How To Make Sugar Cookies Step By Step
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01/sixteen/2002
I know this will sound melodramatic, but I've been looking for a proficient sugar cookie recipe my whole life. I had accepted the fact that I would never observe it when I tried this recipe. The cookies broiled upwards crispy and buttery, but the right amount of sweetness, chewy for days. Just writing this review makes me want to go to the kitchen and broil up some other batch! I brand cookies for other people every twelvemonth, and wanted something different for myself, and thought that I'd just requite it a try. I will apply this recipe forever and pass it down to my kids... grandkids... you get the pic! :-)
12/04/2002
slap-up cookies! soft and velvety dough, which is specially piece of cake to work with if you arctic information technology for an 60 minutes or two before shaping into balls. only be sure to place them apart because they spread a lot. the effect is a succulent buttery cookie, crispy on the outside and chewy inside. very yummy! i pressed a little chocolate heart into each cookie when they are however hot from the oven, very pretty too. don't expect whatsoever further for the perfect carbohydrate cookie!
01/12/2006
I wish I could give these cookies a x! 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 every bit they're about the size of a tablespoon. Just be careful non to make them too big. I used a cookie dough scooper making sure it wasn't overstuffed. They may seem too soft to be washed, only when they dry, they're and so chewy and yummy! I also rolled them in saccharide before baking. Succulent!!
12/09/2002
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, likewise. AND THIS IS IT!! I just fabricated a batch, and it was soooooo easy and good, I tin't believe it! I scooped them out with a trivial cookie scoop I have, dipped them in greenish and red colored sugar, and presto--instant Christmas cookies for my assemble tonight! I dear it! Thank you, Stephanie, cheers thank you!
09/11/2002
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 but plenty crunch to hold it together. Yum Yum!
03/06/2003
I made this recipe 1st for Christmas and it was a large striking...I made it again for Valentine'south Twenty-four hour period at work (i used centre shape cookie cutters and carmine sugar on top) and again they were a huge hit...someone said that they reminded them of their grandmothers. I admittedly beloved this recipe...i'm going to add together a spoonful of lemon extract next time to come across if that gives it a little zing...but trust me, they are smashing as is!!
12/16/2002
The proper noun of this recipe says information technology all...information technology's so piece of cake and VERY adept! Subsequently making another saccharide cookie recipe (which turned out disasterous) I decided to endeavor this 1. I was even able to make shapes out of these! They turned out very tasty and my husband loved them! Thanks!
02/thirteen/2011
Whenever I use a allrecipes recipes, I always read the low ratings to see what their issues are then expect at the nigh 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. I thing the poster did not do is say that the butter needed to be at room temperature. Information technology'southward really important that the butter is soft. That changes the whole texture of the dough and creates wonderful, soft, buttery, and sweetness sugar cookies. Also, as another poster stated, I'd suggest cooking for 8 to viii.5 minutes, then letting them sit down on the on the cookie canvas for some other minute or ii. This is a bang-up recipe!!
08/21/2014
Hoooly mooooly, what a cookie. Tender, buttery and pretty. Perfect. Soft though, not crispy/crunchy (except for the outside which is). And then you have these perfect, easy saccharide cookies and add the zest of one good-sized lime and a teaspoon of pure lime oil, then grit them with a sprinkle of powdered saccharide and, well...I tin't stop eating them. Just an fantabulous cookie - with or without the lime (or lemon, or orange, or...)
12/09/2009
I'thou very sad that my outset 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 superlative 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 eight 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. At that place is no manner this recipe is correct, there has to be more moisture ingredients to bail the dough…and how does a cookie recipe not have salt? This recipe was a big waste of ingredients.
