Most helpful positive review
I am an avid cookie baker, and these were good, BUT...the recipes needs about a 1/4 tsp or more of SALT (I tested a few before I added the salt, and the salt helped tremendously). I would also recommend cutting the recipe in half (except the vanilla) because you'll still get about 4 1/2 dozen cookies. Also, don't press them down too much; they'll flatten as they bake.Read More
Most helpful critical review
These are just ok for me. Im not having good luck with cookies right now! Maybe its me! Not crazy about them.Read More
I am an avid cookie baker, and these were good, BUT...the recipes needs about a 1/4 tsp or more of SALT (I tested a few before I added the salt, and the salt helped tremendously). I would also recommend cutting the recipe in half (except the vanilla) because you'll still get about 4 1/2 dozen cookies. Also, don't press them down too much; they'll flatten as they bake.
What a yummy cookie. I added 1tsp of almond flavoring and 1/4tsp extra salt like other reviewers suggested. I used my pampered chef small cookie scoop to shape the balls so it made the job quick and easy. I rolled the first batch in white sugar as the recipe called and I could see that it was going to make alot of cookies. So for the next pan I used cinnamon and sugar mixed together and the next cocoa and sugar. It made for a nice variety and quite beautiful! I will be keeping this recipe forever. Barb in BC Canada
I grew up with these cookies as a family recipe, only the original recipe of my childhood calls for vegetable shortening instead of butter. But butter is so much better! I never thought of using butter till I saw this recipe. The cookies are just awesome. So tender, yet crisp, they really do melt in your mouth. I flatten mine with the bottom of a drinking glass dipped in sugar rather than with a fork. It produces perfectly smooth, gorgeous cookies. These guys are too fragile to frost (if you did manage to spread frosting on without breaking them, they would absorb the moisture from the frosting and turn unappetizingly soggy) but colored sugar sprinkles is an option.
I just finished making these cookies and I had to write a review - they are great! Crispy on the outside and chewy in the middle. I added 2 tsp. of vanilla and rolled them in white sugar with red and green sprinkles so that they would be festive looking. Thanks for this recipe - it will be my new Christmas tradition!
These are the best sugar cookies I've ever tasted and they really do melt in your mouth! I decided to scale the recipe down to 24 servings and it still made 4 dozen, so I would suggest not making them at full recipe. To make the colored sugar just put a half a cup sugar and a drop or two of food coloring in a ziplock bag and mix it around. It works great. These cookies will get great results no matter where they are served! Thank you for sharing the wonderful recipe.
I used 1.5 cups of butter and 1/2 cup of canola oil since I didn't want a super crispy cookie. They turned out great with the change, nice and soft with a tiny crunch at the edge. Perfect for decorating. Update: made with one c butter, half cup oil, half cup apple sauce and cut the powdered sugar to one cup sinceiwas going to frost them, and even better. They were almost too sweet with the frosting before
Don't be surprised at the greasy feeling of the dough. I will chill it next time to make it a little easier to handle. I forgot to press down with a fork and just waited for the dough balls to flatten and it was a perfect indication that they were done. I used this recipe for Christmas and rolled a few in red sugar, a few in green sugar, a few in white sugar and a few in cinnamon and sugar. I am keeping this recipe. I do wish I had made half a batch.
These are just ok for me. Im not having good luck with cookies right now! Maybe its me! Not crazy about them.
These cookies stayed nice an soft. To the 1/4 C of white sugar I added some colored sugar (pink and purple) to pretty them up for 4 little girls who's mother is on a 6 month deployment.
So good and so easy. I added almond extract because I love that flavor. Also colored my sugar before rolling.
These are excellent. Very easy to mix with my Kitchenaid and I like the slight shortbread feeling they have. Very yummy! Also, since I used a small scoop, they didn't take very long to get on the cookie sheet. Excellent cookie!
Tasted good and followed instructions excactly, but were very crumbly, esp. a day or two after. The "Sugar Cookie Icing" I used from this site held them together.
Awesome cookies. I took others advice and added pinch of salt and an extra 1/2 tsp vanilla. Used colored sugar on some.. and cinnamon/sugar on others. Everyone loved these cookies, and they are very pretty. These freeze/keep very well. One of my favorite recipes.
If your butter has salt in it you don't need to add salt. Yummy cookie
This recipie is fantastic. 9 minutes is perfect in my oven to make a cookie with a crisp outside and soft inside. 10 minutes dries the cookie out more and leaves a more crunchy cookie but still very good if you prefer more crunch. This recipie made 8 1/2 dozen for me. I made these and gave them along with other cookies and candy as Christmas gifts and everyone loved them. Made another batch today with almond flavoring and they turned out great. Adding 1/4 tsp of salt helps to enhance flavor.
