Reviewed: Aug. 9, 2008

Simple recipe, delicious cookies. Nuff said :).

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AlehouseGirl

	Cooking Level: Intermediate Home Town: Central Falls, Rhode Island, USA Living In: Pawtucket, Rhode Island, USA
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Reviewed: Jul. 24, 2008

Being gluten-intolerant, I substituted the flour in this recipe for 2 cups of a wheat-free flour mixture that is comparable to regular all-purpose flour, and, being out of shortening, I instead substituted the 1/2 cup of shortening with another 1/2 cup of butter. These cookies turned out to be the best cookies I have ever tasted. They are great thin and slightly crisp, baked to a golden brown perfection! This recipe definitely deserves five stars!

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adeppa


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Reviewed: Jul. 20, 2008

OMG. I love these cookies. I've tried other sugar cookie recipes and they turned out more like tea cakes than cookies. These are awesome. I substituted Splenda for sugar and took a couple of dozen to a family function. Everyone loved them, even the hard-line "I'll never eat anything sugar free" folks were wanting more.

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DB

	Cooking Level: Expert Home Town: Vernon, Texas, USA
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Reviewed: Jul. 16, 2008

I made these tonight with my 4-year-old. They were fast and easy to make and delicious! I actually substituted butter for shortening as I dislike shortening. We used cutouts and although it was a bit more difficult to use them (dough is very soft), the cookies turned out just fine. They were soft and chewy on the inside. I baked them for 10 min. My whole family was ecstatic! New favorite sugar cookie recipe!!!

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UMNICHKA

	Cooking Level: Intermediate Living In: Salt Lake City, Utah, USA
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Reviewed: Jul. 9, 2008

I dont even like sugar cookies..but I like these ones!! They are delicious and very soft. Bad recipe for cutouts I would say though.

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Danyel

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Jun. 29, 2008

tastes like ida mae's tea cakes...yummy

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Pattie's Favorite

	Cooking Level: Expert
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Reviewed: Jun. 18, 2008

These were really great. They were chewy on the inside, and had kind of a dusty bite on the outside. Sounds odd, but they were delicious. I will definitely make these again.

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Kristin


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Reviewed: Jun. 13, 2008

I've made the cookies with real sugar and with Splenda. The cookies made with sugar are great.

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kunsthure


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Reviewed: Jun. 12, 2008

This is by far the best sugar cookie I have ever had! After making the dough, I split it up and added a little bit of cocoa powder to one batch; they tasted phenomonal!!!!! Both ways were sooo good that I don't think they will last long. Thanks for the awesome recipe!

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Cade


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Reviewed: May 29, 2008

An excellent cookie unlike most Sugar Cookie recipes this does not reguire refrigeration prior to handling the dough and or baking! They are gone as fast as they come out of the oven!

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Mike M in SATX

	Cooking Level: Intermediate Living In: San Antonio, Texas, USA
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Reviewed: Apr. 23, 2008

My 14 yo dd found and made these. She found them fast and easy to make and we all found them very delicious. I like my sugar cookies crispy on edges but still soft in center. We added some butter creme icing and sprinkles. Yummy!

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SONKEY1


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Reviewed: Apr. 16, 2008

I was using this recipie for a science fair project. My question was"Can you tell the difference between Splenda and Sugar in a recipe?" so i made ths recipie using splenda in one betch and the other batch exactly the wy the recipie said to. The normal cookies were fabulouse and very one I got to try them loved them. the ones with suger were very bad, and only like three people liked them. My rating was based on th sugar cookie recipie and not the Splenda recipie.

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RJALLMON


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Reviewed: Apr. 15, 2008

i really like those cookies very simple the only thing is that i think you can really taste the shortning otherwise very good

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96706mili


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Reviewed: Mar. 22, 2008

I made these cookies for a wedding shower and they went over wonderfully! I added a bit of red food coloring to the dough and rolled them in hot pink sugar crystals and they were very pretty! The only change I made to the recipe was that I baked them for about 9 minutes for a softer cookie, but 10-12 will be great for those who like them nice and crispy. Will definitely use this recipe many more times!

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mckmandy


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Reviewed: Mar. 13, 2008

I thought this recipe made perfect sugar cookies. I made them just as the recipe suggested and they were the best cookies I've had in a long time. They just had a great taste with the perfect texture. I've made them several times since then, icing them with orange or lemon icing made from powdered sugar mixed with lemon or orange juice.

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ms_moneypenny

	Cooking Level: Expert Home Town: North Huntingdon, Pennsylvania, USA Living In: Atlanta, Georgia, USA
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Reviewed: Mar. 10, 2008

Really good recipe. I substitued Almond Extract for the Vanilla and pressed in a few sliced almonds on top. Pretty and yummy.

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