08/06/2006
Oh, MY!!!! These are addictive! The best recipe of its type on this site. I used an actress egg, as suggested by an before reviewer, and I used a scoop to ensure compatible size. Dropped the scoops into a small bowl of sugar, and rolled them around. Although the dough was soft, with the carbohydrate adhering to information technology, you could easily choice up the balls and put on the blistering canvas. 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. Permit to cool nearly 10-fifteen minutes, or until shut to room temperature, so 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 than crisis. They look similar the cookies y'all bake from the Pillsbury slice-and-bake rolls that you find in the dairy case at the grocery store, simply with a far superior flavor. Nothing better than a cup of tea and a few of these! I merely made a batch this afternoon, and only viii are left. Everyone in this family absolutely loves them. Give thanks you for a superb, versatile recipe!
02/xi/2008
Fifty-fifty though I read over and over that this was not a practiced recipe for cut-outs, I decided that I liked the recipe and would try it anyway. The result was the best carbohydrate cookie I take ever made! I made the dough as written so 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 brand cut-outs. I only broiled 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 most this recipe and volition use it for all my holidays cookies. I used "Luscious Buttercream Frosting" from this site as suggested past another reviewer and it was fabulous.
xi/30/2006
Easiest sugar cookies always and they tasted so good! This recipe deserves x 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 cocky ascension and omitted the blistering soda and blistering pulverization. I added a few dashes of salt (maybe 1/2 a tsp) to the UNsalted butter. * NOTE - If using cocky rise flour (which does contain some baking soda and pulverisation) and salted butter I wouldn't fifty-fifty bother adding table salt to the recipe. I formed picayune balls, rolled them in sugar and sprinkles, put them in the freezer on a plate for virtually 10-15 minutes, heated the oven and popped them in half frozen. They were done in most eight or ix minutes only scout them closely. Don't make the mistake and overcook them. When y'all take them out they volition expect very pale but that'due south considering most of the ingredients are calorie-free in colour. When the bottom looks barely darker than the summit of the cookie they are done! They will come out VERY soft but will harden up some after you have them out of the oven. I didn't have a wire rack to cool the cookies on then I permit them cool on a plate. And I would besides recommend that you lot freeze them for at least ten minutes if you plan on baking them immediately and if you lot do freeze them to salvage for later on make sure y'all thaw them halfway before blistering. If your cookie gets as well flat when it bakes it's probably because they weren't cool/firm enough earlier baking. Happy baking!
12/19/2010
I never made cookies from scratch before, merely I wanted to try. These looked easy to make, and they were! One thing I did different was add two teaspoons of vanilla extract. The cookies turned out sweetness and yummy. Only a little besides sweetness to add whatever frosting or colored saccharide things. If I ever brand these again, I will cutting down the sugar because I want to decorate them! Too, I heard they expanded a lot, so I really used a teaspoon, but they turned out WAY too pocket-size. I made the balls a bit bigger, and they were all the same kind of small but I was afraid of making them bigger. But they still tasted delicious!
09/xx/2010
ok, I realized final min that my grandson's football game was just over an 60 minutes away; since it's fall in MN I wanted to bring (homemade) cocoa and what would get better than saccharide cookies to dip in the cocoa? So, I needed a recipe that was FAST every bit well equally delish and so I searched AllRecipes and found this!!! Male child am I glad I did! What a hit! All the ingredients were simple and in my pantry Simply don't permit the simplicity fool you - this recipe makes the most fantastic cookies!!! EVERYONE raved most them! I did (past accident) add more vanilla (maybe i.5 tsp instead of the 1 tsp) than called for - but I'm sure if I hadn't, they'd still be equally delicious! I had Speedily skimmed some reviews that said they tasted too much of baking powder - or was it soda? Anyway, all I can say is WHAT??? And then, 1 or 2 others said something nigh making sure the butter was at room temp or the cookies wouldn't taste adept???-- hmm, I pulled my butter from the FREEZER, micked information technology to soften it, and even though some of the butter was nonetheless slightly frozen or difficult, well-- I just used my mixer to alloy the sugar and butter and possibly I did mix information technology a piffling longer than if the butter had been room temp, only despite those uncertainties, they turned out F A N T A S T I C!!!! I'm non a fan of carbohydrate cookies, merely when I tasted one later that evening, well, I judge I could meet why they went so fast and anybody liked them! DO NOT HESITATE TO Brand THESE, THEY ARE Bully!!!