Turned out perfectly--I rolled the balls in colored sugar crystals and then used a cookie stamp on them. Beautiful! The larger sugar crystals work great, they make the tops and bottoms crunchy and add another texture dimension.
Needed a pinch more of salt, but these were good. :)
Light, crispy, buttery - these are the perfect sugar cookie! When you bite into one of these little treats you will immediately be reminded of the can of Danish Butter cookies that your Mom used to receive as a gift around the holidays. I used the recipe 'as is' and found it easy and so worth the time. Use colored sugar to dress them up, and I used a grid-pattern potato masher instead of a fork to compress each round ball of cookie dough.
I have been looking at this recipe for a long time. I have always made sugar cookies with just regular sugar, but I was told that to make the best sugar cookie you need to make them using powdered sugar. I guess they were right. These ARE the best!! As others suggested I added 1 tsp of salt. The next "times" (because there will be many more!) I will try adding another tsp of vanilla and I will try with almond extract--for a bite more flavor. I refrigerated them overnight to blend flavor & make them easier to handle. I also flatten the cookie by dipping a glass in water first then sugar. DELICIOUS delicate cookie! A definite 5 star recipe.
Excellent recipe! I took user suggestions and added 1/4 tsp of salt. Thank you! We made Red, White, & Blue Sugar for the fourth of July, and they were a huge hit with the whole family!
I am searching for the perfect sugar cookie...This one is close! I like to keep their size small, yet thick. The kids liked them.
My coworker is allergic to nuts. So I made these similar to peanut blossom cookies. I rolled them into balls cooked them and added a hershey kiss in the middle when finished. Quite delicious.
Made these with peppermint extract because we were out of vanilla. Came out delicious!
These cookies are so easy to make and you do get quite a lot!! I did add 1/4 tsp salt and some cinnamon and nutmeg for extra flavor. You can get creative with the decorations if you don't want to roll the balls in sugar again. After baking, put two together with lots of jam in the middle for a cookie sandwich!
Wow! These cookies were DELICIOUS! I loved everything about the recipe, except when I cut the recipe in half, I still had to add a 1/2 cup of flour to the mix. But then the cookies were perfect! Thank you so much!
Good, classic sugar cookie. Very easy to make.
Moist and soft. Sugary sweet. I added the cookie icing recipe on this site and sprinked with colored sprinkles for Christmas.
I baked these cookies and I just loved them! Great for a afternoon snack! But I added a little cinnamon to the dough and then I also put some in the sugar that you roll the dough in! They were amazing!
Excellent! Add a little more butter, flour, and salt. I also used the pulp of 1 vanilla bean instead of extract, and added some white chocolate morsels. To die for!
These were awesome...this coming from someone who is not a sugar cookie fan. Crisp on the outside and very chewy inside. I rolled them in white and red sugar for Valentine's treats. Also added another tsp. of vanilla per other's reviews. Don't overbake....my number 1 rule for any cookies!
I just didn't think these cookies had any flavor. I'm probably just a traditionalist, but I like my sugar cookies sugary and buttery, and these cookies were neither. They were much more like tea cookies than regular sugar cookies. I used colored sugar to roll them in and the texture and look of the cookies was wonderful, I was just left wishing for flavor to match.
Fantastic sugar cookies! I added the 1/4 tsp salt and 2 tsp vanilla extract that some people had mentioned. The only other thing I recommend is chilling the dough for a few minutes before placing on cookie sheet so it stiffened up. Baked them for 12 mins. and they are nice and crisp, hardly brown on bottom, and melt-in-your-mouth buttery. Enjoy!
Love this recipe! Used almond extract instead of vanilla and doubled it. Also added a little salt as recommeded.
Sooooo gooood!!! I took the advice of others and cut the recipe in half, added salt and almond extract while keeping the vanilla extract at 1 tsp.
These are pretty much all that I'm looking for in a sugar cookie. Yummy. I added some almond extract too because I love that flavor.
Easy, and tastes GREAT!!! Thanks for sharing. Will definitely keep on hand for a quick & easy sugar cookie recipe.
this was the best sugar cookie recipe i have ever found. i didn't have cream of tarter, so i omitted the baking soda and just used baking powder for the cream of tartar and baking soda. they turned out perfect. thanks for the great cookies.
It was good but I made too many alterations to rate it any higher. I used 2/3 cup oil (plenty) 1 ts. salt (I used unsalted butter), and 3 ts. vanilla. With these changes they were really good! They have a good texture and not too sweet-just right with frosting. With less oil they were still quite greasy.
