Recipe by Margaret Adame
"This is my family's recipe for sugar cookies. I have yet to find one like it. The dough can be frozen to use later. I have rolled them out or dropped them. They are best rolled out."
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These were terrific. I used a mixer to blend all of the ingredients which made for a nice, soft dough. These were very eary to roll out. A suggestion for those whose shapes did not stay...break the dough up into small sections. Keep the rest of the dough in the fridge until ready to use. Also, while other cookies were baking, I put the unused tray in the fridge to cool off quickly. I learned that if the tray is too hot, it will begin to distort the shape of your cookies even before you put them in the oven. Try it. It really helps to keep the shape.
Bad Recipe! I was looking for a new sugar cookie recipe to try with my son. This is not it. Way too sticky. Impossible to roll out. I even refrigerated the dough for two days.
These cookies were pretty good, but nothing to write home about. You can't expect amazing cookies unless you're willing to go the extra mile and try one of the other sugar cookie recipes that have 15 different ingredients in them. I picked these cookies because it's a very simple recipe and I had all the ingredients on hand. The only thing I didn't like too much was that the dough was really thick and I had a hard time working with it. Because of the other reviews, I didn't roll out the dough or cut shapes. I just dropped them and they came out perfectly shaped. Crispy on the outside with a soft, chewey inside. Overall, these were good cookies. Perfect for the house, but if I needed a batch to impress, I would try one of the more elaborate recipes on this site.
Best sugar cookie recipe I've ever made. The cookies are the perfect combination of crispy and soft. I won't be looking for a sugar cookie recipe again.
I first made this cookie with vanilla
and that batch disappeared in 3 days.
The 18 year old loved them so did my
husband who is very fussy about cookies.
For the second batch I used almond extract.
Also, well received. I baked them for
9 minutes so the cookie is soft (a preference for these
cookie monsters). Thank you for sharing this receipe.
These were wonderful!!! The kids loved them. My only suggestion is to increase the amount of flour to 4 or 5 cups. The dough was too sticky only using 3.
I used 1/2 butter, 1/2 butter flavored Crisco shortning in the recipe, and refrigerated the dough for a couple of hours. I didn't roll them, but I put rounded pieces of dough onto cookie sheets and baked them. I had no problems with them spreading at all..chewy/crispy at the same time. The whole family loved them...couldn't stop eating them!
I made these today and it was a disaster. The cookies seemed fine untill we rolled them out, and they would stick horribly no matter how much flour I used. They didn't hold the shape of our cut-out and burned before 8 minutes was up. The taste was okay but not impresive. I reread the recipe to see if I left something out, and I don't see anything I did wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cookies VII
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 101
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