First of all, I used butter instead of margarine, added about a quarter more sugar, and I only used 3 cups of flour and liberally doused the rolling pin and board with flour. I did this because I don't like overly flour-y cookies that taste like bread.
Secondly these cookies are not soft, at least not in the sense I like them to be, these were more chewy. Thirdly, they don't "puff up" as others stated- they spread a lot. This makes them kinda iffy for cutout shapes, although they were kinda flat if thats your thing. If they had puffed up and were not chewy, which is what I look for in a soft sugar cookie, I would've given them a 5.
But besides all those things, they really tasted great! So very yummy with 'creamy cream cheese frosting'. They also were easy to make, and did not require the overnight chill, an hour or two will do.
If you REALLY want a soft, puffy sugar cookie, try a sour cream recipe, and/or use cake flour which is very fine. Or you can try this recipe with shortening instead of butter or margarine, which cause more spread and thus a chewier or crispy cookie. I would love if someone came up with an easy recipe like this that truly was good for soft sugar cookies!
Was this review helpful?
[
YES
]
1 user found this review helpful
First of all, I used butter instead of margarine, added about a quarter more sugar, and I only...