Easy Sugar Cookies

I know this will sound melodramatic, but I've been looking for a good sugar cookie recipe my whole life. I had accepted the fact that I would never find it when I tried this recipe. The cookies baked up crispy and buttery, just the right amount of sweetness, chewy for days. Just writing this review makes me want to go to the kitchen and bake up another batch! I make cookies for other people every year, and wanted something different for myself, and thought that I'd just give it a try. I will use this recipe forever and pass it down to my kids... grandkids... you get the picture! :-)

great cookies! soft and velvety dough, which is especially easy to work with if you chill it for an hour or two before shaping into balls. but be sure to place them apart because they spread a lot. the result is a delicious buttery cookie, crispy on the outside and chewy within. very yummy! i pressed a little chocolate heart into each cookie when they are still hot from the oven, very pretty too. don't look any further for the perfect sugar cookie!

I wish I could give these cookies a 10! I absolutely love these and made over 12 dozen over the holidays. I had to make so many because they all disappeared faster than I could bake them. I would strictly follow the 8-minute baking rule with these as long as they're about the size of a tablespoon. Just be careful not to make them too big. I used a cookie dough scooper making sure it wasn't overstuffed. They may seem too soft to be done, but when they dry, they're so chewy and yummy! I also rolled them in sugar before baking. Delicious!!

OH MY GOSH!! This is WONDERFUL a recipe!!! I tried it because I saw the review from a lady who had been seaching for the perfect sugar cookie recipe, because I have been, too. AND THIS IS IT!! I just made a batch, and it was soooooo easy and good, I can't believe it! I scooped them out with a little cookie scoop I have, dipped them in green and red colored sugar, and presto--instant Christmas cookies for my get together tonight! I love it! Thank you, Stephanie, thank you thank you!

We used this recipe to make a huge pan cookie to layer it with fruit and a cream cheese frosting to make a cookie pastry. Everyone kept commenting that this was much better than other suger cookie recipes we have used in the past. The pastry was completely devoured in a few minutes. It was nice and soft with just enough crunch to hold it together. Yum Yum!

I made this recipe 1st for Christmas and it was a big hit...I made it again for Valentine's Day at work (i used heart shape cookie cutters and red sugar on top) and again they were a huge hit...someone said that they reminded them of their grandmothers. I absolutely love this recipe...i'm going to add a spoonful of lemon extract next time to see if that gives it a little zing...but trust me, they are great as is!!

The name of this recipe says it all...it's so easy and VERY good! After making another sugar cookie recipe (which turned out disasterous) I decided to try this one. I was even able to make shapes out of these! They turned out very tasty and my husband loved them! Thanks!

Whenever I use a allrecipes recipes, I always read the low ratings to see what their issues are then look at the most helpful reviews to figure out how to rectify whatever other peoples issue are. Many of the low ratings stated that they're dough turned out hard, like sand...crumbly, etc. One thing the poster did not do is say that the butter needed to be at room temperature. It's really important that the butter is soft. That changes the whole texture of the dough and creates wonderful, soft, buttery, and sweet sugar cookies. Also, as another poster stated, I'd suggest cooking for 8 to 8.5 minutes, then letting them sit on the on the cookie sheet for another minute or 2. This is a great recipe!!

Hoooly mooooly, what a cookie. Tender, buttery and pretty. Perfect. Soft though, not crispy/crunchy (except for the outside which is). So you take these perfect, easy sugar cookies and add the zest of one good-sized lime and a teaspoon of pure lime oil, then dust them with a sprinkle of powdered sugar and, well...I can't stop eating them. Just an excellent cookie - with or without the lime (or lemon, or orange, or...)

I’m very sad that my first review is going to be incredibly negative. These were awful. I read the reviews and let the butter get completely soft, it was sitting on the top of the stove with the oven on and was partially melted. The "dough" was a crumbly mess and I could barely shape it into balls. I baked the cookies for 8 minutes and they did not spread. Instead I had clumps of tasteless dough that were very brittle. I’ve made many other cookie recipes and never had a problem. There is no way this recipe is correct, there has to be more wet ingredients to bond the dough…and how does a cookie recipe not have salt? This recipe was a big waste of ingredients.