10/29/2009
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 tin't imagine how many people threw the dough out thinking they had made the aforementioned mistake. About half fashion through mixing subsequently I added the flour I idea, "OMG, look at the dough, it's 'crumbly,' but similar that review said..shoot!" Just I continued to mix information technology and information technology came together fine in another infinitesimal or likewise. These cookies are then fast, I tin't imagine she was that impatient. Anyway, cream butter and saccharide WELL, as always. I utilize a manus mixer, information technology was the right thing for this dough. Use information technology until the butter/saccharide mixture becomes a butter consistency over again. When doing the flour, it volition go crumbly, but presently after, it volition come together perfectly. Like shooting fish in a barrel to handle and ball upward without refrigeration. Oh and, equally another said, 8 MIN IS SPOT ON. They may not look done, but they are! I have tried a dozen saccharide cookie recipes, and my search is over!! Give thanks, THANK, Thank YOU!! :)
11/29/2007
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 eight minutes... soo good I didn't even care that the dough was a picayune hard to work with! I had such loftier hopes thinking I'd finally establish a fantastic sugar cookie recipe. Well, I just ate one and all I could sense of taste was flour. I will probably try information technology again with less flour. Perchance 2 ane/4 instead.
12/xviii/2005
this recipe is missing something the dough is fashion to dry...
12/24/2010
Oasis't we heard the wisdom all our lives that the simple things are oft the all-time? We have countless cookie recipes, but none can brand the unproblematic sugar cookie become pale. I oasis't tried this one, only with all the comments favoring information technology, I think I might. Fish is some other practiced 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, so splashing it with lemon or lime juice. Nothing can bring out the sweetness, fragile season of seafood better than that. My tuna salad is simplicity itself: mix drained tuna with lemon or lime juice, and so enough mayo till it holds together. Perhaps chopped celery for crunch. So many recipes on these boards seem to exist trying to be equally unique and unheard of (and therefore, somehow, glamorous) as possible. Yet the merely embellishment I'd consider for a sugar cookie is to substitute some of the butter with cream cheese. The aroma and gustatory modality do what glamor never could!
12/13/2010
This dough was then incredibly piece of cake to piece of work with. I did air-condition information technology, but only for nigh 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, and so back downstairs to practise the blistering! Only tweak I made was using an actress ane/2 teaspoon of vanilla. Made 2 dozen sugar cookies, flattening with a carbohydrate-coated drinking glass, so made one dozen as Snickerdoodles (rolled the assurance in cinnamon saccharide), and the final dozen as Christmas thumbprints (rolled in green or ruby-red sugar, and will add frosting or icing afterward). Three kinds of cookies from one batch, all wonderfully textured and sweet - this one'south definitely a keeper!
10/03/2005
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 actually excited afterwards reading the reviews, simply 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 bank check ingredients and even made it a 2d fourth dimension, aforementioned 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 show. Dry, crumbly, disasters. Even tea and coffee did not help these! Sorry but I was not impressed at all.
10/09/2002
These are nifty-crisp outside, chewy inside. They were too bland until I rolled them in sugar before blistering. I had two five-twelvemonth-old helpers and this is definitely a kid-friendly cookie recipe! No mess!!!
ten/24/2002
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.
12/17/2007
I wanted to make cutting 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 too....well I tried to brand these last night and the batter was So super gluey like other reviewers wrote, so I put it in the fridge until this morning and it was nevertheless a gluey mess. There was no way I could roll the dough in my paw to make a ball or with the roller to make the cutting outs, so I just got a spoon and dropped small amounts onto a cookie canvass. Some that were too big were still raw in the centre at 8 min. cooking time, and so I generally had to cook them 12 minutes. I made some other batch of dough this morning so I could give information technology a 2d adventure and still way too sticky. I'm non an experienced baker so I didn't know a trick to ready that....I did endeavour to add h2o and that would help for a few seconds, only and then dorsum to sticking. Similar 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 tin brand cut outs with. The picture actually shouldn't show cutting outs for this recipe, because if you lot follow information technology every bit information technology'south written, the dough is way too viscid for cut outs.
