Sugar Cookies

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very tasty going to make them for christmas

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Amazing recipe; I've used it twice in the past week. Makes about sixteen cookies, very tasty. Cook maybe thirteen minutes or so, and you don't have to refrigerate for the entire two hours: I put them in the fridge maybe half an hour the second time I made them, and they turned out better than the previous two-hour frost, thought that may not necessarily be BECAUSE of the lesser time. But I'm rambling. Bottom line? Yummy recipe. Cook maybe a minute or two less than the prescribed time. Bake often! (:

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Unremarkable and very sticky dough. Not really worth it.

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These cookies are yummy, but they require a little patience. Light and flaky once cooked, but the dough is pretty sticky and difficult to roll. I ended up rolling the dough into balls and placing the balls between two sheets of parchment paper. I then pushed the balls flat with the back of a spoon for simple round cookies.

I also made a lemon glaze instead of the suggested frosting. With a few modifications, these cookies are good, but they're not exactly what you'd expect.

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They tasted fine when all was said and done but the dough was very messy and sticky. I had to use a ton of flour to get it to roll out and not stick even after refridgerating overnight. Not worth the hassle.

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this recipe sucks it makes a big mess. This does not yield 5 dozen cookies even with a double batch. The dough was very sticky and even with freezing the dough, it still was hard to get off of the parchment paper. I have never in my life seen such a "pain in the neck" cookie recipe. Tried adding a lil more flour and it tasted even worse! Never ever ever ever try this recipe and the creator should be ashamed of themselves. -0 stars

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Next time I'll roll them out thinner but these are delicious! Make sure you brown the edges so they're really crisp. I don't like soft cookies so these suited me just fine. The recipe only makes about two dozen but they're wonderful.

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They do not taste like sugar cookies at all. They take more like dense pie crust

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This is the same basic recipe that my grandmother made from about 1945 until she no longer baked. However, she DID use a tsp of vanilla (how could you not? and her big secret was to use half general purpose flour and half CAKE FLOUR (such as Swans Down or Softasilk. This made the cookies light and not so dense. Roll the cookies out rather thick (perhaps 1/4 inch and only bake until they are set, just starting to brown at the edge. If your dough is too mushy, roll out with cake flour. When cake flour is used, your cookies will taste great with just an egg white wash and colored sugar sprinkled on before baking. And the other reviewers are correct: This recipe does not make very many...best to double it.

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These are not at all like sugar cookies they are easy to eat but its more like a pie crust. They should be more sugary and more soft and chewy like regular sugar cookies. However, they have a good after taste. These should be like a hard sugar bisuit that can be like accompyed by jam or something because they would be more suited that way rather then sugar cookies.