Reviewed: Jan. 8, 2012

Wow!! Amazing raw sugar cookie dough, which is a great start. I subbed shortening for the oil and left out cream of tarter (another reviewer said you can't tell). I also didn't spend refrigerator time. Just use a large spoon to make "balls" and roll in sugar. Press the glob with a glass. Perfect. Delicious. Keeper recipe. --- anyone who rates this less than 4 has a serious baking issue (can't measure, mixed flour for sugar?, no telling)......powdered sugar + milk = perfect icing :)

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Reviewer:

shauna85

Reviewed: Dec. 17, 2011

This is the same recipe passed down for many years with my ex-mother-in-laws side of the family. It is the only sugar cookie recipe we make in my family.IF you use 1 cup of shortening instead of oil them do make the best rolled sugar cookies. I even use the butter flavored shortening sometimes. Also don't roll too thin or they will not come out soft when you bake them.

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Reviewer:

Julie

Cooking Level: Expert

Living In: Coeur D Alene, Idaho, USA

Reviewed: Dec. 16, 2011

Love these cookies have made them over and over again. I make a chocolate variation that is my absolute favorite cookie!

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Reviewer:

Tom Sayles

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Fall City, Washington, USA

Reviewed: Dec. 15, 2011

Spectacular!! My first attempt at sugar cookies, ever...and they turned out just perfect. I even forgot the salt! oops....but they turned out wonderfully. They really do need to be dipped in the sugar, to make them sweeter. I added some sugar cookie frosting on these and they were absolutely delectable. I wish the directions were a little clearer, but other than that, perfect recipe. These cookies were gone FAST. Not sure why there are any negative ratings on this one...

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Reviewer:

TDREHB

Home Town: Battle Creek, Michigan, USA

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 7, 2011

These are amazing and so very delicious. I have made these 3 times in the past 3 weeks. Does anyone know if you can freeze the dough or if the cookies can be frozen after they have been baked? I did use Crisco shortening instead of the vegetable oil. Thank you for sharing recipe

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Reviewer:

Bonnie

Reviewed: Jul. 6, 2011

YUM! Followed the recipe exactly and they came out amazing. The person with the dry comment clearly made a mistake. I used a cookie scoop to place the balls on the baking tray, then flattened them with the bottom of a cup dipped in sugar. They are superb on their own, as well as with icing.

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Reviewer:

RHEYDE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jul. 5, 2011

this is now MY family recipe for the best sugar cookies ever...thank you!

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Reviewer:

smksmk00

Cooking Level: Expert

Reviewed: Jun. 1, 2011

these cookies came out he best i use to use a diffrent recipie but when i used this one it came our better then the other ones.

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Reviewer:

tinyturtle

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

Reviewed: May 19, 2011

Made recipe w/ intent to roll out dough rather shape into balls. Cutting w/ 3-inch 5-point star, 1/4-1/2 inch thick, I made about 80 cookies. Dough was somewhat sticky (expected it to with all the butter/oil in it), but easy to work with. Woody’s Sheriff Badge cookies (decorated from family.com) were gobbled by the children at the birthday party. Made extras to keep at home, freezing for future use. Next time will try applesauce in place of butter and use almond or rootbeer flavoring instead of vanilla. Thanks, Robin, for sharing with us.

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