Reviews for Chewy Sugar Cookies
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?
Second sugar cookie recipe I have tried using margarine.....both were a complete failure! This turns out a mix that is far too runny to form any type of ball out of. After modifying (quite a bit) with flour and sugar I was able to get something that "was almost" a cookie. Waste of flour, sugar, time...etc. Sorry but it is just not good if followed by the numbers.
I made a batch of these cookies to take to my in-laws house. I made half of the batch with vanilla extract as written, the other half with lemon and vanilla extract. The flavor and chewiness was excellent on both batches, but they flattened out and ran together and didn't look good enough to bring along. I gave them to my roommate and he ate them up at least. I might try to make them again just because they were so chewy.
I followed direction. Cookies went flat.
These are the best sugar cookies ever!!! I followed the recipe exactly except I added some almond extract and I doubled the recipe. I don't know what the person did below my review because mine were extraordinary!! My family and friends all agree. These will disappear in no time. I did use stick margarine and not the stuff from the tub. Definitely try this one.
I could not get enough of these. They were so delicious. Made several batches including one with wheat flour. Those had an even better crispy texture. I also used real butter.
i did not like this recipe at all...it taste really bad i did this recipe two times and each time it came out the same as the last batch...
What a great, basic recipe. Although I added a bit of coffee, they weren't this exact recipe but it was PERFECT. You can eat these plain, or add your favorite cookie ingredients... Chewy yet fluffy. Yummy in the tummy.
This recipes was yummy, I added 1 tsp, cinnamon to the flour mixture, and rolled the cookies in sugar and cinnamon before baking. *I love Snickerdoodles* the cookies turned out yummy, but a little thick and cakey. Still delicious though, I had to cook them a couple extra minutes, I would recommend these to a cakey cookie lover!
Delicious... I made them just as the recipe said. I'm still a beginner so I didn't change anything. They were still chewy even a few days later. I baked them for my 2nd grade class and they LOVED them. Kid and husband pleasers :)
This recipe did work well for snickerdoodles. (All of the other snickerdoodles recipes called for cream of tartar. Like I have that in my pantry!) If I can make it, it must be easy! One mistake that turned out well - if you make the dough balls larger than described, you'll get big (but flat), soft, chewy cookies.
I have to agree that this batter came out to the consistency of cake batter. I had to do some tweaking and add at least an additional cup of flower and another quarter cup sugar as well as almond extract to adjust the flavor.
My first attempt at this was a total failure and I read through and saw that I was not the only one to end up with cake batter instead of cookie dough. However... I made a small change and tried again and they turned out perfect! The change? The first time I used margarine from a tub, the second time I used sticks just barely softened!
easy tasty recipe...I did not roll the dough in the sugar, I sprinkled on top. Placed cookie dough in the refrigerator for aprox 30 min and it was easier to work with.
I used softened butter and cinnamon-sugar (snickerdoodles) - the perfect ones were about 1" balls, flattened out, 10 min. good stuff
The dough was ultra sticky, but it wasn't too big of a problem. The cookies turned out pretty good. The texture was great and the taste was too. This recipe makes a lot of cookies, too, which is great.
DON'T use brown sugar as the sugar to roll in!!! It carmelizes and makes a mess, but that mess sure did taste good!!!!
I cut out 1/4 cup of flour because I seem to be cursed with dry, crumbly sugar cookies -- otherwise I did everything the same. I did not roll them in sugar or frost them, I think they'd be too sweet if I had. I am happy to say that for once they turned out delicious! They taste similar to the break-and-bake cookies. I made them into giant cookies and my roommates and I cannot stop going to the cookie jar. My only complaint is they are kind of extremely flat but this could be due both to my cutting down the amount of flour and melting to the butter which is never a good idea unless it's called for!
When I baked these, they literally spilled over each other into a solid, liquidlike mass and spilled over the edge of the baking sheet. Judging by the other reviews, however, I must have done something wrong? I'm not sure - I followed the recipe exactly (other than substituting butter for margarine, but that's never made a difference in the cooking I've done so far). Any suggestions?
good recipe. the only thing that upset me was the lack of chewiness that was stated in the recipe. i also think it could have used a tad bit more of sugar. however, with some frosting on top, it was very tasty.
