My Favorite Roll out Sugar Cookies

“Great texture, great taste.Everyone always asks for this recipe when I make these cookies.”

“Cream of Tartar substitute: -1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda.Since the recipe calls for both baking soda and cream of tarter, then omit both the baking soda & cream of tartar and just use baking powder.One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.”

“I’m a huge fan of Mary’s Sugar cookie recipe by Betty Crocker – its the only roll out dough that I’ll use for the holidays! Great flavor!”

“This has been my favorite recipe for sugar cookies since 1973 when a friend shared the recipe from the Betty Crocker cookbook.Very tender and delicious!They’re called Deluxe Sugar Cookies (or Mary’s Sugar Cookies) in the cookbook.”

“It tastes nice, but mine came out so weak, I couldn’t lift the cut cookies off the counter without destroying them. I let them sit for 3 hours in the fridge, and even a little longer in the freezer, made no difference. I think it’s the powdered sugar. Might try again with granulated.”

“I gave this 5 stars even though my dough came out too dry! I added a couple tablespoons of milk and it it turned out fantastic! The dough rolled well and tasted great. The cookies cooked great and the kids loved them, so did I!”

“These cookies were very tasty and easy to make. I rolled them into balls and flattened them with a glass to make round cookies which I then frosted with royal icing and decorated to look like baseballs (they were for a little league team), HUGE HIT!!! Thanks this one is a keeper for sure!!!”

“Great cookie!!!It will be my only sugar cookie from now on.I was a little worried at first because the dough was VERY sticky.I had used a spreadable butter instead of margarine, butI used plenty of flour when rolling them out, and they came out perfect.I used just a regular buttercream for decorating and they were so delicious.”

“Mmmm these are my absolute favorite cookies! Same recipe we’ve been using for years and never found one better! Although we do things a little different after the mixing part. We don’t refrigerate the dough and have never had a problem with that. Also we cook at 300 degrees for 8 minutes. And we put color sugar (food coloring mixed with sugar) sprinkle on shaped cookies before placing on cookie sheet.”

“Very good cookie! I used a different frosting recipe for it though. BUT the cookies i did not frost were EXCELLENT.”

“First let me say that I dread rolling dough whether it be for cookies or for pie, it is just not my favorite thing to do.Based on thatI did add a bit more four based on another review.However, I found it easy enough to work with and I didn’t leave it in the fridge more than an hour or so because I was in a hurry.I used a small amount at a time and they turned out great!I didn’t use the icing instructions provided with this recipe.Next tiem I will increase the almond extract because I love it.”

“these were tasty, but the dough was very sticky and hard to cut out. had to roll it out in very small portions and cut it as quickly as possible. kept the bowl of dough in the fridge while i was cutting the others. went through a lot of flour during the rolling/cutting process.tasted great, though. perfect for decorating because they’re not too sweet.”

“Like other folks, I was unsure about the almond extract but it ended up adding a nice depth to the flavor. I let mine stay in the fridge overnight and made sure my rolling surface had a good amount of flour on it and then I didn’t have any problems.I did have to make sure I cooked them for the minimum time or they started to burn a bit but that isn’t uncommon with a gas stove.I also used this as a base to do a chocolate version where I left out the almond and added some unsweetened cocoa powder.”

“tonkcats, this is very good…made them for GS and DD, I just hope DH can wait til they get here for Christmas. I usually have a problem with the cookie spreading and the cut out design disappearing but these didn’t. they are very light and crisp, almost melt before you get them to the mouth…didn’t think I could decorate but don’t need to, the taste is fantastic. thanks for a great recipe.”

“I NEVER comment on the many many recipes I download from the web, but this was one I had to report on.It was perfect.I was worried about the Almond extract since I don’t usually like it, but it was exactly the right amount and a reminiscent flavor of childhood christmas cookies!I also rolled out between sheets of plastic wrap, rechilling and rerolling.I added about 2 TBSP more of flour after reading other comments.Thanks!”

“Excellent!I never made homemade sugar cookies on my own before, and when I was little, I only remember helping to decorate them.I’ve made them from premade dough, but never homemade and this recipe was so good, just the right amount of everything.However, I did change a couple things – no almond extract so doubled the vanilla.I replaced whole egg with Eggbeaters and used Smart Balance with Flaxseed Oil for the margarine.I didn’t ice them, I stuck red hot cinnamon candies in the cookies before baking.They took about 9 mins.I rolled them out thin and followed the tip from another reviewer about using plastic wrap and the freezer method.Worked great, they came out crispy and sweet.Thank you Tonkcats, now I hope by attempting to satiate my craving for sugar cookies, I didn’t make it worse!Definitely a keeper! :)”

“Taste great.I added flour to the table before I rolled it out.”

“These rolled out great and had a good flavor.I didn’t have enough time to refrigerate for 2-3 hrs. so I just stuck it in the freezer for about 15-20 minutes and it worked just fine.Not quite as ‘chewy’ as I was looking for but worked great for cut-outs.”

“tastes great, difficult to roll out, I added a bit extra flour”

“The taste is wonderful but the dough turned out really sticky even after being refrigerated.I would add more flour next time.They were very hard to roll and cut out since the dough was so sticky.”