*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I risked using non-hydrogenated margarine (yey no trans fats!) instead of the shortening/butter which usually doesn't hold up too well in cookie recipes but in this case it worked perfectly. I used all dark brown sugar almond instead of vanilla extract and a bit extra baking soda. I made drop cookies instead of rolling & slicing the dough and was rewarded with these DELICIOUS soft little puffs. Ready in 15 minutes all together. I'm so excited that this recipe worked even with my TFA-free substitution it will become a staple in my house. I will have to buy the next size up in jeans now!
These sugar cookies are wooonderful! It s hard to describe the texture except to say that it is very solid. Not heavy but definitely not light and airy; a pretty dense cookie. They aren t crispy but not soft and chewy either. Toothsome I guess? Phenomenal flavor. I made them with M&Ms in them and they are fabulous! The first batch I cooked a bit more (at least 11 minutes). The second batch I cooked for 10. Very different textures actually. The second tasted much more buttery. Both were excellent just different. I would definitely make these again and I will definitely continue to put some extra goodies in them. I chilled the dough in the freezer and would do that again. Fabulous recipe.
FaNtAsTiC!!! very good turnout! These were chewy and I used plastic cookie cutters to cut these into cute shapes. I did add 1/2 teaspoon cinnamon to it. I tryed both the original and the oatmeal coconut. I gave the original a 5 but I would give the coconut oatmeal a 3 the flavor was wonderful but no matter how thick I made the shapes the cookies still turned out to be just over 1/8 inch thick after baking when the original was just between 1/4 and 1/2 inch thick which was great! I guess it could have been that batch because i used imperial margarine instead of butter so I am not completely sure.
These are some of the BEST sugar cookies I have ever tasted. I didn't have any shortening so I used all margarine instead but they were fine. I increased the vanilla and added some cinnamon for a little kick. I was unable to roll the dough out like the directions said it was way too sticky. But that was probably because I didn't use the shortening. I placed it in freezer tight tubs instead and grabbed chunks of the dough and rolled it into a ball. I will definitely try the different variations. My first sugar cookie recipe is going to be my last!!!
This recipe is AWESOME! I've been using it for a long time & am quite pleased. Be sure to remix after defrosting because the ingredients tend to separate - remixing won't hurt the batter. Thanks Debbie for a great recipe!
Great cookies. Very easy to make! I substituted all brown sugar all butter rather than any shortening and 1/2 an extra cup of flour (which may not have been a great after-thought) inspite of all those exchanges the recipe was still very good. If my supplies hadn't been so limited and my sweet tooth so ravenous I would have made the recipe exactly as directed. All in all good little recipe. Not as fluffy as I had hoped and very cripsy around the edges but still a very nice "tea cookie" indeed!:)
This recipe is really good but here is a modified version that makes it taste even better (if that's possible). In a small sauce pan melt a stick of butter until golden brown the longer you melt it the more caramely your cookie will taste. Let it cool for fifteen minutes then add 2 1/3 cups brown sugar and stir until well blended. Add the rest of the ingredients. Do not cook all the way for a seemingly caramelly inside.
This recipe has been in my family since I can remember. My mom clipped it out of a newspaper back in the '60s or '70s under the title "Cookie Pops" and it has always been our family favorite. Two days ago we had a "taste test" with three sugar cookie recipes and this recipe was the overwhelming winner!