05/xv/2011
Swap out 1/2 cup of the flour for i/ii loving cup of unsweetened cocoa pulverisation and you have the BEST chocolate cookies!
12/05/2003
I tried making these with my class and they didn't turn out at all. Subsequently blistering them for the written time and they were still in assurance, we decided to flatten them down. We tried adding milk to the recipe to add moisture and that seems to piece of work better. I would never brand these cookies again.
01/eleven/2004
This was a real any cookie. Non much taste, texture was lacking, but yes, it was easy if thats what you're looking for. I tried this recipe because of the overwhelming positive reviewals, only after trying it, I can't fathom why it's so pop. I'll go on looking.
04/17/2006
I beloved this recipe. Information technology'due south really like shooting fish in a barrel to make. I made 2 different batches--one with the butter that the recipe chosen 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. Maybe 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 skilful even if you substitute the sugar with splenda. This recipe really is "piece of cake"!
08/27/2006
This is a bang-up recipe - my kids Dearest this! My son described them as "heavenly." But thing I did unlike is add an actress egg, as other reviewers suggested. The first batch I only used one - and they were a tad dry. 2nd batch I used 2 and they turned out perfect! Thanks!
11/27/2007
My family loved these cookies! They were simple to make with ingredients that you lot usually accept on hand. I don't know what some of the other reviewers were talking almost but they were not too "floury" nor did they spread out too much. All I tin can say is they must have done something wrong considering 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 kickoff tried 8 minutes and they came out soft and chewy then I tried 9 and x and they were crispy. My family preferred the crispy ones. I too added an extra teaspoon of vanilla and 1/four teaspoon of salt to the dough, I then pressed the cookie slightly downwardly with the back of the spoon and sprinkled sugar on elevation. YUM!! I will absolutely exist making theses again!
08/29/2002
Stephanie, this is the carbohydrate cookie I recollect from when I was very young. I was never able to find the aforementioned sense of taste anywhere. I can't even remember where I had the cookie, but not even my mother was able to indistinguishable it! This is excellent- no added flavors other than vanilla to backbite from the splendid taste. Many thanks for sharing this!!
11/28/2006
Cookies accept much ameliorate flavor if you add 1/4 tsp common salt to dough.
12/26/2006
This is one of the BEST Carbohydrate Cookie recipe I have constitute yet!!! I fabricated 3 batches for my family unit on Christmas Eve and by mid Christmas day they were GONE! I and so had to brand a batch for my husband to take to work with him, and I am making some for friends today. I did non become 48 cookies per batch out of this recipe. I tend to brand Large cookies, so I only got around 12-14 per batch. The recipe says you tin can roll into balls.. NOPE. The mixture was to mucilaginous 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 fourth dimension is right if you want a dainty chewy cookie, if non around 12 minutes for a crispy ane. This recipe is a keeper. Nosotros enjoyed them very much!!!
12/31/2008
The cookies came out okay, but they gustation more than like flour cookies than saccharide cookies. I would circumspection the use of this recipe. signed, my.ken.ja
01/14/2012
Seriously...resist the temptation to bake these to golden! They will be crispy through and through instead of crispy out and chewy inside. If y'all roll the dough into balls and roll them in sugar (which I did, and highly recommend!), yous tin bake every bit-is, unflattened, until the cookies look puffy and are washed according to a toothpick. Pull them out, and every bit they cool, they'll deflate and take those beautiful cracks that magically appear. Magnificent looking, nifty tasting, just watch that bake time!
12/xi/2009
UPDATE!!! These cookies aren't really meant for rolling out! They're PERFECT equally proper, normal cookies rolled into a ball, dropped on a cookie canvas and baked! If yous want rolled out cookies so you tin can make christmas shaped cookies and the similar, use the best rolled sugar cookies recipe.
