Chewy Sugar Cookies

I have a small dessert business & frequently make sugar cookies (plain, frosted, etc.). This recipe is always a hit with clients who want a true chewy sugar cookie. I always use soften butter to make the cookies-the taste is incredible. When I double the recipe, I usually add 1-2 extra tbsp of flour (depending on the humidity). Also, I have found that chilling the dough for 1-2 hours, or even overnight, prevents the cookies from flattening out. Clients really like when the cookies are rolled in a sugar/cinnamon combo--very yummmy.

Excellent and easy cookie recipe. I was curious to see how this cookie would be because of the range of ratings from one star to five. As promised, the cookies turned out crispy on the outside and nice and chewy on the inside. If you are looking for a "all-over" chewy cookie (not crisp at all and more soft) then this recipe is NOT for you. Also, if you are looking for a sugar cookie to roll and cut-out, this may not be the recipe. The dough is awfully sticky. I did change a couple of things: I used butter instead of margarine and after the first batch I quit rolling them in the sugar (it was too sweet for me!) Otherwise, the cookies turned out deliciously buttery and the texture is still the same on the second day. Good tips from others: if the dough is too sticky to handle, refrigerate it. My only beef is that the cookies are fairly thin; this recipe would be even better with if it produced a super thick chewy, crispy sugar cookie.

NOTE: We have change the 1 teaspoon baking powder in this recipe to 1 teaspoon baking soda, as requested by the recipe submitter. - The Staff

These cookies are wonderful and very tasty. Please take my advise however. First, try to use butter instead of margarine. The second is that these cookies need about 1/2 cup extra of flour. That will give you a total of 3 1/4 cups of flour. The first time I made them, they came out flat. I was very surprised that more people didn't comment on this issue, but I promise that my advise will give you the best cookie. :)

ok, somehow I deleted my first review for these cookies... basically all I said was that these are really good, I have tried a lot of sugar cookie recipes and these are among the top two, the other one being Cracked Sugar Cookies I. These are nice and soft. Make sure you don't cook them too long, they are done when you just start to see a little color, kind of a yellowish color, but very slight, don't worry they will harden! The dough and the cookies themselves taste kind of like the Break 'n Bake that you can buy in the grocery stores! So, thanks so much, Cindy! It's been a couple of weeks since I posted the above statements--I made both this recipe and Cracked sugar cookies I and compared them. I took one bite of one and then one bite of the other--this is definently the best sugar cookie recipe I have EVER tasted. There is no lack of flavor, these are so awesome! They look good, taste good. You don't even need frosting. They kind of remind me of Sugar Cookies that you can buy at Subway. I just want to encourage anyone looking for a chewy, soft, yummy sugar cookie to TRY THIS RECIPE!!!!! I give these ************************* 25 stars!!!! I wonder what they would be like with white chocolate chips and macadamia nuts???? I might try that...if I do, I'll let you know...

coookies would not roll into balls. stuck to the pan and would not come off.

THESE WERE THE BEST SUGAR COOKIES EVER!!!!!!! I think they taste the BEST when JUST baked... so I keep the dough in a container and everytime I make them I just use the dough.. itz REALLY easy too. Also.. I added 1 teaspoon of corn starch. I do this to my chocolate chip cookies too.. it makes the cookies more crunchy on the outside and chewy in the inside. :)

This was exactly what I was looking for! They were perfectly brown around the edges and soft and chewy in the middle. I could have eaten the whole batch if everyone else didn't chow on them! I froze a dozen balls and baked them a week later straight from the freezer into the oven. They were even better!! Great recipe! Will become one of my standbys!

Followed receipe exactly, ended up with runny batter that turned into extremely thin, stuck to the pan mess. I followed ingredients and instruction list exactly.