Oh, MY!!!! These are addictive! The best recipe of its type on this site. I used an extra egg, as suggested by an earlier reviewer, and I used a scoop to ensure uniform size. Dropped the scoops into a small bowl of sugar, and rolled them around. Although the dough was soft, with the sugar adhering to it, you could easily pick up the balls and put on the baking sheet. A hint for quick (as in NO) baking clean-up: line your cookie sheets with foil, shiny side DOWN. No grease. Just place dough on the foil. Allow to cool about 10-15 minutes, or until close to room temperature, then use a spatula to transfer to a rack. They release easily. Ten minutes yield a barely colored cookie that is chewy and delicate. An additional 2 minutes makes for a golden color and a little more crunch. They look like the cookies you bake from the Pillsbury slice-and-bake rolls that you find in the dairy case at the grocery store, but with a far superior flavor. Nothing better than a cup of tea and a few of these! I just made a batch this afternoon, and only 8 are left. Everyone in this family absolutely loves them. Thank you for a superb, versatile recipe!

Even though I read over and over that this was not a good recipe for cut-outs, I decided that I liked the recipe and would try it anyway. The result was the best sugar cookie I have ever made! I made the dough as written and then let it chill in the fridge for 5-6 hrs. I let it warm to room temp. and kneaded it for a while. Perfect consistency to make cut-outs. I only baked these for about 7 minutes. I love these because they stay chewy and don't get rock hard like the others. I am very excited about this recipe and will use it for all my holidays cookies. I used "Luscious Buttercream Frosting" from this site as suggested by another reviewer and it was fabulous.

Easiest sugar cookies ever and they tasted so good! This recipe deserves 10 starts! I was having a pregnant "gotta have cookies NOW" moment so I looked in the kitchen and found everything I needed except for the salted butter and all purpose flour. I used self rising and omitted the baking soda and baking powder. I added a few dashes of salt (maybe 1/2 a tsp) to the UNsalted butter. * NOTE - If using self rising flour (which does contain some baking soda and powder) and salted butter I wouldn't even bother adding salt to the recipe. I formed little balls, rolled them in sugar and sprinkles, put them in the freezer on a plate for about 10-15 minutes, heated the oven and popped them in half frozen. They were done in about 8 or 9 minutes but watch them closely. Don't make the mistake and overcook them. When you take them out they will look very pale but that's because most of the ingredients are light in color. When the bottom looks barely darker than the top of the cookie they are done! They will come out VERY soft but will harden up some after you take them out of the oven. I didn't have a wire rack to cool the cookies on so I let them cool on a plate. And I would also recommend that you freeze them for at least 10 minutes if you plan on baking them immediately and if you do freeze them to save for later make sure you thaw them halfway before baking. If your cookie gets too flat when it bakes it's probably because they weren't cool/firm enough before baking. Happy baking!

I never made cookies from scratch before, but I wanted to try. These looked easy to make, and they were! One thing I did different was add 2 teaspoons of vanilla extract. The cookies turned out sweet and yummy. But a little too sweet to add any frosting or colored sugar things. If I ever make these again, I will cut down the sugar because I want to decorate them! Also, I heard they expanded a lot, so I really used a teaspoon, but they turned out WAY too small. I made the balls a bit bigger, and they were still kind of small but I was afraid of making them bigger. But they still tasted delicious!

ok, I realized last min that my grandson's football game was just over an hour away; since it's fall in MN I wanted to bring (homemade) cocoa and what would go better than sugar cookies to dip in the cocoa? So, I needed a recipe that was FAST as well as delish so I searched AllRecipes and found this!!! Boy am I glad I did! What a hit! All the ingredients were simple and in my pantry BUT don't let the simplicity fool you - this recipe makes the most fantastic cookies!!! EVERYONE raved about them! I did (by accident) add more vanilla (maybe 1.5 tsp instead of the 1 tsp) than called for - but I'm sure if I hadn't, they'd still be as delicious! I had QUICKLY skimmed some reviews that said they tasted too much of baking powder - or was it soda? Anyway, all I can say is WHAT??? Then, 1 or 2 others said something about making sure the butter was at room temp or the cookies wouldn't taste good???-- hmm, I pulled my butter from the FREEZER, micked it to soften it, and even though some of the butter was still slightly frozen or hard, well-- I just used my mixer to blend the sugar and butter and maybe I did mix it a little longer than if the butter had been room temp, but despite those uncertainties, they turned out F A N T A S T I C!!!! I'm not a fan of sugar cookies, but when I tasted one later that evening, well, I guess I could see why they went so fast and everyone liked them! DO NOT HESITATE TO MAKE THESE, THEY ARE GREAT!!!

