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Sandy's Super Sugar Cookies
December 05, 2017

This is the perfect sugar cookie. Soft with just the right amount of sweetness on the inside, and nicely held together on the outside. Just like some people of my favorite people! I halved this recipe with beautiful results. I see a lot of raters stating this recipe has too much flour, but my batch came together just like a sugar cookie should. I suspect some of those raters may be a little too heavy-handed with the flour measurement??? I don't use a sifter when I measure flour (ain't nobody got time for that), but I do have a trick. I open my bag of flour and fluff it up with a whisk. Then, I gently scoop up the flour with a measuring cup (in a manner that does not compress it) and lightly level-off the mound with my finger. This method never fails me. Flour should be light and airy inside your measuring cup, not packed down like brown sugar. Anyway, back to Sandy's cookies - 10 minutes of baking time is perfect. Remove them from the oven when they barley start turning brown at the edges (and I mean barely), and after they set for a little bit, they are divine. Whether you roll them thick or thin, they come out great!

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