Reviewed: Nov. 24, 2009

An excellent cookie batter. I find rolling the batter between two sheets of wax paper takes away the need to use flour or powdered sugar on the dough.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Nov. 24, 2009

These did very well this year as our Halloween cookies. We used cookie cutters shaped like ghosts and bats....would have like the batter to be a bit sweeter, but that's just a minor alteration next time. Thanks for this one

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ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Nov. 24, 2009

This is my go-to sugar cookies recipe. It works like a charm every time. When I made the dough, I make several batches and freeze some for future use. It always keeps well in the freezer. Thanks!

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dae14

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2009

Delicious! They turn out perfect every time. My go-to sugar cookie recipe.

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 21, 2009

For me, this recipe did NOT turn out well. I wouldn't call them sugar cookies. I would call them odd little dough-cake-bread items that I now must slather in icing to make up for their bland taste. SO many people gave this a high rating I have a feeling I did something wrong. I am going to try to remake these some day. I don't think it's fair to give this one star because of my error (with a lack of sugar) so there's the three.

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dancingreenbeen7

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Reviewed: Nov. 21, 2009

These are perfect. Extra vanilla as others described.

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lundmm

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Reviewed: Nov. 21, 2009

Taste great!!!!!!!!!!!!!!!!!!!!!!!!! But i messed up(somewhere) and my cookies look like a giant blobish cake......

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Mindy Jones

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Reviewed: Nov. 20, 2009

The best sugar cookie recipe ever! I use this recipe only for sugar cookies.

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Tracy

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Reviewed: Nov. 19, 2009

The dough was very easy to work with after 12 hours in the fridge. I didn't think the taste was amazing, but sugar cookies are generally pretty plain; my main reason for not rating 5 stars was that they were a little too puffy and didn't hold detail very well. Next time I will roll them thinner, which will hopefully help with the puffiness.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: Nov. 19, 2009

Like many others, I found the dough to be too sticky to use for cutout cookies. I tried after an hour in the refrigerator and again after all night with the same results. I tried lowering the temp, but that just made the cookies spread too much. I finally made small round cookies and added M&Ms, which tasted fine.

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Sherrill

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Reviewed: Nov. 19, 2009

Fabulous! Since many people were adding extra sugar I opted to add an extra half cup...tender and delicious.

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classicmustangchick

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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Reviewed: Nov. 18, 2009

I had to use so much powdered sugar to even roll out the dough and keep it from sticking. They rose like little hockey pucks and hard to get off the parchment.

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Marionette84

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Reviewed: Nov. 17, 2009

i made them over the weekend with my daughter and they were the best cookies i have ever had they werent overly sweet so when i frosted them they had the right amount of sweetness to them.

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Jessica

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Reviewed: Nov. 17, 2009

Great recipe!!! I made Halloween cookies for my sons class and they turned out great. Thanks

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shahz

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Reviewed: Nov. 17, 2009

Great Recipe especially with the Sugar Cookie Frosting recipe on this website!

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rookiecooker

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Reviewed: Nov. 16, 2009

Yum!!! Very delicious. I don't bother with cookie cutters though, because I always make a mess. I just spoon them out as if they were chocolate chip cookies. Surprisingly, I find they are especially tasty after being refrigerated. So very good!

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kissabug

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Reviewed: Nov. 16, 2009

it was very good but to much flower to add.

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CARLOTTAMARIE

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Reviewed: Nov. 16, 2009

I wanted a sugar cookie recipe that could be used for both roll and drop cookies, and this is it. I actually mixed up about 1/4 of the recipe, scooped and baked for about 10 minutes with out chilling. They have a great flavor!! Make sure you DO NOT USE a non-stick pan, you want the flavor from the golden browned bottoms of the cookie!!

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 16, 2009

These cookies have great flavor! I do however very much agree with the "sticky dough" comments that people have posted. I had to use plenty of wax paper to roll with and extra flour but only for rolling. I do NOT recommend adding additional flour to mixture as it will result in less flavorable cookies. I used just enough while rolling out dough. I kept mine in the fridge all night. It tightned up like a stick of butter but thats ok since it warmed right up as I started rolling it out. I rolled out our dough on the thicker side and baked for 10 min. 350 degrees. Unlike other sugar cookie recipes, I love the way these cookies puffed up. Great for decorating and not boring and flat. Next time, I will try using a high quality butter as another baker had suggested. It may very well solve the stickness problem. Overall, great cookie!Rate/Review Nov 16, 2009

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mahoney20022003

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Reviewed: Nov. 16, 2009

I havent made these cookies yet but with all the great reviews I am definitely going to try, I haven't baked much but I'm really enjoying it. I do have a question about these cookies and all cookies in general, can they be frozen? And if so for how long?

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