Reviewed: Feb. 22, 2013

Overall, the cookies tasted pretty good. The dough was easy to work with. I didn't add frosting to my cookies, so I wish I added more sugar to sweeten it up.

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Reviewer:

Jamie11285

Reviewed: Feb. 21, 2013

Really delicious! I followed some other reviewers' advice and used double the vanilla and an extra cup of white sugar. I made the dough at night and then chilled overnight, and it was much too hard to be worked with. It needed to sit out a bit to be pliable enough. Also, I tried rolling the dough out onto parchment paper, but I found that very cumbersome because the paper kept moving around on the granite counter as I was rolling out with my pin. I ended up getting it to work, but it took awhile and many tries to get it in place.

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Reviewer:

parrsw1

Reviewed: Feb. 17, 2013

I am a rather unsuccessful, bad cook who has always heard that sugar cookies are hard to make, so I've always avoided it. I read through several reviews after making the dough, so I went back and added 1cup powder sugar and extra vanilla (I like sweet), and rolled out the dough with powdered sugar. I only cooled it for a couple hours (not overnight), and was worried about the dough warming up too fast in my house, but I had no problems at all, it acted much like pie crust. I experimented with thickness and oven times/temps, but didn't have any problems on this side - I would highly suggest the parchment paper though! Overall, a success for the beginner cook.

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Reviewer:

Badcook

Reviewed: Feb. 17, 2013

A fantastic recipe, really great flavor. Substituting 1/3 or the white sugar with powdered sugar actually makes them lighter in texture and color without making the cookie crumbly. (Only found out because I ran out of sugar! But still, I will probably make it with the substitution from now on since the result was so good.)

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Reviewer:

AngelBaker

Cooking Level: Professional

Reviewed: Feb. 17, 2013

I think there is a a little magic in these cookies. I have made them a couple times, directly following the recipe and they are perfect. The dough is easy to work with, even if you reroll it a couple times. The texture of the cookie is a perfect soft, not crumbly sugar cookie. And they last a couple weeks and freeze really well. I just took a batch out of the freezer after 2 month and they are just as good as the day they were made.

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Reviewer:

TinAZ

Reviewed: Feb. 16, 2013

The recipe is great if you use parchment paper. I ran out of parchment paper so I used one cookie sheet without it. The cookies stuck so much I had to soak them to get them off. Luckily I didn't have a set number of cookies to make. Otherwise easy to roll and cut. I would also use 1/4" or thinner.

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Reviewer:

mary

Reviewed: Feb. 16, 2013

I followed others' advice by eliminating some egg and flour, and also refrigerating the dough for 1 hour. Next time, I will refrigerate for less time as it was a bit too tough to work with. However, it DID work without too much frustration and the cookies turned out nicely.

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: Feb. 16, 2013

Delicious! I love it. I am not even a big sugar cookie fan!!

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Reviewer:

lailuv

Reviewed: Feb. 16, 2013

Fabulous! You don't need to look further for a great sugar cookie recipe! I did add 1 C powdered sugar and upped the vanilla to 2 t. as many reviewers suggested. I agree it was a good idea. I also added 1 t. lemon extract to up the flavor profile, but that is a personal preference. They spread if the dough is not cold when you put in the oven but just allow the inch space between cookies if you don't have time to cool the dough down again. Also the idea of rolling onto parchment paper, doing the cut outs, then removing the excess worked like a charm!

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Reviewer:

LilacLane

Reviewed: Feb. 15, 2013

I'm not the best baker and usually flop most cookie recipes but this recipe was perfect, easy and delicious. My family wanted to eat the entire bowl of cookie dough and the cookies were fluffy and moist with the right amout of sweetness. I had to give a bunch away just so that I wasn't tempted to eat more and I don't even really like cookies all that much. Will be using this recipe time and tome again!

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