Reviewed: Oct. 23, 2009

For those of you with the stickiness problem it's important to use a high quality butter. Some of the store brands have too much water in them and they'll ruin your recipe.

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DAISYDISH

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Reviewed: Oct. 23, 2009

I have paid a lot of money at gourmet bakeries to buy cookies that are right on a par with these. I am notoriously bad at baking cookies, but these turned out perfectly! I frosted about half of them with Kathy Brandt's Sugar Cookie Frosting (on AllRecipes.com) and left the other half plain. Both kinds were big hits with everyone. I had a problem that some other reviewers mentioned...once the dough was introduced to room temperature after overnight refrigeration, it started to get very sticky and hard to work with after a few minutes. Solutions: Put it back in the fridge while you're waiting to free up cookie sheets, or measure out dough with a spoon, roll it into a ball, and flatten it on the cookie sheet. I did the latter and they turned out great. Try dying half the dough with food coloring and creating a marble cookie - very fun!

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Amanda

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

I'm not quite aure what I did wrong with this recipe, because I chilled my dough in the fridge for 2 hours and was still sticky and hard to work with. Maybe chill in the freezer for the hour? Dough tasted good, but couldn't roll it.

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Shannon

Cooking Level: Intermediate

Home Town: Searcy, Arkansas, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Oct. 23, 2009

I have made this recipe twice (the first time as written and the second time with the suggested additional cup of sugar) and both times were a disaster. The dough is so sticky that even with adding ridiculous amounts of flour (the first time) or powdered sugar (the second time), it was virtually impossible to roll and cut out. What I did get cut out (completely misshapen) then did not bake up well and I had to just scrape off the pans. A waste of ingredients and time!

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Diane

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Reviewed: Oct. 22, 2009

Gotta agree with everyone else, this is a great recipe. I did exactly what the recipe called for. I don't particularly like super sweet cookies, and I thought these were just perfect. Soft, fluffy and delicious. Don't change a thing, I waited to take the cookies out just as their bottoms browned to keep them soft.

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Steph

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Reviewed: Oct. 22, 2009

Personally for me, a sugar cookie is nothing more than a delivery devise for frosting. I don’t really like a super sweet cookie if I’m planning on frosting it. This recipe worked out flawlessly because it allowed the cookie to have its own flavor up against the sweet frosting (I just used the canned stuff). However, if I was not going to frost these, then yes I would need some more flavoring. I’m just not sure it would be more sugar, I’m thinking extracts. Lemon, almond, or peppermint would all work nicely. Thanks Jill~~I have found my sugar cookie recipe for life.

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andiestar

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

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Reviewed: Oct. 22, 2009

Great quick cookie to make for my daughter that has peanut and tree nut allergy:( I double the batch and freeze the rest so it's always on hand for her. She loves them!!! Thank you for sharing

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ja 9

Cooking Level: Expert

Home Town: Whitestone, New York, USA

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Reviewed: Oct. 22, 2009

This has been a real disaster for me and i am so disappointed! Why is my cookie dough so sticky? Its been in the fridge for HOURS and still it turns to a gooey sticky mess in about 10 mins. I rolled it with sugar as suggested by a few other people but its left a slightly crunchy sugar film all over the cookie, nasty. My cookies are a pale whitish 'sickly' looking color. They have big bubbles on the bottom and I can see slight bubbles were forming on the top. Obviously a total disaster but I've no idea how to correct any of it. AGGHHHH! I am so frustrated!

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ebee1

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Reviewed: Oct. 22, 2009

I have made this recipe many, many times. I love the cookies and get many rave reviews. I like using Land-o-Lakes butter for the recipe. I think that it mixes and tastes better than using generic butter.

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jeng71

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Reviewed: Oct. 22, 2009

These cookies are awesome! I always get compliments when I make them. They turn out so soft and delicious!

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DAS079

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

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Reviewed: Oct. 22, 2009

Great Cookies. Everyone LOVED them.

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SoMdGirl

Cooking Level: Beginning

Home Town: Annapolis, Maryland, USA

Living In: Prince Frederick, Maryland, USA

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Reviewed: Oct. 22, 2009

Love these!!! Best cookies I have made, I tried several recipes and this is our favorite!!

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funmom

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Reviewed: Oct. 21, 2009

This truly are THE BEST rolled sugar cookies. I made them for the first time last week and so far EVERYONE has asked for the recipe. I roll them a little thick, closer to 3/4 inch, to make them cakey.

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UCSBHONEY

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Reviewed: Oct. 21, 2009

This is the first time I have made sugar cookies and they were great. They had just the right taste and texture. I used the sugar cookie icing recipe submitted by JBS Fox and they were perfect! The dough blended together just fine, no problems there!

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Emily S

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Oct. 21, 2009

Great recipe. Time consuming though but still a 5 star. I used the same frosting as stated and also used the wax paper lining on my pan. very tasty

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RosannaL

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

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Reviewed: Oct. 21, 2009

My whole family is raving about these. They are easy and scrumptious.

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nicnakpatywack

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Reviewed: Oct. 21, 2009

I've been looking for a great sugar cookie recipe and this is it! I made a batch of Halloween cookies and they just disappeared at the party table. My husband loves these cookies without icing too. The best part though that it's easy to handle as long as you chill it for a couple of hours. Will be making these again for Xmas!

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Gitterdunn

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Reviewed: Oct. 21, 2009

I get rave reviews with this recipe every time I make it. It's very easy to make, and I find it very easy to roll out. The cookies do spread a little during baking but not too bad.

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Christy

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I was looking for a good "base" recipe to use while substituting non-processed for processed sugar for a rolled out cookie for the kids halloween. I substituted 1 1/2 C honey (crystalized - the spreadable kind) for gran sugar, and 1 1/8 C Org Raw coconut oil rather than butter. Added 3/4 tsp baking soda (for the honey substitution), and kept the rest of the recipe the same. yyyuuuummmm!!! This is awesome! This is now my ONLY recipe for rolled sugar cookies.

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Diana

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Reviewed: Oct. 20, 2009

Excellent recipe! Not to sweet and the dough was nice and smooth. The only thing I did differently was while rolling out the dough I used powdered sugar instead of flour. =)

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