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Old Fashioned Sugar Cookies Recipe

Old Fashioned Sugar Cookies

Recipe courtesy Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 21-30 of 72

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  • on February 22, 2010

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    I definitely love these sugar cookies over the flat ones. I'll usually bake half and then freeze the rest. I like to roll them into a ball and flatten them out a lil bit before freezing in a freezer zip lock bag so when I do finally decide to bake them all I have to do is place them on a cookie sheet.

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  • on December 29, 2009

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    These were so good! I made them in balls and just flattened with my hand so that they were kind of like "pillows". They are delicious with icing or just sprinkles and a big glass of milk - or a cup of Starbucks coffee! It would be easy to make these orange cookies or any other by adding extract and flavored icing.

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  • on September 21, 2009

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    These aren't horrible or anything, they just aren't very good. I didn't read the reviews before I made this so I didn't add any more sugar. I did roll them in cinnamon and sugar before I made them but that didn't even really save them. I may just throw the rest out and look for a better recipe. Probably won't be making these again.

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  • on August 23, 2009

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    These sugar cookies are absolutely divine! The only little thing I changed was that I added a half cup more sugar, it's all about your taste though!

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  • on August 22, 2009

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    These cookies taste OK once they are done. They definitely don't need as much salt as the recipe says. I added the extra sugar as some other people suggested. I can't image what they would have tasted like without it. The dough was WAY too gooey to roll out. I put them in the fridge for 3.5 hours and the freezer for a while and they still were very hard to cut into shapes no matter how fast I tried to work. I definitely WILL NOT be making these cookies again. I don't even think I'm gonna eat the ones I just made.

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  • on July 28, 2009

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    these are the best

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  • on July 12, 2009

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    We made these cookies yesterday and they turned out great! I did add an extra half cup of sugar as recommended by earlier reviews. I also used "salted" butter and just added 1/2 tsp of salt instead of the recipe's 1 tsp. Some who reviewed the recipe said that it was too gooey to roll out and it is when first mixed. It definitely has to be chilled for 3 to 4 hours (or 30 - 40 minutes in freezer before being rolled out. I also found that if you make 2 - 1" pancake-shaped rounds that it chills much faster and is shaped ready to roll. Even with proper chilling, the dough softens quickly but the finished product is worth having to work quickly. We like our cookies on the crispy side so I dropped the temp by about 15 degrees and extended the bake time by about 5 - 7 minutes. The texture is nice and crispy, not doughy like some sugar cookie recipes I've tried before. This one's a keeper!

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  • on April 01, 2009

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    It is soft ,sugary light and easy to make recipe!!! I did not have time to cool it . I placed it into a freezer and spooned it ino a cookie sheet. It was perfect !!! My 11 year old son had the best time making it !

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  • on January 29, 2009

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    I also read some reviews and bumped up on the sugar. I rolled the dough into logs, before putting them in the fridge. Sliced them, sprinkled with sugar and then baked them. They came out very good.

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  • on December 20, 2008

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    I loved these! They reminded me of the sugar cookies my mom made when I was a child. I did add the extra 1/2 cup sugar others recommended and was more than pleased. They are not too sweet which makes them so enjoyable! I would let the dough warm up a bit before rolling it as it was a bit hard.

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