Yummy! Great recipe. I made them with slightly less sugar and then my mother, my sister, and I frosted them with storebought icing for Halloween. They had a great flavor. Oh yeah, I made them with butter instead of margarine and here's why: There's no use pretending that using margarine instead of butter will provide more than a negligible difference in nutrition. In fact, there's no use in pretending that cookies with as much sugar as these have are at all nutritious. No, they're a treat. A fattening, bad for you treat, but a great-tasting one. And butter just tastes better! :&)

I'm sorry, but I agree with the negative comments. These were awful, and I mean awful. Nothing was good about them. The batter was thin, like cake batter, and chilling didn't help a bit. I finally spooned it onto the cookie sheet. Baked the recommended amount of time. They came out perfectly flat, stuck to the cookie sheet, and the taste was awful. Just so you'll know, I've been baking since I was 6, some 38 years now, so it's not as if I were a novice baker and did something wrong. At the same time, I made another recipe from this board which professed to be chewy sugar cookies, and they were all I could have hoped for. I'd be interested to see if anyone has any idea about why these have turned out so dreadfully for some of us.

These were the absolute best sugar cookies I've ever eaten. I doubt I'll be convinced to even try another recipe again! On my air-bake pan, they looked professional,thin, perfectly round and beautiful. On an older, darker cookie sheet, they were a little thicker and they browned around the edges, but even after we'd eaten all of them, we still couldn't decide which were better. Definitely try this one!

I have tried this recipe for the second time and I followed it to the T. I made the mistake at first of not using all purpose flour and they came out really flat. I have found out also that it is better to use hand blend the dry ingredients in with the margarine. The recipe says "gradually stir in the dry ingredients until just blended". You must follow that direction. The first time I blended it electrically and I believe that was also a mistake. I just tried this recipe today and WOW! What a difference. They came out perfect and tasted great. Hands down 5 stars and I hope my mistakes was helpful to you because this recipe makes some good addicting cookies

The days of rolling and cutting sugar cookies are over! These are the PERFECT cookie. Just as described....golden crispy edges with soft chewy centers. My kids (9,6,3) helped make them...They are child-proof as well. I think next time I might try adding the almond extract or lemon and some vanilla frosting or glaze. You cant go wrong with these.

This is now my favorite cookie recipe. I am living overseas right now and made these cookies as an example of something sweet we eat in America and everyone just loved them! The only thing I did differently was to add an additional 1\4 cup of flour.

Great tasting cookies! The only adjustment that, in my opinion, is absolutly necessary for this recipe is to add almost 1 cup more flour than it calls for. I made the recipe to the "T", and the first batch spread like crazy! So I added about another cup of flour, and PERFECTION! =)

These were chewy as the recipe states, but sorry not our favorite. Thanks anyway for the recipe. As you see many reviewers like them ... others not so much. So maybe you will.

I didn't care for these so much because they were a little on the flat and greasy side. But I would have bet my life that Hubs would love them, because they were a little on the flat and greasy side. (And because I frosted them generously with Sugar Cookie Frosting, also from this site, even tho' in my mind they didn't need any frosting at all - yes, because they were a little on the flat and greasy side). So I held off on my review until he tried one. He instantly remarked that they were chewier than usual, so the cookie definitely lives up to its name. I thought they were a little on the sweet side, but Hubs said these were the kind of cookie he could eat until he got sick, his highest form of compliment.

If you want the cookie to turn out perfectly crispy on the outside, perfectly chewy on the inside, that don't flatten out and have that pretty cookie "crackle" on top, then bake at 375 deg. for 10 min. I found out by accident... I only had enough dough for 5 cookies, and baked them with my chocolate chip cookies. Perfect! Other than the temp and time, and use butter instead of margarine, I wouldn't change a thing!

These cookies did spread a lot, but were chewy and delicious. I made mine into two logs that I refrigerated and cut into 1/2-inch slices and froze so I could bake a few at a time as desired.

These cookies were as promised... crisp on the outside and chewy on the inside. I added a tsp. lemon extract too. Somehow, mine ended up coming out picture perfect as well so thanks, CindyAnn!!! This is my new Sugar Cookie Recipe.

