie - the texture is heavenly. My mom even asked me for this recipe - what a compliment! Use dark brown sugar and mexican vanilla for sweeter flavor. I suggest baking one cookie sheet of cookies then spooning the rest (making rolls) in sheets of waxed paper. Place the rolls in gallon freezer bags in the freezer. Cut, roll in sugar (even colored sugar for kids) and bake as needed. Thanks, Scarlett for a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Scarlett's Best Ever Sugar Cookies
Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories from Fat: 45
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