Good I needed this todays

Great recipe. Easy to read. Can cook directly on cookie sheet for crispier texture. Easy recipe to follow. Turned out well.

Very good. I will definitely make them again.

They where delicious and easy to make.

My attempt at making these went well! I used half a cup of butter and half cream cheese instead of all butter and they came out slightly crisp, yet very fluffy and moist. I received many compliments on these. I’m going to try to replace the butter with cream cheese totally next time.

loved them.. they came out just as i hoped definitely recommend them so good!

So good easy to make and yummy to eat i am going to make theese again and again

They were delicious but be very careful to not over cook them.Mine cooked really fast in 8 min.

Turned out great! Definitely will be making again!

great! We made giant ones and they turned out so soft inside and crispy on the edges!

This recipe beats the one I found in my recipe book ! Super moist and amazing !

I modified the recipe a bit on the first try only because sugar cookies have a history of being bland tea biscuit type cookies, which have little flavor. Based on the ingredients this recipe looks like the others. Though the only use yolks is different. Also, I believe in chilling the dough. Waaaay too sticky at room temperature. No chilling means the dough is too dry to begin with, but that is a personal opinion. So my modifications: double the vanilla, add 1/4 tsp almond extract, and change the 1.25 cups of granulated sugar to 1 cup granulated sugar and 1/4 cup light brown sugar packed. They came out perfect. Also, I used 1.5 tbsp cookie scoop. Each cookie was 1.5 tbsp not 2 tbsp. It makes 30 cookies like this. Bake until the tops start to crack which is about 10 minutes.

These turned out perfectly!! And VERY tasty!