Oh my! I have been wanting a good sugar cookie recipe and this is it...the search is over. Thank You!
Hands down the best sugar cookies I have ever made.
These cookies came out pretty perfect, they are chewy on the inside and a bit of crispiness on the edge. They are just about gone!! :o)
I love these. This is the kind of sugar cookie I like--buttery and chewy. Even better with an almond icing on them. Thanks for the recipe.
I have tried this recipe and I found that the Margarine will make the dough flat and really oily. Plus the dough is too soft to work with. I had to put mine in the fridge for the whole day before I can use it. I would probably recommend that you use butter instead of margarine. It is way firmer and easier to form the walnut shape.
Honestly one of the best cookies I've ever had! Thank you for sharing the recipe. Can't wait to try the snickerdoodle version!
Very chewy and buttery. Loved it in the rolled sugar!
My favorite cookies! Crispy on the outside, chewy on the inside. I always use butter, I love the flavor. I make the dough ahead of time, roll the dough into a tube, wrap in plastic wrap and leave in the fridge. When I'm ready to bake I just slice the dough and bake. I think the two most important things to remember are to chill the dough for at least and hour or two and not to bake too long. You really have to take them out before you think they are done. This keeps the dough from spreading too much and gives you a soft, moist cookie.
These cookies had a yummy flavor and were soft and moist. My only complaint is that when you're done mixing the ingredients, chill for an hour. Otherwise it runs flat. Also grease your cookie sheet really good because they do stick to your sheet.
Wonderful cookies. I didn't know margarine and butter were 2 different things :/ I just used melted better. Turned out PERFECT. It made so many cookies, probably more than 30, and there's only 5 left now! Beware of the expansion of the cookies after you put them in the oven though...It expands way more than you'd think.
This is my Favorite sugar cookie recipe. I use butter not margarine PS.....DON'T use the margarine that comes in the tub it will be extremely RUNNY!!!!!
I did not care for this recipe. The "dough" took almost 3 cups more flour than was stated. im still mid bake but i am so upset i had to comment right away.
These cookies are delicious! I was craving something sweet and had all the ingredients in my kitchen. I halved the recipe, and they're perfect. Not too sweet, just sweet enough. And they're so nice and crispy on the outside and chewy inside. I baked them for just 8 minutes. They didn't look done, but the edges were slightly brown. Definitely a keeper. Thank you!
I've made this recipe a few times now, with different variations. The first time was a complete disaster and they came out like little cakes. They didn't spread at ALL. But I realised I must have put too much flour in by mistake. The second time was perfection! I usually do one of two variations: 1. maple extract instead of vanilla and add white chocolate chips just before the flour. 2. Sprinkle nutmeg on the top. I've never rolled them in sugar. I think that'd be too sweet.
Quick, easy and delicious!
Delicous. I recently tried the no- roll sugar cookies and they just didnt turn out for me. So tonight I tried these and they were awesome. And heres the catch. After I had already started making these I discoverd that I had no eggs. I didnt want to waste my stuff so I just threw them in the oven any way. I suprised they came out. Im keeping this one.
The dough and cookies tasted good, but the fat (I used butter) in the recipe is too much. It was crispy on the outside and chewy in the middle. These cookies come out really flat, and instead of rolling I dropped them by using a cookie scoop. Overall it was good, but I'll lower the fat content to 1 cup.
I think the recipe should read 1 1/4 sticks of margarine not cups. My cookies ran all together and off the pan. Tried next pan with smaller blobs of dough further apart. Same thing happened. One and a quarter cups of butter is 2 and a half sticks. I had to throw everything away. Such a waste of butter.
Excellent and easy
This is the best sugar cookie recipe I've ever made at home, it takes exactly like the sugar cookies I buy at Starbucks!! I just added M&M's and they came out wonderful, thank you so much!
I made these for Christmas. My husband loved them and could not get enough of them. We added colored sugar to the tops. We also tried rolling them in cinnamon sugar. I would refrigerate them before rolling out, just to give the dough a firmer consistency.
