Reviewed: May 17, 2013

Only giving 4 stars because I had to alter for best flavor. Increased sugar to 3 cups and vanilla to 2 tsp. Also rolled out dough in powdered sugar and NOT flour. Cookies tasted wonderful! Especially with icing recipe from this site. In my opinion they taste best soft so make sure to cook them on parchment only until you see slight browning around the edges (8 minutes for me). This way they maintain nice softness after cool and even after refrigerated.

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Reviewer:

peggyblue

Reviewed: May 12, 2013

great for beginners! a little dry, but frosting makes it all ok :)

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Reviewer:

ruby

Reviewed: May 4, 2013

I really loved these cookies.... I made these for my sons 4th birthday party. Everyone loved them and asked for the recipe. I made the cookies 3 days before the party, I placed them in a plastic container and refrigerated them. They were just as good as the day as they were baked...

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Reviewer:

mewest1

Cooking Level: Expert

Home Town: Calexico, California, USA

Living In: El Centro, California, USA

Reviewed: Apr. 29, 2013

Very good recipe!!!

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Reviewer:

Pat Issler Fitzgerald

Reviewed: Apr. 27, 2013

I stopped trying to make sugar cookies and resorted to store bought dough until I found this recipe. LOVED IT. I did add one extra cup of sugar and doubled the vanilla like others suggested. I rolled the dough about 1/4 in. they came out delicious and thick cookies. Hard enough to not break but soft enough to really enjoy. I made them for a bake sale and they sold out. People loved the recipe and the cookie shapes that I made (cats and cub scout symbol). Great recipe and definitely a keeper for me.

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Reviewer:

Lisa Altieri - O'Brien

Home Town: Canton, Ohio, USA

Reviewed: Apr. 26, 2013

FANTASTIC!!! These are soft like Sheetz sugar cookies. They are super easy to roll out after only an hour of chilling in the fridge. Be prepared to make many more than just one batch of them.

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Reviewer:

MLWeaver

Reviewed: Apr. 24, 2013

Best sugar cookie recipe I have ever made. I follow directions to the t and I don't change a thing except for batch size and they come out perfect every time! My go to. Making a small batch as I type this!

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Reviewer:

Zlmom2

Reviewed: Apr. 23, 2013

I am giving 4 stars because it was better when I followed the suggested extra 1 cup of sugar and extra 1 tsp. vanilla as posted by many reviewers. Now this is my go-to recipe I do not refrigerate my dough I FREEZE it! Also I roll it between parchment paper. Thirdly, to stop spreading cookies you dough AND your cookie sheets need to be cool. Do not put dough on a hot cookie sheet!

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Reviewer:

Siyuri1641

Reviewed: Apr. 23, 2013

These are the best, soft, sugar cookies!! I have made these several times and they always turn out great. I did follow other's suggestion and add another cup of sugar and more vanilla. My only recommendation is to really watch them in the oven. They brown fast. Mine were done at exactly 4 minutes. I iced them with the sugar cookie icing on this site. They look professional!

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Reviewer:

amypa

Reviewed: Apr. 23, 2013

The taste of the cookies was good. The ease of use wasn't very good however. I was looking for a recipe that I could use to make a lot of the cookies for a bake sale we were doing and while the recipe made a lot of cookies, I had to keep returning the dough to the refrigerator to get it hard enough to roll, cut and move. And by keep returning it, I mean every 5-10 minutes. I tried not to touch the dough very much and tried to work very quickly as well, but nothing I tried worked. If anyone has any suggestions, I would like to hear it. I would eat these cookies again in a heartbeat if they were more pliable.

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