My friends and i wasted our time and money buying the ingrediants to make these.

These were great. Very easy to convert to snickerdoodles, easy to decorate with frosting.

i just made a batch of these, and they are the best sugar cookies ive ever had from anywhere! im a very harsh critic when it comes to cookies, and these really are amazing. the only thing i did differently was omit the baking soda because i am at a high altitude (just an fyi for fellow high altitude bakers, i do this with every cake or cookie recipe since we are up so high and i always get perfect results). thank you for such a great recipe!

I followed the recipe as is. I wouldn't change a single thing. They turned out exactly the way I wanted them -- crisp along the edges and chewy in the middle. This is the perfect sugar cookie recipe.

Absolutely awesome taste. However, don't even try to roll out the dough and use cookie cutters. The dough is way too sticky for that. Once I managed to get some cut out, they all lost their shape upon baking anyway. So, I stuck to rolling them in balls. I added the sugar cookie frosting from this site and sprinkles and they were a huge hit at a holiday church party.

This was my first time making sugar cookies from scratch and OMG! they are so delicious. I did substitute the flour with whole wheat all purpose flour and used 1 1/2 cup white sugar and 1/2 cup brown sugar. I also ran out of margarine so i only used 1/2 cup and the rest was unsalted butter. The dough was more moist and sticky than i thought it would be so it was hard to roll at first but after being in the refrigerator a little while it was much easier. Also it made A LOT of cookies. the recipe says it makes 30 but i got about 50 out of it so if you arent making them for a crowd you may want to cut it in half.

This is a very good cookie! I tried it plain, with cinnamon sugar, with lemon peel and with orange peel and they were all wonderful. They are true to word, crispy and chewy. It made about 40 for me. They do get a little crumbly, but overall a delicious cookie! Recommended!

These were amazing! Small changes: 1) I used 1 tsp of pure vanilla extract and 1/2 tsp of real almond extract. The almond extract was a GREAT addition, but not necessary. 2) I rolled them in vanilla sugar after making my first batch. Vanilla sugar can be made by placing dry vanilla beans (new or used) in a canister of sugar and allowing to sit at least a week. 3) I used real butter (half salted, and half unsalted because it was what I had). 4) I softened my butter, and apparently that is not necessary. The dough was almost too fragile to handle, but became easier to handle as it sat/cooled. 5) My balls were about the size of small limes, or donut holes - not walnuts. I could fit up to 7 balls on my round ceramic cookie/pizza stone. The cookies turned out BIG like at the fancy bakeries (made 28 BIG cookies). I baked them for about 12 minutes but began to watch them closely after 10 minutes. By far the BEST sugar cookies I have had - ever. I am sure they would be good w/ no changes at all to the recipe.

I love this cookie. It turns out great every time. This recipe has so many possibilities, I added lemon zest and substituted vanilla extract with lemon extract and it made a great lemon cookie.

These cookies are GREAT!! You need to be sure and follow the recipe exactly. Originally, the recipe posted called for baking POWDER and that's all I've ever used and they've been GREAT! I've tried the "ammended" version using baking SODA instead, but we like it much better with baking POWDER. Thanks for the "mistake"!! :) Here are a few tips that I've found make a huge difference in the way they turn out. USE ONLY UNSALTED BUTTER (not margarine) and WHITE LILY FLOUR. If they don't have White Lily flour where you are then use the best top quality brand flour you can find. Believe me, these two tips make the difference in a GREAT cookie and a good cookie! Refrigerate the dough for 30 mins. or more before you make them for ease in handling and to keep them from spreading too thin. Place the balls about 1 1/2 to 2 inches apart also helps to keep them from spreading too thin. Don't overcook them. Bake ONLY 8-10 mins. until SOME EDGES start to get slightly golden and center no longer appears "raw". They will be pale in color if you don't use any baking soda. Also don't overcrowd your oven when baking - be sure there is a little space between and around your cookie sheets if you put in more than one at a time or the bottoms will burn. I learned that from experience! Thanks again for the great recipe!