BEST sugar cookies I have ever made! I was looking for a recipe that didn't call for Cream of Tartar because I didn't have any, and I found this one. I baked the cookies 9 minutes (pay close attention to the time so they don't get overdone) and I used butter instead of margarine, since that was all I had. I rolled the cookies into tight balls and pressed down on them gently when I put them on the cookie sheet. They came out PERFECTLY! Round, thick and golden. Everyone loved them - They were the best sugar cookies I have ever made! :-)
everything is good but wayyyyyyyyyy too much butter and sugar. Next time I'm cutting down half and only 1 cup of sugar
I just finished baking these. This is the first time I've ever made sugar cookies and they turned out well. I did add an extra 1/2 cup flour to the recipe and refrigerated the dough for about 3 hours. I had no problems with the dough being too sticky. I had to bake them for 12 minutes though since I have to adjust my oven temperature down all the time. They did spread out but weren't too thin. I had no problems getting them off the cookie sheet even though I didn't let them sit 5 more minutes. My husband says he's normally not big on sugar cookies but that he could eat a lot of these!
these are by far the best sugar cookies ive ever had. i had to stick them in the fridge for about half an hour because it was too sticky, but other than that the recipe was easy. my brother and sisters devoured them.
I dont know what i did wrong with this recipie!! but it definetly was not rolling dough... it was runny-ish, and mushy! i follwed the ingredients exactly! im so dissapointed i was so excited to have chewy sugar cookies, cause my mom always make cake-like sugar cookies since i was little. =[
I'm assuming that I should have used sticks of margarine instead of margarine from a tub. The dough was too sticky to roll. I dropped by spoonful and baked and they stuck horribly to the pan. The ones I could get off the pan had the consistency of cake, not cookie. I will try this recipe again using butter instead.
I clicked on this recipe by accident I thought it was a butter cookie and I realize it was a sugar cookie and boy am I glad that I did . Delish!!!!!
These cookies are soooo yummy.... I started out baking them for 8 minutes, but they were way too chewy (falling apart) So I ended up baking for 10 minutes. (We are in Colorado, so that might make a differance with the altitude) I I also frosted these for an extra Halloween touch! The kids loved them.....
OK. I gave this 4 stars because I tweaked it a bit. I didn't have enough butter so I only used 1/2 cup of butter (softened) and I added an extra egg and OMG these were amazing.. They tasted just like Ms. Fields sugar cookies but better!! So so good. I loved them! I will make again but I think I will stick with my altered version!!! Thank you!
this one sucks! i just tried it an the dough was not firm it was all sloppy. I cooked one batch at 350 for 8 minutes and i looked at them an the whole cookie sheet was lined with the dough.
I followed this recipe exactly, and they did not turn out right for me. The cookies got very flat and spread while baking. They also left a very weird feeling in my mouth after eating. The flavor was ok, but I wouldn't make them again.
These cookies are the bomb-dot-com.
These were really good cookies.
I've been looking for years for THE RIGHT sugar cookie recipe. This is it!!!! The best homemade sugar cookie I've ever had.. Thanks again everyone for sharing your recipes!
The flavor was great and it was chewy, but super flat. The problem that I had was the dough was goey and sticky. I followed the recipe. This is the 2nd time I make it and it comes out goey and sticky again. I think it might of been that I beat it to long. Another thing is I put the dough on a non-stick tray it burned, and it got stuck. The 2nd time I put Pam(which is the butter spray, prevents from food sticking to the pan) on the non stick tray and dusted it off with flour and it didn't stick nor it burned. My 2 year old daughter loves to bake and she wanted to make sugar cookies. The 1st batch we did, she said it was too sweet, because we rolled it into a 1/4 cup of sugar. 2nd batch we did was awesome in flavor. We left out the 1/4 cup of sugar. Instead, we sprinkled it on top of the cookie. I am going to try again and hopefully it does not come out goey, sticking to my fingers. Going to beat it less this time. Thanks for this recipe.
i didn't press my dough down very much, so they turned out very fluffy, more like cake cookies. But, they tasted awesome. Followed the ingredients exactly and cooked for about 10 minutes
My family loves these. The only change in the recipe I made was using butter instead of margarine, which I always swap it with any recipe I make. I also refrigerated the dough a few hours to let the dough harden, I tried it without refrigerating and while they tasted good they spread too much and weren't chewy. Refrigerating them helps them not spread. They are a bit crispy on the edges and perfectly chewy on the inside. A lot of people talking about how bad the dough was some even saying runny, I don't know if the difference is margarine but even when I made the dough and didn't chill it, it wasn't a problem at all.
