Reviewed: Dec. 22, 2009

These were fun to make, but nobody liked the taste or rock solid texture.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Dec. 17, 2009

I'm not a huge "rolled out" sugar cookie girl (don't like the work involved), but I love sugar cookies. Even using half sugar/half Splenda, these were FABULOUS! They taste very close to store bought sugar cookie dough. This is my new "standard" for Christmas sugar cookies. Simple, extremely easy and very delicious!

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catastrophiccook

Cooking Level: Beginning

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Reviewed: Nov. 2, 2009

i loooooovvvvveee this cookie!!! i read earlier a post about loving raw cookie dough and i agree, thank you so much for this recipe i am sure my butt will expand, guess i'll have to hit the gym harder

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stellalynn83

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Franklin, Wisconsin, USA

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Reviewed: Oct. 25, 2009

Great easy recipe. We deal with egg allergies as well so this was a perfect recipe for us. I added 2t EnerG egg replacer plus 2T hot water, and doubled the vanilla. I chilled the dough in the freezer for about 30 minutes and then rolled the dough for cutout cookies. Fantastic!

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ColoradoLaura

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Reviewed: Oct. 23, 2009

Loved them! I really like how no eggs are needed so I don't have to worry about my small boys eating the batter. Instead of rolling them and refrigerating, I just put the batter directly into a cookie press, they came out great.

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army mama

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Reviewed: Jan. 29, 2009

Very good. I made these as drop cookies, saving quite a bit of time and effort. I also substituted some of the flour with whole wheat flour.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 27, 2009

I like that this recipe is egg-free. I took other reviewers' suggestions to roll the dough into balls and flatten them. This made the edges of the cookies uneven and cracked. They tasted fine but were not too pretty. I will try the slicing method next time.

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Cheryl in Canada

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 23, 2008

I'm sorry but these taste like shortbread. I'm not a fan of shortbread AT ALL so I was not impressed. I followed the recipe to the T, so if you can think of little changes like everyone else that rated it highly did, perhaps you will have a tastier cookie.

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SR1984

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Reviewed: Dec. 21, 2008

I love this recipe! I have been allergic to eggs since high school and this is the first sugar cookie I've had in over 20 years. Thank you, Lonna, for submitting this recipe :O)

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Camellia

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Reviewed: Dec. 2, 2008

These seriously are "the Best!" My brother-in-law and husband won't eat another sugar cookie. I don't roll, refrigerate and slice - I just roll them into small balls and mash them down a bit with the bottom of a glass coated in a little sugar. I use the Sugar Cookie Frosting from this site. DELICIOUS!

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ErinL

Cooking Level: Intermediate

Home Town: South Weber, Utah, USA

Living In: Kearns, Utah, USA

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Reviewed: Nov. 30, 2008

I baked a half quantity of the original recipe with no changes, in a gas oven at the indicated temperature for 12 minutes. The cookies lack the chewy quality that egg-in cookies have, and they were fairly hard the next day. They are a bit shortbready, but I can see how some people would love these.

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Remy L.

Cooking Level: Intermediate

Living In: Hewitt, Texas, USA

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Reviewed: Oct. 18, 2008

Wonderful cookies, I often roll them in a cinnamon/sugar mix and turn them into snicker doodles.

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Shannon

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Reviewed: Oct. 2, 2008

I am impressed. A sugar cookie without eggs, and it was really good! I did add a little less butter and some sour cream (personal preference). Thanks for the great recipe.

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amom2boys

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

These were surprisingly good! I made them for my Sunday School class last Christmas where I have a child with an egg allergy. Her parents were shocked that there was such a recipe! They were very easy to make and really good!

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ALMEMOORE

Cooking Level: Beginning

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 4, 2008

Wonderful!! Very easy. Followed recipe exactly.

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Linsey

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Reviewed: Jul. 28, 2008

Very good. Mine turned out a little crunchier than I liked but overall pretty delicious cookies!

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superpiratekt

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Reviewed: Jun. 27, 2008

WOW! These are delicious! I've made many sugar cookies, and these by far are the best!! This will be the only sugar cookie recipe I'll make from now on. My dough wasn't crumbly at all, it was nice and smooth. I wanted the cookies now so I refrigerated some and the rest I did drop cookies using my Tablespoon. These are a BIG hit with the kids! Thank you!

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Apr. 15, 2008

This is one of the strangest recipes I've ever worked with. The only reason I'm giving it 4/5 is because there is no way it could have been cut into slices. Instead I rolled them into balls and squashed them down. It was really nice not to have to roll out the cookies. The reason why the recipe is strange is because it was so dry and crumbly yet turned out quite perfect. Delicious. Will be my go to recipe for now on.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 18, 2008

Quite good! We did a 1/3 size batch using ½ cup margarine, ½ cup sugar, ½ tsp vanilla, 1 cup flour, a slightly-heaping 1/4 tsp baking soda, and a pinch of salt. They were done in about 13 minutes, and they were delicious, crispy cookies. Thanks for sharing, Lonna!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 28, 2008

Just got done with the first batch of these and they taste great!! I have been craving sugar cookies and these hit the spot. What I like is they require no eggs and eggs are $2.00 a dozen here for the off brand.

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