My family loved these because they were nice and crisp! I glazed these with a sugar cookie glaze that I added lots of lemon extract to.
Smooth and rich. It impressed my new boss. GREAT RECIPE! Edited to add: 8 months later, as I'm leaving my job, my co-workers mentioned these cookies as one of the memories of my year with them. They are THAT good!
These turned out pretty good, they were slightly crunchy on the outside and nice and soft on the inside! I did what one of the previous reviewers had suggested and I colored my decorating sugar by combining it in a bag with a few drops of food coloring. Then I rolled the dough balls in the colored sugar! We did pink, blue, green and yellow...it was a rainbow of delicious sugar cookies. Yum!
These cookies are wonderful! I made minor adjustments, added 1/2 TBSP of Vanilla instead of 1 ts. I only had 2 cups of all-purpose flour, so I added 2 cups & 2 TBSP of cake flour. Like always, I line my baking sheet with parchment paper and use a small ice cream scoop to get a perfect size cookie that looks "store bought". I rolled them in cinnamon and sugar and they were the best tasting snickerdoodles I've had in a long time!! Delicious, thanks for sharing your recipe!
These were not good at all, funny flavor.
These cookies were such a hit at my children's school. Everyone loved them! I made them exactly as written.
Pretty tasteless and hard as a rock - I won't make these again
I llove this cookie so easy to make and very good. My Grandson had a ball adding spinkles.
Love these! Very easy to make and very tasty. I made a few diffentent kinds just by rolling a few in sugar, chocolate, and/or cinnamon and sugar before baking. They were perfect little cookies.
An excellent cookie! Just as the description states, this cookie is crisp and melt-in-your mouth. The texture is wonderful and unique...I've never tried one like it before! The cookies are so delicate, both in taste and texture. They are almost perfect as written. The only change I made was to add 1 tsp. of salt to the dough. I also rolled them in light pink speckled sugar to give them a more interesting appearance. They look really pretty with the sugar coating...it sparkles very nicely and enhances the look and taste of the cookie. I'll definitely be making these again. Thanks for sharing the recipe!!!
Definately a keeper for my special recipe box!!!
I loved these cookies! They weren't too sweet, not too dense, and not too dry. According to other reviewer's suggestions, I added a little salt. Great!
Great cookie Lois. My son enjoyed these without any icing and my daughter loved hers with store bought vanilla icing. I used all butter because at the time I made them, I was out of oil. The cookies turned out very soft and moist and tasted great several days after. Thanks for sharing.
I felt like if you baked these long enough to be crispy, they were dry. I also happened to miss the buttery taste of cookies of this type. Definitely a personal preference, of course. I probably won't make these again.
WOW... SUGAR FREE - ROCKS! I USED THIS FOR A FRUIT TART II RECIEPE SUBSTITUING THE PACKAGE SUGAR COOKIE THEY SUGGEST. I ADDED A PINCH OF BAKING SOADA AND IT DOES MELT IN YOUR MOUTH. FOR THE CREAM CHEESE FILLING I USED A 1/4 CUP OF MARSHMALLO CREAM, CREAM CHEESE, WHIP CREAM AND SWEETNER THEN TOPPED WITH FRUIT THEN BRUSHED WIHT APRICOT MARMALADE.. WOW... THE BEST LOW SUGAR TREAT I EVER HAD...
Very good. I used a lot more flour than called for. I also used soft whole wheat and arrowroot powder. They are a very nice sugar cookie.
This is the best sugar cookie recipe that I have ever used!!! I made one recipe(72 servings) and they were such a hit with my family that I had to make another! The first time I made it I didn't have 1 teaspoon of cream of tartar so I used 1/2 teaspoon instead. The next time I made it I used the full amount and I couldn't tell the difference. I baked the cookies for 9 min. and they were perfect!! Crispy on the outside chewy in the middle. Yum!! I will always use this recipe from now on!!
