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    1. Unsalted butter is normally used for cookies to give it a sweeter taste, and because you’re already incorporating salt into the recipe

  1. This recipe is awful. Too chewy and they get stuck to your teeth. They also spread too far and too thinly. I even refrigerated the dough overnight to see if it worked any better. Not at all. Skip this recipe and use something different. Such a waste.

    1. I’m sorry the recipe didn’t work for you. I’ve made it several times and they turned out just like the pictures. I wonder if you baking powder has gone bad. That would make them not rise. Again, really sorry that your cookies didn’t turn out. I know how frustrating that can be.

  2. I’m going to try this out today so I have a good recipe for Christmas I will message back and let you know how they were… can’t wait 🙂

  3. Well I’m back , I tried the recipe and they turned out perfect I did a little modification though, i used salted butter , I added an extra 1/4 cup brown sugar because I love brown sugar in cookies and a tad bit more vanilla as I always do because the vanilla usually gets cooked out… but the texture was exactly as advertised and they taste like Christmas my fiance and I are in love with the cookies.. thank you 🙂

    1. Thanks so much for all the input! I love the idea of using brown sugar 🙂 I will have to try that myself really soon. I actually just adapted this recipe to make a maple cinnamon sugar cookie, too. I’ll be posting it soon. If you’re interested, be sure to check back!

  4. Hi would be trying this recipe soon read the reviews n they are great…just 1 question though was wondering if I could put these cookies in a cupcake tray instead to get the perfect round biscuit shape coz I’d like to decorate them later.

    1. I’m not really sure if there would be enough room inside a cupcake pan for the cookies to spread. You could try it, but I’m not sure if it will turn out. It might also throw the cooking time off a bit because they would end up being a bit thicker.

  5. I’m 15 years old and I made this recipe and it was super easy to follow and my family loved the cookies that I made for them. But the baking time 10-11 min that wasn’t enough for the cookies because they were still raw when the timer went off but then I reset the time another 11 mins and they were done and cooked. The cookies were super soft and easy to eat not hard at all I give this recipe a 5 Star rating.

    1. This is the best recipe ever! I changed the butter with vegetable oil since I didn’t have any butter. The thickness of the dough and the texture of the cookies are perfect! My family absolutely loved it. Made 2 batches and it dissapeared in an hour 😅. Can’t wait to make some more!

    2. !!! Glad they turned out, but did you let them set the first time around? It took 10-20 minutes for them to set firmly. It’ll always be a little “raw” straight out of the oven!

  6. These are truly AMAZING. I have always been a little scared of sugar cookies because they are so picky and can come out wrong so easily. These are delicious. Melt in your mouth goodness. My kids usually always want icing on sugar cookies, but they loved these plain! I could eat the entire batch myself. They came out perfect. Just as described. I followed instructions carefully and they are to die for, the only change I made was I used real butter instead of shortening. Please try this recipe. This will be the only sugar cookie recipe I use from here on out. I cannot wait until Christmas to make these all season long. Thank you for an amazing recipe!

  7. I just made these and they are awesome, me being allergic to dairy, I had to use dairy free butter, I used 1 cup of butter as the recipe stated, they turned out soft, fluffy, and rose beautifully.

  8. Cookies turned out great, but I had to work with the dough as it was very crumbly. Is there a modification to make the dough less crumbly and more doughy? Thank you!

    1. Hey Brook, I know this is an older ccomment but I was curious to kow what type of egg replacer ypu used? Im vegan and usally do flax egg but I do have types. What type did you use? Did they turn out well? Thanks so much!!

  9. Easiest sugar cookie recipe! Came out so perfect and just like the picture! Love them so soft and yummy!

    1. Followed the recipe but used real butter, and decided against rolling in sugar before baking. Hands DOWN the BEST sugar cookies I’ve ever attempted! Thank you for sharing your amazing recipe! ♥️

  10. Wow. Super easy to make and delicious to boot. I used a cup of butter instead of the shortening and they came out so soft. Will definitely bake again. Thanks!

  11. I’ve made these a few times now – they’re great! This last time I used a flax egg and switched out half the shortening for virgin coconut oil. I skipped the sugar on top. These have more of a crispy shortbread texture , so if anyone is looking for that in a cookie…give some coconut oil a try! Can’t wait to try these again!

  12. These cookies are awesome! I made them for teacher appreciation and everyone loved them. I did add the extra vanilla like some others mentioned to enhance the flavor. I also made a batch with gluten free flour and they turned out just as delicious. I used Bobs Red Mill 1 for 1 gluten free flour. I bake cookies regularly in my house for my hubby’s lunch and these will definitely be in the rotation.

  13. These cookies are awesome! I made them for teacher appreciation and everyone loved them. I did add the extra vanilla like some others mentioned to enhance the flavor. I also made a batch with gluten free flour and they turned out just as delicious. I used Bobs Red Mill 1 for 1 gluten free flour. I bake cookies regularly in my house for my hubby’s lunch and these will definitely be in the rotation.

  14. These cookies are awesome! I made them for teacher appreciation and everyone loved them. I did add the extra vanilla like some others mentioned to enhance the flavor. I also made a batch with gluten free flour and they turned out just as delicious. I used Bobs Red Mill 1 for 1 gluten free flour. I bake cookies regularly in my house for my hubby’s lunch and these will definitely be in the rotation.