Here's the deal. THESE COOKIES ARE PERFECT. If they don't come out right, you did something wrong. I am a novice in the kitchen and I didn't screw them up.. I read the review that said the dough was crumbly, SHE DIDN'T MIX THE DOUGH LONG ENOUGH. I can't imagine how many people threw the dough out thinking they had made the same mistake. About half way through mixing after I added the flour I thought, "OMG, look at the dough, it's 'crumbly,' just like that review said..shoot!" But I continued to mix it and it came together fine in another minute or too. These cookies are so fast, I can't imagine she was that impatient. Anyhow, cream butter and sugar WELL, as always. I use a hand mixer, it was the right thing for this dough. Use it until the butter/sugar mixture becomes a butter consistency again. When doing the flour, it will get crumbly, but soon after, it will come together perfectly. Easy to handle and ball up without refrigeration. Oh and, as another said, 8 MIN IS SPOT ON. They may not look done, but they are! I have tried a dozen sugar cookie recipes, and my search is over!! THANK, THANK, THANK YOU!! :)

The dough wasn't really dough, it was more crumb like. It took a lot of manipulating to make a ball stay together. The cookies did come out beautifully at 8 minutes... soo good I didn't even care that the dough was a little difficult to work with! I had such high hopes thinking I'd finally found a fantastic sugar cookie recipe. Well, I just ate one and all I could taste was flour. I will probably try it again with less flour. Maybe 2 1/4 instead.

this recipe is missing something the dough is way to dry...

Haven't we heard the wisdom all our lives that the simple things are often the best? We have countless cookie recipes, but none can make the simple sugar cookie go pale. I haven't tried this one, but with all the comments favoring it, I think I might. Fish is another good example of the wisdom of simplicity. Many scrumptious recipes for fish and shellfish exist, but it's hard to beat simply applying some butter and sauteeing it or baking it JUST until tender, then splashing it with lemon or lime juice. Nothing can bring out the sweet, delicate flavor of seafood better than that. My tuna salad is simplicity itself: mix drained tuna with lemon or lime juice, then enough mayo till it holds together. Maybe chopped celery for crunch. So many recipes on these boards seem to be trying to be as unique and unheard of (and therefore, somehow, glamorous) as possible. Yet the only embellishment I'd consider for a sugar cookie is to substitute some of the butter with cream cheese. The aroma and taste do what glamor never could!

This dough was so incredibly easy to work with. I did refrigerate it, but only for about 45 minutes, and only out of necessity since I squeezed the dough-making in after dinner, threw it in the fridge, put the kiddos to bed, then back downstairs to do the baking! Only tweak I made was using an extra 1/2 teaspoon of vanilla. Made two dozen sugar cookies, flattening with a sugar-coated drinking glass, then made one dozen as Snickerdoodles (rolled the balls in cinnamon sugar), and the last dozen as Christmas thumbprints (rolled in green or red sugar, and will add frosting or icing later). Three kinds of cookies from one batch, all wonderfully textured and sweet - this one's definitely a keeper!

I followed the ingredients to a "T" and I always set out my ingredients ahead of time (just like on the cooking shows) and I was really excited after reading the reviews, but it was all for naught. I have never made such a tasteless, dry very plain looking cookie! They crumbled and tasted like sand in your mouth. I always triple check ingredients and even made it a second time, same thing! and they stayed in the scoop shape that I used from pampered chef and never even flattened out. I certainly cannot reccomend this to anyone and I wish mine looked like the ones in the picture. Dry, crumbly, disasters. Even tea and coffee did not help these! Sorry but I was not impressed at all.

These are great-crisp outside, chewy inside. They were too bland until I rolled them in sugar before baking. I had two five-year-old helpers and this is definitely a kid-friendly cookie recipe! No mess!!!

These turned out to be the worst cookies I have ever made. The dough is too sticky and they stucj to the pan. I followed both batches exactly from the recipe and they both failed.

