Give Me Some Sugar Baking With Citrus Review
Sort by: About Helpful
Most Helpful Nigh Positive Least Positive Newest
01/16/2002
I know this will sound melodramatic, but I've been looking for a good sugar cookie recipe my whole life. I had accepted the fact that I would never observe information technology when I tried this recipe. The cookies baked up crispy and buttery, simply the right amount of sugariness, chewy for days. Just writing this review makes me want to become to the kitchen and bake upward another batch! I brand cookies for other people every year, and wanted something dissimilar for myself, and thought that I'd just give it a endeavour. I volition use this recipe forever and pass it downward to my kids... grandkids... you get the pic! :-)
12/04/2002
not bad cookies! soft and velvety dough, which is particularly easy to work with if you chill information technology for an 60 minutes or two before shaping into assurance. but be sure to place them apart considering they spread a lot. the result is a delicious buttery cookie, crispy on the outside and chewy inside. very yummy! i pressed a piddling chocolate middle into each cookie when they are nonetheless hot from the oven, very pretty besides. don't look any further for the perfect saccharide cookie!
01/12/2006
I wish I could give these cookies a x! I absolutely honey these and made over 12 dozen over the holidays. I had to make and so many because they all disappeared faster than I could bake them. I would strictly follow the viii-infinitesimal baking dominion with these as long as they're virtually the size of a tablespoon. Just be careful not to make them as well big. I used a cookie dough scooper making sure information technology wasn't overstuffed. They may seem too soft to exist done, but when they dry out, they're so chewy and yummy! I likewise rolled them in carbohydrate before blistering. Succulent!!
12/09/2002
OH MY GOSH!! This is WONDERFUL a recipe!!! I tried it because I saw the review from a lady who had been seaching for the perfect sugar cookie recipe, because I have been, too. AND THIS IS IT!! I merely made a batch, and it was soooooo easy and good, I can't believe it! I scooped them out with a trivial cookie scoop I have, dipped them in green and red colored sugar, and presto--instant Christmas cookies for my get together tonight! I dear it! Thank yous, Stephanie, thanks cheers!
09/11/2002
We used this recipe to make a huge pan cookie to layer it with fruit and a cream cheese frosting to brand a cookie pastry. Everyone kept commenting that this was much better than other suger cookie recipes we have used in the past. The pastry was completely devoured in a few minutes. Information technology was nice and soft with but plenty crunch to agree it together. Yum Yum!
03/06/2003
I made this recipe 1st for Christmas and it was a big striking...I fabricated information technology once again for Valentine'south 24-hour interval at work (i used heart shape cookie cutters and red carbohydrate on summit) and again they were a huge hit...someone said that they reminded them of their grandmothers. I absolutely love this recipe...i'm going to add a spoonful of lemon extract adjacent time to come across if that gives it a little zing...just trust me, they are great as is!!
12/16/2002
The name of this recipe says it all...information technology'due south so piece of cake and VERY adept! Afterwards making another carbohydrate cookie recipe (which turned out disasterous) I decided to endeavor this ane. I was fifty-fifty able to make shapes out of these! They turned out very tasty and my husband loved them! Thank you!
02/thirteen/2011
Whenever I employ a allrecipes recipes, I e'er read the low ratings to see what their bug are then look at the well-nigh helpful reviews to figure out how to rectify whatever other peoples issue are. Many of the depression ratings stated that they're dough turned out difficult, similar sand...crumbly, etc. One thing the poster did not do is say that the butter needed to be at room temperature. It'due south actually important that the butter is soft. That changes the whole texture of the dough and creates wonderful, soft, buttery, and sweet sugar cookies. Also, as another poster stated, I'd propose cooking for viii to 8.five minutes, then letting them sit on the on the cookie canvass for some other minute or ii. This is a swell recipe!!
08/21/2014
Hoooly mooooly, what a cookie. Tender, buttery and pretty. Perfect. Soft though, not crispy/crunchy (except for the outside which is). So you take these perfect, easy sugar cookies and add the zest of one expert-sized lime and a teaspoon of pure lime oil, and then dust them with a sprinkle of powdered saccharide and, well...I tin't end eating them. Just an fantabulous cookie - with or without the lime (or lemon, or orange, or...)
12/09/2009
I'm very sad that my first review is going to be incredibly negative. These were awful. I read the reviews and permit the butter get completely soft, it was sitting on the top of the stove with the oven on and was partially melted. The "dough" was a crumbly mess and I could barely shape it into assurance. I baked the cookies for eight minutes and they did not spread. Instead I had clumps of tasteless dough that were very brittle. I've made many other cookie recipes and never had a problem. There is no style this recipe is correct, in that location has to exist more wet ingredients to bond the dough…and how does a cookie recipe not have table salt? This recipe was a big waste of ingredients.
