Recipe by janet wright
"Everyone who eats them falls in love with them. They are very delicate, and cook rather quickly. Just cook them till they are brown around the outside edge."
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cream of tartar
These are the only sugar cookies I make! I use one cup confectioner's sugar and one cup granulated, though, and I also prefer using orange or lemon extract as the vanilla is a bit plain. I also only use 1/4 tsp salt. Be careful not to overbake - I like them when the bottoms are only slightly golden - tops should look white.
I chose this recipe because of the high ratings by others, but my experience was not so good. Although the end result was very tasty, the dough was EXTREMELY difficult to work with. First, 20 minutes of chilling did nothing for it - I had to wait several hours before it was at a workable state. Even then, and taking only small bits at a time, the dough was still so soft and sticky that rolling was exasperating and very difficult. Once finally rolled, and cut, it was so soft that I could not get a single cookie up and onto the cookie sheet without being squished into a little ball. The addition of more flour did not help, and I didn't want to continue to add more for fear of a tough end result. I did two completely separate batches with the same exact results, so it wasn't just a fluke. Bottom line - tastes great, but way too hard to work with. I'll keep looking for the perfect sugar cookie recipe.
I was sitting here watching CNN waiting for the Obama/McCain debate when into my mind, sugar cookies appeared. I got on my computer to find a "recipe, brown edge sugar cookies" thinking it would turn up nothing since the subject was too long and that I would probably end up on a porn site. I could not have been more wrong but to find this Heavenly recipe for the best sugar cookies I ever made. I checked the larder and found: No butter! Since my wife is at work, my son is at the "Y" and I being legally blind, (unable to drive) I sought out a substitute. Aha! One stick of margarine and the scrapings in an old can of Crisco. I quickly combined the ingredients thinking that even though they would not exactly be up to snuff, I would eat anything with flour and sugar. I went back to the television to await the cooling period. Exactly 1/2 hour later, I pulled the dough from the fridge and started the ball rolling so to speak. Oh my! To my dismay, the dough was so soft, but I continued on anyway. 10 minutes later, I checked the oven to see to my surprise, 6 inch sugar cookies with perfect brown edges. I let them cool for a few minutes then let them set on brown paper. The only problem was 12 cookies on that sheet was too many and the edges were imperfect. So, what is any good baker to do? Yup, I ate the first dozen and they were heavenly. When I finish, I will take a picture of them and post it here. I can't wait to get some butter.
Awesome cookie, I used a cookie press the first time and it worked out great. The second time I used a scoop and again they were just as wonderful.
Delicious!! These were exactly what I was looking for! My first batch I baked for 8 minutes and they came out very soft. My next batches I baked for about 11 minutes because I wanted a sturdier cookie so I could frost them. These are delicious and easy.
a great cookie soft and tasty!!!!!!!!
Tasty and pretty.
Only caveat is be aware these are not suitable for sugar cookie cut outs, even after chilling. They spread like crazy
I have been searching for the perfect sugar cookie recipe and I found it! The only thing is that you have to leave the dough in the frig for 2 hours. I added food coloring to sugar and made different pastel colors for easter and sprinkled a different color on every cookie. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cookies X
Serving Size: 1/54 of a recipe
Servings Per Recipe: 54
Amount Per Serving
Calories from Fat: 70
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