Excellent cookie! My family liked this better than the recipe for Best Rolled Sugar Cookies, from this site. I do have to disagree with the recipe submitter that 1) the oven has to be preheated at least 30 minutes in advance and 2)that the dough has to be chilled 8 hrs or overnight or this cookie won't roll without sticking. My foolproof way of doing this is once the cookies are mixed, roll out the dough between 2 pieces of parchment paper. Put the rolled out dough on a cookie sheet or something flat & put in the freezer for 15-20 minutes. Then you can peel off the top layer of parchment paper & cut out your cookies & pop them in the oven. The dough will be nice & firm & it will hold it's shape beautifully while you transfer them to the cookie sheet & also as they bake. I have used this method time & time again & it has never failed. If you have large batches to bake, keep the dough in the fridge & while the first batch is baking, roll out & freeze the next set of cookies. By the time one batch is done, the next will be ready to pop in. And as for the oven preheating for so long, I'm not sure why that's part of the recipe but I've never done that & it hasn't been an issue.
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