Comments on: Basic Sugar Cookie Recipe

By: Heather

Heather — Sat, 15 Aug 2020 02:02:17 +0000

3rd or 4th time trying to use this recipe. I keep forgetting how awful and frustrating this recipe is to use. I have to add 3-4c additional flour and its a nightmare to roll out. Sticks to rolling pin or if you try to use parchment on top it sticks to the parchment.

By: Casey

Casey — Fri, 03 Apr 2020 20:44:32 +0000

All I have is self rising flour. Can I use that and leave out the baking powder and salt?

By: Mickenzie

Mickenzie — Tue, 12 Nov 2019 04:18:19 +0000

Can you freeze the dough uncut? I’d like to freeze it and then roll and cut later.

By: Robin

Robin — Thu, 08 Aug 2019 17:56:32 +0000

In reply to Susan. I flip my cookies from top to bottom shelf halfway through the baking.

By: Robin

Robin — Thu, 08 Aug 2019 17:55:21 +0000

In reply to Kristina. I use this recipe and except for the occasional spreading I am happy with it. I do use a trick I learned in a cookie blog at some point. After the cookie is baked I flatten it with a spatula. This gives me a flat surface to ice and better edges. I am wondering if my butter has something to do with the spreading issue.

By: Melissa

Melissa — Mon, 15 Jul 2019 14:43:45 +0000

I love this cookie recipe!! It is the only one I will use now because nothing else compares to the taste and texture, but also how simple they are!! I have a couple of friends who are gluten free, so I was wondering how you would make this recipe gluten free, and if it would effect any other ingredients or part of the baking process?