Reviewed: Feb. 20, 2009

I needed a quick easy recipe for soft sugar cookies and this fit the bill! Everyone loved them.

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littlecatz

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Reviewed: Feb. 19, 2009

The cookies came out very hard. I think it needed more liquid in the recipe.. I wouldnt make this cookie again.....

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mrs.Diva

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Reviewed: Feb. 18, 2009

Delicious and easy to make.

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susieqpdx

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Reviewed: Feb. 17, 2009

yummy. Stays soft, quick and easy.

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MOM3BOYS

Cooking Level: Expert

Living In: Glendora, California, USA

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Reviewed: Feb. 17, 2009

these were rather tasty! i definitely enjoy my sour cream soft cookie recipe better. i made these as a rolled cookie to do valentine cut-outs. with a little extra flour on the board, the consistency was fine but they just weren't quite as tasty as my regular ones. they also were chewier right through.

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J. Smith

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Reviewed: Feb. 15, 2009

People cannot believe how soft thesecookies are!

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wakeup03

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Reviewed: Feb. 13, 2009

nice and soft cookies

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Michelle C.

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Reviewed: Feb. 13, 2009

WOW!!! I've been looking for a soft sugar cookie recipe forever and I have now found the one that I will use and pass down to my kids. These are amazing!!!

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wendy

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

These were the best cookes. My 4 year old and I made these and they were a huge hit with everyone!! Stayed soft until all were gone.

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crawfordmom

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Reviewed: Feb. 12, 2009

They came out PERFECT. I just wished the batter stretched a little more. Next time I will double the recipe so I have more.

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Allie2988

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Reviewed: Feb. 12, 2009

I have made this recipe for the last 2 years at Christmas time. The most wonderful sugar cookies ever!! The only bad thing is they don't last very long around here and I have to make them several times during the Christmas season. They go great with the Decorator frosting recipe.

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my4boys

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Reviewed: Feb. 11, 2009

Super easy! Super yummy! Soft and tasty cookies. I made half this recipe to try it out. I didn't soften the butter, but creamed it while still firm. The dough was a bit sticky, but a small amount of added flour as I rolled did wonders and didn't make them dry. I added a bit of orange zest, as I had some in season from my mom's trees, and WOW! It added a fantastic little flavor. They didn't spread much, bit did pillow a bit if cut thickly. I am going to try frosting these later, but this batch is so good, we may finish them before they cool ^_^

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katieoros

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Reviewed: Feb. 8, 2009

These cookies come out puffy and soft...very good cookie!

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Stacy

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Reviewed: Jan. 28, 2009

I love the way this sugar cookie turned out for me. I think these are definitely my new favourite. The reason I decided to try this recipe was because it had no milk listed in the ingredients. I didn't roll my dough in sugar before baking, but instead frosted it with Butter Icing for Cookies (recipe also from this site) It was the prefect combination as the cookie itself is not too sweet. I stored my cookies in an airtight container in the fridge and they had a lovely soft yet chewy texture to them. Also cause I only wanted a few cookies I had cut down the recipe and still took a container and put some dough into it and stuck it in the freezer. The dough only remained in the freezer for the couple of days cause these cookies were so wonderful I just had to have more. I took my container with the dough out of the fridge to thaw and it thawed out quickly mind you. I just scooped the dough from the container and made it into balls and lightly pressed them down a little. My cookies still turned out perfectly round and still had the same texture as when I made the dough fresh. Wonderful sugar cookie recipe, when you don't have milk on hand!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

I was a little disappointed. The cookies didn't spread out so turned out mound-shaped, and weren't chewy, more cake-y. Don't get me wrong, they were still OK, but not what they were "supposed" to be.

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LADYVINCENZA

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Reviewed: Jan. 27, 2009

The recipe was great! Nice and soft cookies, maintain their shape. The ONLY thing I would do different is take the salt down to about 1/2 tsp. Mine tasted kind of salty with the full amount listed. Otherwise, awesome cookie!

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malindanichols

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Reviewed: Jan. 25, 2009

I didn't think these cookie were as awesome as everyone else. The only flour I had in the house was Wheat. I do not recommend using that in this recipe. I guess I should have known that but I didn't think about it. The cookies were great and I would give them another try with white flour.

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