  15. Delicious! We have a dairy and egg allergy in the house. I substituted 1/4 cup unsweetened apple sauce for the egg. They we’re so soft, sweet, and delicious.

  16. My four year old son helped me make these and they came out AMAZING! We followed the recipe exactly but just had to bake a bit longer-our cookies were probably much larger. 😋 Thank you for sharing!

  17. I used avacado oil spread, but cut it down to 3/4 cup as I didn’t want these to soft. I turned them into snickerdoodles of a sort. The dough was pretty soft and I knew it wasn’t going to form a ball without having a mess. I chilled the dough for about half an hour, then dropped them on a cookie sheet llined with parchment on which I sprinkled cinnamon sugar. I dropped the cookies onto the cookie sheet using a teaspoon and sprinkled each top with the cinnamon sugar. I got about 16 cookies in all. Baked at 350 for 10 minutes and they’re perfect, a little chewy, but not to soft. I think this is a keeper.

    1. I forgot to add that I also put cinnamon and nutmeg in the dough, and added 1 more teaspoon vanilla, just because I always do when baking.

  18. These cookies are amazing, nice sweet and chewy i love them!! 10/10 recommend making them. I used Vegetable shortening in a recipe for the first time and i loved it

  19. My first batch I followed the recipe to the T. My dough was loose. I baked a batch anyway they came out thin and soft. My family loved them.
    Then I seen the video on how my dough should look, I added more flour and now my dough looks like the video and I can actually form a ball lol. The cookies came out thicker and I got comments their mouth was dry but the cookies are good.
    Next time I’ll leave my batter loose.

  20. I really liked the taste of this one. I tried to use cookie cutters and made some shapes for Christmas.. They didn’t keep their shape very well – I’m thinking less baking soda or powder. My girls and I still decorated them and enjoyed eating them. I’m sure if I was doing just circular cookies, it would be perfect. I would love to perfect this for a Christmas cookie and other shapes to decorate with kiddos. Also, I used King Aurthur’s Gluten free baking flour for these. Still turned out wonderful 🙂 They taste light and still soft!

  21. These are great! I have a friend who eats both dairy free and gluten free, so I subbed the flour with Bob’s Red Mill GF 1-to-1 baking flour and it worked great! Thanks for an easy and tasty recipe!

    1. You can, but I have a sugar cookie recipe that I developed for roll out cookies that you might like better.

  22. the smell was amazing, and the cookies were phenomenal. I made these for my father because he’s been really stressed out and I can’t wait for his feedback!!

  23. Loved it! These were a hit with my family. I used dairy-free Earth Balance butter and I’m also gluten free so I used gluten-free baking flour (Vitacost brand, since it’s all I had) and added a little lemon extract. They raised beautifully and they’re scrumptious! They’re great tea-time cookies!

  24. Our first tray of cookies came out flat- spread into one giant cookie, so I turned up the oven to 370 for the second tray and they came out great. Don’t know if it’s just my oven, but I saw someone else had same issue and thought I’d share

  25. These cookies were amazing! I replaced half the sugar with brown and half white, but otherwise followed the recipe. They were soft and lovely. My 6 year old said she “really likes the after taste”. Question for you:
    Can I freeze the dough into balls and bake from frozen and, if so, how long do you recommend?

    1. Not sure if freezing that particular way would work. If you want to try to freeze the dough I would recommend freezing as a whole and allowing the dough to thaw before baking as you normally would. Let me know if you try it!

      1. Can I freeze them after they are baked? How would you do that? And if not frozen, how long do they last in a closed Tupperware?

        1. Yes! You can definitely freeze them. Just make sure they’re in a freezer bag or freezer safe container and you should be good. I would say the cookies should last in a container for up to 1 week, but always use your best judgment before eating them – temperature can make a big difference in that kind of situation!

  26. Can i substitute the egg for something else? We are egg free too and find it such a challenge to find egg free/dairyfree lol nut free recipes

    1. I don’t know what egg replacement would work so I am hesitant to recommend one. If you try something that works let me know!

  27. These were so easy to make and came out perfectly!! Used normal unsalted butter but same proportions. Sooo good.

  28. I used vegan butter and followed your recipe. Turned out too soft to roll. I put them in the refrigerator over night and I could roll them so I could roll in sugar. They came out very flat and the edges crumpled. It looks like it might not like vegan butter. I was looking for a cookie jar cookie. These will need to store in a flat box.

  29. Hi ! I am needing to make these in a rush and I currently only have self raising flour! Would I just not use the baking powder as the flour is self raising or do I have to use all purpose? thanks so much!

    1. I would not be able confidently tell you without first testing the recipe using self rising flour. I would not recommend trying to change the recipe when you are in a rush.

  30. This recipe is by far one of my favorites. Tried it today and I’m a fan now of adding the baking soda and powder! Wow. They crumbled well. Thanks for sharing such a great recipe!

  31. Overjoyed 15yro female here—guys, this recipe is a must-have in your recipe book! I like to say I’m a natural born baker (or i just love it way too much), and this recipe is honestly the best I’ve ever had.

    We got fruit from a food donation at church, and among them were two large lemons—I added a teaspoon of fresh lemon juice to the batter, then rolled the cookies in a mix of sugar and lemon zest—turned out LOVELY! Still super fluffy, soft, and wayyyy to easy to eat! The flavor experimentation wasn’t super overpowering, and I think it’s a great way to use citrus if you have some laying around… but even this recipe as it normally is, is just…chefs kiss.

    My family and I love it so much!

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