01/05/2004
Unfortunately this recipe was non very easy to use the cookie cutters in, maybe I did something wrong, simply I won't use this recipe once again, sorry.
12/xi/2005
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 amend for making both drop cookies and cutout cookies. The dough is piece of cake to piece of work with, and information technology makes tasty cookies. Swell RECIPE!
07/03/2002
I made this recipe just this morning and so that information technology would exist ready for a party I'm going to tonight at my uncle'due south house. The dough was so easy to make and it didn't take long to dorsum them either. I sprinkled cinammon on some of the cookies, sprinkles on others, and simply left some plainly. The cinammon and sprinkles requite them merely a little different season, but even without them the cookies are melt in your mouth adept. I'd recommend these for a female parent/daughter or grandmother/granddaughter project. They are great!
12/26/2005
I fabricated these on Christmas Eve. Not fit for Santa or the reindeer.
12/18/2002
This recipe was then easy. I usually exercise not have whatever success with rolled out recipes but was successful with these. I broiled for 3 minutes,and so flatten out to put colored saccharide on them and continued baking for six more minutes.
07/28/2006
This Recipe was Awful the dough was very crumbly, information technology 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 !
04/04/2009
Long story short, I merely could not get these cookies to work. Came out brittle and tasteless every fourth dimension.
06/19/2012
These cookies were delicious! I fabricated over 300 for the dads at my church for Father's 24-hour interval and got then many compliments! The just matter 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 at present accept my become-to carbohydrate cookie recipe. Thank you for the recipe!
01/31/2001
I only baked half of the recipe because I wasn't sure how practiced they would plough out. I'm not exactly the all-time bakery. My family and friends finished them so fast, i barely had plenty for myself. They are and so proficient and not too sweet, not to mention soft and chewey.
02/13/2011
These are neat and simple to brand! If I am planning to roll them out and cutting into shapes, I air-condition the cutouts prior to baking. That way the cookies don't spread out and lose their shape.
07/12/2001
This is a very flexible recipe. I utilise 1/2 cup butter and ane/2 cup water instead of one cup butter to reduce the fat content. They nevertheless gustatory modality great!
x/16/2009
Great Recipe! I accept many suggestions though, as many people have complained, the cookie dough gets crumbly. And then, my suggest 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 likewise much, so do 1.5 tsp of vanilla for good flavor. Also, grease the lesser of the cookie sheet for an easy off the oven. Leave on the cookie sail for infinitesimal before you put them on to the cooling rack. Also put less sugar. Volition use this again. Everyone should allready accept ingredients in pantry... Brand THEM 2NIGHT!!!!!
10/31/2006
Ok- These cookies are ADDICTING!!! I have never in my life found such an easy to make, delicious cookie. The tray is unremarkably gone before they are cooled. I thing.. I add 1/2tsp more of vanilla and bake for eight minutes. THESE ARE GREAT!!!! So quick and easy!
05/02/2007
Definitely a winner! This is an excellent example of its basic type. It'due south fattier and more sugariness than some carbohydrate 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 colour, browning eveningly for the near part. Even so, left in the oven as well long, they will scorh on the bottom even if cooked on parchment paper atop an airbake cookie sheet. Cooked to gilt dark-brown, they are just right--forming a nice crackle-type summit and coming out crisp and flavorful. Using teaspoon-sized dough balls is all-time since this is a rich cookie. A person could halve the amount of carbohydrate for this recipe without harming the gustation or texture. I used only 1/4c less sugar and the cookie was nevertheless ultra-sugariness. I was making them for an 87-year sometime who loves roll n' cut sugar cookies and likes everything sweet. He loved these!
12/12/2010
Delicious! I requite 4 stars only considering we had to add a little milk (not in the recipe) to make the dough doughy. Other than that....delicioso!
11/29/2008
These cookies are the all-time carbohydrate cookies I have always have! Just make sure you put them in the oven for only 8 minutes that's information technology. Fifty-fifty if they look done take them out!