I just finished making these, the last two trays are in the oven...OMG they are so good!! Believe me, I had my doubts when I saw the cup of vegetable oil...?? in a cookie? plus the cup of butter? GO AHEAD, it works! I did add a little salt (about 3/4 tsp. because I was using unsalted butter) These are exactly what I wanted. I use a ratcheting cookie scoop so shaping was easy. Rolled them in granulated sugar, flattened the tops with a glass dipped in sugar. Some I sprinkled with additional colored sugars and Christmas sprinkles; some I put red and green M & M's on. Then slid them in oven, and waited so anxiously. At first nothing..then they puff up slightly, then settle a bit. They smelled heavenly! I never use a timer, just watch them, and waited just until the edges started to lightly brown. Then pulled 'em out. And patiently waited them to cool before tasting. That first bite..OH so good! The gentle crunch of the outer part, the just-soft-enough inside..and YES they melt in your mouth! There's hardly anything left to swallow, lol. I left some plain because I want to frost them with a buttery confectioner's sugar frosting, then sprinkle with Christmas sprinkles. For me, this made about 66 cookies. THANK YOU LOIS! :)
These are good, but something is missing. I used 2 teaspoons almond extract & added a teaspoon of salt as others suggested. I skipped rolling them in sugar & added a bag of M&M's. I flattened them a little with my fingertips. The texture is melt in your mouth buttery, but I think they may need a tiny bit more salt.
I made these today and had my dad try one. He said they were delicious. I added the 1/4 tsp of salt as other reviews recommended. I also rolled them in colored sugar for a christmas twist. They are delicious and I will be making these again.
Fabulous recipe! I needed an emergency batch of Christmas cookies (because my 3 and 4 year daughters sneakily ate my origional batch) to give as gifts to some friends. My husband had made arrangements to be at people's houses at specific times and I had about an hour to figure something out. These cookies were very simple and quick to put together. I split the recipe and added 1/8 tsp. salt as suggested. I rolled 1/2 in red sprinkles and the other 1/2 in regular sugar colored with green food coloring. I baked them for 9 minutes and they were great! I think 10 minutes would have been fine too. Wonderful taste and texture! Thanks so much for the recipe- it was a life saver!!
Added a bit of salt like one user suggested. Loved em! The best sugar cookie recipe that i've tried and I've tried a few........
I've used this recipe for about a year now and it's excellent. I normally cut back just a little on the flour but using the full 4 1/2 cups combined with refrigerating the dough for 24 hours makes this recipe great for cutting out Christmas cookies.
I have never made a good sugar type cookie and am so glad I tried this recipe. So easy and so good. I added some salt as suggested. Next time I will add zest or try other extracts than vanilla. Just perfect as written with added salt of course. Definitely makes a LOT of cookies. Thanks for submitting it.
very good cookies they are easy to make i will use this recipe very often thanks
These cookies were okay. I left out the cream of tartar because I didn't have any on hand, so I am not sure what effect that had. My cookies turned out kind of dry and crumbly, and the taste was nothing special... not very buttery, not very sugary, not vanilla-y... just eh. I will admit though that I am partial to chewy cookies!
Exactly the type of sugar cookies I was looking for. Light, buttery, and crispy on the outside. Followed the recipe exactly but added 1/2 tsp. salt and an additional 4 Tbsp. of flour. I used crisco vegetable oil. I refrigerated the dough for about 2 hours before baking. It makes a large amount. The next time I will bake 1/2 of the dough and freeze the other 1/2 to bake at a later date. I used a fork to flatten in both directions to make a crisscross pattern. I rolled then in white sugar and after flattening I sprinkled with red sugar for Christmas. Turned out great.
Review from an 8-year-old: "The Best Cookies In The World" because they melt in your mouth. It is easier to roll it in balls if you chill the dough.
These were excellent! So easy and yummy! No more cut-outs for me!
Very good drop sugar cookie! Crisp and delicious! I halved the recipe, and that filled my cookie jar. Thanks for sharing!
Great crispy cookie! I used lemon extract instead. I had to add about 1/4 to 1/2 c more flour as the dough was way too wet to make balls, I didn't measure just added a couple more handfulls til it seemed dense enough to at least maintain a ball shape when I made one. These did spread a little, but not really too bad. They do kind of melt in your mouth, pretty light texture, but not as much as pan de polvo. I rolled some in regular sugar and some in decorator's sparkling sugar sprinkles, on the table sugar ones it just absorbed or melted into the cookie but the ones with the big sprinkles it was crunchy and reminded me of those little sugar topped washboard looking rectangle cookies that come in the danish butter cookie tins. Thanks for sharing these are great and are worth making for events and holidays!
I've looked for a yummy sugar cookie recipe for years. The dough was always too pastey or messy. This one is outstanding!. I added 1 tsp. lemon juice for my family's preferences. It was easy to make and gone in two days. I also drop the pan on my bread board when I take it out of the oven to make the cookie settle faster. It makes for a chewy cookie. Don't store this cookie with a piece of bread for freshness, it makes it too moist. But that works great with other cookies.
This cookie is crispy, just like I wanted. Even my mom who doesn't really like cookies said this one is good. The flavor is just nice, but I added a teaspoon more of vanilla to boost the taste.
