Recipe by Carole
"These are soft, cake-like cookies, best with frosting. Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them. I use them as cutouts for holidays."
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I have made these 3 times and each time had great results. Rave reviews too! I did use butter instead of margarine. I really like the fact that you don't have to refrigerate them before rolling - a real time saver!!
These were okay, a little too salty for a cookie but edible. I tried to roll them out but they were way too sticky. Definitely not a cut out cookie recipe. I scooped with a small cookie scoop and they were so sticky they wouldn't let go of the scoop. They became deformed balls, so I had to put in the fridge for an hour and then make them look like balls. I will never make these again...
These were great. Probably some of the best cookies I've ever made. I did a couple of things different. I used cake flour as opposed to all purpose. I dropped them top first into a mixture of sugar and cinamon before setting them on the pan. And finally, I didn't shape them. I simply chilled the dough and used a tablespoon to drop blobs of them onto the pan. They came out very light, fluffy and cakey. I will make them again.
Absolutely the BEST "sugar" cookie we have ever tried! Sililar to the soft butter cookies from the grocery store bakery and almost identical to the fudge topped Berger's Bakery cookie in
Maryland!! Don't know what John did to mess them up (poor review)- but bet he would change his mind if they were made correctly- YUMMMMMM! All 8 of my kids beg for these to be made- we top them with marshmellow fudge.
these cookies were really good. im only 13 and i had no trouble making the cookies(im not good at cooking). i had some of my friends try them and they all wanted the recipe. after i backed them i added a little sugar and cinnamon on the top and that made it taste really good. you defenitly hv to try these!!
This is exactly the kind of sugar cookie I want! It's thick and chewy and soft and sweet and vanilla-y! These are great to eat by themselves or with frosting. My only complaint is that 3 cups flour was not enough for me. I had to flour the board quite a bit to be able to handle the dough.
This recipe is awesome! I made them last night and today they are still soft, chewy, and delicious. I put a little food coloring in the dough and then put it in the refrigerator for about 30 minutes. They were the perfect consistency for rolling out. I used my heart-shaped cookie cutter and have beautiful pink hearts for Valentine's day.
This was a really easy, great to roll and cut out cookie!!! Thank you for posting this, I made this recipe twice, the first time I followed as directed, the second time I used 1/2 cup butter, 1/2 shortening, 1 tsp. nutmeg, 1 Tbs. Vanilla, 1 tsp. lemon juice, and they turned out great a second time. Hubby and son loved them, I am frosting and decorating them, and will be freezing them for Christmas, I am sure they will be great!
-Crystal Seaman (Pennsylvania)
* Percent Daily Values are based on a 2,000 calorie diet.
Shaped Vanilla Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 145
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