I wanted to make cut out cookies with my kids like in the picture, so I convinced myself that the people who put the bad reviews must have done something wrong since it has gotten several good reviews also....well I tried to make these last night and the batter was SO super sticky like other reviewers wrote, so I put it in the fridge until this morning and it was still a sticky mess. There was no way I could roll the dough in my hand to make a ball or with the roller to make the cut outs, so I just got a spoon and dropped small amounts onto a cookie sheet. Some that were too big were still raw in the middle at 8 min. cooking time, so I mostly had to cook them 12 minutes. I made another batch of dough this morning so I could give it a second chance and still way too sticky. I'm not an experienced baker so I didn't know a trick to fix that....I did try to add water and that would help for a few seconds, but then back to sticking. Like another reviewer wrote, these are ok if you AREN'T going to make cut outs. Those who did really need to share their secret!!! Overall these are easy to make and the taste is Ok, but I'll keep looking for another recipe that I can make cut outs with. The picture really shouldn't show cut outs for this recipe, because if you follow it as it's written, the dough is way too sticky for cut outs.

Swap out 1/2 cup of the flour for 1/2 cup of unsweetened cocoa powder and you have the BEST chocolate cookies!

I tried making these with my class and they didn't turn out at all. After baking them for the written time and they were still in balls, we decided to flatten them down. We tried adding milk to the recipe to add moisture and that seems to work better. I would never make these cookies again.

This was a real whatever cookie. Not much taste, texture was lacking, but yeah, it was easy if thats what you're looking for. I tried this recipe because of the overwhelming positive reviewals, but after trying it, I can't fathom why it's so popular. I'll keep looking.

I love this recipe. It's really easy to make. I made 2 different batches--one with the butter that the recipe called for and the other with margarine and noticed that the cookie dough that I made with butter seemed a lot more dry and crumbly than the margarine made dough. Perhaps this is what other reviewers experienced? I noticed that the margarine batch was a lot more soft than the butter batch. This recipe is also very good even if you substitute the sugar with splenda. This recipe really is "easy"!

This is a great recipe - my kids LOVE this! My son described them as "heavenly." Only thing I did different is add an extra egg, as other reviewers suggested. The first batch I only used one - and they were a tad dry. Second batch I used two and they turned out perfect! Thanks!

My family loved these cookies! They were simple to make with ingredients that you usually have on hand. I don't know what some of the other reviewers were talking about but they were not too "floury" nor did they spread out too much. All I can say is they must have done something wrong because these cookies are light and slightly crisp or soft and chewy depending on cooking time. I experimented with cooking times after reading other reviews; I first tried 8 minutes and they came out soft and chewy then I tried 9 and 10 and they were crispy. My family preferred the crispy ones. I too added an extra teaspoon of vanilla and 1/4 teaspoon of salt to the dough, I then pressed the cookie slightly down with the back of the spoon and sprinkled sugar on top. YUM!! I will absolutely be making theses again!

Stephanie, this is the sugar cookie I remember from when I was very young. I was never able to find the same taste anywhere. I can't even remember where I had the cookie, but not even my mother was able to duplicate it! This is excellent- no added flavors other than vanilla to detract from the excellent taste. Many thanks for sharing this!!

Cookies have much better flavor if you add 1/4 tsp salt to dough.

This is one of the BEST Sugar Cookie recipe I have found yet!!! I made 3 batches for my family on Christmas Eve and by mid Christmas day they were GONE! I then had to make a batch for my husband to take to work with him, and I am making some for friends today. I did not get 48 cookies per batch out of this recipe. I tend to make BIG cookies, so I only got around 12-14 per batch. The recipe says you can roll into balls.. NOPE. The mixture was to sticky to do that, and I did not want to add more flour, so I dropped by tablespoonfulls onto the pan and sprinkled with red and green sugar. The cooking time is right if you want a nice chewy cookie, if not around 12 minutes for a crispy one. This recipe is a keeper. We enjoyed them very much!!!

The cookies came out okay, but they taste more like flour cookies than sugar cookies. I would caution the use of this recipe. signed, my.ken.ja

UPDATE!!! These cookies aren't really meant for rolling out! They're PERFECT as proper, normal cookies rolled into a ball, dropped on a cookie sheet and baked! If you want rolled out cookies so you can make christmas shaped cookies and the like, use the best rolled sugar cookies recipe.