03/31/2011
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 corporeality a butter. The cookies were a little more buttery tasting than I would like..... but still Keen cookies
09/01/2008
It's besides dry. Nosotros waited until the butter was basically mush to start making them like some of the other reviews had suggested, but information technology's just besides dry, and at the cease of cooking time they were still round assurance. It just needs more than liquid!!!
12/eleven/2010
I did not care for this recipe. Deplorable to everyone who likes this recipe, I understand everyone has their own stance. I e'er taste my dough before I eat my cookies, and non even the dough tasted adept!! I decided to cream together a little more butter and a picayune chip of brown sugar to add flavor. Information technology was a touch meliorate but still tasted like a dodder of flour. To anyone who enjoys cookies fresh from a expert baker - I am the granddaughter of ane of the best High german bakers I know .
eleven/20/2005
When I made them they came out hard. I don't know why?
02/10/2011
followed to a T and they never flattened out...stayed little assurance..and started burning on the bottoms b/c the residual was likewise thick to melt. And dry out!
12/09/2010
I double the amount of vanilla and soften the butter for 2 hours earlier (until it is literally room temperature). Likewise, I mix these entirely by hand (no electric mixers). They come out ROCKING Crawly with those changes!
12/23/2010
VERY DISAPPOINTED! Nosotros made these cookies the dark before a pot luck for dessert and they were terrible, no flavor, and didn'nt taste similar your average sugar cookie, we made sure butter was softened and they still came out bad, USE Some other RECIPE!
08/28/2006
These are SO adept! I have been looking for a sugar cookie recipe like this for years, and finally plant 1. My husband devoured them within a day. Just a note, I used two eggs instead of one and cooked them for 6-vii mins and they came out perfect! P.S. I also rolled them in a cinnamon/sugar combo earlier baking them! cheers
07/16/2006
These are excellent cookies. I found that afterwards adding all the flour mixture the dough was a bit crumbly and wouldn't concur together enough to be rolled. So I merely wet my manus with some water and puller it together...Just a tinsy bit. Oh and don't make your cookies also large. 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 crisis and glittery outer and a chewy soft within. Perfect cookies! v stars all around for me.
02/05/2011
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 upward on the cookie sail in light-green and red saccharide 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 idea they tasted ameliorate then the cutting outs I made the twelvemonth before, and looked just as festive. They all spread to pretty much the same size and shape the manner 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!
12/16/2000
I had to make 240 cookies for family gifts. I was looking for a regular sugar cookie recipe that wouldn't call for l cups of anything. All the ones i could find had weird stuff like lemon or nutmeg. I simply wanted old fashioned regular sugar cookies. Cheers to this recipe i got the flavour i wanted, saved money on supplies and didn't spend three days baking.
12/11/2007
I loved the cookies we just made them this night as cut outs. I did make ii changes to them and that was to add i/iv cup more than carbohydrate and 2 TBLS of Vanilla. I put them into the fridge for ii hours rolled them out and made actually beautiful christmas copse! My whole family loved them this is my new sugar cookie recipe for now on. Give thanks 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 but like the i I buy from the bakery! A+++++++ And my boys had so much fun making them.
06/02/2011
Let me tell ya.... I have NEVER been a success at rolled sugar cookies. I really cannot fifty-fifty brand them to exist edible. These Rock! I followed the recipe exactly. Dearest them. Shame on you people who "substitute" ingredients, then give a two star review. These are great.
ten/27/2009
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 practiced rolled into balls and and then dipped into cinnamon and sugar.
04/16/2012
Afterward tasting "a few" of these cookies, my 26-year-onetime son begged me to wrap them up and hibernate them earlier he ate the entire batch. I followed the recipe exactly and sprinkled colored carbohydrate on them immediately after they came out of the oven.
02/01/2005
Didn't actually care for them at all. Little flavor. But they were definately easy to make.
12/xx/2006
I already have a sugar cookie recipe that I utilize every year but I like to try new things every in one case 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 wait similar the picture and I even tried pressing them downwards, and the taste was dry and bland. I bake a lot and I followed the recipe exactly.
