This is my first successful attempt at cutout cookies. I tried other recipes this season and they were a flop. Like many others...I doubled the vanilla and added an extra half cup of sugar. That was enough to make sweet, chewy-yet-crunchy sugar cookies. They held their shape which has been my biggest problem. I rolled them to 1/2 an inch. They did poof up a little but not enough to make them uniceable. Nor, like others said, did they have a cakey texture. My only regret is that I used royal icing and made a huge mess. Fortunately, I just dumped a bunch of sanding sugar on them when the icing was wet so they still looked great while covering the mistakes I made. I will NEVER use another cutout cookie recipe again.

Reviewed On: Dec. 7, 2009

The flavor of these cookies is amazing. BUT...they flattened so much that it actually looked like I had made a wall for a gingerbread house. I am disappointed because I LOVE ginger cookies. I rated it 3 stars because I'm sure I'm doing something wrong. Does anyone have any suggestions to prevent this?

Reviewed On: Nov. 12, 2009

Like many others, I've been making this recipe for YEARS. Always a huge crowd pleaser. I have a few suggestions regarding the prep. Your life (and cleanup) will be much easier if you spray your mixing spoon and bowl (before you add the rice crispy cereal) with Pam. Also, when I press the mixture into the pan, I spray a big, fat spatula with Pam and use that to flatten and smooth the mixture. Works great.

Reviewed On: Nov. 10, 2009