08/06/2006
Oh, MY!!!! These are addictive! The best recipe of its type on this site. I used an extra egg, every bit suggested by an earlier reviewer, and I used a scoop to ensure uniform size. Dropped the scoops into a small bowl of saccharide, and rolled them around. Although the dough was soft, with the sugar adhering to it, you could hands pick up the balls and put on the blistering sail. A hint for quick (as in NO) baking clean-up: line your cookie sheets with foil, shiny side Downward. No grease. Just place dough on the foil. Permit to cool about 10-15 minutes, or until close to room temperature, then use a spatula to transfer to a rack. They release easily. Ten minutes yield a barely colored cookie that is chewy and frail. An boosted 2 minutes makes for a aureate color and a little more crisis. They expect like the cookies you broil from the Pillsbury piece-and-bake rolls that you observe in the dairy instance at the grocery store, but with a far superior flavor. Nothing better than a cup of tea and a few of these! I just made a batch this afternoon, and merely 8 are left. Anybody in this family admittedly loves them. Thank you for a superb, versatile recipe!
02/11/2008
Fifty-fifty though I read over and over that this was not a skillful recipe for cutting-outs, I decided that I liked the recipe and would try it anyway. The effect was the best sugar cookie I have ever made! I made the dough as written and then allow it chill in the refrigerator for 5-6 hrs. I permit it warm to room temp. and kneaded it for a while. Perfect consistency to brand cutting-outs. I but baked these for well-nigh 7 minutes. I dearest these considering they stay chewy and don't get rock hard like the others. I am very excited about this recipe and will use information technology for all my holidays cookies. I used "Luscious Buttercream Frosting" from this site equally suggested by another reviewer and it was fabled.
xi/30/2006
Easiest sugar cookies e'er and they tasted so good! This recipe deserves ten starts! I was having a pregnant "gotta have cookies NOW" moment and so I looked in the kitchen and found everything I needed except for the salted butter and all purpose flour. I used cocky rising and omitted the baking soda and baking pulverization. I added a few dashes of table salt (maybe 1/2 a tsp) to the UNsalted butter. * NOTE - If using cocky ascension flour (which does comprise some baking soda and pulverization) and salted butter I wouldn't fifty-fifty bother adding salt to the recipe. I formed piffling balls, rolled them in carbohydrate and sprinkles, put them in the freezer on a plate for about x-15 minutes, heated the oven and popped them in half frozen. They were done in about 8 or nine minutes but watch them closely. Don't make the mistake and overcook them. When you take them out they will look very pale but that's because most of the ingredients are low-cal in color. When the lesser looks barely darker than the acme of the cookie they are washed! They volition come out VERY soft simply will harden up some later you take them out of the oven. I didn't accept a wire rack to cool the cookies on and then I permit them cool on a plate. And I would likewise recommend that you freeze them for at least 10 minutes if you plan on baking them immediately and if you exercise freeze them to save for later make sure you lot thaw them halfway before baking. If your cookie gets too apartment when it bakes information technology'southward probably because they weren't cool/firm enough before baking. Happy blistering!
12/19/2010
I never made cookies from scratch earlier, just I wanted to try. These looked like shooting fish in a barrel to make, and they were! Ane thing I did different was add 2 teaspoons of vanilla excerpt. The cookies turned out sweet and yummy. But a little also sweetness to add whatever frosting or colored sugar things. If I ever make these once more, I volition cutting down the sugar because I want to decorate them! Also, I heard they expanded a lot, so I actually used a teaspoon, but they turned out WAY besides small. I made the balls a bit bigger, and they were still kind of small but I was agape of making them bigger. Only they still tasted delicious!
09/20/2010
ok, I realized concluding min that my grandson's football game was just over an hour away; since it's fall in MN I wanted to bring (homemade) cocoa and what would go meliorate than sugar cookies to dip in the cocoa? So, I needed a recipe that was FAST every bit well as delish and so I searched AllRecipes and found this!!! Boy am I glad I did! What a hitting! All the ingredients were simple and in my pantry Merely don't let the simplicity fool yous - this recipe makes the most fantastic cookies!!! EVERYONE raved about them! I did (past accident) add more vanilla (perhaps ane.5 tsp instead of the ane tsp) than called for - but I'thou sure if I hadn't, they'd still be as delicious! I had QUICKLY skimmed some reviews that said they tasted too much of baking pulverization - or was it soda? Anyway, all I can say is WHAT??? And then, 1 or 2 others said something about making sure the butter was at room temp or the cookies wouldn't taste expert???-- hmm, I pulled my butter from the FREEZER, micked it to soften it, and fifty-fifty though some of the butter was yet slightly frozen or hard, well-- I simply used my mixer to blend the sugar and butter and maybe I did mix information technology a little longer than if the butter had been room temp, but despite those uncertainties, they turned out F A Northward T A S T I C!!!! I'chiliad not a fan of carbohydrate cookies, but when I tasted 1 subsequently that evening, well, I gauge I could see why they went so fast and everyone liked them! Exercise Not HESITATE TO Brand THESE, THEY ARE GREAT!!!