12/02/2007
This recipe is keen, and you actually can cutting them into shapes, I did with neat success. Identify a handful of dough in betwixt two sheets of wax paper and roll. If you don't put the wax paper on summit, the dough will divide. I found information technology easiest to remove the shapes and the excess dough with a pie server. The pointed tip helps to get the shapes out easier. It'southward a little tricky rolling the dough without the paper moving, simply it does work well.
02/12/2006
Soo yummmy!Decided to brand these for Valentines day, so I put a modest amount of red food coloring in the dough then they dough turned pink and cut them with a centre shaped cookie cutter! Since I have never made a carbohydrate cookie dough from scratch i was extremely pleased and program on making more before tuesday and decorating the next batch with a yummy frosting!
08/19/2009
This was a great recipe! I took the advise of others and added an extra egg, an extra ane/ii 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 canvass. So I flattened them out with a fork and baked for 11 minutes. They are perfect - crispy on the outside and chewy on the inside!
12/02/2010
They gustatory modality Astonishing! For all the people who claim their dough is crumbly, even if they think their butter is soft, I E'er melt my butter to nearly all liquid in the microwave considering our butter stays in the fridge. Exercise well-nigh xxx seconds start, see how melted it is, and keeping going at about 15-20 2nd incriments until at to the lowest degree half of it is liquid. If you want to let it cool first and then information technology blends with the sugar better, go ahead. :)
08/16/2010
Made at 4am in the morning. It definitely took me 1 hour plus before I finished blistering about 20 cookies...but was worth the wait!! I used margarine- so inexpensive merely turned out great! And permit them sit on the countertop for 4 hours to turn soft. Accidentally read wrong and used ii 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 commencement batch was light colored and soft -maybe non totally cooked? The later batches I allowed to sit in the oven longer..then they got crispier, one batch got burnt around the edges but turned out the family unit favourite....it turned out the crispiest- like a Famous Amos'south cookie crispy texture. All very sugariness even though I followed the recipe- I guess thats why they're called Saccharide Cookies, right? But next time, I'll lessen the sugar a lilliputian. I also prefer the cookies softer rather than crispy..and then next time, I'll take them out earlier it hits ten minutes, they won't be and so gilded dark-brown though. Great recipe! I've received requests for this recipe:)
12/14/2008
I tried this recipe and and the dough was dry out and flaky.
04/12/2001
The all-time sugar cookie recipe I accept ever found! People love them & always ask when volition I be making more!
12/21/2013
My wife usually does all of the blistering in our business firm. This time I wanted to try the baking myself. In looking for recipes this i seemed simple and anybody seemed to love it. With that glowing review, how could I go wrong? They were right. I fabricated these for a bake sale and they were the number i hit. Before I got started, I looked at other suggestions and took them into consideration. Soft butter was of import, simply I did not take time for it to sit down out. About 35 seconds in the microwave solved that problem. For a lilliputian more flavor I added ii tsp of vanilla instead of 1 and finally, my cookies needed 15 min at 375. They were still pale after merely 10 min. I used a tablespoon scoop and rolled them into small balls. In one case on the cookie sheet, a flattened them a little and added sugar crystal sprinkles. One time they came out, I permit them sit for 1 min and then transferred them to a cooling rack. WOW.
05/06/2001
THANKS FOR THE Bully AND Like shooting fish in a barrel SUGER COOKIE RECIPE. MY KIDS LIVED It. THE MIX WAS Piece of cake AND DEFINENTLY Child PROOF.
07/27/2011
These are great like shooting fish in a barrel little cookies but I concord totally with those who had to add together an egg or reduce the flour. They stay very balled up equally they are. The improver of the egg helps them to spread more than like other carbohydrate cookies. I sugared these with a rainbow of colors for our VBS and I know the kids volition love them!
