I am not a baker at all, but needed to make 65 cowboy hat shaped sugar cookies for a baby shower and this recipe made it so easy! the dough is easy to handle the cookies are light and tender. I will not ever try another sugar cookie recipe again

These are a staple in my house for every single holiday...I love that you can roll the dough out but the flavor just isn't totally there for me. I have increased the sugar to 3 cups and I roll the dough in powdered sugar. I always top these cookies with sugar cookie icing and special sprinkles, they are also good plain.

Absolutely wonderful! My new standard. I added 1 tsp. of lemon extract. If I was going to serve these unfrosted, I would probably increase the sugar as suggested by another reviewer.

This is an awesome sugar cookie recipe - the consistency is perfect in my opinion. It is soft and delicate, even if you roll the dough out too thin you still get a chewy cookie. I'm a person who prefers a soft cookie to a hard/crunchy one, and most sugar cookie recipes turn out too hard for my tastes. I was pleasantly surprised with this one! I followed the tip of using parchment paper and it worked perfectly...the bottoms didn't burn AT ALL. The entire cookie cooked perfectly at 7 minutes in my oven. I think they came out better than MOST store bought/bakery bought sugar cookies!! The only adjustment I made was adding more vanilla than was indicated - I used 1 tbsp.

These were good with the right icing. I used a creamcheese frosting: Mix with electirc mixer 3 oz creamcheese, 1/2 stick butter, 1tsp vanilla and 2 cups sugar...ymmmmmm!!

First things first - I think these cookies were really super easy to make. I had no problems with the dough, as many of the other reviewers had. The dough, after being refrigerated for several hours, was really easy to roll and to work with. That said, I didn't really like the final outcome of this cookie. To me they were really fluffy - like too fluffy yet still "dry" tasting. Almost biscuity? I think I was looking for a nice, dense more "traditional" sugar cookie - which this is not. I think it's all the eggs. But, the dough tasted good... and the final product is definitely still edible, just not my idea of the "perfect" sugar cookie.

I made these cookies along with "sugar cookie icing" from this website and brought them into work. People wanted to know what bakery I bought the cookies at and were surprised to know I made them myself! Everyone keeps asking when I'm bringing cookies in again! Thanks for sharing!

Ended up being extremely thin, and not as sugary as I would have liked. Had a request from my girlfriend to add more sugar on any future attempts with this recipe.

Very good sugar cookie! I added some lemon juice to give a little more taste to the dough, and i needed to add about 1 cup extra flour. The key to this recipe - is it needs to be refrigerated inorder for the dough to firm up and roll well. I made it the day before and refrigerated it for 24 hours. I also divided the dough into different bowls and added food coloring to it so my children could make "playdough" cookies. The cookies retained their shape fairly well. I kept an eye on the cookies as they were baking so they should not get too dark. The cookies remained soft (but not fragile) even a week after baking!

I am new to this site, but I had to rate this. I was under the weather and my 12 year old son decided to do something nice for me and suprise me. He found this website and this cookie recipe and by himself followed the recipe and baked them for me. I was shocked! I'm not sure if I was more shocked that he could follow a recipe or most of all that they were GREAT! The cookies turned out wonderful. He was so sweet doing this for me. The cookies and my son made my day and I have since printed out the recipe to use for my family. Thanks a bunch!

I think this recipe is just delicious! I recommend making these when nobody is at home or else they will get eaten before you get a chance to decorate them! :-) I used the Sugar Cookie Icing that calls for Light Corn Syrup to decorate them and that worked so well. The cookies turned out soft and chewey, with glossy icing and brilliant colors! I did have to wait to stack them, but I think it was because the icing was so thick. I would recommend to anyone! Try this one!!

This is a very easy recipe and fast to make! I was out of vanilla extract, and used lemon instead...came out great.

The best recipe for these cookies EVER. Don't change a thing

I thought with so much flour, this dough would be very plain and well, floury. The dough was probably the best tasting I've had, but the baked cookies had a weird aftertaste. Maybe that's because I left them in a sealed jar. You have to keep an eye on these cookies when they're in the oven because they take so little time to bake. I checked them while they were still doughy, then turned to talk to my brother for less than a minute, and they were already darker than I would have liked. I think they should come out when they're still white... when they don't really look cooked. I used wax paper under the cookies instead of butter. Good idea. Overall, they tasted alright, like those fat colorfully frosted cookies at grocery stores.

These were perfect for iced sugar cookies. I did not have the ingredients to make icing, so baked them plain. They were good, but not as sweet as I'd like, but perfect for icing (because sweet cookies + icing= TOO sweet). Made recipe as is. Dough was delicious and they were perfect for rolling out and cutting with cookie cutters.

We made these cookies last Christmas and ever since have been a family favorite.

this was a good sugar cookie. they came out very soft and yummy. my daughter and i had a blast making them. thank you for a good recipe