Seriously...resist the temptation to bake these to golden! They will be crispy through and through instead of crispy out and chewy inside. If you roll the dough into balls and roll them in sugar (which I did, and highly recommend!), you can bake as-is, unflattened, until the cookies look puffy and are done according to a toothpick. Pull them out, and as they cool, they'll deflate and have those beautiful cracks that magically appear. Magnificent looking, great tasting, just watch that bake time!

Unfortunately this recipe was not very easy to use the cookie cutters in, maybe I did something wrong, but I won't use this recipe again, sorry.

This recipe makes the perfect dough for cutout cookies. I compared this recipe with the "soft christmas cookie" recipe on this site, and found that this recipe is better for making both drop cookies and cutout cookies. The dough is easy to work with, and it makes tasty cookies. GREAT RECIPE!

I made this recipe just this morning so that it would be ready for a party I'm going to tonight at my uncle's house. The dough was so easy to make and it didn't take long to back them either. I sprinkled cinammon on some of the cookies, sprinkles on others, and just left some plain. The cinammon and sprinkles give them just a little different flavor, but even without them the cookies are melt in your mouth good. I'd recommend these for a mother/daughter or grandmother/granddaughter project. They are great!

I made these on Christmas Eve. Not fit for Santa or the reindeer.

This recipe was so easy. I usually do not have any success with rolled out recipes but was successful with these. I baked for 3 minutes,then flatten out to put colored sugar on them and continued baking for 6 more minutes.

This Recipe was Awful the dough was very crumbly, it a lot like sand! They where also hard to cook, they where either to soft or to hard. I followed this recipe just as it says and they still turned out like hard rocks, total !

Long story short, I just could not get these cookies to work. Came out brittle and tasteless every time.

These cookies were delicious! I made over 300 for the dads at my church for Father's Day and got so many compliments! The only thing I did differently was that I added an extra teaspoon of vanilla. They are amazing plain as well as with frosting. They turned out great, and I now have my go-to sugar cookie recipe. Thanks for the recipe!

I only baked half of the recipe because I wasn't sure how good they would turn out. I'm not exactly the best baker. My family and friends finished them so fast, i barely had enough for myself. They are so good and not too sweet, not to mention soft and chewey.

These are great and simple to make! If I am planning to roll them out and cut into shapes, I refrigerate the cutouts prior to baking. That way the cookies don't spread out and lose their shape.

This is a very flexible recipe. I use 1/2 cup butter and 1/2 cup water instead of 1 cup butter to reduce the fat content. They still taste great!

Ok- These cookies are ADDICTING!!! I have never in my life found such an easy to make, delicious cookie. The tray is usually gone before they are cooled. One thing.. I add 1/2tsp more of vanilla and bake for 8 minutes. THESE ARE GREAT!!!! So quick and easy!

Great Recipe! I have many suggestions though, as many people have complained, the cookie dough gets crumbly. So, my advise is put the sticks of butter in the microwave for 2 minutes or until completely liquid. It gives the cookie great texture. I also found that 1 tsp. vanilla is to mild while 2 tsp. is too much, so do 1.5 tsp of vanilla for good flavor. Also, grease the bottom of the cookie sheet for an easy off the oven. Leave on the cookie sheet for minute before you put them on to the cooling rack. Also put less sugar. Will use this again. Everyone should allready have ingredients in pantry... MAKE THEM 2NIGHT!!!!!

Definitely a winner! This is an excellent example of its basic type. It's fattier and more sweet than some sugar cookies and, in my opinion, reminds one of snickerdoodles in taste somewhat, although not exactly. The cookie holds its shape well and turns a nice golden color, browning eveningly for the most part. However, left in the oven too long, they will scorh on the bottom even if cooked on parchment paper atop an airbake cookie sheet. Cooked to golden brown, they are just right--forming a nice crackle-type top and coming out crisp and flavorful. Using teaspoon-sized dough balls is best since this is a rich cookie. A person could halve the amount of sugar for this recipe without harming the taste or texture. I used only 1/4c less sugar and the cookie was still ultra-sweet. I was making them for an 87-year old who loves roll n' cut sugar cookies and likes everything sweet. He loved these!

Delicious! I give 4 stars only because we had to add a little milk (not in the recipe) to make the dough doughy. Other than that....delicioso!

