Great for making cut outs! Very good taste! Do not be afraid of how dough looks after mixing you have to make it into a ball. I thought that I had done something wrong.
This recipe was super easy and turned out great. The cookies were very chewy. I found that putting the dough in to the freezer right before you're going to use it makes it easier to work with. By far the best sugar cookie recipe i've come across.
I'm hunting for a perfect sugar cookie recipe. This recipe mixes and cuts out with cutters better than I've ever seen. It was a little hard to roll out but not sticky at all. It tastes delicious with frosting but is quite bland (like most sugar cookie recipes unfortunately) alone. I think I will try using orange or lemon juice in place of the vanilla and adding some lemon peel. Great recipe.
These cookies are fun to make and fun to eat. My kids love to make them cut them out and gobble them down. They are the best tasting sugar cookies I have ever encountered. Generally I do not like sugar cookies but these are phenommenal. I highly recommend brushing the cookies with the egg white and water mixture that is listed as optional in the recipe. They come a lovely golden brown.
I'm not a very good cook, but this was the easiest cookie recipe I've ever used for sugar cookies. Normally they fall apart when I try to cut them out. These worked perfectly and they taste great. I even added some nutmeg and cinnamon as decoration. Thanks!!
I am not sure why so many people had trouble with this recipe. I followed it but mixed my shortening & sugar then put in my eggs mixed and then the rest of the ingredients only adding flour a cup at a time. Because some said it was dry I added an extra tbsp of milk and this dough was perfect for a roll out cookie. I only left it in the fridge for 2 hours bec I was short on time. If you were mixing the dough and see it was getting crumbly why would you continue to add flour? I stopped at 3 cups. The taste for a plain sugar cookie is comparable to other recipes. I also used butter flavored crisco. I think you should give this recipe a second chance.
dont know what I did wrong. I followed the recipe to a tee. even after 4 hrs of regrigeration it was not dough it just crumbled.
These were so yummy and chewy! I only had one egg so I used one egg and 1/4 cup of Egg Beaters egg substitute. They seemed to turn out fine but they need to be spread apart further than 1/2"- I only put 6 to a cookie sheet. (I rolled mine out to about 1/4" maybe slightly thinner) I brought them to a dinner for church and everyone complimented them.
I would definitely recommend this recipe. I cut the flour by 1/4 of a cup and added maple flavoring instead of vanilla and the texture is very nice. Rolled out beautifully. I have to admit when I first mixed it I thought it wouldn't work but after patting it into a ball and refrigerating for 2 hours it was very easy to handle.
