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Ideal Sugar Cookies

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Recipe photo courtesy of Alpha Smoot

Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking.

Source: The Martha Stewart Show, Episode 1128
Yield

Ingredients

Directions

Cook's Notes

This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003).

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Reviews

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How would you rate this recipe?
886
  • bi0l0gy
    8 JUL, 2015
    This recipe is excellent. The cookies were flavorful and chewy. The dough was a bit soft after mixing in the 2C of flour, so I added an additional 1/4C a tbsp at a time, until I got the consistency that I wanted. I rolled the dough to 1/4" thick and used cookie cutters to form the cookies. I baked for approximately 10 minutes---- the cookies had not yet browned on the edges. Once cooled, they were perfect!
    Reply
  • Cooking with love
    9 FEB, 2015
    Made these for Valentines Day...heart shaped with red sprinkles. They look & taste great. Easy to make. This recipe is a keeper.
    Reply
  • magganm
    17 OCT, 2014
    I followed this recipe word for word. My dough turned out dry and crumbly. I found it impossible to work with. It was so difficult to make a handful of cookies I gave up on the rest of the dough and threw it in the freezer in hope that some other day I will have the patience for it. I couldn't form solid dough, it fell apart like damp sand. It irritated me so much I couldn't wait for them to be done cooking--so I could stop making them. Disappointed.
    Reply
  • SugarCookies2525
    29 AUG, 2014
    I love this recipe, the cookies turned out amazing! The dough was sticky but I fixed that by putting flour on my hands and then rolling them, I also added 2 more tbsps of flour! Amazing!
    Reply
  • Brenda Thomas
    25 JUN, 2014
    This recipe is not good at all! The dough is sticky and gooey and not able to shape well at all.
    Reply
  • Lexi Peet
    13 FEB, 2014
    Hi. I tried this recipe with my sister and I guess we might of did something wrong. Maybe too much flour, or too little sugar. It just didn't taste sweet enough to me. I'm sure it's a wonderful recipe, I just believe I made it wrong.
    Reply
  • Kathleen W3850
    9 DEC, 2013
    I chilled the dough for 2 hours the dough was light and tender not sticky I floured my rolling pin to prevent it from sticking I put them on parchment paper and they turned out so tender but crisp they melted in my mouth I will make this recipe a lot
    Reply
  • Dan Bruce
    12 MAR, 2013
    These cookies taste amazing! I followed the recipe to a T, but I was worried when my dough came out sticky and nearly unmanageable like some other reviewers have said. But I rolled up my nd vowed not to let the dough win! I gave this recipe 4 stars only because no matter what i did, the cookies still puffed up and lost some of their shape in the oven. If you are going to pick out a Women T-shirts as a gift.
    Reply
  • mamashades
    13 FEB, 2013
    Am I doing something wrong? I made the recipe exactly as stated and put it in the fridge for over two hours. When I took it out, it was too gooey to roll and cut out. Help!!!! What can I do differently?
    Reply
  • mayborninfebrua
    22 DEC, 2012
    These cookies taste amazing! I followed the recipe to a T, but I was worried when my dough came out sticky and nearly unmanageable like some other reviewers have said. But I rolled up my sleeves and vowed not to let the dough win! I gave this recipe 4 stars only because no matter what i did, the cookies still puffed up and lost some of their shape in the oven. I won't make these again to cut cookies, but I'll most definitely make them again as rounds. They taste great even without the frosting!
    Reply

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