These cookies are the best sugar cookies I have ever have! Just make sure you put them in the oven for only 8 minutes that's it. Even if they look done take them out!

These turned out great. I melted the butter in the microwave before mixing with sugar. The only thing I will do different next time is reduce the amount a butter. The cookies were a little more buttery tasting than I would like..... but still GREAT cookies

It's too dry. We waited until the butter was basically mush to start making them like some of the other reviews had suggested, but it's just too dry, and at the end of cooking time they were still round balls. It just needs more liquid!!!

I did not care for this recipe. Sorry to everyone who likes this recipe, I understand everyone has their own opinion. I always taste my dough before I eat my cookies, and not even the dough tasted good!! I decided to cream together a little more butter and a little bit of brown sugar to add flavor. It was a touch better but still tasted like a clump of flour. To anyone who enjoys cookies fresh from a good bakery - I am the granddaughter of one of the best German bakers I know .

When I made them they came out hard. I don't know why?

followed to a T and they never flattened out...stayed little balls..and started burning on the bottoms b/c the rest was too thick to cook. And dry!

I double the amount of vanilla and soften the butter for 2 hours before (until it is literally room temperature). Also, I mix these entirely by hand (no electric mixers). They come out ROCKING AWESOME with those changes!

VERY DISAPPOINTED! We made these cookies the night before a pot luck for dessert and they were terrible, no flavor, and didn'nt taste like your average sugar cookie, we made sure butter was softened and they still came out bad, USE ANOTHER RECIPE!

These are SO good! I have been looking for a sugar cookie recipe like this for years, and finally found one. My husband devoured them within a day. Just a note, I used 2 eggs instead of one and cooked them for 6-7 mins and they came out perfect! P.S. I also rolled them in a cinnamon/sugar combo before baking them! thanks

These are excellent cookies. I found that after adding all the flour mixture the dough was a bit crumbly and wouldn't hold together enough to be rolled. So I just wet my hand with some water and puller it together...Just a tinsy bit. Oh and don't make your cookies too big. A one inch ball both ways is perfect and will give you a perfectly sized cookie. I rolled them in a suger cinnamon mix. Gives them a crunch and glittery outer and a chewy soft inside. Perfect cookies! 5 stars all around for me.

I loved these cookies! They were soft and delicious! I used very soft butter and I rolled them into balls and dipped the half that would be facing up on the cookie sheet in green and red sugar crystals for christmas (I tried rolling the whole ball in them, and it came out burned on the bottom), and they spread perfectly and came out great. I thought they tasted better then the cut outs I made the year before, and looked just as festive. They all spread to pretty much the same size and shape the way I made them too (I posted a picture of how they came out if you look for the one posted by me). I will definitely keep using this recipe!

I had to make 240 cookies for family gifts. I was looking for a regular sugar cookie recipe that wouldn't call for 50 cups of anything. All the ones i could find had weird stuff like lemon or nutmeg. I just wanted old fashioned regular sugar cookies. Thanks to this recipe i got the flavor i wanted, saved money on supplies and didn't spend three days baking.

I loved the cookies we just made them tonight as cut outs. I did make two changes to them and that was to add 1/4 cup more sugar and 2 TBLS of Vanilla. I put them into the fridge for two hours rolled them out and made really cute christmas trees! My whole family loved them this is my new sugar cookie recipe for now on. Thank you so much and to be honest with you I dont know what people are talking about saying they are to dry, crumble, thin ect... They turned out just like the one I buy from the bakery! A+++++++ And my boys had so much fun making them.

Let me tell ya.... I have NEVER been a success at rolled sugar cookies. I actually cannot even make them to be edible. These ROCK! I followed the recipe exactly. Love them. Shame on you people who "substitute" ingredients, then give a two star review. These are great.

I think the secret with these cookies is to make sure the butter is well softened and then cream the butter and sugar together thoroughly before adding the rest of the ingredients. I decreased the sugar by 1/4 cup and increased the vanilla by 1 tsp. They are good rolled into balls and then dipped into cinnamon and sugar.

After tasting "a few" of these cookies, my 26-year-old son begged me to wrap them up and hide them before he ate the entire batch. I followed the recipe exactly and sprinkled colored sugar on them immediately after they came out of the oven.

Didn't really care for them at all. Little flavor. But they were definately easy to make.

