Everyone who eats them falls in love with them. They are very delicate, and cook rather quickly. Just cook them till they are brown around the outside edge.
These are the only sugar cookies I make! I use one cup confectioner's sugar and one cup granulated, though, and I also prefer using orange or lemon extract as the vanilla is a bit plain. I also only use 1/4 tsp salt. Be careful not to overbake - I like them when the bottoms are only slightly golden - tops should look white.
Read MoreI chose this recipe because of the high ratings by others, but my experience was not so good. Although the end result was very tasty, the dough was EXTREMELY difficult to work with. First, 20 minutes of chilling did nothing for it - I had to wait several hours before it was at a workable state. Even then, and taking only small bits at a time, the dough was still so soft and sticky that rolling was exasperating and very difficult. Once finally rolled, and cut, it was so soft that I could not get a single cookie up and onto the cookie sheet without being squished into a little ball. The addition of more flour did not help, and I didn't want to continue to add more for fear of a tough end result. I did two completely separate batches with the same exact results, so it wasn't just a fluke. Bottom line - tastes great, but way too hard to work with. I'll keep looking for the perfect sugar cookie recipe.
Read MoreThese are the only sugar cookies I make! I use one cup confectioner's sugar and one cup granulated, though, and I also prefer using orange or lemon extract as the vanilla is a bit plain. I also only use 1/4 tsp salt. Be careful not to overbake - I like them when the bottoms are only slightly golden - tops should look white.
Awesome cookie, I used a cookie press the first time and it worked out great. The second time I used a scoop and again they were just as wonderful.
Delicious!! These were exactly what I was looking for! My first batch I baked for 8 minutes and they came out very soft. My next batches I baked for about 11 minutes because I wanted a sturdier cookie so I could frost them. These are delicious and easy.
Tasty and pretty. Only caveat is be aware these are not suitable for sugar cookie cut outs, even after chilling. They spread like crazy
a great cookie soft and tasty!!!!!!!!
I have been searching for the perfect sugar cookie recipe and I found it! The only thing is that you have to leave the dough in the frig for 2 hours. I added food coloring to sugar and made different pastel colors for easter and sprinkled a different color on every cookie. Thanks for the great recipe! Christine
These turned out perfect. I followed the recipe almost to a tee. The only thing I changed was I added a 1/2 tsp of almond extract for extra flavor!
Taste just like my Grandma used to make! I also took suggestions from other posts and used 1/2 cup vegetable oil.
This is the best recipe for cookies ever. And, I made them vegan using egg replacer, soy-milk and a fake-butter! They are perfect and taste delicious. Ice them with your favorite vegan frosting and they are the best. I baked them for 10 minutes, they will be very soft when they first come out of the oven but just wait a few minutes o move them.
I chose this recipe because of the high ratings by others, but my experience was not so good. Although the end result was very tasty, the dough was EXTREMELY difficult to work with. First, 20 minutes of chilling did nothing for it - I had to wait several hours before it was at a workable state. Even then, and taking only small bits at a time, the dough was still so soft and sticky that rolling was exasperating and very difficult. Once finally rolled, and cut, it was so soft that I could not get a single cookie up and onto the cookie sheet without being squished into a little ball. The addition of more flour did not help, and I didn't want to continue to add more for fear of a tough end result. I did two completely separate batches with the same exact results, so it wasn't just a fluke. Bottom line - tastes great, but way too hard to work with. I'll keep looking for the perfect sugar cookie recipe.
Ok, this is I think my 1st review, and I must say this is simply an outstanding cookie. I took a snowflake cookie cutter and made snowflake cookies as an experimental project for a wedding coming up in Jan. The 1st batch I made, I received awesome reviews on the taste of this cookie. I took the advice of others and used only 1/2 cup of oil. I am glad I made this cookie and so will the Bride. :)
Finaly my search is over! These are the best sugar cookies that I have ever made. I did cut the oil by half as suggested by a friend. These are delicate, buttery perfection. Thanks Janet! This is the only sugar cookie recipe I will ever use.
excellent taste. I like the sugar drop cookie recipe on this site for a more durable crispy cookie. Kids love them, but they are delicate. Followed recipe exactly made 2 doz. Thanks
the recipe said 1 whole cup of vegetable oil. i finish the cookies they were so bad so oily!!!!!
When I was a kid my mother made these cookies for every occasion. She decorated them with decorator frosting. The cream of tartat makes all the difference. Thanks!
WOW! that's all i have to say. These are so delicious and so easy. The cookies are also not very time consuming which is a BIG +!! I substituted the 1c veg oil for 1c EVOO (i do that whenever a recipe calls for veg oil)and instead of 1t vanilla I did 1/2t almond and 1/2t vanilla. Straight out of the oven they were a tiny bit greasy but, I placed on paper towels to cool after the first batch and that seemed to cut down on the greasiness; still yummy though! I absolutely love how they melt in your mouth! Will definitely make again!!
I've tried many sugar cookie recipes in the past, but this one is the best. The finished cookies are delicate and crispy and delicious. I used about 2/3rds of a cup of oil instead of a full cup, since the dough seemed the right consistency, and had to cook them for 12-13 minutes a batch, but they are wonderful. Thank you.
These were soooo easy and were very light and delicate. A nice cookie that we just gobbled up.
