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These are WONDERFUL! So easy and they taste amazing! If you cut them really thick and top with vanilla frosting, they will be GONE at a party!
These turned out pretty good. I also did not have self-rising flour and added 2 tsp baking powder as Chef #591579 suggested and it worked well. I used earthbalance butter in place of the margarine and soymilk for regular milk. I dipped these in a sugar/cinnamon mix before baking and were tasty. Thanks. Edit: I've also had success freezing half of this recipe for a later time. I just take it out of the freezer and into the fridge to thaw. This time I made it with sprinkles on top and they were not only pretty, but tasted great!
These came out perfectly! I'm a terrible baker and a picky eater, so when I say perfect, I really mean it. (I made these because I had left over ingredients from pumpkin muffins that did not turn out well at all--I made those because I had left over ingredients from a pumpkin pie that turned out worse.) I had 1% milk and whipped butter. I rolled the dough into tin foil and put it in the freezer as someone else suggested, and I left it in there about 20 minutes. I cut 26 cookies, but I had to let them cook 16-18 minutes. Even then, the tops still looked white. The bottoms turned out a perfect golden brown, and they were perfectly cooked through, soft and chewy. This was so easy.
You'll NEVER want to touch those sugar cookies already prepared in the butter/biscuit aisle again after eating these. They melt in your mouth and have that subtle kick of something extra the store-bought cookies definitely lack.
This is a great sugar cookie recipe. They are simple, easy, and delicious. Sometimes I put the dough in the freezer to speed up the cooling process.
So easy.....so good.
These are really so delicious. I didn't have self-rising flour, but used 2 cups all purpose flour plus 2 tsp. baking powder and it worked great. What are you waiting for, you could be eating these in 20 minutes.
I love these! I was craving something sweet but didn't think I had the ingredients to make anything. I was wrong! These were quick, easy and taste really good. I made them with butter since we don't eat margarine and almond extract. Ummm! My DH said they taste like christmas cookies.
These were just the right consistency; firm on the outside and soft but dense on the inside. Instead of putting in refrig and waiting for dough to set, I rolled my dough in foil and put in the freezer while I made frosting to go with these. (I used Easy Cookie Frosting for frosting.) Mine took much longer to cook then it said, about 13 mins, and my oven usually cooks faster then most recipes say. Will definately make these again.