I made these for a coworker of my husband's and am embarrassed to give them to her. Did everything as directed, with the exception of adding 1/2 tsp of almond extract in addition to the vanilla. Oh, and I baked them at 400 for a more pleasant presentation. Otherwise they spread out SO far and had no texture to look at. sorry

Just what i was looking for!

I followed this recipe exactly and these were some seriously good cookies. I would at least double the vanilla if I made them again.

These cookies were really FLAT. The dough was good but the cookies were not that great. I do not think there was nearly enogh flower and there was way to much sugar. I will try these again and increase the flour and decrease the sugar. Thanks for the recipe.

Tasted like eggs and batter.. =/

I MUST SAY AFTER TRYING OTHER SUGAR COOKIE RECIPES, THAT ALL CAME OUT TOO FLOURY, THIS ONE WAS THE ONE! GREAT CHEWY COOKIES! I DID USE BUTTER INSTEAD OF MARGERINE, AND I ADDED ABOUT 1/2C MORE SUGAR TO MAKE SURE IT WASNT TO FLOURY TASTING, PERFECT! THEY DID LOOK UNCOOKED AT THE 10MIN MARK BUT LEAVE ON THE PAN FOR 5MIN AS SAID AND THEY LOOK BEAUTIFULL! THE DOUGH WAS NOT STICKY AND AND THE COOKIES DID NOT STICK TO THE PAN AS SOME SAY. THANKS FOR THE GREAT RECIPE!

This is my go-to recipe from this point on. I made a couple of changes for my taste: I used 1 tsp vanilla extract and 1 tsp lemon extract, and softened butter in lieu of margarine. Excellent cookies and exactly what I was after.

Wow!!! I have been searching for a fantastic sugar cookie recipe for two years. Everything I've tried has been just OK, including several of the other sugar cookie recipes from this sight. Delicious and SO easy to make! I used half butter and half butter flavored shortening. These are sooo good you don't even need frosting. If you have been looking for a great sugar cookie recipe but are always disappointed, try this one!

Not only was this a quick and very easy recipe, the cookies are absolutely delicious! Bet you can't eat just one. I did, however, substitute butter for the margarine. Butter makes things taste so much better. This one is definately a keeper! It's nice to be able to roll the cookies in different colors of sugar for the holidays. My friends and family couldn't get enough of them. Thank you for sharing!!

I was looking for a chewy sugar cookie recipe that I could use with cookie cutters, to make chewy heart-shaped cookies for Valentine’s Day. (Most recipes that can be used with cookie cutters are for harder, crispy cookies.) To make the dough less gooey and easier to work with, I made the following changes: I added a half-cup of flour, and reduced the amounts of fat and sugar, meaning I used a total of 3 1/4 cup of flour, 3/4 cup butter (I didn’t have any margarine) and 1 3/4 cup sugar. I then refrigerated the dough for three hours. When I took it out, it was actually too firm for me to roll, but after a few minutes at room temperature, it was fine. I rolled the dough to 1/3 inch thick and used my cookie cutter (if you roll it until it is thinner than 1/3 inch, the cookies will be crispy - the thicker, the chewier). I did grease my cookie sheet, even though the recipe says not to, and baked them for 9 minutes. What I got were chewy, slightly puffy cookies that were definitely heart-shaped. The cookies did expand a little, but they mostly kept their shape, looked great, and tasted even better! They were definitely sweet and buttery enough. Will do again!

This was a good cookie. I always do a test cookie to see if they are going to spread too much, and they did a bit. I added about 1/2 cup more flour and they were just right. Nice flavor, good chew. I used the dough to make 8 inch "pizza"cookies for my daughter's birthday party. They were well enjoyed.

so yummmy!! perfect chewy, flat cookie. I used butter and they flattened out quite a bit, but that's how I like my cookies. My bf likes chocolate, so on a few of them, I put some milk chocolate chips on top of the cookie when they came out of the oven. These were really good too. I'll definitely make these again!