I already have a sugar cookie recipe that I use every year but I like to try new things every once in a while and these cookies were not good at all. I always use recipes based on reviews, I don't know where these reviews are coming from? The dough was dry, the cookies did not look like the picture and I even tried pressing them down, and the taste was dry and bland. I bake a lot and I followed the recipe exactly.

This recipe is great, and you actually can cut them into shapes, I did with great success. Place a handful of dough in between two sheets of wax paper and roll. If you don't put the wax paper on top, the dough will separate. I found it easiest to remove the shapes and the excess dough with a pie server. The pointed tip helps to get the shapes out easier. It's a little tricky rolling the dough without the paper moving, but it does work well.

This was a great recipe! I took the advise of others and added an extra egg, an extra 1/2 tsp of vanilla and 1/2 tsp. of almond extract and a 1/2 tsp of salt. I used a cookie scoop and rolled them in sugar before placing on cookie sheet. Then I flattened them out with a fork and baked for 11 minutes. They are perfect - crispy on the outside and chewy on the inside!

They taste AMAZING! For all the people who claim their dough is crumbly, even if they think their butter is soft, I ALWAYS melt my butter to almost all liquid in the microwave because our butter stays in the fridge. Do about 30 seconds first, see how melted it is, and keeping going at about 15-20 second incriments until at least half of it is liquid. If you want to let it cool first so it blends with the sugar better, go ahead. :)

Soo yummmy!Decided to make these for Valentines day, so I put a small amount of red food coloring in the dough so they dough turned pink and cut them with a heart shaped cookie cutter! Since I have never made a sugar cookie dough from scratch i was extremely pleased and plan on making more before tuesday and decorating the next batch with a yummy frosting!

Made at 4am in the morning. It definitely took me 1 hour plus before I finished baking about 20 cookies...but was worth the wait!! I used margarine- so cheap but turned out great! And let them sit on the countertop for 4 hours to turn soft. Accidentally read wrong and used 2 tablespoons of vanilla instead of 1 teaspoon! I was wondering why I finshed the bottle of vanilla essence! Yikes..but suddenly everything smelt wonderful and turned the batter a pretty shade of light brown.The first batch was light colored and soft -maybe not totally cooked? The later batches I allowed to sit in the oven longer..so they got crispier, one batch got burnt around the edges but turned out the family favourite....it turned out the crispiest- like a Famous Amos's cookie crispy texture. All very sweet even though I followed the recipe- I guess thats why they're called Sugar Cookies, right? But next time, I'll lessen the sugar a little. I also prefer the cookies softer rather than crispy..so next time, I'll take them out before it hits 10 minutes, they won't be so golden brown though. Great recipe! I've received requests for this recipe:)

I tried this recipe and and the dough was dry and flaky.

The best sugar cookie recipe I have ever found! People love them & always ask when will I be making more!

My wife usually does all of the baking in our house. This time I wanted to try the baking myself. In looking for recipes this one seemed simple and everyone seemed to love it. With that glowing review, how could I go wrong? They were right. I made these for a bake sale and they were the number one hit. Before I got started, I looked at other suggestions and took them into consideration. Soft butter was important, but I did not have time for it to sit out. About 35 seconds in the microwave solved that problem. For a little more flavor I added 2 tsp of vanilla instead of 1 and finally, my cookies needed 15 min at 375. They were still pale after only 10 min. I used a tablespoon scoop and rolled them into small balls. Once on the cookie sheet, a flattened them a little and added sugar crystal sprinkles. Once they came out, I let them sit for 1 min and then transferred them to a cooling rack. WOW.

THANKS FOR THE GREAT AND EASY SUGER COOKIE RECIPE. MY KIDS LIVED IT. THE MIX WAS EASY AND DEFINENTLY KID PROOF.

These are great easy little cookies but I agree totally with those who had to add an egg or reduce the flour. They stay very balled up as they are. The addition of the egg helps them to spread more like other sugar cookies. I sugared these with a rainbow of colors for our VBS and I know the kids will love them!

i followed Rolanda's tips on making sure the butter is creamy soft and using 2 teaspoons of vanilla instead of 1. THE COOKIES WERE AWESOME! they were sweet! although they did get pretty hard after they cooled, all you need to do is pop it in the microwave and warm it up again to get that warm chewy straight out of the oven texture :)

The perfect cookie! Not too sweet, crisp around the edges and soft and chewy in the middle. Good with icing or plain. I also made them with a dash of lemon juice and an extra dash of vanilla. Buttery good!

