Reviews & Comments

The cookies I made turned out light & fluffy, but in general I was not at all impressed by this recipe. I went ahead and doubled it as some others had recommended in their reviews, but this turned out to be far too many cookies (approximately 6 dozen or so with standard-size cookie cutters) for our small family of four. It was an overwhelming project for myself and my older son to decorate them all. Not only that, but although I went easy on the cream of tartar (also as recommended), that flavor was still so strong that it was really all we could taste. My son even pointed out that they oddly almost tasted like cornbread ... that's how messed up the flavor was. I wouldn't recommend this particular sugar cookie recipe to anyone, nor any other that calls for cream of tartar.

I have made this recipe for over 20 years. Just realized my Betty Crocker cookbook had gone missing. Thank you internet!!!! I did not lose my favorite recipe. Double the recipe at least. Does not make a lot of cookies. Go easy on the cream of tarter. If you use a little too much, it is all you can taste.

This is a great recipe. My mom has used it to make cookie-press cookies for more than 60 years. Her tip: use margerine, rather than butter. She says this dough is easier to control in the press than the normal spritz cookie dough. I know I have always loved them.

Do I have to use Tartar? I only ask because I can not tremeber using it on any of the sugar cookies I have ever made before.

I substituted maple essence for the almond essence and the cookies were delicious. My family are not usually that fond of sugar cookies, but they loved these ones.