Reviewed: Dec. 10, 2007

Followed the recipe exactly and they turned out great! Will use this recipe again and again.

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GrandmaK

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 9, 2007

These are the first sugar cookies I have made and they were wonderful. My husband said they tasted like his grandma's cookies! My kids had a great time using the cookie cutters to cut out their cookies for Santa!

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CKSONG

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

Very hard to roll out. The flavor of the dough was pretty good. I liked that it was not as sweet as a traditional sugar cookie. However, We had to put so much flour on the rolling mat, the cookies tasted tough and flavorless when they were baked.

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tracie

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Reviewed: Dec. 9, 2007

These cookies tasted great, but I had a hard time working with the dough. I found it easier to roll when it was warm.

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joybandit

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

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Reviewed: Dec. 9, 2007

These cookies turned out very good for my holiday cut out cookies. I used vanilla instead of almond flavoring. This is a very simple recipe.

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Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 8, 2007

This is a finicky recipy to work with, but if done right the cookies come out great. Be sure to work with the dough in portions (1/4 to 1/3 the dough at a time, chilling the rest when not being used). A few modifications are necessary, however. I used an extra 1/4 cu flour and used the entire egg and reduced the oven temperature to 325. For me, these made really awesome cookies that, when topped with the Butter Icing for Sugar Cookies recipe from this site (1 tsp almond instead of the vanilla), get great reviews. I never have any leftover.

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Laura

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

I really am not enjoying these cookies that much. I didn't have that much difficulty working with the dough. Instead of putting it in the fridge overnight, I put it in the freezer for about an hour and had flour on hand for rolling it out. I didn't have icing, so maybe that would have added to the cookie. In my first batch, they were quite thin and very very bland. My second recipe I made them much thicker and they were still a little bland, but much better texture. I'm giving them 4 stars because my boyfriend loved them and I think decorated with icing they'll be better. Here's to hoping....

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Ashley

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

so good. a different take on sugar cookies.

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kmechelleb

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Reviewed: Dec. 4, 2007

This yielded me a nice cookie and the dough was easy to work with but it did not come out very chewy, but light and crisp. I think I'll try baking for just 6 minutes next time and maybe they'll be a little chewier. Overall good flavor and the dough was easy to roll out and cut, but I had chilled it for several hours which appears to be the secret.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

I like that they are soft, and easy to chew.

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Lorrie S. of Texas

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: Dec. 3, 2007

The main ingredients of this recipe are identical to the Butter Snow Flakes recipe from this site so I tried this dough in my cookie press instead of chilling it for rolling out. The texture and consistency of the dough was perfect for the cookie press. The taste is nice and they will look great decorated.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Dec. 3, 2007

These were okay at best.

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Sheri Laine

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

The flavor is wonderful! The dough can be a little soft, so flour your surface (they also work well as cookies without rolling), and they should be fine, but keep this in mind - you will have a very soft dough. Certainly LOVE the flavor and recommend.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 30, 2007

These cookies are yummy, especially if you like cream cheese. However, they are very fragile (crumbly). It's difficult to give them away as gifts during the holidays.

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sushibox

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Reviewed: Nov. 26, 2007

Excellent recipe!!! The dough was quite soft, and I had to work fast with it when rolling and cutting. But it tastes REALLY great and was the perfect cookie in my opinion. It's not sickenly sweet like most sugar cookies. These were a HUGE hit at my house!

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Randa's Mom

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Aurora, Colorado, USA

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Reviewed: Nov. 12, 2007

Wow! The flavor is fantastic. I change up the extracts though. I've used cherry and vanilla. Cherry & lemon. My favorite so far is lemon and coconut. I do not roll them out the recipe is too moist. I really don't want to add more flour becuse the flavor is perfect. It taste like a cheesecake cookie. My husbands favorite cookies now. The kids loved them just as much. Thank you for sharing this recipe.

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MOEBRIDGE

Cooking Level: Expert

Home Town: Covington, Kentucky, USA

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 3, 2007

I believe I didn't add enough flour to the recipe as I was low so I am giving this 5 stars due to the fact that It was my fault these didn't turn out.. They were still good just wasn't able to cut and made into drop cookies. Will make them again

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Nov. 1, 2007

I was not a fan of these. They tasted like flour with icing on top.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 22, 2007

These were pretty good. I really like the cream cheese flavor. Mine was not doughy enough to roll out, so I did the normal sugar cookie thing. My mother and I think it might be due to the fact that I used margarine instead of butter. I'll try to use butter the next time.

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Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 10, 2007

I gave this recipe 5 stars for versatility and taste. The dough was a little sticky as some others said, but if you flour your suface, they should rool out well. My daughter didn't even want me to frost hers, she said they were good as is!

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