Reviewed: Nov. 7, 2009

The cookies were OK, for my first time. They needed to be a little more sweeter. I might make this again, definitely with more sugar.

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desigirl118

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Reviewed: Nov. 4, 2009

I added about 1 1/2 teaspoons of cinnamon to the batter, and then rolled the balls in a cinnamon sugar mixture. Easy, Yummy Snickerdoodles!

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carol

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Oct. 31, 2009

Wonderful! I followed the recipe exactly. They were very soft and tasted great. Make these you will not regret it!

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Kowalczyk88

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Reviewed: Oct. 26, 2009

Just what I was looking for. The cookies aren't too sweet so can handle a bit of frosting or sugar. Easy to think of add ins like lemon or orange zest or extracts like almond lemon or rum. Don't leave out the shortening part of why it's soft. I used a cookie scoop to drop on pans easier than rolling into balls. They are done when edges are slightly brown. Be sure to cream butter and sugar well and use fresh baking powder!

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Oct. 25, 2009

The batch I made gave me about 35 cookies. They were so delicious! I will definatley save this recipe and make it again. They were the best homemade i have ever had. I didnt roll them in sugar, just put on the colored sugar sprinkles on top. Amazing. :)

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M3.31195

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Reviewed: Oct. 25, 2009

Yummy! These are addicting! Very easy and Very Good!

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Mindi

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Reviewed: Oct. 21, 2009

This recipe is by far the best sugar cookie recipe I have ever tried. It is easy, simple and DELICIOUS! thanks!

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Dottie

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Reviewed: Oct. 19, 2009

Perfectly soft and chewy. I slightly burnt mine by overbaking them by about 2 mins ( you can tell looking at them..) but I still can't stop eating them..My husband and I love them. I will make them again this weekend for a halloween party and roll them in black/orange sugar. Thanks for this great, easy recipe!!

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NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 17, 2009

Decent texture, but WAAAY to salty for me. I should have followed my instincts and cut it down to 1/2 tsp.

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IMJEN2

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Reviewed: Oct. 17, 2009

These were good, not great, I cooked for 9 minutes and they were perfect. I also chilled the dough for an hour.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Oct. 17, 2009

I have been searching for a sugar cookie that is just that, a sugar cookie. THIS IS IT! Soft, chewy, simple. Good balance of sweetness! Chilling the dough made forming balls easier. All I did was roll into 2" balls and press them into decorating sugar to flatten out. Baked up nicely and were all gone in 2 days. Making more today! Thanks!

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Cheryl E

Cooking Level: Intermediate

Home Town: Guys Mills, Pennsylvania, USA

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Reviewed: Oct. 16, 2009

Fantastic!!! Easy recipe. I used only margarine and the cookies still turned out great. I frosted them with fluffy white frosting and topped some of them with red sprinkles and some with chocolate jimmys. My son and husband loved them. I have another Christmas cookie to add to my list...YUMMY!!!

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TC

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Reviewed: Oct. 14, 2009

Great!!! I dipped some in sprinkles and left some plain, either way my family loved them

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tracycorcino

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Reviewed: Oct. 12, 2009

These are the best sugar cookies I have ever made!

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JennyA

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Reviewed: Oct. 10, 2009

Ok, I am a sugar cookie NUT, and I love this recipe. I put them in a bag after cooling and frosted them the next day. The cookies are perfect after letting them sit. I ate them after cooling and wasn't impressed; however, they were AMAZING the next day. I rolled them out which was easy, but I had a hard time getting them off the mat onto the pan without misshaping the cutouts. I put them in the fridge and it helped. You won't be disappointed with this cookie, I promise!

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Kimeefer

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Reviewed: Oct. 9, 2009

DON'T DO CUT-OUTS with this recipe. Or, if you do, don't roll it too thin! I cut 24 pumpkin shapes out (24 servings) but I should have left the dough thicker than 1/4". I took them out of the oven just as they started to brown, but they were already crispy. Next time I'll roll in balls as recommended! :)

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Oct. 9, 2009

These cookies look plain without frosting, but they taste outta this world. If you add chocolate chips, it just makes them better! They taste good even without the extra sugar for the outer coating. Just margarine and/or butter works fine for this recipe.

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Cathy Cooper

Cooking Level: Beginning

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Reviewed: Oct. 8, 2009

I've been searching for a good soft sugar cook recipe, but most have a cake consistancy rather than cookie. This recipe was perfect! The cookies came out soft and not too sweet.

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TDAVIESWV

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Reviewed: Oct. 7, 2009

OMG! So good! I will make these again and again! Thank you :)

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globug113

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Reviewed: Oct. 5, 2009

These were good. I did use the bottom of a glass to flatten them some. I used 1/2 tsp of salt and they still tasted a little salty. They were good, but not my favortie.

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