Reviewed: Dec. 15, 2009

The best sugar cookie I have made thus far! I don't know that I would say that mine came out 'soft,' but they were definitely not crunchy. I used just a bit more than 3 cups of flour and experimented with oven temps between 350 and 375- the cookies at 350 came out softer for sure. The cookies were not too floury- a problem I've had with cutout cookies before. After working the chilled dough a bit with my hands, it rolled out and cut BEAUTIFULLY! I sprinkled the cookies with some colored sugar before baking. I'll keep this recipe and try to tweak it to perfection!

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KellyTeaches

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2009

This was the first time making sugar cookies. I followed the advice of some of the reviewers. I used 3 cups flour, baked at 350*, and sprinkled with colored sugar. What a treat and they went over well at the cooking club cookie exchange this last weekend!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Dec. 14, 2009

I just made these and was super dissappointed. Mine turned out crunchy, just like regular sugar cookies :( They had a great flavor, but the crunchiness wasn't what I wanted. I followed the flour and temperature recommendations as well.

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hannah234432

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

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Reviewed: Dec. 14, 2009

the first time i made these, they were wonderful. the second time the dough was dry and crumbly. i followed everything right, but other than that, the dough is really nice to work with, i loved this recipe.

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Julianna.Marie

Cooking Level: Expert

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Reviewed: Dec. 14, 2009

Excellent cookies! I followed the advice on cutting the flour... they were perfect and a huge hit at the christmas party I took them too! I will definitely make these cookies again and again!

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AmberG

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Reviewed: Dec. 14, 2009

These cookies were easy to roll out and when you follow the instructions they bake perfectly :) The only problem I had was they taste a little salty to me, so i think i will cut the salt in half next time. Other than that great recipe

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GreeneyedGoddess

Cooking Level: Intermediate

Home Town: Yale, Oklahoma, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Dec. 14, 2009

Fantastic Recipe. these are definatly the softest Sugar Cookie Recipe I have ever made. I found the batter to be very dry once all the ingredients where mixed in. this made rolling the dough out somewhat difficult. However the results were well worth the additional stuggles. I will definatly makes these again and again.

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MSorino

Cooking Level: Intermediate

Home Town: Somerdale, New Jersey, USA

Living In: Woodbury, New Jersey, USA

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Reviewed: Dec. 14, 2009

These turned out fine, but weren't the best flavored sugarcookie I've had.

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sugarmama

Cooking Level: Expert

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Reviewed: Dec. 13, 2009

I guess I did something wrong but my cookies were bland and hard too. I won't be using this recipe again.

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manga112493

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Reviewed: Dec. 13, 2009

Finally a sugar cookie that has FLAVOR and not just flour and cardboard. Actually tastes like a soft sugar cookie you get from the grocery store bakery. This is the best cut out cookie recipe I have found so far, and I have tried hundreds over the past 10 years! (sugar cookies are my husbands favorite) I used only 3 cups of flour per others suggestions, and that was my only modification. I used powdered sugar and flour to roll them out. Kept their shape, puffed slightly, chewy goodness. Firm enough to frost and not break. Thanks Georgie!

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MrsFritz

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 13, 2009

Made these as instructed since I had the listed ingredients on hand. Turned out good for a simple sugar cookie recipe. Will make again and try butter next time...

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lufagus

Cooking Level: Intermediate

Home Town: Weed, California, USA

Living In: Chiloquin, Oregon, USA

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Reviewed: Dec. 13, 2009

OMG! These are the best soft cookies ever! I can see making little finger cookies with this dough and a soft icing to spread inside the layers. Will definitely make these again!

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MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

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Reviewed: Dec. 13, 2009

I just finished baking these cookies & after reading the other reviews I have to agree completely. These are the best & easiest cookies ever!! I did replace the margarine with butter, lowered the oven temp. to 350 & baked mine for exactly 8 minutes. (I know my oven) Thank you so much for sharing the recipe & thank you for all the reviews! MERRY CHRISTMAS !

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Nae

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Reviewed: Dec. 13, 2009

I don't know what I did wrong but my cookies did not puff up. They were flat, tasteless and hard. I followed the recipe exactly. I used new flour and baking powder. I'll try them again using some of the suggestions maybe.

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TRACY

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Reviewed: Dec. 13, 2009

Very good cookie for icing. I was very happy that these cookies were not too sweet themselves. I cut the flour to 3 cups and used butter instead of margarine.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Dec. 13, 2009

These cookies came out perfect. After 4 hours in the fridge, rolling them out was as easy as can be. I cooked them for exactly 8 minutes on parchment and they were just slightly brown around the edges.

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Dawn

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Reviewed: Dec. 13, 2009

I didn't have great luck with this recipe. The dough was delicious and seemed to have a good consistency, but even with using TONS of flour, it kept sticking to my cookie cutters and the table. I took others advice and used 3 cups of flour and real butter to make the dough, but I can't figure out what kept going wrong. We ended up just making regular round cookies and decorating them with colored sugar and M & M's and they were yummy. I would have liked some cute cut-out cookies though!

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dreechrismom

Cooking Level: Intermediate

Home Town: North Reading, Massachusetts, USA

Living In: Westford, Massachusetts, USA

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Reviewed: Dec. 13, 2009

So tasty! I was able to finally make sugar cookies with my kids thanks to this recipe and the recommendations of reviewers (I used 3 c. flour and butter and baked at 350, use extra 1/2 c flour for rolling). Do be careful not to overbake these and not to roll too thin, as previous reviews say. Even my 2 year old could cut these out! Thanks for the holiday memories!

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Tracey

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2009

I made these today, and wasn't impressed at all. I like my sugar cookies to be light and fluffy and puff up really nicely when you bake them. These cookies don't puff up and they're overly sweet. I deducted one star because they didn't hold their shape well and another star based on personal preference. I'll stick with fluffy sour cream sugar cookies from now on. On the bright side - I finally found a cookie that I won't eat.

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