I used butter, not margarine and they turned out great. Margarine has a lot of water in it and would probably make them more "cakey". These turned out just like the Sugar Butter Cookies I used to get at Original Cookie Co. I've been wanting that recipe for years. Definitely one of my favorite cookie recipes.
These are truly the best sugar cookie I have ever eaten.. that crispy edge with the chewy center are heavenly... 80 calories per cookie but worth the price for such a great cookie.. I would rate higher if I could.. This is a simple recipe and yields 5 dozen cookies. You most likely have all the ingredients on hand.. and I will make again and try that suggestion to use almond extract..
These are super yummy, but a warning! You have to wait until they cool otherwise they have a tendensy to fall in the middle, or rip and then they're no longer pretty! Make sure to cooke them well enough too! Don't Burn the cookies, but they need to be cooked enough or they rip apart. Also, when I made them they spreaded out quite a bit, so make sure you give them enough room to move around! They go well with frosting, but make sure that it's not too sweet of a frosting, otherwise the sweetness over shadows the butteryness of the cookie! Sprinkles too :3 Good Luck!
Used this recipe to make a "giant" cookie (14 inches) for a birthday party. It turned out great and everyone loved it! It was crispy on the outside, chewy on the inside and tasted delicious. I used all butter and baked it on a pizza pan for 40 minutes. I also used pure vanilla extract and almond extract (50/50). It's the sugar cookie recipe I will use from now on. Thanks CindyAnn for sharing it.
First of all, I must admit that I didn’t follow the recipe. I used butter instead of margarine. I just love a buttery cookie. However, these cookies came out totally flat. I loved the taste. But, I got little pancakes. What can I do to keep these cookies from going flat? HELP!!!
Yes, it was easy, but my cookies turned out awful and i followed the recipe perfectly. They were flat and not tasty. I dont know what happened, but after reading the recipes I was very disappointed in how they turned out. There is NO WAY i could have rolled that dough... I added flour, refrigerated... nothing thickened them. They stuck to the pan VERY badly as well.
best sugar cookie recipe ever, i use it allll the time, some times i mix it up and add orange zest and chocolate chips , so simple and fun to play with to make awesome cookies, I always get so many complements on theses.. Ive used this recipe for about 4 yeas now and always come back to it. love it.
These were all right, but they didn't have that store bought (ie, Soft Batch Sugar Cookies) flavor I was looking for. I have looked and looked for a recipe that imitates those, but everyone so far I have found comes up way short. In comparison of other recipes for sugar cookies this one is easy, and doesn't give you bricks. I probably won't make them again anytime soon as I will continue my hunt for Soft Batch Sugar Cookies. I can't even find them in the store anymore. What's up with that?
Fantastic recipe for sugar cookies. I baked this per the recipe and they turned out great. Very soft.
This recipe is DELICIOUS!! If u want a quick n easy sugar cookie these are it ;) With my experience they were great the first three days after that they were more so hard then soft. Other then that minor detail THEY ARE DELICIOUS :) thank u for sharing. Update: 10/28/14- I just made these WITHOUT EGGS They're still delicious. I substituted the eggs with 2/4 cup of vegetable oil. Still amazing!!!
I love this recipe!!! My husband said it's the perfect sugar cookie - crispy, chewy and just a taste of sweet. I agree!
I made half of this recipe to try it and after I mixed everything together, the dough was too sticky to actually roll and put into balls so I just plopped them onto the cookie sheets instead. It wasn't done in 9-10 minutes so I left it in the oven for a few minutes longer. When I took it out and tried it, it was a bit crunchy on the edges and soft in the inside, which was good. But it tasted a little too much like egg. It was probably because I used a large egg. I think overall, it was good.
