Recipe by MICHELLE BUSSEY
"The best sugar cookie I have ever had. The frosting recipe is included. If you prefer, use vanilla extract in place of the lemon juice. "
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4 1/2 cups
cream of tartar
1 1/2 teaspoons
very good, even a few days later and I loved the touch of lemon.
Too floury, not very lemony.
This cookie is sooo good, the first time I made this, I made it with 2 other recipes from here and EVERYONE chose this one as the best one. I have been making it ever since and get great reviews from it. It works great in a cookie bouquet, I have even had someone tell me that these were better than the Cookie by design cookies ( I think so too). I haven't tried the frosting recipe though because I already have a special frosting I use but these cookies are to die for.
One thing to keep in mind when making these cookies is using the right amount of flour. If you use your flour after you have fluffed it up then it won't be enough, but if you pack it in the cup it will be too much, put just enough into your measuring cup.
Thank You so much for these fantastic cookies!!
This recipe is so yummy! All of my friends have asked for it! I love the hint of lemon, and even added a bit more in the icing for extra flavour. These didn't last long in our house!
This is the only sugar cookie recipe i use. I decorate to order and these keep my customers coming back for more. Tender cookie that is not too sweet. I add lemon zest for a "fresher" taste.
This is absolutely the best sugar cookie recipe I had ever made! I did make a few changes in the recipe. I used real butter and used 3 sticks and only 1/4 cup of shortening. Over the time I have tested cookie recipes I have discovered when you have baking powder in recipe change it to cream of tarter. I am telling you this makes the cookies. Also, if you soften your butter on the counter verses in microwave your cookies are much softer and fluffier! I also used vanilla verses lemon. Will try lemon next time.. I love love love this cookie recipe!!!
I chose this recipe for 2 reasons. 1) the use of both shortening and butter along with both white and confectioners sugar was intriguing. 2) the name of the recipe was my name too! I REALLY liked these sugar cookies. I made them with vanilla instead of lemon juice because I wasn't looking for a lemon flavor for Christmas cookies. They were very yummy, even without icing. Or should I say, especially without icing. I found them to be a dense cookie instead of what folks might call light, which I really liked. They had a good crunch and wonderful flavor. When baked, they held the cookie shape very well. I made the dough early to fit my schedule and put it in the fridge for several hours only because I wasn't ready to cut and cook when I prepared the dough. I found that it took warming the dough by simply playing with it a little bit before I could easily roll it for cutting. I will make these again and again and for no special occasion. Although Santa will be getting them from now on!! I look forward to trying the lemon juice.
I would give this recipe like a 4.8 if I could, if only because I was hoping the lemon flavor would be more prevalent. That said, I took these to a family party over the weekend and had multiple people say they love them and ask for the recipe. Next time I make them (and there will be a next time!), I'm either going to add a little lemon extract or more lemon juice and just aim for the right dough consistency when adding the flour. Great recipe, though!
* Percent Daily Values are based on a 2,000 calorie diet.
Shiela's Sugar Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 84
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