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The Best Rolled Sugar Cookies
January 07, 2009

I have made this recipe too many times to count! I don't know what went wrong with those that didn't like it. My advice: FOLLOW the suggestions of others. I read through MANY reviews and this is what I got: 1.) Add in 1 more cup of sugar and 1 more tsp. vanilla. 2.) Let the dough chill overnight (saves you from frustrations) 3.) leave your bowl of dough in the fridge and just take out the portions you are working on. 4.) Use parchment paper when cutting out shapes. You will need confectioners sugar, or white sugar, or more flour when rolling out your dough. 5.) My NEW suggestion is, after cutting my cookies out, and removing the excess dough, I leave the cut outs on the parchment paper and place the whole thing in the freezer for a few minutes. When they are stiff enough to handle I place them in a air tight container and let them sit in the freezer overnight or at least a few hrs. Since it only takes a few minutes to stiffen I rotate between 2-3 pieces of paper (gotta conserve!) I cook them straight out of the freezer. It makes handling them a breeze and they keep their shape significantly better when done this way. Warning: you will obviously need to plan things out when making them. I guarantee the results are worth it!!!! As another viewer remarked: they come out as good (I think BETTER) than the cookies in the mall! I have had people trying to pay me to make them orders!!! Good Luck.....Cook-on!

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