Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.
These were really good. A big hit. The dough was thick, and I didn't think I would be able to spread it out to the whole pan-- I was sure the pan size was a typo, but eventually I did get it spread out, and after it was baked the thickness was perfect. Also, I had to add a lot more cream to the frosting to make it spreadable. The frosting was also delightful. I'll be making these a lot.
Read MoreThese were really good. A big hit. The dough was thick, and I didn't think I would be able to spread it out to the whole pan-- I was sure the pan size was a typo, but eventually I did get it spread out, and after it was baked the thickness was perfect. Also, I had to add a lot more cream to the frosting to make it spreadable. The frosting was also delightful. I'll be making these a lot.
Delicious thick sugar cookies! Made for a large crowd of teenagers. They loved them! Will definitely make again!
These are sooo good! Turned out perfect. I switched the amount of almond and vanilla and to me it has just the right amount of almond flavor, especially with almond frosting. Hint- use parchment paper over dough to spread it into the pan
We made it in a pan that was way too small--something like 9 by 15 inches instead of 13 by 18 inches; this made them very thick and too soft. Yet, I think that the general idea of the recipe is good, and--indeed--they are still good even despite my mistake, so I think I'll make them again. Yummy!
Wow! So easy and just delicious. Love home baked goodies and I'm all for shortcuts. Pan cookies are the way to go. As a side note your butter must be room temperature, it will blend better.
So good! These have such a nice moist and dense texture. I made these for a work potluck and they were gobbled up quickly. To make things easier, I lined my baking sheet with parchment, which I highly recommend. The dough was easy to spread into the pan. While I did love the flavor, next time I might cut back just slightly on the almond extract, personal preference. I did have to add a bit more cream to the icing to get it spreadable. I think I ended up with 60 bars.
