Didn't have sour cream, so I substituted equal amount of Greek yogurt. Cookies came out amazing!

These cookies are the BEST sugar cookie ever! I made several batches for a football team bake sale and one man ate one then came back to buy the rest of the cookies. I think he bought 20 more cookies! Yummy and thank you!!!!

WOW!!! These were amazing!!! I made them a little smaller then what the recipe said and cut down the cooking time.

Has to be the easiest cookie recipe I've ever made- and tasty too

Cutting the sugar back will change the texture and how your cookies spread, but probably worth a try.

Not sure about the previous two posts, but these were by far the easiest and most delicious sugar cookies I have ever made. They are not intended to be rolled out, they are drop cookies! We managed to get 14 cookies out of the batter.

there is a lot of sugar in these cookies -I made them and they are very sweet-- I think next time i would cut sugar to 1 cup. who thinks that would be okay?

When I made the batter it was rather sticky... and not really doughy enough to roll out, I even had to refrigerate it for an hour to make it more workable... not sure if a cookie cutter would work for this one. But they do spread rather nicely so as long as the mounds you drop on the cookie sheet are even, they come out pretty proportional.

Has anyone used this recipe for cutout sugar cookies?

When I was growing up, the bakery in town made the best sugar cookies. For some reason, I liked them best in March with the green sprinkles for St. Patties day. When the bakery closed I tried to replicate the recipe, but couldn't quite find it. This is it!! Super yummy.

I just made these non-dairy. I substituted margarine for the butter and Tofutti Sour Cream for the real stuff- same amounts... and they came out... Fantastic!!! Great recipe :)

Bummer! I want to make these AGAIN, but I have no sour cream in the house. Has anyone ever omitted the sour cream in the recipe?

These are fantastic! The recipe as is has got to be the best sugar cookie
out there. Just make sure you don't over bake them. But you need to know your
oven or keep a close watch on them. I have made these numerous times. And
have decided I prefer the almond extract in addition to the vanilla. Seems richer more of an elegant flavor. And course sugar sprinkled on top. Other than that this recipe is as close to perfect as it gets.

This is by far my favorite sugar cookie recipe. I have made them twice already. I used jimmies instead of sugar to add color. They are so good! My only suggestion is to be sure you do not overbake them. Excellent recipe!

this is one of the best sugar cookies i have ever made. It is simple to make, and absolutely delicious. The only problem is that they don't make too many cookies! I would definately recommend this recipe. I substituted the sour cream for yougurt and baking soda, and they were still amazing!

Really great recipe. Perfect recipe for using items already in your pantry. I took the suggestion and rolled them in sugar and got a great result. To add an extra touch for Valentine's Day, I coloured the sugar pink (put 1 cup sugar in a mason jar, add a few drops of colour, put the lid on tight and shake!), and they looked darling and tasted delish! Rave reviews from the family.

This cookies are incredible! It must be the sour cream that sets them apart. I rolled them in sugar instead of sprinkling it on top. 5 star rating.

avijaffit, you can slightly press them onto the top of the cookie dough prior to baking. Candied chocolates would be sooo good on them. Good luck!

My 3yo. daughter and I made these for her teachers for Valentine's day. We topped some with sugar, some with non-pareils, and some with colored sprinkles. They looked sooo pretty all together. The first batch that I made was waaayyy too over cooked when I went by the time recommended, so the next batch I cooked for a total of 12 minutes! (Mine were about 1 1/2-2tbsps each in size). We wrapped one of each type together in pink and red tissue paper and tied them with a ribbon. Great recipe!!!

I made them smaller, about 1 1/2 T of dough or golf ball size round. They do spread out, so space them at least 3 inches apart. I dipped the tops in pink colored sugar for Valentine's Day and baked them about 14 minutes. These are the best simple chewy sugar cookie I have had for a while. The sour cream adds a tangy taste.

These are the best sugar cookies! They remind me of the giant sugar cookies we use to get for lunch in our cafeteria. I used a #7 scoop and baked them for 9-11 minutes. My kids and my husband absolutely love them in their lunch. The first time that I made them they didn't last 24 hours in our house....

My family and friends loved these cookies. They are very chewy!! I only baked them for 18 minutes rather than the 20-25 Martha says because they were starting to get brown on the edges. I also made mine with vanilla yogurt instead of sour cream and they were very yummy!!

This is for the woman in England. Try this site: http://ntl.nectec.or.th/services/converter/ I always google something like, "grams vs. ounces" Hope that helps!

Do u have to add granulated sugar or powdered sugar

does anyone know if I can add candy-coated chocolates to this recipe? I have been looking for a sugar cookie recipe that is soft and chewy and can stand up to the candies. Also, would I press them into the dough on the cookie sheet before baking? after baking? or mix it into the dough before scooping? I would love to hear some suggestions.