ten/29/2009
Here's the deal. THESE COOKIES ARE PERFECT. If they don't come out right, you did something incorrect. I am a novice in the kitchen and I didn't screw them upwardly.. I read the review that said the dough was crumbly, SHE DIDN'T MIX THE DOUGH LONG Enough. I can't imagine how many people threw the dough out thinking they had made the same error. Well-nigh half way through mixing after I added the flour I thought, "OMG, wait at the dough, it's 'crumbly,' just like that review said..shoot!" But I continued to mix information technology and information technology came together fine in another infinitesimal or too. These cookies are so fast, I can't imagine she was that impatient. Anyhow, cream butter and saccharide WELL, as always. I use a hand mixer, it was the right matter for this dough. Use it until the butter/carbohydrate mixture becomes a butter consistency again. When doing the flour, information technology will become crumbly, but soon later, it will come together perfectly. Like shooting fish in a barrel to handle and brawl up without refrigeration. Oh and, as some other said, 8 MIN IS SPOT ON. They may non look washed, but they are! I take tried a dozen sugar cookie recipes, and my search is over!! Thank, Give thanks, Cheers!! :)
eleven/29/2007
The dough wasn't really dough, it was more than crumb like. It took a lot of manipulating to make a ball stay together. The cookies did come out beautifully at 8 minutes... soo practiced I didn't even intendance that the dough was a little difficult to work with! I had such loftier hopes thinking I'd finally establish a fantastic carbohydrate cookie recipe. Well, I only ate i and all I could gustatory modality was flour. I will probably endeavor it once more with less flour. Maybe two i/4 instead.
12/24/2010
Haven't we heard the wisdom all our lives that the simple things are oft the all-time? We take endless cookie recipes, but none can make the simple carbohydrate cookie go pale. I haven't tried this 1, merely with all the comments favoring it, I think I might. Fish is another proficient instance of the wisdom of simplicity. Many scrumptious recipes for fish and shellfish exist, just it'due south difficult to beat just applying some butter and sauteeing it or baking it JUST until tender, so splashing it with lemon or lime juice. Nothing can bring out the sweet, delicate flavor of seafood improve than that. My tuna salad is simplicity itself: mix drained tuna with lemon or lime juice, so enough mayo till it holds together. Maybe chopped celery for crunch. So many recipes on these boards seem to be trying to be as unique and unheard of (and therefore, somehow, glamorous) as possible. Yet the only embellishment I'd consider for a saccharide cookie is to substitute some of the butter with cream cheese. The aroma and gustatory modality do what glamor never could!
12/18/2005
this recipe is missing something the dough is style to dry...
12/13/2010
This dough was then incredibly piece of cake to work with. I did refrigerate it, merely but for about 45 minutes, and only out of necessity since I squeezed the dough-making in later dinner, threw it in the fridge, put the kiddos to bed, then dorsum downstairs to do the blistering! Simply tweak I made was using an extra i/two teaspoon of vanilla. Fabricated ii dozen sugar cookies, flattening with a sugar-coated drinking drinking glass, then fabricated ane dozen as Snickerdoodles (rolled the balls in cinnamon sugar), and the concluding dozen equally Christmas thumbprints (rolled in green or crimson sugar, and will add frosting or icing later). Three kinds of cookies from i batch, all wonderfully textured and sweet - this one's definitely a keeper!
10/03/2005
I followed the ingredients to a "T" and I always set out my ingredients ahead of fourth dimension (simply like on the cooking shows) and I was really excited later reading the reviews, but it was all for zero. I have never made such a tasteless, dry out very plain looking cookie! They crumbled and tasted like sand in your mouth. I ever triple check ingredients and fifty-fifty made it a 2d fourth dimension, same thing! and they stayed in the scoop shape that I used from pampered chef and never even flattened out. I certainly cannot reccomend this to anyone and I wish mine looked similar the ones in the movie. Dry, crumbly, disasters. Even tea and coffee did not help these! Sad only I was not impressed at all.
10/09/2002
These are great-well-baked outside, chewy inside. They were too bland until I rolled them in saccharide before baking. I had ii five-year-quondam helpers and this is definitely a child-friendly cookie recipe! No mess!!!
10/24/2002
These turned out to be the worst cookies I accept ever made. The dough is too sticky and they stucj to the pan. I followed both batches exactly from the recipe and they both failed.
