Reviewed: Nov. 12, 2009

These are the best! The cream cheese adds the greatest flavor!

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Heather Spickard

Cooking Level: Expert

Home Town: Pender, Nebraska, USA

Living In: Ozark, Missouri, USA

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Reviewed: Nov. 8, 2009

These are the best! I've made them at least 10 - 15 times and I have always received many compliments on them. The last time I made them I made some modifications based on some prior reviews; used 8 oz. cream cheese, more flour, etc. These were not as good as the original and didn't even have more cream cheese flavor. They were more dry and the dough was harder to work with. Just my experience. The only other modification that I make is occasionally substituting the almond extract either with more vanilla or with lemon or raspberry. Also I have tried baking them using several different baking sheets and using a (pizza) stone yields the best results. They are cooked all the way through without the bottoms being browned. I take them out as soon as I see the slightest golden color to the top or edges.

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Kim Cilley

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Reviewed: Nov. 7, 2009

I used 8oz of cream cheese. But they turned out pretty bland. A waste of cream cheese! These cookies need to be heavily iced. Won't make again.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 29, 2009

These were good sugar cookies. Using real butter makes them taste great. I also followed the advice of other reviewers and used 8 oz. cream cheese. They rolled out perfectly between parchment paper and were easy to work with, not crumbly.

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melissa

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Reviewed: Oct. 24, 2009

These are so great! They rolled out easily not sticky at all had no problem working with the dough. They taste great too!

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mamaoftwo

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Reviewed: Oct. 24, 2009

This is the best sugar cookie recipe I have ever made! I follow the recipe exactly as it is, and the cookies always turn out perfect. I usually chill my dough for 24 hours, which I would recommend. For the frosting, I use a white chocolate frosting from this site that I found on the "White Chocolate Cream Cake" recipe. With that frosting, these cookies are truly amazing!!

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NEILA222

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Reviewed: Oct. 23, 2009

I followed some reviewers' suggestions and upped the cream cheese to about 5 ounces and increased the flour by 1/4 cup. I also decreased the amount of almond extract ( I just don't like it) and increased the vanilla. I had no problems working with the dough and the cookies tasted awesome!! Unfortunately, half of the cookies fell apart as I was trying to remove them from the sheet, which is why I can only give it 3 stars. Not sure if I will be making these again. Maybe with the amount of cream cheese that the recipe actually calls for they would have been less moist and wouldn't have fallen apart. Very unfortunate, since the cookies do taste amazing!!

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NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 29, 2009

These tasted good. they were nice and soft but tasted a bit bitter to me. I chilled it for 8 hrs and found it SOOO sticky. It wouldn't even roll. I had to majorly flour it and the rolling pin then blow the flour off once the cutout was on the pan. I probably won't make them again.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Awesome, and I've been baking sugar cookies for years, best recipe I've ever made. Super easy too.

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butrflyash

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Reviewed: Jun. 11, 2009

These were too bland

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judester

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Reviewed: Jun. 4, 2009

Generally, I dislike sugar cookies, but these were good. The dough was more difficult to work with than plain sugar cookies, but these taste better and I found the texture nicer too.

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erinmccartan

Home Town: Georgetown, Ontario, Canada

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Reviewed: May 24, 2009

This is definitely a cookie made for frosting. Without frosting there would be no flavor at all. The dough was easy to work with. The shapes held well, but don't try to eat one plain - Even sugar sprinkles were not enough to bring this cookie to life. They need sweet frosting.

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Marianne

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Saginaw, Michigan, USA

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Reviewed: May 15, 2009

I was a bit disappointed with this recipe, was expecting so much! My kids worked on the cookies and the icing and were thrilled, but after tasting they said they were a bit bland and when cooled definitely nothing special. Sorry

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Apr. 27, 2009

These cookies were delicious. But the dough was really hard to work with.

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Amy Means

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Reviewed: Apr. 14, 2009

these cookies are ok. I had to turn the oven down to 325 because my first batch fried in under 6 min, that could also just be my oven though. the second batch wasn't bad. I'd add another package of cream cheese next time. The original recipe just tasted like flour cookies with a hint of cream cheese! I like my cookies FULL of flavor.

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Grannys Girl

Cooking Level: Expert

Living In: Graham, Washington, USA

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Reviewed: Apr. 10, 2009

I noticed when adding in my dry ingredients that this recipe does not call for any baking powder/soda. I did not want flat cookies so I added in 1 tsp. of baking powder. I like the simplicity of the instructions and the fact that you use only 1 bowl. Many other reviewers mentioned increasing the amount of cream cheese which would really make this a completely different cookie. Even with just 3 oz. it adds quite a bit of richness and softness to the dough. The end result is quite soft so if you are using it for cutouts some shapes may have a tendency to break if you stack them. The flavor is very good however but I think there are better, more sturdy sugar cookie recipes out there for cutouts.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 10, 2009

These turned out great, even with my tiny oven that has no temperature gauge! I read a lot of the reviews and decided to use about 5 oz of cream cheese, and some extra flour--about another half cup. I refrigerated the dough overnight, and I had no problems working with it—in fact I had to leave it out for awhile before I could start rolling it. I went a little crazy with flavoring the dough. To one half I added the zest of 1 lemon and topped those cookies with minced crystallized ginger. To the other half I added about 1/4 cup of cocoa powder and a little bit of instant coffee granules. I even combined the scraps from the two flavors to make a few marble cookies...they were all delicious—not too sweet. I made rabbit cookies for Easter and sent them to my boyfriend who was working out of town. He was beside himself!

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Discojones

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Reviewed: Mar. 26, 2009

The texture was great. The dough was okay. The cookies tasted not that great. Almond extract is something I will never add to a cookie again.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 17, 2009

It was pretty good. I followed steps according to other revievers advice.

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Christiana

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Reviewed: Mar. 16, 2009

I LOVED this recipe - very easy, full of flavor... I wrapped the dough in wax paper and placed in the fridge overnight and was able to even slice pieces off so I did not have to roll the dough out.. I got some green icing from the store to top them off - they were a hit!

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