Reviewed: Feb. 5, 2012

We made one change in this recipe, 1\2 cup of butter flavored shortening and 1\2 cup of butter. We rolled them in cinnamon-sugar and made snickerdoodles out of the dough. I just tried one and it was the best cookie in the world! I think this will be the cookie recipe for the rest of my life. My mom helped me just a little bit and the rest I did by myself.

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Reviewer:

2coolbray

Cooking Level: Beginning

Reviewed: Dec. 23, 2011

I thought this recipe would be good, but I only used half the amount of shortening and the other half butter. I refrigerated the batter for over an hour and even put it in the freezer for about 30 min to make sure it would roll out well and the cookies were a nightmare! I decided to do some cutouts and some just round and then baked them just so that they could all mush together. I've used so many recipes from the site and have had tremendous luck with all of them except this one. I should have listened more to the reviews because this sugar cookie recipe was really unpleasant to work with

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Reviewer:

marisolturn

Reviewed: Dec. 22, 2010

Delicious! BUT - the cookies spread A LOT. The dough is really sticky, so I used confectioners sugar and waxed paper to roll the dough. After I realized the cookies wouldn't hold the shape of the cookie cutter, I began to shape them with my hands into round cookies. I would not recommended using them with cookie cutters. However, they are soft and gooey and wonderful! I didn't have butter flavored shortening, so I used half butter and half shortening.

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Reviewer:

colleenh2185

Home Town: Wheeling, West Virginia, USA

Reviewed: May 30, 2010

I made these one day after looking for a good cookie recipe. I substituted the shortening for butter, and instead of refrigerating the dough, and rolling the dough and cookie-cuttering it, I rolled it into 1" balls, flattened, then covered with cinnamon and sugar... YUM!

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Reviewer:

Moonbugsmommy

Reviewed: Dec. 28, 2009

This was a good easy receipe. I was able to make these while I did a few things around the house.

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Reviewer:

3js1r

Reviewed: Dec. 27, 2009

Amazing! Used the suggestions on this site for the butter icing substituting hazlenut coffee creamer for the vanilla and milk in the icing and these cookies were better than any I have ever bought in a store!

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Reviewer:

babe

Reviewed: Dec. 17, 2009

This is the only recipe I use for sugar cookies. Sure, they spread a little, but they won't flatten too much unless you roll out the dough too thin. What I like about these is that they are soft and chewy--very unlike the crispy sugar cookies that are most common out there. These are AWESOME with cream cheese frosting (cream cheese, milk, vanilla, pwd sugar).

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Reviewer:

lisajo

Reviewed: Dec. 17, 2009

I found that the dough is kinda runny after only chilling in the fridge for an hour. What I've done is I make the dough as indicated here with "I Can't Believe It's Not Butter" and regular pancake syrup. It tastes awesome and doesn't run as much. But I also leave the dough in the fridge for over 24 hours. Not sure why but it really helps and makes THE ULTIMATE sugar cookies! :)

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Reviewer:

melbiwankenobi

Reviewed: Dec. 13, 2009

As another reviewer said, this is simply the Crisco recipe. But, with the whole corn syrup is bad for you thing, they've changed their recipe and I didn't ever save a card. So thank you for posting it. I do always add in an extra 1/2 c. of flour and don't roll between wax paper. I add 1 t. of almond with the vanilla. Yumm-O!!

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Reviewer:

mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

Reviewed: Feb. 15, 2009

These taste so good; however, I tried to make them into heart-shaped cookies for Valentine's Day, and they spread so much while cooking that they didn't look like hearts when they were finished. If I was to make sugar cookies again and didn't care about the shape, I would definitely use this recipe - yummy!

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