Michelle's Soft Sugar Cookies Recipe - Allrecipes.com
Michelle's Soft Sugar Cookies Recipe

Michelle's Soft Sugar Cookies

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"These sugar cookies have won raves from all who have tried them. They are soft and have a light and delicate flavor. They're great for Christmastime cut outs."

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Ingredients Edit and Save

Original recipe makes 3 to 5 dozen Change Servings


  1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
  2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
  5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2006

These are by far the best cut out sugar cookies I have ever made. The only change I made was using the 4 teaspoons of baking powder in place of the cream of tartar and baking soda. I let the dough set Fridge overnight. I too rolled the cookies between 2 sheets of parchment paper (you could use wax paper) and only had to use a dusting of powder on the paper and on the dough and had no trouble at all with the cut outs sticking or the dough being too sticky(?). Baked them for 7 minutes.....no longer. They were perfect. This is my new sugar cookie recipe that I am sure I will use forever.

Most Helpful Critical Review
Feb 05, 2003

a friend of mine made the best sugar cookies over xmas, they were soft and chewy throughout even when slightly burnt around the edges. inspired, i chose a few recipes off this website hoping to recreate that. unfortunately, my first attempt with "Michelle's Soft Sugar Cookies" was not even close. the dough smelled and tasted great, but the final cookies were 75% hard and 25% soft in the center, only when they were still warm. by next morning they were completely hard! :( they also have a thick texture and are not what i consider light. i may attempt this recipe again, maybe adding a little milk and baking for shorter time. i'll post another review if i do try this again. in the meantime, i'm giving "Soft Christmas Cookies" and "Sugar Cookies VII" a try. look for reviews there soon.

Dec 07, 2006

This recipe is perfect. I only did two things different. I did not have cream of tartar so I did not use that, but I did use baking powder as someone suggested. I also only let them chill for an hour instead of all night (only because the kids were anxious to make them.) We used an icing off this site and together it worked perfect. This was definately a wonderful sugar cookie!! (Also, it was exactly 8 minutes to make them just right!! ) I also used real butter instead of margarine!

Dec 14, 2003

Perfect Christmas cutouts! You can use 4 teaspoons of baking powder instead of the baking soda and cream of tarter. Turned out great!

Feb 16, 2007

Very nice sugar cookies! I used butter instead of margarine and didn't chill them at all. Had no trouble rolling them out and cutting them with cookie cutters, and they baked up beautifully. I've never made successful sugar cookies before, but these were perfect. I rolled the cookies fairly thin since I knew they would puff up a bit, so I ended up getting more than 6 dozen heart shaped cookies. Very popular at work and with my family. Thanks for this one!!

Dec 13, 2005

This is the most perfect soft sugar cookie recipe I have found, and I have tried a LOT. The dough is perfectly firm and not too wet. It is super easy to cut out and they are soft, but not crumbly. I baked them for 8 minutes exactly. They do need frosting - and frosting them is the best part!

Nov 23, 2006

The only difference I did was chill the dough in the freezer for an hour. This is probably the worst cookie recipe I've come across. After testing one batch, the rest went in the trash. The dough is way too gooey for rolling--even after adding a lot of flour. The cookie itself tastes like a bland pancake (I think due to the 3 eggs). DON'T TRY THIS COOKIE!

Mar 21, 2003

This by far is a great sugar cookie recipe.Just be careful and don't over bake.The recipe called for a 375 oven but I put mine on 350,they are sooooo yummy.I will make these again and again.:)


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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