I have to say, hands down, this is the best recipe for making cutout cookies. Easy to work with, doesn't stick, and tastes wonderful! (Thinking the oil in it helps it not stick.) I can't believe I almost didn't try this recipes because of the oil. I have used this recipe time and time again. I even used the recipe for the cookies in jars as my wedding favors.
i made these with vegan replacements, and they were pretty good. i didn't use cream of tartar and have no idea what that would have added. i mean, shocker, they were tasty because there's a friggin' CUP of butter. but they were really thin and i sort of prefer a thicker, chewier cookie... i didn't have to chill my dough at all, and i used raw cane sugar instead of white which i think made them tastier. anyway overall pretty good.
This was pretty good.....The flavor is a little dull, and thats after i doubled the vanilla mind you. You really do have to add all the oil, i have no idea why people are saying that u should decrease it! This recipe was just a tad of a letdown....I MAY try it again, but if I did I would top it with frosting or add almond extract to the batter....so in actuality i would give it a 3.5-4 Stars
This is the best sugar cookie receipe. It is quick and easy and the cookies come out perfect!
This is the best recipe ever! The cookies are crisp, flavorful, and absolutely scrumptious. This recipe is definitely a favorite with my family. Thanks so much!!!
I made these cookies for Valentine's day with my daughter. I am a chocolate person and would choose these befor chocolate!! I could not stop eating these cookies!! They were the best cookies I think I've ever had!! Really, try them.
Excellent cookie. Light, crisp, and delicately sweet. I followed one of the reviewers suggestions and used about 1/4 cup less vegetable oil. The dough is a little sticky -- not a problem for adults, but maybe problematic for children. Thank you. This is the perfect cookie for me.
The best sugar cookie I've ever had! Very soft and delicious. I used 1/2 cup of vegetable oil instead of a whole cup, and they came out perfectly.
This recipe makes an incredible sugar cookie. I made them for Christmas, used green and red colored sugar and shaped them into christmas trees and ornaments. My neighbors loved them. My family loved them too.
Well even though my mouth is wired shut...I made this recipe for my fanily, the recipe made around 40 cookies, all the cookies were gone by the next morning, They absolutely LOVED them. Thanx for this recipe it was great.
OMG.....I dont know if i did something wrong....BUT these were soooooo nasty! It did come out soft BUT it had a certain funny taste to them and it had soooooo much sugar it hurt my teeth. I might as well have opened the sugar jar and spooned sugar in my mouth! G R O S S
Awesome cookies. I made these for a children's party and they were gone in the first 20 minutes. Good for both children and adults!
These cookies were very good and easy to make. I wanted a cut-out cookie, but these were too soft for that, but they were still delcious.
It was tasty. But when I made them they turned out as flat as a pancake and they expanded all over the entire pan. It was a disaster.
I absolutely LOVE this recipe! I used it to make snickerdoodles and baked a few without rolling them in cinnamon/sugar and they're the best sugar cookie I've ever had (well, to this point in my life). It makes a lot, but that's okay, because I'm taking these to work to share with everyone...if they last that long!
I've made these already twice. They are not great for cut outs as they spread during baking but they taste too good for that to matter.
These cookies are the bomb, and they are even better with a tall glass of cold milk. My family loves them!
This recipe was gross..I found it to be very greasy and hard to work w/...a one star rating was generous..I have baked dozens of cookies and I found this recipe to be very frustrating and a waste of time..the dough was like mash potatoes after adding the oil...
My daughter and her aunt made these together. They turned out really good!
Not going to try this one again. I added another cup of flour and at least then the "dough" (batter, really) didn't run off the cookie sheet! WAAAAy to much oil!
these were delicious. i used to make cut-out frosted Christmas cookies. they turned out very buttery, a nice mix of salty-sweet and were perfectly complemented by the land o' lakes buttercream frosting a previous reviewer recommended. my only issue was that for some reason my dough was a bit sticky so i added a whole cup of flour, which didn't alter the recipe too much. i suggest keeping the dough in the fridge that you aren't using until you roll it out so it's easier to roll. yum!
Used some of the suggestions - used crisco instead of oil - used 1/2 powdered sugar for the sugar
I rolled them into about the size of a ping pong ball then pressed them with a fork both ways! They were Delicious! Also Icing and sprinkles are a must!
These are fabulous! My husband just asked me to make sugar cookies. Well, the last time I tried they didn't turn out very well, so I was a bit hesitant. I decided to look online for a recipe, and this one appealed to me the most. I'm glad I found this recipe! These were wonderful - soft and yummy. Easy to make too! Thank you!
Very tasty, but certainly not a cut out cookie. I followed the directions exactly- and although they're good drop cookies I was looking for a cookie to cut with the fam as we get snowed in. Disappointing but hey, a cookie is a cookie!
I loved this recipe. I'm a kid so of course i tried the batter, it was great, the whole thing is easy to make also. This is definatly a great recipe to make.
Similar to other people who have tried this recipe, I also found it very hard to work with. So then I decided to just put all of the dough onto a cookie sheet and roll it out until it was about a centimeter thick and baked it for about 5 minutes. After, I took the sheet out and pressed whatever cookie cutters I wanted, before putting it back into the oven for another 20 minutes. Then, I took the cookie out of the oven, repressed the cookie cutters, let it cool for about 15 minutes before finally being able to remove them with a spatula onto a cooling rack. The cookies tasted great but it took a lot of experimenting to get them to cooperate with the cookie cutters.
Great sugar cookies! I substituted vegetable oil with olive because I had no other oil, but it just gives the cookie a little olive oil flavor and is probably a little better for you! I love the Hello Kitty’s! This recipe is great for a Christmas cookies and next time I’ll try it with the vegitable oil.
Very easy to work with. Still looking for that show stopping sugar cookie but pretty yummy.
