Soft Sugar Cookies
Total TimePrep: 30 min. Bake: 10 min./batch + cooling
Makesabout 2-1/2 dozen
Our whole family loved these. Due to nut allergy, I subbed vanilla extract for the almond extract but otherwise made the recipe exactly. The recipe in my Quick Cooking March/April 2001 magazine said the recipe made 6 dozen cookies and I only got 4 dozen 2 1/4” cookies out of it. So when I brought up this recipe on my iPad, the online recipe says 2 1/2 dozen but the photo does show larger cookies. Anyway, they are delicious and I will make them again!
These cookies taste great. The almond flavor is wonderful and makes this cookie different from many other sugar cookies. I also like the fact that the dought does not have to be chillled, so they come together pretty quickly from start to finish.
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Sadly I am not impressed with this recipe. The cookies did not flatten, they stayed raised in a mound. This recipe needs more salt and sugar, maybe less butter? The proportions are off and make the cookie come out bland and too fluffy. Basically not what a sugar cookie should look or taste like.
Love the decoration on these cookies in the image! Great recipe. Very easy. Perfect for a graduation potluck I had last weekend.
Just what I was looking for! Here are some things I discovered: the cookies stayed quite mounded, so next time would flatten them slightly before baking. Made the recipe as stated and it made 3-1/2 dozen cookies, used tablespoonfuls of dough.Frosting was especially yummy and I used vanilla extract instead of almond, think it tastes much better :)
another delicious sugar cookie!
I so wanted to love these cookies. They spread out all over the pans. I think 1 cup of butter may have been too much? They taste pretty good but they are way too greasy. I keep looking for a good soft drop cookie recipe and just cannot seem to find it.
These were simple to make and are pretty tasty. I did not make icing for them, I did sprinkle on sugar prior to baking though. The nutmeg is a different approach. Good, but unexpected. I am going to use cinnamon next time, then another batch with neither and using lemon extract instead just for variety. These stayed soft and are a new go to sugar cookie recipe. They did not turn out salty, so I don't know how others had salty cookies unless they used too much or the wrong salt. I even used salted butter. Definitely worth a shot for any baker.