We used this recipe for rolled out cookies. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. They came out great. The dough held its shape well, and didnt require chilling before rolling and cutting. I found it very easy to work with. I sprinkled one pan with cinnamon and sugar before baking- they were great! The kids used frosting on some of them. Since they are not super sweet on their own, the frosting isnt to much. edit to add: we've made this recipe a few times now. Its even better if you add the zest of one medium orange. It gives them a bit more flavor.
Absolutely wonderful! Be sure to cream the butter, shortening, and sugar together until mixture is light and fluffy before proceding to next step. This will make a big difference. Also, it helps to chill the dough before rolling into balls. This is the best sugar cookie I've ever tasted! It's a keeper!
I couldnt believe how delicious and soft these cookies came out! I was soo undecided on which cookie recipe to go with, but I went with my gut on this one, and Im so glad that I did. Because they turned out sooooo delicious. I rolled them into good size balls, then dropped the tops of them in some pink sugar crystals, and flatened the top with a glass, baked for 8 mins, and they were perfect, THANKS!
I enjoyed this recipe. There was nothing really spectacular about the flavor. It tasted like a normal sugar cookie. The texture however, was fantastic. It yielded nice soft cookies than browned perfectly in 10 minutes. The sugar on the outside gave a crunchy coating that contrasted beautifully with the soft centers. I also enjoyed how easy this recipe was to make. I didn't have any shortening on hand, so I just used butter, but they still came out very nice.
I hate it when people don't follow the recipe (they did not have eggs!!!) and then when it does not turn out they go ahead and rate the recipe poorly!!! DONT RATE IT IF YOUR DID NOT FOLLOW THE RECIPE!!!! Thanks for the great recipe!
I used to love the sugar cookies they had in the Mall (at $2 a cookie!) because they were always soft...on my 1st try with this recipe, they turned out better than those mall cookies. A must try!
Very easy to make! I use margarine for the shortening.
They remind me of Lofthouse cookies-only a little smaller.
I make a glaze with powdered sugar, milk, and a little vanilla (and some fun food coloring) to glaze these. You can add sprinkles at this point also. Kids LOVE them. I've been bringing them in for school b-day parties (and the teachers like them too!).
I just made these and, after reading all of the reviews, I should give my input as well... I gave these only 4 stars because of misleading directions. The recipe implies that these cookies will spread to give the classic sugar cookie shape. This is completely untrue. If you roll them as written an place them on your cookie sheet, that's exactly what you will get when you take them out ten minutes later - a great tasting cookie ball. If you use your fingers to press them down, you'll end up with nice little impressions of your fingers. The taste and texture ARE fantastic (I followed exactly as written - except for not rolling in sugar since I plan on frosting mine) BUT you must dip the bottom of a glass in some fine sugar and then use this to press down your cookies. That's the only way to get the desired shape. Any imperfections when going into the oven will be seen when the cookies come out, so if you don't like ragged edges on your cookie - reshape with your hand while on the cookie sheet before going into the oven. And, yes, I did these large and small size - still needed to be pressed down and shaped by hand for looks. Definitely try this recipe for a wonderful taste and texture, but know that the directions are leading you astray when it comes to how to get the desired cookie...
These are just excellent. I made them exactly according to the recipe and they got rave reviews and disappeared quickly. I thought they were going to spread out and they didn't so they are high cookies not flat ones. Thanks for a great recipe.
Waaay too much salt. Very disappointing. I had a feeling it was too much when I put it in. Should have trusted my instincts. If I make this again I will only use half a teaspoon.