These cookies cam eout totally stuck to the pan. They tasted like butter and dough. I will not make them again and I would not recommend this recipe.

These cookies taste great! I made them as snickerdoodles and rolled them in cinnamon and sugar. I made a few modifications to my second batch because the first was too flat and hard to get off my air bake sheets. I added an extra 1/2 cup flour and chilled the dough fully before baking. Also I removed the cookies from the sheet right away and had a much easier time. They also needed 15 minutes to bake. The cookies came out a tad thicker but I still would like them to be thicker still. The search continues for the perfect sugar cookie!

I love sugar cookies, and I picked this recipe based on reviews and unfortunately it really sucked! I followed the recipe to a T and I dont recommend it...

Perfection!!!! Well done! I made mine exactly as recipe calls for and they are superb.

These are VERY good. Crispy outside.. soft inside. Instead of rolling them in sugar, I sprinkled a little cinnamon on them before baking. Love the chewy softness of the inside. =)

for the folks with runny thin dough: if you use a tub margarine remember it has lots and lots of water in it. try using a stick margarine or just use real butter. that should take care of the messy thin dough and leave ya with a great cookie.

How yummy are these!!!! I wanted to add almond but didn't have the extract so maybe next time.. They are chewy goodness!!

Oh my, I ate 3 of these shortly after they came out of the oven! I think I like them better than the Blue Ribbon recipe also from this site. I ran out of regular flour and used self-rising flour, so I reduced the baking powder by half. Great recipe.

Awesome cross between a sugar cookie and a snickerdoodle (if you add cinnamon to the rolling sugar like the poster suggested). Followed the recipe but with butter instead of margarine. Crisp edges and chewy middle. I don't know what they'll be like the next day...if any make to see another day..but the texture is fantastic right off the cooling rack.

These are delicious! After my cookies cooled, I drizzled melted dark chocolate candy melt across the top of each one and placed them in the fridge until the chocolate hardened. Yummy!

These cookies are simply fantastic! My family loves them! I did tweak the recipe a little though. I used 2 cups all-purpose and 3/4 cup whole wheat flour- the wheat flour gave it an extra sweet flavor. Reduced sugar to 1 1/3 cup and used real butter. Also, used brown sugar instead of white for the decoration and baked for 10min; I like a little crunch with some chewiness. These cookies came out wonderful!

I did not care for these.

This recipe was absolutely wonderful. I found it easier to roll if I refridgerated it first. Also they are really pretty if you roll them in sugar and colored sugar sprinkles. Great and easy!!!

These cookies were a hit at my office's monthly birthday celebration. I changed the recipe though. Instead of margarine, i used shortening. For the sugar, I used 1 1/2 cups white sugar and 1/2 cup brown sugar. And I rolled the balls of dough in cinnamon and sugar. I never knew thin sugar cookies could be so good!!

The dough was delicious but they turned out terrible for me. As some said earlier, the dough was so terribly sticky we could barely roll it out. We had to refigerate it first and then pour flour in our hands. Even then it was impossible. They came out cakey and bland. I don't think we will use this recipe again. Maybe it's personal preference? It could be that I used margarine instead of butter. Who knows... I am glad some people liked it.

Finally! A cookie with the perfect texture -- crispy on the edges and chewy in the middle. I used real butter instead of margarine and substituted a 1/2 teaspoon almond extract for some of the vanilla.

This is absolutly the BEST sugar cookie recipe ever! They taste like store bought and the whole family loved them! They lasted less than 24 hours!Next time i will add M&M's for my chocoholic brother. Great recipe!

These were great! I had to add more flour because the dough consistency was off. (might have been how I measured the flour... I always seem to have a hard time with that.) They turned out great! I rolled them in colored sugar (red & green) because they were for a Christmas party. A very easy way to make them look festive. I see great potential for other holidays. Red & Pink Valentines day, Pastels for Easter and so on.

