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Monogrammed Sugar Cookies Recipe

Monogrammed Sugar Cookies

Paula Deen

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Backyard Wedding

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on April 13, 2012

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    I love this cookie recipe. BUT...I find it impossible to roll out and use any cookie cutters. We are at a stand still in my house because my daughter wants to make shapes and I want the taste of this delicious cookie! We use a confectioners sugar glaze and not the royal icing. IF you can get any shapes at all, don't plan on anything with details. The cookies puff up and lose their detail. I would just go with a basic shape and hope for the best. I don't think anyone that eats these cookies would actually care what they look like because they are so delicious. My husband likes them without any icing or glaze. And one more tip for rolling out, we use powdered sugar instead of flour.

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  • on April 09, 2012

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    As close as I could get to my grandmother's recipe. I think the confectioners sugar in the dough (versus granulated makes the difference. Wonderful!

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  • on February 12, 2012

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    They taste really good once they are baked but I am having issues with rolling out the dough. It gets all crumbly and falls apart.

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  • on January 25, 2012

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    I have made this sugar cookie recipe well over 20 times and they come out perfect everytime! They are so good that my friends request I bake them for birthday parties and other special occassions. I follow the recipe exactly as it is written with the exception of the royal icing, I use a corn syrup glaze instead, yum!!

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  • on December 19, 2011

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    These are the best sugar cookies I have ever had. I baked mine for 10 minutes instead of 9 and they turned out perfect!

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  • on December 09, 2011

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    I had to adjust the cook time because of my oven, but they are wonderful sugar cookies. The difference I think is the almond flavoring. My granddaughter loves them!

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  • on July 02, 2011

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    I had a recipe that called for two rolls of refrigerator sugar cookie dough that you pat out into a jelly roll pan then top with a cream cheese & melted white chocolate chip mixture then top that with fresh fruit. The store bought cookie dough was too expensive so I decided to make this recipe instead. Boy am I glad I did. It was a hit. I can't wait to make this as cookies and just add frosting. Heck, I could just eat them plain they are so tasty. They remind me of the super soft sugar cookies that many of our local groceries stores sell in their bakery. The trick is the cream of tarter. Without that it's just ordinary sugar cookies.

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  • on May 15, 2011

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    This recipe is amazing! I added almond extract to the icing also and it's delicious. There is a cookie shop I love that charges $3 per cookie and these taste just like them. Now I can make them at home and not go broke. Thanks so much Paula!

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  • on March 30, 2011

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    The sugar is just to sprinkle over the cookies before you put them in the oven. You use powdered sugar instead of regular sugar in the cookie dough mix. This gives the cookies their soft, fluffy consistency.

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  • on March 24, 2011

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    it dosent say how much sugar to use or am i missing something

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