They will stay fresh for up to one week after you defrost them.

Thanks

I’m not sure, but if the cookie dough is too crumbly there either wasn’t enough moisture (shortening, egg, milk) or you added too much flour. Did you double check your measurements?

I haven’t tested this recipe with an egg replacement so it’s hard to say. It’s possible that unsweetened applesauce (or maybe a dairy free yogurt) may work. I would guess about 1/4 to 1/3 cup, but that’s just a guess.

Any more insight on an egg replacement? I have used this recipe for YEARS and it’s always a hit! But I have recently turned to a vegan diet, and need to find an alternative for the egg. I have used unsweetened apple sauce in other recipes, but not aure how that would work here? Any insight on best egg replacement would be appreciated:)

I have been using this recipe for a few years and everyone RAVES about them! I use gluten free flour due to an allergy and they still turn out perfect. They have a little hint of salt at the end of the bite which I love.  I’ve made them for showers and holidays- always a hit. Thanks for sharing!

I make these for holidays and showers and they are always a favorite! So tender and just a bit of salt- and I always sub gluten free flour. No one can believe they’re GF! 
Thanks for posting!!

Did you miss step 1 of the recipe??? “Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.”

This Christmas I finally conquered my fear of baking sugar cookies! And of course when looking for an easy to follow recipe with great taste, I visited your site and I wasn’t disappointed!! They are perfect. Perfect taste & consistency. Now I’m excited for my littles birthday and upcoming holidays. Thank you!