12/17/2007
I wanted to brand cut out cookies with my kids similar in the motion picture, and so I convinced myself that the people who put the bad reviews must accept done something wrong since it has gotten several good reviews also....well I tried to brand these last night and the batter was And then super viscous like other reviewers wrote, so I put it in the refrigerator until this morning and information technology was still a viscid mess. There was no mode I could roll the dough in my manus to make a ball or with the roller to brand the cut outs, so I just got a spoon and dropped small amounts onto a cookie canvass. Some that were too large were still raw in the middle at 8 min. cooking fourth dimension, then I mostly had to cook them 12 minutes. I fabricated some other batch of dough this morning time so I could requite it a second chance and still fashion besides sticky. I'm non an experienced baker and so I didn't know a trick to set that....I did endeavour to add together water and that would help for a few seconds, but and so back to sticking. Like some other reviewer wrote, these are ok if you AREN'T going to make cut outs. Those who did really demand to share their secret!!! Overall these are easy to make and the gustation is Ok, but I'll proceed looking for some other recipe that I can make cutting outs with. The picture really shouldn't show cut outs for this recipe, because if y'all follow information technology as information technology's written, the dough is style too sticky for cut outs.
05/15/2011
Swap out 1/2 cup of the flour for 1/2 cup of unsweetened cocoa powder and you have the BEST chocolate cookies!
12/05/2003
I tried making these with my grade and they didn't turn out at all. Subsequently baking them for the written time and they were even so in balls, we decided to flatten them down. Nosotros tried adding milk to the recipe to add moisture and that seems to work better. I would never make these cookies once again.
01/11/2004
This was a existent whatever cookie. Not much sense of taste, texture was lacking, but yeah, it was easy if thats what you're looking for. I tried this recipe considering of the overwhelming positive reviewals, only subsequently trying it, I can't fathom why it's then popular. I'll proceed looking.
04/17/2006
I love this recipe. It's really easy to make. I made 2 different batches--one with the butter that the recipe chosen for and the other with margarine and noticed that the cookie dough that I made with butter seemed a lot more dry and crumbly than the margarine made dough. Perhaps this is what other reviewers experienced? I noticed that the margarine batch was a lot more than soft than the butter batch. This recipe is also very good even if you substitute the carbohydrate with splenda. This recipe really is "easy"!
08/27/2006
This is a bang-up recipe - my kids Dear this! My son described them as "heavenly." Only thing I did different is add an extra egg, every bit other reviewers suggested. The first batch I only used one - and they were a tad dry. Second batch I used two and they turned out perfect! Thank you!
11/27/2007
My family unit loved these cookies! They were simple to brand with ingredients that you commonly have on hand. I don't know what some of the other reviewers were talking about merely they were non also "floury" nor did they spread out too much. All I tin say is they must have done something wrong considering these cookies are light and slightly crisp or soft and chewy depending on cooking time. I experimented with cooking times afterwards reading other reviews; I first tried 8 minutes and they came out soft and chewy so I tried ix and 10 and they were crispy. My family unit preferred the crispy ones. I too added an extra teaspoon of vanilla and 1/4 teaspoon of table salt to the dough, I then pressed the cookie slightly down with the back of the spoon and sprinkled sugar on top. YUM!! I volition absolutely be making theses again!
08/29/2002
Stephanie, this is the sugar cookie I remember from when I was very young. I was never able to notice the aforementioned taste anywhere. I can't even recall where I had the cookie, but not fifty-fifty my female parent was able to duplicate it! This is excellent- no added flavors other than vanilla to detract from the excellent taste. Many thank you for sharing this!!
eleven/28/2006
Cookies have much better flavor if y'all add 1/four tsp common salt to dough.
12/26/2006
This is 1 of the Best Carbohydrate Cookie recipe I have found nonetheless!!! I made 3 batches for my family unit on Christmas Eve and by mid Christmas day they were GONE! I then had to brand a batch for my husband to have to work with him, and I am making some for friends today. I did not get 48 cookies per batch out of this recipe. I tend to make Big cookies, then I only got around 12-14 per batch. The recipe says you tin gyre into balls.. NOPE. The mixture was to sticky to do that, and I did non desire to add more flour, and then I dropped past tablespoonfulls onto the pan and sprinkled with blood-red and green carbohydrate. The cooking fourth dimension is right if you want a overnice chewy cookie, if not around 12 minutes for a crispy 1. This recipe is a keeper. We enjoyed them very much!!!
12/31/2008
The cookies came out okay, but they taste more than similar flour cookies than sugar cookies. I would caution the use of this recipe. signed, my.ken.ja
12/11/2009
UPDATE!!! These cookies aren't really meant for rolling out! They're PERFECT as proper, normal cookies rolled into a ball, dropped on a cookie sheet and baked! If you want rolled out cookies so you tin make christmas shaped cookies and the like, apply the best rolled saccharide cookies recipe.
01/fourteen/2012
Seriously...resist the temptation to bake these to golden! They will be crispy through and through instead of crispy out and chewy inside. If yous scroll the dough into balls and ringlet them in sugar (which I did, and highly recommend!), you can bake as-is, unflattened, until the cookies look puffy and are done co-ordinate to a toothpick. Pull them out, and every bit they absurd, they'll deflate and have those beautiful cracks that magically appear. Magnificent looking, great tasting, just watch that bake time!
