Comments on: Angel Sugar Cookies

By: JudyK

JudyK — Thu, 23 Aug 2012 20:27:08 +0000

These cookies are incredible. They’re exactly what I wanted: a crisp, delicate, old-fashioned sugar cookie. I was worried when I saw how soft the dough was (almost a batter), but I put them in the freezer for 20 minutes rather than refrigerate and then baked them. Perfect!

By: Kelly

Kelly — Mon, 23 Jul 2012 21:46:18 +0000

Melts in your mouth!

By: simoneandherkitchen

simoneandherkitchen — Fri, 16 Dec 2011 20:09:45 +0000

So light and fluffy and yummy dipped in my coffee. My friends all loved. Thanks, will be a yearly recipe for me!

By: chocolateforever

chocolateforever — Sun, 27 Nov 2011 03:18:57 +0000

This is my new favorite sugar cookie! So good, that I would eat the whole batch myself, if I could!!

By: 2manyjs

2manyjs — Tue, 27 Sep 2011 18:00:38 +0000

My 15 year old son saw these in the cookbook and decided to give them a try. He made them on his own and we helped him enjoy the yumminess.

By: nuttymama

nuttymama — Mon, 01 Aug 2011 03:19:01 +0000

Perfect! This is my “secret recipe” for our annual cookie swap and church bake sale. This just melts in your mouth and has your friends beggin’ for more!

By: msyay

msyay — Tue, 03 May 2011 17:47:14 +0000

OMG .. the best sugar cookies EVER!!! I am throwing out all my sugar cookie recipes this is it!!! Easy and delicious!!

By: rberry1589

rberry1589 — Sun, 20 Feb 2011 20:03:36 +0000

YUMMO! So delicious, I had to break my “diet” to try 1, or maybe 2 or 3, I lost count. But so light and fluffy I didn’t feel too bad.

By: nuttymama

nuttymama — Tue, 14 Dec 2010 12:29:58 +0000

I’ve been searching for a delicate cookie like these for years and years. They are just perfect and were devoured by my family and then my church coffee hour. Thank you!

By: sweettops

sweettops — Mon, 08 Nov 2010 01:00:40 +0000

These are fantastic! They make a very uniform cookie so perfect for a beautiful display on a desert table. They are so tender and delicate, made mine with butter cream icing.