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Michelle's Soft Sugar Cookies

Reviewed: Apr. 3, 2014
I have been using this recipe for at least 10 years. It is the perfect soft cut out cookie recipe. I have used it for birthday party's, baby showers, volley ball game snacks, Christmas etc. This recipe has never ever ever failed me. I roll the cookies out on parchment paper with dowel rods on each side to make the dough height consistent on each side, then I take the excess dough away and move the parchment paper to a baking sheet. (I pre-cut parchment paper to fit baking sheet & then tape dowel rod ends to counter just short the width of the rolling pin) I never have to move the cutout after rolling it out. I put a lollipop stick in it and bake. Turns out perfect. The cookies stay so soft. They taste perfect and are not too sweet so that it helps balance out against the frosting and sprinkles. The cookie does not stay flat. It puffs up a little which I prefer because it is light and fluffy yet firm enough to be eaten on a lollipop stick vs being hard and stiff. If you are putting them on a lollipop sticks make sure you buy dowell rods that are slightly thicker than the lollipop sticks, when inserting them turn the stick back and forth while putting your finger on top of the cookie so the stick does not come through the top. I highly recommend this recipe. I will never use another :) Thank you Michelle!!
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