Comments on: Sugar Cookie Recipe

By: Mariannne

Mariannne — Mon, 28 Mar 2011 22:59:01 +0000

I made this recipe just now and I am so disappointed with the turn out. I tried to find a similar recipe to the one I had made in the past and did not succeed with this batch. Hope you all enjoy this recipe-not to my taste

Hi Marianne, sorry you didn’t enjoy the recipe. If you find one you like and works for you, send it along. - RG

By: Jenni

Jenni — Thu, 01 Apr 2010 17:46:54 +0000

Hi, Sachiko. To make a nice, crisp cookie, I suggest you use all butter rather than oil or shortening. You are correct that “oil” means vegetable oil in this case.

If you’re not worried about spreading, butter is definitely the way to go to get a nice crisp cookie.

Just cream in 12 oz (3 sticks, US) of softened-but-still-cool butter with the sugars at the beginning of the recipe and then go from there, leaving out the oil entirely.

Hope this helps:)

Jenni

By: sachiko

sachiko — Thu, 01 Apr 2010 02:21:37 +0000

This recipe is just what i was looking for!
I’m from japan and I always thought most of cookies i had was kind of soft. I like that kind,too ,but i really want to make nice crisp sugar cookie! In the recipe, oil means vegetable oil? If I’m using shortening instead of oil what is the measurement ?

if you could give me answers for those question that will be great!
Thanks!

By: RG

RG — Mon, 19 Oct 2009 22:59:13 +0000

Hi Kelly, that may be difficult. There are a lot of schools out there and I’m guessing as many recipes for their cookies.

By: Kelly Daigrepont

Kelly Daigrepont — Mon, 19 Oct 2009 18:54:35 +0000

The only sugar cookies I ever loved were the ones from our school lunchroom. They were thick and crumbly. The taste was out of this world. Any idea how to make these?