Crisp Sugar Cookies
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
I followed the recipe exactly...no substitutions. The cookies have a predominantly floury taste, not the sweet sugar cookie flavor at all. Additionally, the cookies that were absolutely flat like paper were the only ones that had a crunch (and nearly burned as well). If the cookies are slightly thicker, its doughy, similar to a biscuit. Unfortunately, these are my least favorite sugar cookies.
For those of you saying its not a crisp cookie, or its tough...that would be due to technique. There was also a review that someone said it was cakey. Again, technique. For a tough cookie...you are working the dough to much and overmixing it... also, most likely rolling out with too much flour. For a cakey cookie,, you are whipping the eggs too much, which in turn adds too much lightness, thus creates a cake like consistency.
Crispie ..delicious..how come some peoples cookies are not crispie i dont know ..my husband made me 2 strips of 3mm wood .my rolling pin rests on this and the cookies comes out all even 3 mm.I used baking paper on top of dough and made button cookies ...tastes like condensemilk cookies to me ...will not even look for other recipes...i dont like chewy cookies ...these are real tea dippers ...love them ...thank you
We found them too cakey and dull flavor. Maybe back off on so much flour and add almond extract..??
If you roll this dough thin before cutting and don’t work flour into the dough these are perfect little cookies and crispy clear through. I use these every year for Christmas cookies and my family and friends love them. They aren’t too sweet so decorating sugars and icing won’t make them overwhelmingly sweet.
Unbelieveable! My grandma who has now passed on to this date last year. Always used to make these. So today I made these as I remembered her sweet smile and what a beautiful soul she was! Also to give it that etc crispy snap she used the bottom of a rounded glass.. plus don't forget to roll into a 1 "ball and dip bottom of glass into sugar / colored sugar sprinkles kind of press and flatten them out on the baking pan.. They will puff up a little. And put them into the oven at 350F for 10 mins when they are done take them out and then again if need a second time just go over them and flatten them a little more. Let cool on cooling rack and Enjoy!!! ( Also I use 1 teaspoon of pure vanilla extract and a 1/2 teaspoon of almond extract) Almond extract and Vanilla extract combined are key for full flavor. Grandma would also use cookie tins and put them into her freezer and we would always know when holidays were around and go looking for the cookie tins. This recipe as a frosted sugar cookie is amazing as well rolled out and baked as stated and great to frost and eat!!! Thank you for sharing this recipe
This cookie was not as crispy as indicated. Crispy on the edges but doughy on inside. They do not have any flavor. No one cared for these cookies. I threw them away. A waste of time and money.
Tasted more like a shortbread cookie. That may have been my fault, though; I used stevia instead of regular sugar. I'll try making it again soon with sugar and see if it turns out any better.
A wonderful crisp sugar cookie. Delicate, yet has a nice snap to it when you bite into it. I rolled the dough into a large rectangle and using a pastry wheel, cut into squares, then pricked the tops to look like shortbread. I sprinkled turbinado sugar on the tops before baking. These will puff up a bit, so make sure to follow the directions and roll 1/8 inch thick.
I guess these are ok for a cookie to decorate but the flavor is bland & cookie isn't crisp it's tough. No one ate these cookies.