I did exactly what it said and couldn't be able to roll the dough at all. It was way to runny that I ended up adding more flour. Will try to look for another recipe.
Delicious! I used 1 cup of butter instead of margarine, and they came out great. I also sprinkled colored sugar for decoration.
I loved these cookies! My 2 1/2 year old daughter helped me make them for Imbolc this year. We used this recipe to make Sun cookies. We substituted 3/4 C. of the all-purpose flour with whole wheat flour and used butter instead of margarine. Then we made them yellow by glazing/icing them with yellow lemon icing/glaze...YUMMY! I will definitly keep this recipe for years to come :)
Okay... as someone who normally isn't very good at making anything truly delicious in the kitchen, this recipe turned out amazing! I followed it to a "tee" and read a few of the suggestions of others below and it turned out so great. Here are the tips I took from others and put into practice: 1. Don't melt the margarine or leave it out to room temperature. I went with a very basic, inexpensive soft margarine and it worked perfectly. I made sure it was refrigerated before use. 2. Chill the dough before cooking. I stuck it in the freezer for about 20-30 minutes before using it. It helped it come out a little plumper. I imagine that refrigerating it overnight may be even better, but I didn't have the time. 3. Don't overcook them. I cooked mine a total of about 13 minutes, or until it was a light golden brown on the edges. If you wait too long, they turn out very crunchy and don't have the chewy center and savory taste that we all love. TIP: I rolled the dough in cinnamon sugar and then sprinkled a little bit more on the top when I took them out of the oven. They were a huge success!
I did not care for this recipe.
my family, friends, coworkers, everyone absolutely loves this recipe!!! I'm a culinary student, and i swear by this recipe they work out perfectly everytime, and you can add extras (espresso, chocolate, almond extract) to make them work with however you need them to taste. I've even added peanut butter...once you learn the consistency, they easy to experiment with. I'll never need another sugar cookie recipe again!! Thank you!! :)
I baked a small batch right after I combined the ingredients and they ended up tasting like flour and butter. Somewhat disappointed, I stuck the rest of the dough in the refrigerator to sit over night and they were delicious they next day!! I'll definitely make this again!
My husband, son and I all loved this cookie!!! This was my first attempt at making sugar cookies with my 3 year old son and I'll tell you what....I screwed the order of the instructions up and the cookies were still amazing. I don't really think there is a way to mess these up. I added flour first then eggs....totally off from what the instructions say! Anyhow, great cookies and like someone else said, if you are familiar with Subway sugar cookies, these are really close. Thanks for the super easy and delicious chewy sugar cookie recipe!
DEE-LICIOUS! I baked them for 8 minutes & they came out perfect. This is my new favorite cookie recipe, thanks!
The first cookie recipe I made on my own that came out wonderful. The only problem is I can't stop eating them. We rolled them in blue sprinkles for Hanukkah and if I can figure out how to pack them, they're going as gifts! Thanks!
These cookies turned out fabulous and were really quick and easy. They are really chewy, yet slightly crispy on the edges - a perfect cookie. Also have a great buttery taste.
Oh wow... just follow all steps exactly and you will have everyone with thier hand in the cookie jar! Thank you!!!
These cookies are so buttery and good. They are exactly as described, crispy on the outside and chewy on the inside.
Delicious!! loved them, i made them just as recipe directed except that I added lemon extract. I also only half rolled them in facy purple icing sugar.mmmmmmm. yummy!
OMG!!! let me just say, easiest sugar cookie recipe i have ever tried! as far as taste...just wow! i couldnt stop myself from eating some of the dough! its just delicious! some of the others talked about how sticky the dough was & that refrigeration helped & it does, but i also found something else that helps i think. the recipe calls for 1 1/4 cups butter, but i didnt have that much on hand, so i jsut used 1 cup instead, and i added an extra tea. of vanilla extract, i love the vanilla taste, after cooling them for about 15-20 min. the dough was ready, however, i recommend coating your hands lightly in flour, it helps ALOT, the dough didnt stick to my hands at all! i baked one batch & pulled them out after about 8 minutes, my oven runs hot, so i usually go with the lowest time, they were great, but a little doughy, even for me. i put the rest of the dough in the fridge & covered it, it was late & i wanted to go to bed, but i just finished baking another batch & they came out even better this time! the dough was alot less sticky, but i still recommend coating your hands & i left them in for 10 minutes, since they were colder, they were perfect! they were less doughy & the color is just right! they taste amazing! i didnt roll them in sugar, but i did put sprinkles on both batches right after they came out. my little cookie monster cant get enough of them! this recipe is a hit! i will use this forever!