01/05/2004
Unfortunately this recipe was not very like shooting fish in a barrel to apply the cookie cutters in, maybe I did something wrong, simply I won't use this recipe again, sorry.
12/11/2005
This recipe makes the perfect dough for cutout cookies. I compared this recipe with the "soft christmas cookie" recipe on this site, and found that this recipe is amend for making both driblet cookies and cutout cookies. The dough is easy to work with, and information technology makes tasty cookies. GREAT RECIPE!
07/03/2002
I made this recipe only this morning so that it would be ready for a party I'm going to tonight at my uncle's firm. The dough was and so like shooting fish in a barrel to make and it didn't have long to dorsum them either. I sprinkled cinammon on some of the cookies, sprinkles on others, and just left some plain. The cinammon and sprinkles give them just a little unlike flavor, but even without them the cookies are melt in your oral cavity good. I'd recommend these for a mother/daughter or grandmother/granddaughter project. They are great!
12/26/2005
I made these on Christmas Eve. Not fit for Santa or the reindeer.
12/eighteen/2002
This recipe was so piece of cake. I usually do non take any success with rolled out recipes but was successful with these. I broiled for 3 minutes,and then flatten out to put colored sugar on them and connected baking for half dozen more minutes.
07/28/2006
This Recipe was Awful the dough was very crumbly, it a lot like sand! They where likewise hard to cook, they where either to soft or to difficult. I followed this recipe but as it says and they still turned out like hard rocks, total !
04/04/2009
Long story curt, I just could not get these cookies to work. Came out brittle and tasteless every time.
06/nineteen/2012
These cookies were delicious! I made over 300 for the dads at my church building for Father'south Solar day and got so many compliments! The only thing I did differently was that I added an extra teaspoon of vanilla. They are astonishing manifestly as well as with frosting. They turned out great, and I now take my go-to sugar cookie recipe. Thanks for the recipe!
01/31/2001
I just baked half of the recipe considering I wasn't sure how expert they would plough out. I'grand not exactly the best baker. My family unit and friends finished them and then fast, i barely had enough for myself. They are so good and not too sweetness, non to mention soft and chewey.
02/13/2011
These are swell and simple to make! If I am planning to roll them out and cut into shapes, I refrigerate the cutouts prior to baking. That fashion the cookies don't spread out and lose their shape.
07/12/2001
This is a very flexible recipe. I use 1/2 cup butter and 1/2 cup water instead of 1 cup butter to reduce the fatty content. They still taste bully!
ten/16/2009
Neat Recipe! I have many suggestions though, as many people have complained, the cookie dough gets crumbly. And so, my advise is put the sticks of butter in the microwave for 2 minutes or until completely liquid. It gives the cookie great texture. I also found that 1 tsp. vanilla is to balmy while 2 tsp. is too much, then exercise ane.5 tsp of vanilla for good flavor. Also, grease the lesser of the cookie sail for an piece of cake off the oven. Leave on the cookie canvass for infinitesimal before you put them on to the cooling rack. Likewise put less carbohydrate. Will use this again. Anybody should allready have ingredients in pantry... Brand THEM 2NIGHT!!!!!
x/31/2006
Ok- These cookies are ADDICTING!!! I take never in my life found such an easy to brand, delicious cookie. The tray is unremarkably gone before they are cooled. I affair.. I add ane/2tsp more of vanilla and bake for eight minutes. THESE ARE GREAT!!!! So quick and like shooting fish in a barrel!
05/02/2007
Definitely a winner! This is an fantabulous example of its basic blazon. It'due south fattier and more sweet than some sugar cookies and, in my opinion, reminds one of snickerdoodles in taste somewhat, although not exactly. The cookie holds its shape well and turns a nice gilded color, browning eveningly for the nigh function. All the same, left in the oven too long, they will scorh on the bottom even if cooked on parchment newspaper atop an airbake cookie sheet. Cooked to gold chocolate-brown, they are only right--forming a nice crackle-type elevation and coming out crisp and flavorful. Using teaspoon-sized dough balls is best since this is a rich cookie. A person could halve the amount of sugar for this recipe without harming the taste or texture. I used just ane/4c less sugar and the cookie was still ultra-sweet. I was making them for an 87-year old who loves whorl n' cutting sugar cookies and likes everything sweet. He loved these!
12/12/2010
Succulent! I give 4 stars merely because we had to add a fiddling milk (not in the recipe) to brand the dough mashy. Other than that....delicioso!
11/29/2008
These cookies are the best sugar cookies I take ever take! Merely make sure you put them in the oven for but 8 minutes that'due south it. Even if they look washed take them out!