These were wonderful!! Like everyone else, I was skeptical about the so very soft dough in the beginning. I also added 2 tsp vanilla instead of one. I did not have butter and used parkay intead also, I ran out of sugar so I rolled them in powdered sugar before baking ang flattened them with the bottom of a glass. I put colored sugar sprinkles on them, my kids ate a ton! Also, I sprinkled cinnamon on the top of a few, those were my favorites! Despite my changes, these were still great, will be making them again!!
When I made this we were low on vegetable oil, confectioners' sugar, and we had no cream of tartar, and I used self-rising flour, and used no baking powder. I thought the cookies were very cakey, but they did taste good. I also put a tad of cinnamon into them, but I didn't put enough. They were pretty good, but I won't make them again.
Exactly what it says: crisp cookie that melts in your mouth. One person asked for the recipe and they were eaten quickly by hungry co-workers. The only negative is that they're not great looking. They look like cookies that have too much butter/oil and not enough flour because they do flatten out. I did add an extra 1/2 cup of flour for the remaining dough after I saw what the first batch looked like. If these cookies were next to other cookies I don't know if they'd be chosen first, but they are yummy. I'll definitely be keeping this recipe.
I've heard from so many people that this is the best cookie they've ever had!
Excellent cookies ~ they're melt-in-your-mouth delicious. Great recipe. =)
Very tasty and easy to make with kids. I found the cooking time to a good bit longer than the 10 minutes indicated (and I was using a convection oven). I will definately make these again.
Easy,yummy,and a great gift!
Great Cookie! I used my Kitch/Aid mixer with the whip attach for the first part then switched to dough hook when adding dry ingred. I flattened mine with a small glass and left them semi-thick which transformed into a soft delicious sugar cookie!!
These cookies are so good!! Everyone just loved them.
i added extra vanilla and some salt. a good crisp cookie, kinda crumbly. not what i was looking for. but me and my 3 y/o had fun making them.
WOW! Excellent!!!!! Perfect!!
Very tasty and soft. I would highly advise you refrigerate the dough for at least 30-40 min as it is very sticky. Will be making these again =D
brought these to work, and everyone raved about them in great detail!! several very martha stewart-like co-workers asked me for the recipe (and who doesn't have a decent sugar cookie recipe lying around?), they were so impressed! was very nervous about the very soft consistency of the dough before baking, but the cookies held up wonderfully and the sugar gave a beautiful golden crisp outer layer. used 1 tsp vanilla and didn't have butter, so substituted fleischmann's, but no problem. this is my new sugar cookie recipe!!! thank you so much!!
these r more like shortbread... not my favorite.
Perfect! Just the right amount of "crisp." I did add a dash of salt.
I'm a first time baker, I wanted to surprise my family. The writer could have said, IN A SEPERATE BOWL combine flour, etc...
This cookies are so delicious. I baked a little longer, so my cookies is very crispy. Everyone in my family loves these cookies. Thank you for very delicious recipe.
These were fun to make and my family loved them. Thanks for sharing.
loved these, very light and they melt in your mouth....just baked them til very light brown on bottom...not too crispy at all
This is the best sugar cookie I have had for a long time. I added a little more vanilla and salt like other reviews suggested. I wil definitely use this as my new sugar cookie recipe!!
Cookies turned out perfect. Used two cans of sweetened condensed milk and added 1/2 bag of M&M's. Halved recipe.
This is the best cookie recipe that I have ever tried!! Kids loved them too and they usually prefer choc chip. Not too fragile lots of flavor. The dough has the consistency of a slightly oily play-doh and would be easy to roll for cut out cookies too, esp since they don't change shape much while baking. (still doesn't hold cookie press print tho) Try adding almond flavoring & almonds and roll in powdered sugar after baking for almond cresents (sp?)350* worked for me if you like them chewy cook less time/crispy cook longer.
Easy sugar cookies. I thought the oil might make a really different cookie but it's just a regular cookie. It makes it on the crisper side but flavor wise it's the same. Love the prep though, I hate rolling out cookies! :)
Absolutely delicious!!! I am a huge sugar cookie fan too. I cut the recipe in half and followed it exactly, other than doubling the vanilla as others suggested. The dough was very easy to work with without refridgerating! These were perfect in my oven in 11 minutes.
Yummy! My entire family loved these. Will definitely make them again.
Excellent cookie. I took these to a Christmas party. The hostess came looking for me because some people were wanting the receipe and wanted to know who made those wonderful cookies. They will go in my "must make for Christmas" list.
..not that great. Was actually kinda dry.