Reviewed: Nov. 5, 2009

great recipe for kids my daughters love to eat the dough and with no raw eggs his was a-okay for them! they enjoyed cutting out cookies too

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Brittany

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Reviewed: Oct. 3, 2009

I heavily rely on the reviews on this website. Usually they are pretty accurate. These are not! the only alteration I made were adding the egg and uping the vanilla to 1 T. These cookies were horrible. They rolled out nicely, but the bake time was completely off, and they stuck to my pan. I will not be trying them again. It was a lot of work and ingredients for poor results!

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S. Hamingson

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Reviewed: Feb. 13, 2009

I made these for a going away party and everyone loved them! Icing was great and made it easy to decorate. I also added 1 egg and additional milk for the dough, but they had more of a biscuit texture than I would have liked.

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Leanne

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Reviewed: Dec. 24, 2008

I made this recipe for a "girls day" my 7 year old had. I made a batch and a half and there was plenty of dough for the 6 kids to roll out. I added 2 medium eggs to the batter, as noted by other reviewers. The dough was tasty and easy to work with and the cookies have stayed nice and soft. I skipped the frosting (too many hands in the kitchen this time around) so no comment on that. I made the dough a day in advance, rolled it out on 5 sheets and left it in the freezer till we were ready to use it - worked great!

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 15, 2008

I had to add about 3/4 cup of milk to make this dough workable.Is there too much flour in the recipe?Seems to me there is.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Dec. 5, 2008

This was one of the worst recipes I have ever used! I had to throw all of the cookies away and I wasted a lot of time. They were extremely dry and the only time they were decent is when they came right out of the oven. If your recipe needs more stuff in it make sure you put it in. They also had no taste. It was like trying to eat cardboard.

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sheena

Cooking Level: Expert

Home Town: Campbell, Ohio, USA

Living In: Struthers, Ohio, USA

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Reviewed: Dec. 1, 2008

I received loads of compliments on these cookies (do not overbake--they do not appear golden brown but if you bake too long they will be hard). One great thing about this recipe is that the frosting amount is perfect for the cookies. Normally I end up with a half a bowl of frosting left over!!

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MMMICHELLE

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Reviewed: Dec. 4, 2007

i was pretty disappointed in this recipe...everyone gave it such high reviews, yet most people said they had to add an egg and extra moisture. i found that i had to add an egg and extra milk and they still did not taste fabulous. : (

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veggie-girl

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 12, 2007

This recipe is replacing my old standard for sugar cookies. They were delicious and I have had many request for the recipe.

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Kitty

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Reviewed: Sep. 29, 2007

Instead of milk I added 1 cup sour cream. I also increased the vanilla to 1 Tbls. instead of 1 tsp. I added cinnamon to the roll out flour. I did not have to chill at all. these rolled out great.

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MollyMaeMN

Cooking Level: Expert

Home Town: Balaton, Minnesota, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 7, 2007

I loved this recipe and the cookies tasted great! With so little liquid initially and so much flour, the dough looked like finely crushed graham cracker. Then adding milk, a little at a time, got the dough to a consistancy I liked. Sort of clay-like, somewhat stiff. It was super easy to roll, GREAT for cutouts. I loved the idea to use wax paper under and on top. The cookies cooked up perfectly. The kids and I like soft cookies, while hubby likes more crunch. We timed baking accordingly and was great both ways. Yes, it's not that sweet - but that's what makes this an awesome icing cookie. You don't get bowled over by the sweetness. AND it's not as hi fat as other cookies. A keeper? You bet!!

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Sweet tooth is my middle name!

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Bothell, Washington, USA

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Reviewed: Apr. 12, 2007

My family loves this recipe! I make these cookies for every holiday. I did have to add more milk and an egg for the dough to form but it was well worth it. The icing is wonderful and enhances the taste of the cookie even more. These cookies always come out very soft and scrumptious.

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amysue7775

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Reviewed: Apr. 5, 2007

I also added an egg to the batter as other reviewers did, and had to add more milk. The dough was almost as crumbly as a graham cracker pie crust w/o them! I didn't cut them out w/ cutters, I just sliced them after refrigeration to make it easier and faster than cut-outs. I wanted them rounded for egg shapes for easter.The cookies tasted good, not very sweet, but a good flavor. Goes well with any frosting...adds more sweetness. I saved some plain to have with coffe. yum

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PrwdMthr

Cooking Level: Intermediate

Home Town: Lowell, Massachusetts, USA

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Reviewed: Aug. 22, 2006

I followed the recipe and found I had to add more milk in order for it to become doughy because of the excess amount of flour included. I don't think I'll use this one again.

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Baker74

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Reviewed: Aug. 11, 2006

My nine year old son is a budding chef who never likes to follow recipes. He made these cookies AWESOME! Best cookies I've ever had in my mouth! He added an egg, more milk, some peanut butter, marshmallow creme, and dark chocolate chunks until the dough was soft. He didn't make the frosting and didn't chill them first. They are unbelievable!!! We made 36 cookies.

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MAXTHESPOT

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Reviewed: Mar. 22, 2006

NOT MY FAVORITE RECIPE FOR COOKIES....TO MUCH DRY INGREDIENTS AND NOT ENOUGH WET....THEY WERE OK...MY 2 YEAR OLD LIKES EM....BUT WHAT 2 YR OLD WOULDNT...HAHA...IT IS A COOKIE!! BUT..I DONT THINK I WILL MAKE THESE AGAIN!!

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nlyday

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Reviewed: Feb. 9, 2006

I liked that these cookies were not very sweet, but they were too much like eating biscuits.

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VEGGIELOVR

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Reviewed: Jan. 3, 2006

Had to add extra milk, but they turned out great. A big hit. :) I didn't have cookie cutters or a rolling pin, but I improvised with cleverly used cups and they turned out great. :) The icing seems to have different consistency each time I make it, though....

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Rivvi

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 2, 2006

EXCELLENT !

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gdiz

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Reviewed: Jan. 1, 2006

This recipe was GREAT.. I just had to add extra milk, but it's the best. I used this recipe for our family christmas cut out cookies this year, and everyone loved them. It's nice that this recipe doesn't call for eggs. I will be using this recipe all the time.

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Kathy Derouso

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Brown Sugar Cut-Out Cookies and Icing

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