Reviewed: Sep. 24, 2009

I didn't like it at ALL! because there were margarine and cream of tartar and lots of full fat foods! i actually knew that it was gonna turn into a wow next time I make them beacuse i used 1/2 cup of matgarine and a little bit less from cream of tartar! i recommend u try them this way but still very interesting recipe AT THE END!

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Zappet

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Reviewed: Jul. 26, 2009

Maybe it was just my carelessness, but i thought it was way too oily. I used this recipe for a pie crust, and I forgot to omit the baking powder/soda, so it turned out looking like a big, yummy pancake! It tasted wonderful though...!

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0ver0bsessed

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 19, 2009

I should have listened to my instincts. This recipe was too oily. I would suggest using a solid such as butter, margarine, or crisco in place of the oil; or at least cut back on the oil. The flavor is good. Thank you Jacquie Whitney for sharing.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: May 4, 2009

These really have a fantastic flavour and are super-easy to make. Unlike other reviewers, I did not find the dough overly oily. However I did make the mistake of following one reviewer's advice and adding more flour, because I didn't have time to chill the dough. The cookies turned out cakier than I think they would otherwise have, and they were not as pretty because the edges cracked. Followed exactly, I am sure I would have had the same pretty cookies as in the picture. I should also have looked for a different spool. The one I used made it look like my cookies had the symbol for radioactivity on them! Ha!

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WRITEONMAMMA

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Reviewed: Apr. 12, 2009

these are awesome cookies! a new favorite to make with my little granddaughter. i've been saving up empty spools so that i can make these, make gift plates of them, attach the recipe and a spool to go with it. it's a really lovely cookie and a fun process to make them.

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Rho

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Jan. 29, 2009

Great recipe, I did modify it a bit. I used butter instead of margerine and it tasted great.

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karen

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Reviewed: Jan. 2, 2009

My daughter and I made these a couple of days ago and thought they were fun to make and delicious. Using the 36 serving batch, I substituted the 1cup margarine with 1 cup butter and only used 1/2 cup of oil instead of the 1 cup the recipe asked for. We did not need to refrigerate the dough either. Will make again in the future.

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Julesze

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Reviewed: Dec. 25, 2008

Having no real reason to bake during the Holidays anymore, because I live alone, I decided to cheer myself up and putter in the kitchen Xmas Eve. Couldn't find my usual recipe so I dropped in here for a 'second best'. Well, there is nothing 'second best' about this cookie! First, it was an easy recipe to follow. Second, every ingredient can be found in most kitchens. Third, instead of getting fancy with the spool idea, I just lightly flatten each ball with the bottom of my measuring cup. Since I was going to ice them with my 'secret' frosting, I didn't even bother to coat the press with sugar as was called for. I did watch carefully as they baked because I have an oven that thinks on its own and I didn't want to make them too dry or crisp. Once they were cooled and iced, I ate the best sugar cookie I've ever eaten. Even without the icing, they are moist, delicate with just a hint of sweet sugar. Hmmm, hmmm, GOOD!

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LIB

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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Reviewed: Dec. 23, 2008

Delicious!!! Very simple to make. I made the mistake of not reading the entire recipe before making them, and didn't have time to chill the dough like it said. They were still really good, but for some reason, they tasted better the next day. My friends were amazed that I made them with a spool! Oh, you really want to dip the spool in powdered suger between each press. I dipped it direct in the bag. Real easy.

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fuzzzer

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Reviewed: Dec. 22, 2008

great recipe! the only reason it got 4 stars is because it was WAY too oily. i have made this recipe twice now, and the second time i only used 1/2 c. margerine and 1/2 cup oil and they turned out PERFECT! great tasting and fun looking cookies!

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Heather

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Reviewed: Dec. 20, 2008

Easy, not too sweet and fool-proof to make. The texture was great at an 8 minute bake, but bear in mind, every oven is different. Almond flavoring was substituted for the vanilla. I rolled them in regular white sugar as the recipe calls for as well as red and green sugars (separately). I'm sure one could add food coloring to the dough for variation. I think one could make these year round for various holidays or even for every day.

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Rosebud

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

These are by far the best sugar cookies I've ever eaten, and the first I've ever made. They had just the right sweetness and texture. I did try to make shapes, not knowing they would spread so much, but they still tasted good! Thanks!!

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tdoan

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 12, 2008

Love these!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Wonderful! I made these exactly the way the recipe was written and they turned out great! definately a must-have recipe.

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Dec. 5, 2008

My family went nuts for these! The perfect weight and texture, fluffy and sweet. The design was cute as can be. I am making them as Christmas gifts in painted flower pots this year. I, too, added another 3/4- 1 cup of flour and didn't have to chill dough! Perfection! Thanks!

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wishiwasabarbie2

Cooking Level: Intermediate

Home Town: Bartlett, Tennessee, USA

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Reviewed: Oct. 13, 2008

I have been looking for a nice, sweet (but not too sweet), melt in your mouth sugar cookie for years. My boyfried loves sugar cookies, but I could never find just the right one until now. This is the perfect sugar cookie, even if you over bake it just a little, the cookie is crisp, but not hard. It still melts in your mouth. The only thing I changed was I used almond extract instead of vanilla. I didn't bake all the dough. I made the rest into balls and stored them in the fridge so my boyfriend can have fresh cookies throughout the week. Love these cookies. These will definately be added to the family cookbook.

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Baby Doll

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

CUTE.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Jan. 18, 2008

very delicious and so easy to make! i've done plain and also added cherries, kisses, or sprinkles to the centers and they always turn out fantastic! my husband loves them!

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proudwife

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Reviewed: Oct. 16, 2007

I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie, but my regular rolled sugar cookie recipe is tastier, so to change it up, I think I'll use that recipe and press them with a spool. Sorry.

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Jun. 6, 2007

The best soft sugar cookie ever. Kids love to help put the "flower" on top. A real hit with everyone. Thanks!

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gma26

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