03/31/2011
These turned out great. I melted the butter in the microwave before mixing with sugar. The only thing I will do unlike next time is reduce the amount a butter. The cookies were a little more buttery tasting than I would like..... but still GREAT cookies
09/01/2008
It's as well dry. Nosotros waited until the butter was basically mush to commencement making them like some of the other reviews had suggested, but it'south merely as well dry, and at the finish of cooking fourth dimension they were still circular balls. It simply needs more liquid!!!
12/11/2010
I did not intendance for this recipe. Sorry to anybody who likes this recipe, I understand everyone has their ain opinion. I always sense of taste my dough earlier I swallow my cookies, and not even the dough tasted good!! I decided to foam together a little more butter and a little flake of brownish sugar to add flavor. It was a touch improve but all the same tasted similar a clump of flour. To anyone who enjoys cookies fresh from a adept baker - I am the granddaughter of one of the best German bakers I know .
11/20/2005
When I made them they came out hard. I don't know why?
02/ten/2011
followed to a T and they never flattened out...stayed trivial balls..and started burning on the bottoms b/c the residual was too thick to cook. And dry!
12/09/2010
I double the corporeality of vanilla and soften the butter for 2 hours before (until it is literally room temperature). Also, I mix these entirely past hand (no electric mixers). They come out ROCKING Awesome with those changes!
12/23/2010
VERY DISAPPOINTED! Nosotros fabricated these cookies the night before a pot luck for dessert and they were terrible, no flavor, and didn'nt taste like your average carbohydrate cookie, we made sure butter was softened and they still came out bad, USE Another RECIPE!
08/28/2006
These are And so good! I take been looking for a sugar cookie recipe like this for years, and finally found one. My husband devoured them within a day. Just a note, I used 2 eggs instead of i and cooked them for six-7 mins and they came out perfect! P.S. I also rolled them in a cinnamon/sugar combo earlier baking them! thanks
07/16/2006
These are first-class cookies. I establish that after calculation all the flour mixture the dough was a bit crumbly and wouldn't hold together enough to be rolled. Then I just wet my hand with some water and puller it together...Just a tinsy bit. Oh and don't make your cookies likewise large. A ane inch ball both ways is perfect and will requite you a perfectly sized cookie. I rolled them in a suger cinnamon mix. Gives them a crunch and glittery outer and a chewy soft within. Perfect cookies! 5 stars all around for me.
02/05/2011
I loved these cookies! They were soft and delicious! I used very soft butter and I rolled them into balls and dipped the one-half that would be facing upwards on the cookie sheet in green and cherry sugar crystals for christmas (I tried rolling the whole ball in them, and it came out burned on the lesser), and they spread perfectly and came out groovy. I thought they tasted better then the cutting outs I fabricated the year before, and looked just as festive. They all spread to pretty much the same size and shape the way I made them too (I posted a picture of how they came out if yous look for the 1 posted by me). I will definitely continue using this recipe!
12/16/2000
I had to make 240 cookies for family gifts. I was looking for a regular carbohydrate cookie recipe that wouldn't telephone call for 50 cups of annihilation. All the ones i could detect had weird stuff like lemon or nutmeg. I only wanted old fashioned regular saccharide cookies. Thanks to this recipe i got the flavor i wanted, saved coin on supplies and didn't spend three days blistering.
12/11/2007
I loved the cookies we only made them this night as cutting outs. I did make ii changes to them and that was to add 1/4 cup more than sugar and two TBLS of Vanilla. I put them into the refrigerator for 2 hours rolled them out and made actually beautiful christmas trees! My whole family loved them this is my new sugar cookie recipe for now on. Cheers so much and to be honest with y'all I dont know what people are talking near saying they are to dry, crumble, thin ect... They turned out only like the one I buy from the bakery! A+++++++ And my boys had and then much fun making them.
06/02/2011
Let me tell ya.... I have NEVER been a success at rolled sugar cookies. I really cannot even make them to be edible. These ROCK! I followed the recipe exactly. Love them. Shame on y'all people who "substitute" ingredients, then requite a 2 star review. These are great.
10/27/2009
I call up the hugger-mugger with these cookies is to brand sure the butter is well softened and then cream the butter and sugar together thoroughly earlier calculation the rest of the ingredients. I decreased the carbohydrate by 1/4 cup and increased the vanilla by 1 tsp. They are skillful rolled into assurance and then dipped into cinnamon and sugar.
04/16/2012
Subsequently tasting "a few" of these cookies, my 26-year-former son begged me to wrap them upwardly and hide them before he ate the entire batch. I followed the recipe exactly and sprinkled colored sugar on them immediately after they came out of the oven.
02/01/2005
Didn't actually care for them at all. Little flavor. But they were definately easy to make.
12/xx/2006
I already take a sugar cookie recipe that I utilize every year but I like to attempt new things every once in a while and these cookies were not adept at all. I always utilise recipes based on reviews, I don't know where these reviews are coming from? The dough was dry, the cookies did non look like the picture and I even tried pressing them down, and the taste was dry out and bland. I bake a lot and I followed the recipe exactly.