I was very dissatisfied with this recipe. My cookies turned out flat and gooey in the middle. I would never use this recipe again and I would NEVER recommend it to anyone else. I wasted a lot of time and a lot of ingredient.

Very good. I decreased the Qty to make sure this is what I was looking for. I added a little more sugar & used Criso butter flavored shortening instead of margarine. Next time I'll use self rising flour maybe.

This is a great sugar cookies recipe! My family loved these cookies and I will make them again. They taste just like our favorite sugar cookies from our small town bakery. I did have to bake them a little longer than the recipe said.

Amazing cookies that I've made time and time again. My friends are always asking for me to make cookies and this is one of the favorites. I've had kids stop me in the hall asking, "When are you going to make more cookies, Kenzie?" Thanks so much, they're a hit and so am I!

Followed recipe exactly- cookies ended up very flat and stuck to the pan. I had to scrape it off of the pan and eat the small pieces. The dough was yummy though. I had high hopes for these cookies. . .I may try again with a few modications.

This was my 1st time making sugar cookies, I followed the recipe exactly word for word and they came out perfect!! Were such a big hit with my family especially my grandmother and that says a lot.

Perfect!! I used salted butter in place of margarine and also a bit more vanilla extract but that is just me, I can't ever seem to follow a recipe to the letter :)

I am learing to bake and this recipe was very simple to follow. And very delicious!

This recipe was awesome, and fortunately it worked out really well for me with a few slight modifications. I used 3 full cups of flour instead of 2 and 3/4, and I used butter instead of margarine. I baked the cookies for 11-12 minutes instead of 8-10, and I added 3/4 of a bag of M&M baking bits. They turned out crispy around the edges and chewy in the center. No problems with runny batter or cookies running into each other on the sheet. My dough scoops were about half a large spoonful, and I got 70 cookies out of it.

very poor maybe too much butter but tasted bad cake like cookies and looked funny

Absolutely, hands down, the most delicious, totally fool proof cookie recipe I've ever used. I use this recipe for snickerdoodles and they're just delicious. All you do is roll the dough balls in a mixture of cinnamon and sugar and wala! I tried making regular sugar cookies with this recipe (without the cinnamon and sugar) and they were still a hit but not nearly as big as the snickerdoodle version. They're our favorite cookie!

I would give this a 10 for the flavor, but two things: 1)way too much margarine! I would call them butter cookies instead of sugar cookies! I was really doubting when I saw the recipe called for that much margarine.I could feel my hands oily as I ate them, if you suffer from high choloesterol stay away! 2) my first batch came as others, paper thin flat. I fixed this by adding lots of flour until they felt just right to roll between my hands. The solution to thin flat cookies is therefore more flour! Do not bake your cookies if they dough feels too sticky, it's a recipe for disaster!

These are the best sugar cookies I have ever tasted! I did decrease the butter to 1 cup and they were still fairly greasy, and could have maybe used a little less butter even. But really yummy. Crispy on the outside and chewy on the inside! Santa's gonna love these!

These were delicious! I used real butter instead of margarine, but they were still sooo good. Just make sure they don't brown, and they'll stay nice and chewy.

Yummm!!! Was in the mood for something sweet and had all the ingredients to make these... so easy! Brought the extras in to work and they were gone instantly! Some reviewers complained that the cookies came out flat...this didn't happen to mine, but can sometimes happen if you microwave the butter before mixing.

Perfect recipe for people who forget they have stuff in the oven! I had three pans of cookies, and popped the first two in, then left to do a "quick" e-mail check. FORTY MINUTES LATER, I remembered I had cookies in the oven! I pulled them out, and they were rock hard. I figured I would crumble them later. The next day, they were PERFECT. Soft in the middle and crispy on the outside. The third pan, which I watched, tasted every bit as delicious as the one I forgot, but of course I didn't have to wait a day to eat it. This is my new fave sugar cookie recipe! Thanks so much for this fool-proof cookie!

these are awesome drop cookies, and they are not meant to be cookie-cutter cookies. these are sooooooo good. cannot overstate how good these are. be prepared to want to eat the whole darn batch, they are that good, no kidding. i gained 5 lbs. because of these cookies.

