Sugar Cookies

“Great recipe.I took the advice of others and left out the oil and used 1 stick of butter.I substituted 2 tsp of baking powder for the baking soda and cream of tartar.This was definitely a hit.Will be using this recipe again.Thanks.”

“Way too much oil.In fact, I made this again, omitting the oil and using 1 cup butter- the cookies came out perfectly.Very little rise and cut-outs kept their shape.The taste was perfect in the second batch as well.Sorry…hard to rate this.I just can’t help to think that the additional oil on top of the butter was a type-o.”

“Very good cookies!We just chilled for a little bit and did drop cookies.Frosted w/icing and sprinkles then gobbled them up!Thanks for such a good recipe!”

“Great cookies and not so bad to roll out just make sure you cream the sugars and fat until well creamed.Also made three disks of dough to chill just like with pie crusts. Very tender cookies”

“These are very good cookies. I decorated them with M and M’s.”

“Took these to a family reunion.They were a hit.All of the ladies there said they tasted like the tea cakes their Grandmother used to make them. Rolling them out is not easy.Just shaping them with your hands is a better idea.”

“I loved this recipe, and the family liked it too.The husband said it reminded him of Christmas.I would not recommend this for detailed cookie cutter use; I just cut the cookies into circles.Two things: 1.Make sure to cool the dough thoroughly; the high oil content makes it difficult to work with otherwise.I stuck mine in the freezer for a while.2.Next time I make these, I will use a bit less cream of tartar.To me, it is too strong, but that may be my personal preference.It is a very good recipe and quite easy.Yum!”

“The cookies just are fun and easy my kids love’em.”

“yummy! easy and fun”

“These are excellent! I never fiddle with rolling out and cutting a sugar cookie, ever, so I make walnut sized balls, place them on the cookie sheet and press them a bit with a glass dipped in sugar. This gives them a “crinkly” looking effect on top like a gingersnap. I frost and decorate; more fun for me and easier than rolling out. Going into my book for this Christmas, thanks!”

“These cookies tasted good…..we think WAY too much oil though! They were a bit hard and messy to make, the oil was setting on top of the dough and they wouldn’t roll out….we ended up making one giant cookie!!!!”

“3 stars for flavor only.They were a pain to cut w/cutters and transfer to the sheet. They kept falling apart and I think the high oil content was the factor.I had better success when I cut them with thick dough (1/2 inch).A good recipe if you aren’t using decorative cutters.”

“Absolutely fantastik cookies! I wasn’t able to roll them out for some reason. The dought kept sticking to the rolling pin, so I used my hands to shape them. They were really yummy though.”

“Absolutely the finest sugar cookie we have ever had.I couldn’t wait for the chill factor and used a cookie scoop for a taste tester.They’re GREAT !!!Marianne”

“This is a very good recipe and I have 5 grandchildren that are cookie experts”

“Just like you said Marian, simple and yummy.I was a little skeptical with 1 cup oil but they are great tasting.We have a very picky 6 year old and he loved them! Thanks for a quick and easy make with kids!!”