To hlnlptn: I just moved to England and have been using grams. Do you have a conversion from pounds to grams?

Cheriekelly: when you used the mayonnaise, how much did you use to substitute for the egg? Sounds wonderful.

Thanks so very much everyone!

Does anyone know if I can add M

I scooped these with a ice cream scoop, the size was good, if I make them again I will flatten them because some of them didn't spread out enough (and didn't cook well because of it). Other than that they were very good. Extremely sweet, but they are sugar cookies. I ended up wtih 12.

I am going to try these as we all love sugar cookies. I usually use the convection feature when baking cookies as I can do 2 or 3 sheets together ... i will have to lower the temperature and also the length of time . Sound really yummy!

Hi...hope this helps...there are 4 sticks to 1 lb of butter ...1 stick = 1/4 lb

I'm cooking in England. Butter comes in packs marked by weight not Tablespoons. Nor are the packs equivalent to sticks. Is there a useable converter somewhere on your site from sticks to lbs or grams. (I can use either)

Very good. I took a previous suggestion and used cookie/ice cream scooper and baked about 15 min. total. The dough spreads out very nicely and you get a perfectly round cookie w/o the hassle of rolling and cutting shapes. Since the dough is pretty sticky the scooper makes it a quick, non messy job.(makes about 2 doz.) I have made these twice already. Substituted almond extract and also added a Penzys "cake spice" to the batter. This is now on my top 5 list for sweets to bake.

Delicious cookies and I agree that the baking time in the recipe is too long and results in a browner, crispier cookie. Less baking time equals a chewyier cookie, which we all love in our family. I would try the lemon zest next time also. Thanks Martha

I have not made these - but I never pass up a sugar cookie recipe. Am I to assume the dough is very sticky and I would not be able to use a cookie cutter ????

I live on a boat in a harbor in Juneau, Ak and we are preparing to leave soon so, since we're out of eggs I substituted mayonnaise, yes, that's right. The cookies are great! Also greated some lemon zest into the batter. Yummy. Can't wait to try it again when I have eggs....

I agree with the reviews. These cookies are delicious, but I cannot even imagine baking them for as long as the time stated in the recipe. They'd be burnt to a crisp by then. Mine only needed 13 mins, and they were baked perfectly! They were JUST starting to brown on the eges, but they remained soft and chewy. Great flavor and a keeper in my recipe file. I have Martha's Cookie book, but this recipe varies from the one in her cookbook, so it's nice to have different recipes to try.

I agree with the reviews. These cookies are delicious, but I cannot even imagine baking them for as long as the time stated in the recipe. They'd be burnt to a crisp by then. Mine only needed 13 mins, and they were baked perfectly! They were JUST starting to brown on the eges, but they remained soft and chewy. Great flavor and a keeper in my recipe file. I have Martha's Cookie book, but this recipe varies from the one in her cookbook, so it's nice to have different recipes to try.

You have to really watch these cookies because they begin to brown very fast at the end. I think they would be better with powdered sugar on the top.

i just took these cookies out of the oven...they are very easy to make, but you have to watch them carefully. they are almost like biscotti ~ if there was almonds in them, you could dunk them in coffee. crispy on the outside, but soft on the inside (which is why they are not like biscotti). my husband loves them. i got a baker's dozen with this recipe ~ i used an ice cream scoop for the cookies and pressed them down with a 3" glass covered with sugar.

These cookies were so easy to make and so delicious! Even with the sugar sprinkled on the top, the cookies are not overly sweet. I really like the sour cream ingredient.

I also didn't make them as large as Martha does and they are perfect!

these cookies are delicious. i was out of sour cream and substituted some vanilla yogurt and they were fantastic. i love the idea of adding in some lemon zest (next time)

This is a stunning sugar cookie recipe. The sour cream adds a wonderful depth to the flavor of the cookie and the best part is that they are not overly sweet. They cooked perfectly and were a huge hit. A definite asset to any cookie recipe collection.

oh,my gosh...made these this weekend...did not make as large as martha..used
a regular cookie scoop....baked 15 minutes....these are soft, and delicious...
my daughter and law just phoned to say she wanted the recipe..she had tasted
ones i sent home with our grandaughter....did not need to flatten as some and
cookies were about 3 1/2 to 4" round...looked exactly likle the photo....added no
extra flavorings...taste is delicious just as they are.....

These are so good. My husband says they are man-size. I put a little nutmeg in to jazz up the taste. Keep up the good work.

these cookies are delicious and reheat well. i ended up needing to flatten the cookies a little before baking

1-2 tsp of grated lemon zest really brightens the flavor of these cookies.

Simple and really tasty.

I took these one-step further and smooshed a scoop of ice cream in between two cookies, wrapped in plastic and froze. Really delicious. Not too sweet