Reviewed: Sep. 7, 2009

Made 3 batches to these cookies ~ They were very plain w/out icing....until the 3rd batch I added 1 cup of sugar for taste and they turned out PERFECT!

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Kenzy

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Reviewed: Nov. 11, 2008

Wow! This was the easiest, yummiest sugar cookie recipe ever. I was even able to make these allergen-free for my children by substituting Ener-G Egg Replacer and vanilla-flavored rice milk for the regular milk and eggs. Combined with the Sugar Cookie Icing recipe on this site, we've made this recipe five times in the last three weeks. A couple of hints: 1. Combine dry ingredients before adding 2. Use dusting of flour when rolling out 3. 1/2 inch thick made the best cookies

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Amy

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2007

Great recipe. I used butter instead of shortening. Not too sweet, which is great because everyone usually adds icing etc. Perfect when you're in a time crunch because they don't need to be chilled.

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ShayDream

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: May 18, 2006

the best sugar cookie recipe i have tryed so far, i would highly recommend it.

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susie bloomfield

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Reviewed: Dec. 18, 2005

These cookies are great!! I have been searching for a good cut-out cookie recipe and finally found one! They were easy to make and have a nice flavor. I will be making these next year!!

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CJDAMI

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Reviewed: Sep. 24, 2005

The name got me and I had to try them. I'm glad I did. Easy to cut out and held their shape well. Thanks, Heather.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 21, 2004

It's true that this dough requires no chilling, which is nice. The cookies cut out very easily. And because they are not sweet themselves, they balance out very well with a sweet frosting. One problem: They are extremely dry! They were dry right out of the oven, and after only two days in a sealed container, they are completely crumbly. We'll keep searching for that holy grail of sugar cookies.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Oct. 17, 2004

I discovered this wonderful recipe when I was 15 years old.It became tradition that I make these cookies every year for my boss and my older sister. Now five years later I am still being asked by everyone to make these. They are great using butter or margarine, frosting with a simple icing sugar and butter icing is awesome. Thanx for the wonderful recipe.

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2003

I tried these cookies for the first time and I ended up making two batches!!! They were so easy and they rolled out just perfectly even for me!!!(I am not the most patient when it comes to rolling out dough!!) Once frosted they were delicously moist and perfectly sweet!!!

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TRACY TEEGARDEN

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Reviewed: Dec. 22, 2002

Thank you so much. This was very easy for a Virgin Cookie maker. My 10 year old daughter and myself looked like professional cookie makers!! The cookies werent too sweet.. and when we iced them they were perfect!!!!!! thanks again!!!!!

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TAMMYS3GIRLEIGHS

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Reviewed: Dec. 17, 2002

These cookies turned out very bland - my 2 & 3 year old boys wouldn't eat more than one...even with icing. I was too embarrassed to bring them to a preschool program so I ending up throwing them all away. This recipe has been tossed in the recycling never to be made again!

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FACEN8ME

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Reviewed: Dec. 14, 2002

This is so easy to make and, with an adequately floured surface, easy work with. I used 1/2 butter crisco and 1/2 regular crisco for more flavor. I've used this recipe for a few years now, I think it's the best.

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LOLLY1524

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Reviewed: Dec. 9, 2002

This recipe was yummy! I actually made it for 144 servings (288 cookies) for family and gift giving. wow. a luscious cutout cookie, that improved as the days went on...it did not disintigrate or get crumbly and was a dream to decorate. As it is not too sweet, the icing was the treat, and it got an A-1 rating by the hubby and kids for dunking in milk or hot cocoa. Very addictive cookies. YUMMY! (Note: blend all ingredients very carefully as you go if you're making a mega-batch, especially!)

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JENNSJOY

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Reviewed: Feb. 7, 2001

This is a fantastic recipe for making a simple cutout cookie as a base for a flavorful icing. I substituted butter for shortening and added a pinch of baking powder to puff them up a little bit. I did need to refrigerate the dough before rolling it out. When they cooled them I mixed up a thin icing of confectioner's sugar, corn syrup, a touch of juice, and some food coloring. The cookie is perfect for a fruity icing since it is not to sweet. The icing hardens and the cookies look and taste as though they're from a bakery. Everyone loved them.

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LAURA FLORENCE

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Reviewed: Dec. 23, 2000

Great recipe! Cookies are delicious, light and crisp. Easy to make. One hint - the dough was rather sticky for rolling out, I had to use quite a bit of flour for dusting the pin & the table top. Other than that, excellent recipe. I will make it again and again!!!

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JENNIFER MESSER

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Reviewed: Dec. 15, 2000

This recipe is easy to work with and makes beautiful cookies..perfect for decorating. The only negative comment I could make is these cookies have very little taste on their own. They need frosting or something to add some taste. then they are great!

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