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Sep 11, 2019
Sep 11, 2019 | By Sharon Kathy Barber
Absolutely love this recipe. Best and easiest I've ever made. Perfect taste and texture!
Sharon Kathy Barber
Owner Response: Thank you for your feedback. Happy Baking!
May 7, 2019
May 7, 2019 | By Ashley Pointelin
If I only have salted butter, can I use that and eliminate the 1 tsp. of salt from the recipe?
Owner Response: Hello, Ashley. Thank you for reaching out. You can do this but may find it not salty enough with just the butter. Which could just mean a bit of trial and error. But, as a general rule of thumb, most baking recipes will call for unsalted butter. Feel free to call or send an email with any more questions you may think of. Happy Baking!
Mar 4, 2019
Mar 4, 2019 | By Mariann L Bulko
Best sugar cookie i ever made. Love it
Mariann L Bulko
Owner Response: Thank you! We appreciate your feedback!
My go to
Feb 12, 2019
Feb 12, 2019 | By Janine Larkin
I have been using this exact recipe since 2006 from a website called Kitchen Collectables. Works every time.
Owner Response: Thank you for your feedback!
Question about the amount of baking powder in this recipe
Jan 24, 2019
Jan 24, 2019 | By Jeanette
Hi, First let me say I love your catalog and all the wonderful products you sell. Now about these NFSC. I have had this recipe for awhile. I have a Eat Me cookie stamp for a Alice in Wonderland tea with the granddaughters . I need to make a cookie where the impression won't bake out. I thought 3 tsp of baking powder seems like a lot and it would puff up and loose the impressions. I noticed on the original recipe on another site they changed the amount of baking powder to 1/2 tsp. which would be right? Sorry for making this so long, but I need to know before making these.Thank you, Jeanette P.S. I see that this has great reviews on a lot of sites
Owner Response: Hello Jeanette, thank you for your feedback and kind words! For this recipe, the 3 tsp. amount of baking powder is accurate. A trick to make sure the cookies don't puff up while baking is to be sure your cookie sheet and the dough itself are thoroughly chilled before going into the oven. And a trick for using cookie stamps, to avoid the impressions baking out, is to cut out the basic cookie shape in the size you want and bake it. Then, as soon as it comes out of the oven and is still warm, press the stamp into it. Hopefully this helps you and your granddaughters have many fun tea parties. Happy Baking!
No-Fail Sugar Cookies
Jan 11, 2019
Jan 11, 2019 | By Debbie
Since this recipe makes so many. Can you keep it in the refrigerator for longer than instructed? And how about freezing the dough?
Owner Response: Hello Debbie! Thank you for reaching out. This recipe can be kept in the refrigerator or the freezer, you'll want it to be properly wrapped and/or stored in an airtight container. It can be kept in the refrigerator for up to one week and the freezer for up to two weeks. You can also contact us via email at email@example.com if you have more questions. Happy baking!
Dec 15, 2018
Dec 15, 2018 | By Megan And Oliver
We love this cookie recipe more than any other. It is delicious. Thank you!!!
Megan And Oliver
Owner Response: We're glad you like the recipe, thank you for your feedback!
Oct 24, 2018
Oct 24, 2018 | By Reva Bucholtz
This is my all time favorite sugar cookie recipe. It holds the shape and makes a good amount. East to work with and roll out. My daughter requests them every year for her birthday instead of cake. I make them often enough that I keep the recipe posted on the inside of my baking cabinet door. My next project will be to make the chocolate ones for Halloween, .
Owner Response: We call it No Fail for just all those reasons that it is delicious, easy to make and most importantly keeps its shape during baking. Here is where you can find our chocolate sugar cookie recipe: https://www.fancyflours.com/product/sweetapolitas-perfect-dark-chocolate-sugar-cookies-recipe/basic-recipes