*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.
These cookies turned out PERFECT! I didnt cook them for the full time though. I only cooked them for 7-8 minutes. That way they came out soft and delicious. And you can use this recipe for cookie cutters too. Just be sure to freeze the dough for about 20 minutes so it's easier to work with. I made Halloween cookies with this recipe. The shapes came out excellent. Would definitely make again!
My mom made the best sugar cookies, but she died a long time ago and I never got her recipe. This one is fantastic. Like my mom, I divided the dough in half, and rolled each half in waxed paper like a log. I sprinkled each side with sugar, wrapped it and refridgerated overnight. I just sliced it and baked the cookies, ending up with 4 1/2 dozen little slices of heaven. I can't wait to share these and a few stories of my mom with my children. *Made these again the other night - divided the dough into 3 - kept one white, then kneaded food coloring into the other 2 pieces, one green and one red. I patted them out, layered them, then rolled and chilled them. They turned out beautiful, and tasted just as good. A good alternative to suit whatever season you would like to color them for.
I made these cookies for a wedding shower and they went over wonderfully! I added a bit of red food coloring to the dough and rolled them in hot pink sugar crystals and they were very pretty! The only change I made to the recipe was that I baked them for about 9 minutes for a softer cookie, but 10-12 will be great for those who like them nice and crispy. Will definitely use this recipe many more times!
Being gluten-intolerant, I substituted the flour in this recipe for 2 cups of a wheat-free flour mixture that is comparable to regular all-purpose flour, and, being out of shortening, I instead substituted the 1/2 cup of shortening with another 1/2 cup of butter. These cookies turned out to be the best cookies I have ever tasted. They are great thin and slightly crisp, baked to a golden brown perfection! This recipe definitely deserves five stars!
This is by far the best sugar cookie I have ever had! After making the dough, I split it up and added a little bit of cocoa powder to one batch; they tasted phenomonal!!!!! Both ways were sooo good that I don't think they will last long. Thanks for the awesome recipe!
I was using this recipie for a science fair project. My question was"Can you tell the difference between Splenda and Sugar in a recipe?" so i made ths recipie using splenda in one betch and the other batch exactly the wy the recipie said to. The normal cookies were fabulouse and very one I got to try them loved them. the ones with suger were very bad, and only like three people liked them. My rating was based on th sugar cookie recipie and not the Splenda recipie.