12/02/2007
This recipe is nifty, and you actually tin can cut them into shapes, I did with great success. Place a handful of dough in between two sheets of wax newspaper and roll. If you don't put the wax paper on meridian, the dough volition separate. I found it easiest to remove the shapes and the excess dough with a pie server. The pointed tip helps to get the shapes out easier. Information technology's a little tricky rolling the dough without the newspaper moving, but information technology does work well.
02/12/2006
Soo yummmy!Decided to make these for Valentines twenty-four hours, so I put a small amount of cerise food coloring in the dough so they dough turned pink and cut them with a heart shaped cookie cutter! Since I have never made a carbohydrate cookie dough from scratch i was extremely pleased and plan on making more before tuesday and decorating the next batch with a yummy frosting!
08/19/2009
This was a bully recipe! I took the advise of others and added an extra egg, an extra one/2 tsp of vanilla and 1/ii tsp. of almond extract and a i/2 tsp of table salt. I used a cookie scoop and rolled them in sugar before placing on cookie sheet. Then I flattened them out with a fork and broiled for 11 minutes. They are perfect - crispy on the outside and chewy on the inside!
12/02/2010
They taste AMAZING! For all the people who claim their dough is crumbly, even if they think their butter is soft, I E'er melt my butter to almost all liquid in the microwave because our butter stays in the fridge. Practise about 30 seconds offset, see how melted it is, and keeping going at near 15-20 second incriments until at to the lowest degree half of it is liquid. If you want to let it cool first and then it blends with the saccharide better, get alee. :)
08/16/2010
Made at 4am in the morning. It definitely took me one hour plus before I finished baking about 20 cookies...simply was worth the wait!! I used margarine- so inexpensive simply turned out great! And let them sit down on the countertop for iv hours to turn soft. Accidentally read wrong and used 2 tablespoons of vanilla instead of 1 teaspoon! I was wondering why I finshed the bottle of vanilla essence! Yikes..only suddenly everything smelt wonderful and turned the concoction a pretty shade of light dark-brown.The beginning batch was light colored and soft -maybe non totally cooked? The later batches I allowed to sit down in the oven longer..so they got crispier, i batch got burnt around the edges only turned out the family favourite....it turned out the crispiest- like a Famous Amos'due south cookie crispy texture. All very sweet even though I followed the recipe- I estimate thats why they're called Carbohydrate Cookies, right? But side by side fourth dimension, I'll lessen the carbohydrate a little. I also prefer the cookies softer rather than crispy..so adjacent time, I'll take them out earlier it hits 10 minutes, they won't be and then gold brownish though. Great recipe! I've received requests for this recipe:)
12/fourteen/2008
I tried this recipe and and the dough was dry and flaky.
04/12/2001
The all-time carbohydrate cookie recipe I take ever plant! People dearest them & ever enquire when will I exist making more than!
12/21/2013
My married woman usually does all of the baking in our house. This fourth dimension I wanted to try the baking myself. In looking for recipes this one seemed simple and anybody seemed to dear it. With that glowing review, how could I go wrong? They were right. I made these for a bake sale and they were the number i hit. Before I got started, I looked at other suggestions and took them into consideration. Soft butter was important, but I did non have time for it to sit out. About 35 seconds in the microwave solved that problem. For a little more season I added 2 tsp of vanilla instead of 1 and finally, my cookies needed fifteen min at 375. They were still pale after only 10 min. I used a tablespoon scoop and rolled them into small balls. One time on the cookie sail, a flattened them a little and added carbohydrate crystal sprinkles. Once they came out, I let them sit for ane min and so transferred them to a cooling rack. WOW.
05/06/2001
Thanks FOR THE Neat AND EASY SUGER COOKIE RECIPE. MY KIDS LIVED It. THE MIX WAS EASY AND DEFINENTLY Kid PROOF.
07/27/2011
These are great easy little cookies but I agree totally with those who had to add an egg or reduce the flour. They stay very balled up as they are. The addition of the egg helps them to spread more like other sugar cookies. I sugared these with a rainbow of colors for our VBS and I know the kids will dear them!
03/11/2012
i followed Rolanda's tips on making certain the butter is flossy soft and using two teaspoons of vanilla instead of one. THE COOKIES WERE AWESOME! they were sweet! although they did become pretty hard after they cooled, all yous need to exercise is pop information technology in the microwave and warm it up again to get that warm chewy direct out of the oven texture :)
03/21/2001
The perfect cookie! Non too sweet, crisp around the edges and soft and chewy in the heart. Skilful with icing or manifestly. I also fabricated them with a dash of lemon juice and an extra dash of vanilla. Buttery good!