MMMMMM........great recipe, just as described. Thanks!

This Recipe is excellent. I am a full time chef and I plan to use it again and again.

it is sooooooooooooooooooooooooooooooooooooo goooooooood

I made these twice just in case I did something wrong the first time. The batter was very watery. There is an aftertaste with these cookies that's hard to put your finger on. Even my daughter didn't like them, and she loves all cookies.

The masses do not lie -- this is the perfect cookie just as advertised!!!

yumm very soft and chewy. just the way i like em <3

I followed this recipe step by step and these were not right. I could NOT roll this dough at all ball or anything else. I Will stick to my to my familes recipe.

I had the same problem many of the one-star reviewers had: flat, runny cookies that didn't resemble cookies at all once baked. I had even refrigerated it for an hour. I added a cup of flour after the first batch tanked and they ended up being okay (though they had a heavy egg taste). I have to wonder if the runny cookies are a result of high altitude, using a hand mixer or possibly having the margarine too soft.

love the recipe the dough was just to sticky for my children to roll out. they were very dissapointed. However, the cookie dough is great and i am sure they will eat all of the cookies . they are working on them now!!!

The dough was sticky. I had to refrigerate for 30 min. to get it firm and I still wasn't able to roll it into sugar. It took about 15 min to bake too. I substituted 3/4 whole wheat flour and they tasted great. If you like them a little cripy on the outside then don't store in plastic bags, it makes them chewy.

I made these cookies a couple of days ago, and at first, I thought they were marvelous! Unfortunately, after two days they became very crumbly and not very chewy at all. I stored them in an airtight container, so I'm not sure what caused them to fall apart when you bite into them. They still taste wonderfully, but you have to eat them over a napkin!

This an awesome cookie recipe...I made some changes...I added 1/4 cup flour...I replaced some on the vanilla with 1/4 teaspoon almond extract..baked for ten minutes @ 380 degrees..the most important part of this recipe is do not over mix the dough..I added the flour mixture gradually and mixed with a fork...I refrigerated the dough for about a hour...I have been looking for the ultimate cookie recipe for the holidays this one is on my list

i used butter (hate margarine) and added in a bit of almond extract. they. were. PERFECT. i've stopped looking for my perfect base cookie--and look forward to dressing this one up! (2009) ******** I've apparently been making this cookie for nine years, and I still love it. Really good rolled in whatever spices you like best (cinnamon, nutmeg, cardamom..) and if you melt the butter even partially they're extra-chewy. (2015)

These TASTE delicious. I'm giving them a 4 because had I not added 1/4 cup of flour (3 cups total) they definitely would have been too thin. As others suggested, refrigerate the dough first to help them not get to flat. OH, and I used real butter, of course! :) I would make them again.

Made these as macaroons and they were a hit. Used splenda for baking to lower the calorie content.

thin, crisp edges, chewy middle... love them!

This is my go-to recipe for sugar cookies! Although I always have to add a lot more flour to the dough to be able to roll it into balls and prevent it from sticking to my hands and the pan. You can't beat this recipe though for flavor and texture (once you get the flour ratio right). I usually add about an extra half cup of flour.

Haha wow my cookies are big (a little to much dough)! Anyway, wow what a great sugar cookie! I thought it was just me at first when my dough was very sticky but after I added a little more flour and cooled it in the fridge it was much better to handle! But if you don't mind getting your hands sticky, "stick with the sticky dough", they bake just as well!

These cookies are delicious, but dont listen to this recipe GREASE THE PAN!! My cookies were impossible to get off.

All I can say is Yuuuuummmmmm!

I must have done something wrong. My batter is the consistency of a thick cake mix. I double checked the ingredients and amounts and they are right. Any ideas?