This is an excellent recipe. The first time I made this recipe, I struggled. The batter was tough to deal with because my beat was not up to par, it even died after finished mixing all of the ingredients. The cookies did not spread they stayed in balls. It was a disaster.So, my husband got me a great Kitchen Aide mixing system. Then, I tried the cookies again, they came out great. Chewy mad perfect. I followed the recipe to the tee. I did not freeze my dough. I dropped my cookies with a baby scooper so the would all be the same size. Also, I followed a Martha Stewart tip by taking a drinking glass and dipping the bottom in water and pressing on the dropped cookies. I am ecstatic about the results.
Oh my! This has got to be the BEST cookie recipe I have EVER tried. It is incredible, the best cookies ever. The snickerdoodles (cinnamon and sugar) are even better then the normal sugar cookies. My entire family devours these in half a day, and I just made another batch to bring to a cousin of mine who's fiance just got sent to the mid-east. Great comfort food. Thank you so much for posting this recipe, it's really great. P.S. It's really easy, I am 15 and make it NO PROBLEM!
I've never been a fan of sugar cookies. My husband asks for them every Christmas though. So I searched through the recipes on this site and discovered this one. This is now our family's favorite cookie, even mine!
For some reason my cookies spread out a looot and they ended up extremely flat... Which I do not find appealing in a cookie at all. The texture is great, I give it stars for that, but honestly I thought the taste was just alright. I'm a cookie connoisseur and I found these to be above average, not the best tasting. I'll keep looking for another cookie recipe oh well!
The cookies melted out to almost paper thin when baking. I even followed the reviews already posted and used chilled margarine and when the batter was mixed I chilled for 5 hours. Baked at 350 and the cookies baked terribly. The taste was more like a butter cookie and they were very dense. Not chewy and fluffy like a good sugar cookie is! Looking for another recipe for future baking.
Love them, I took them to work and everyone ate them up!
Good cookies! They came out like they were supposed to; crispy on the outside and chewy on the inside. Yum. Thanks for sharing!
I'm not a huge fan of sugar cookies -- my husband is -- but these were really good. I halved the recipe and ended up with two dozen nice sized cookies. Texture is as stated, crispy outside, chewy inside. First batch was more chewy because I let cook for only 10 minutes. I forgot the second batch was in the oven and they ended up cooking for 20 minutes total. Believe it or not, that batch was still really good, just a bit more crispy but still with a chewy center. I liked the second batch best, so next time I'll cook them for about 15 minutes for a happy medium. Batter was too sticky to roll balls at first, so I put it in the fridge for a few minutes and then it was perfect. Also, to keep cookies from running together while baking, after placing them on the cookie sheet, I put the whole sheet in the freezer for ~2 minutes before putting them in the oven. They spread perfectly!
The batter came out cake like, I checked the recipe several times. I made a Cooke cake out of it still not my favorite.
I really enjoyed this recipe. I was looking for a new sugar recipe because the one I tried prior was too floury tasting for me. This was perfect for a good chewy texture but, crisp outside. I added coconut flakes on top before baking just because I had extra to use and it was delicous!
Dec 2009 update, I tried this will all margarine, against my better judgment. Bad idea. They spread sooo thin, I had to throw half of them out. I'm so mad at myself. Stick with all butter, or if you want to use margarine, make 1/2 of it shortening. YUM. I tested this recipe versus "Cracked Sugar Cookies I" from this site in a sugar cookie challenge. This recipe won. Everybody said it was the more 'traditional' sugar cookie, like you'd get at a bakery. I must say that I used all butter in place of margarine (still delicious), but next time I'll use the margarine.