11/03/2007
These sugar cookies are awesome. My all-time advice is to pull them out of the oven correct when they start to crack on acme, simply don't wait for them to turn yellow or darker (if you want you lot can let them plow very light yellow around the edges, merely I recollect fifty-fifty this makes the cookie a bit as well hard and crispy). They will go on to cook in one case you pull them out. If you pull them out at this crucial time, when they are starting to cleft, they volition exist a bit crispy on the exterior, and very soft and chewy and delicious on the inside. Peachy and like shooting fish in a barrel cookie!
12/04/2000
as a chef, i love teaching my 4 year old in the kitchen. this is existent nice to show the numbers and ingredients for him to learn. of course he loves eating and making a mess! chef kev.
eleven/22/2011
I followed this recipe to a T, AND it all just stuck to my beautiful cookie sheet, fifty-fifty though they looked perfectly done. They were tasteless, and the batter was not like existent sugar cookie batter at all, tin can't fifty-fifty make shapes or use a cookie press
xi/25/2004
Took me a few tries to get them to come out how I wanted in the oven...just overall they were perfect. :) But then another time I made them...three hours afterward they were hard as rocks...
09/26/2007
These were amazing cookies. I brand four batches (a lot of cookies) for my college dorm, and too to send to friends at school. I made a batch with butterscotch morsels and another with mini chocolate chips, but the favorite by far was the original recipe. I got wedlock proposals on the ground of the cookies alone! A special tip: before putting them in the oven, sprinkle more saccharide over the peak of each cookie. It adds a sweet fiddling chaff to the peak, as well equally a slight shiny glitter.
09/xx/2007
Oh my! They are then easy and then good! I like the fact that y'all don't need to arctic the dough, roll them out or cut them into shapes. For the mom on the go these cookies are fantastic and my husband loves them!
09/30/2006
OH MY GOODNESS!! THE BEST COOKIES I'VE Ever MADE. MELTS IN YOUR MOUTH. i added an extra egg, a ane/2 tsp more vanilla, and rolled them in cinnamon sugar and they came out perfect. likewise, bake for only half dozen minutes. my family ate them up faster than i could bake! definetely a keeper!
08/08/2012
I Love this recipe! I really simply used it to make a fruit pizza. The only thing that surprised me was how much it expanded. The first fourth dimension I tried making a fruit pizza crust with it, information technology expanded all over my oven. Then, I put tin foil under the pizza pan and made raised edges with the foil to try to keep it from inundation and information technology worked! The crust was the perfect shape and size and SUPER EASY!
08/31/2007
The batter was lumpy and crumbled hands. The dry ingredients entirely over-powered the wet ingredients, and the consistency of the batter was non-existant. The cookies came out with a taste that was vaguely reminiscent of cornbread.
08/30/2007
THE BEST!!! (tip: don't utilise an electric mixer and add together 2 tablespoons water)
x/xi/2007
Oh, my god! These were some of the best sugar cookies I e'er made! They were squeamish and crispy gold on the outside, simply chewy and melty on the inside (non as in raw, equally in FLUFFY!) I will definitely make these once again! Thank you very much!
10/09/2007
these are delicious. my bf loved them!!!! I followed the directions exactly except I added a tiny chip more carbohydrate & butter since he likes that buttery season/txtr. They were NOT eggy AT ALL!
12/fifteen/2002
A really good simple cookie. Not overly sweetness. I put a Hershey buss on each one when they came out of the oven.
02/04/2001
I really loved this recipe easy, quick and delicious. Seems like the cookies were meliorate the side by side day. Polly76
11/04/2007
So elementary to make and and so yummy! I tried nigh 5 dissimilar recipes for sugar cookies recently and almost gave up. I followed the recipe exactly but I do recommend pressing on the small balls of dough slightly with a spatula before putting in the oven.
01/14/2007
Crawly cookies!! I've been looking for the perfect "Carbohydrate Cookie" recipe and this one is by far it. Plus it'due south like shooting fish in a barrel and quick. My husband added more than vanilla extract merely other than that the recipe needed no alterations. YUMMY!!! :)
12/13/2010
Not bad basic sugar cookie! I reduced the flour by 1/4 c and used ii teaspoons of vanilla for flavor. I rolled these in a little sugar and put the pan in the freezer for thirty min before placing them in the oven for a piffling over 8 min. I'm a footling confused by the size of cookie that the recipe suggests - ane tsp is SO tiny! Mine were nearly 4x that and they were normal sized cookies! The cookies were crispy on the outside and chewy in the middle!
01/03/2001
YUMMY!!! I rolled these in carbohydrate to give them a little color when I put them in christmas cookie gifts. Everyone loved these! I fabricated the dough virtually ii weeks early and froze it before making them and the cookies came out just fine.
Source: https://www.allrecipes.com/recipe/9870/easy-sugar-cookies/
0 Response to "Give Me Some Sugar Baking With Citrus Review"
Post a Comment