03/eleven/2012
i followed Rolanda'south tips on making sure the butter is flossy 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 upwardly again to get that warm chewy straight out of the oven texture :)
eleven/03/2007
These sugar cookies are awesome. My best advice is to pull them out of the oven right when they start to scissure on top, but don't wait for them to plow yellow or darker (if you want y'all can permit them turn very light yellow around the edges, but I think even this makes the cookie a bit too hard and crispy). They will go along to cook in one case you pull them out. If you pull them out at this crucial time, when they are starting to crack, they will be a scrap crispy on the outside, and very soft and chewy and delicious on the inside. Great and easy cookie!
03/21/2001
The perfect cookie! Not besides sweet, well-baked effectually the edges and soft and chewy in the middle. Good with icing or manifestly. I too fabricated them with a dash of lemon juice and an extra nuance of vanilla. Buttery practiced!
12/04/2000
as a chef, i love instruction my four year old in the kitchen. this is existent overnice to prove the numbers and ingredients for him to learn. of grade he loves eating and making a mess! chef kev.
eleven/22/2011
I followed this recipe to a T, AND it all but stuck to my beautiful cookie sheet, even though they looked perfectly done. They were tasteless, and the batter was not similar real sugar cookie batter at all, can't fifty-fifty brand shapes or utilize a cookie press
11/25/2004
Took me a few tries to get them to come out how I wanted in the oven...but overall they were perfect. :) But so some other time I fabricated them...3 hours later on they were hard as rocks...
09/26/2007
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, merely 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 meridian of each cookie. It adds a sweet fiddling crust to the top, besides as a slight shiny glitter.
09/20/2007
Oh my! They are then like shooting fish in a barrel and and then good! I like the fact that you don't need to arctic the dough, coil them out or cut them into shapes. For the mom on the go these cookies are fantastic and my husband loves them!
09/30/2006
OH MY GOODNESS!! THE BEST COOKIES I'VE Ever MADE. MELTS IN YOUR Rima oris. i added an extra egg, a 1/2 tsp more than vanilla, and rolled them in cinnamon saccharide and they came out perfect. too, bake for just 6 minutes. my family ate them up faster than i could bake! definetely a keeper!
08/08/2012
I Dear this recipe! I actually just used information technology 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, information technology expanded all over my oven. Then, I put tin can foil nether the pizza pan and made raised edges with the foil to endeavour to keep information technology from overflowing and it worked! The crust was the perfect shape and size and SUPER Piece of cake!
08/31/2007
The batter was lumpy and crumbled hands. The dry out ingredients entirely over-powered the moisture ingredients, and the consistency of the concoction was non-existant. The cookies came out with a gustatory modality that was vaguely reminiscent of cornbread.
08/30/2007
THE Best!!! (tip: don't use an electric mixer and add together 2 tablespoons h2o)
10/11/2007
Oh, my god! These were some of the best sugar cookies I always made! They were nice and crispy golden on the outside, just chewy and melty on the inside (not equally in raw, as in FLUFFY!) I will definitely make these again! Thank you very much!
10/09/2007
these are succulent. 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 Non eggy AT ALL!
12/15/2002
A really good uncomplicated cookie. Not overly sweet. I put a Hershey buss on each ane when they came out of the oven.
02/04/2001
I actually loved this recipe easy, quick and delicious. Seems similar the cookies were better the adjacent twenty-four hours. Polly76
eleven/04/2007
And then elementary to make and so yummy! I tried about 5 dissimilar recipes for sugar cookies recently and nearly gave upward. I followed the recipe exactly but I do recommend pressing on the small balls of dough slightly with a spatula earlier putting in the oven.
01/14/2007
Awesome cookies!! I've been looking for the perfect "Sugar Cookie" recipe and this ane is by far information technology. Plus it'south easy and quick. My husband added more vanilla extract but other than that the recipe needed no alterations. YUMMY!!! :)
12/13/2010
Neat basic sugar cookie! I reduced the flour by one/four 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 petty over eight min. I'm a picayune 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 center!
03/25/2013
But finished these. So easy and delicious
Source: https://www.allrecipes.com/recipe/9870/easy-sugar-cookies/
Posted by: nancemaland.blogspot.com
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