These sugar cookies are awesome. My best advice is to pull them out of the oven right when they start to crack on top, but don't wait for them to turn yellow or darker (if you want you can let them turn very light yellow around the edges, but I think even this makes the cookie a bit too hard and crispy). They will continue to cook once you pull them out. If you pull them out at this crucial time, when they are starting to crack, they will be a bit crispy on the outside, and very soft and chewy and delicious on the inside. Great and easy cookie!

as a chef, i love teaching my 4 year old in the kitchen. this is real nice to show the numbers and ingredients for him to learn. of course he loves eating and making a mess! chef kev.

These were amazing cookies. I make four batches (a lot of cookies) for my college dorm, and also to send to friends at school. I made a batch with butterscotch morsels and another with mini chocolate chips, but the favorite by far was the original recipe. I got marriage proposals on the basis of the cookies alone! A special tip: before putting them in the oven, sprinkle more sugar over the top of each cookie. It adds a sweet little crust to the top, as well as a slight shiny glitter.

Oh my! They are so easy and so good! I like the fact that you don't need to chill the dough, roll them out or cut them into shapes. For the mom on the go these cookies are fantastic and my husband loves them!

OH MY GOODNESS!! THE BEST COOKIES I'VE EVER MADE. MELTS IN YOUR MOUTH. i added an extra egg, a 1/2 tsp more vanilla, and rolled them in cinnamon sugar and they came out perfect. also, bake for just 6 minutes. my family ate them up faster than i could bake! definetely a keeper!

I followed this recipe to a T, AND it all just stuck to my beautiful cookie sheet, even though they looked perfectly done. They were tasteless, and the batter was not like real sugar cookie batter at all, can't even make shapes or use a cookie press

Took me a few tries to get them to come out how I wanted in the oven...but overall they were perfect. :) But then another time I made them...three hours later they were hard as rocks...

I LOVE this recipe! I actually just used it to make a fruit pizza. The only thing that surprised me was how much it expanded. The first time I tried making a fruit pizza crust with it, it expanded all over my oven. Then, I put tin foil under the pizza pan and made raised edges with the foil to try to keep it from overflowing and it worked! The crust was the perfect shape and size and SUPER EASY!

The batter was lumpy and crumbled easily. The dry ingredients entirely over-powered the wet ingredients, and the consistency of the batter was non-existant. The cookies came out with a taste that was vaguely reminiscent of cornbread.

THE BEST!!! (tip: don't use an electric mixer and add 2 tablespoons water)

Oh, my god! These were some of the best sugar cookies I ever made! They were nice and crispy golden on the outside, but chewy and melty on the inside (not as in raw, as in FLUFFY!) I will definitely make these again! Thank you very much!

these are delicious. my bf loved them!!!! I followed the directions exactly except I added a tiny bit more sugar & butter since he likes that buttery flavor/txtr. They were NOT eggy AT ALL!

A really good simple cookie. Not overly sweet. I put a Hershey kiss on each one when they came out of the oven.

I really loved this recipe easy, quick and delicious. Seems like the cookies were better the next day. Polly76

So simple to make and so yummy! I tried about 5 different recipes for sugar cookies recently and almost gave up. I followed the recipe exactly but I do recommend pressing on the small balls of dough slightly with a spatula before putting in the oven.

AWESOME cookies!! I've been looking for the perfect "Sugar Cookie" recipe and this one is by far it. Plus it's easy and quick. My husband added more vanilla extract but other than that the recipe needed no alterations. YUMMY!!! :)

Great basic sugar cookie! I reduced the flour by 1/4 c and used 2 teaspoons of vanilla for flavor. I rolled these in a little sugar and put the pan in the freezer for 30 min before placing them in the oven for a little over 8 min. I'm a little confused by the size of cookie that the recipe suggests - 1 tsp is SO tiny! Mine were about 4x that and they were normal sized cookies! The cookies were crispy on the outside and chewy in the middle!

YUMMY!!! I rolled these in sugar to give them a little color when I put them in christmas cookie gifts. Everyone loved these! I made the dough about 2 weeks early and froze it before making them and the cookies came out just fine.