Reviewed: Feb. 9, 2009

YAY! What a great recipe. I used some suggested modifications (1 1/2 cup sugar, 9 ounces cream cheese, 3 1/2 cup flour) and they turned out super duper! My only complaint about these cookies is that they tasted so awesome that I ate too many while I was icing them and now I have a tummy ache :(

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julie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 3, 2009

I wasn't too sure if I liked these at first - but they really were delicious and pretty easy to make. My daughter and my mother really enjoyed them. The cookies stayed nice and soft. Since they were not too sweet, they went well with frosting. I will definitely be adding these to my holiday baking list.

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Elene

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Reviewed: Feb. 1, 2009

These were pretty good. I was disappointed that the cream cheese flavor didn't shine through more. I altered the recipe per the reviews in hopes that it would: used 8 oz. cream cheese, 1 1/2 cups sugar, 1 teaspoon vanilla, 3 1/2+ cups flour, and 1 tsp. baking powder. I decreased the amount of almond extract because I think it can be a little overwhelming. My boyfriend didn't like these at all. He said they didn't taste anything like sugar cookies.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jan. 20, 2009

These are my favorite sugar cookies ever! I prefer to roll them out to about 1/4 inch, though. I also like to let each portion sit for a 1-2 minutes before I try to roll it, as it seems to make it less crumbly.

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Rina

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

Did these recently for a Back To School party for the new term. I was almost out of almond extract so I substututed lemon extract instead. WOW these went even before the pizza!! Give different flavors a try.

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KatMac

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Reviewed: Jan. 19, 2009

wonderful twist on a classic sugar cookie

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Carrie

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Reviewed: Jan. 17, 2009

These cookies were the best. I used half of the almond extract because of other reviews. I have no complaints and neither did family and friends. They tasted even better the next day. I used the Royal Icing II recipe to outline the cookies and the Sugar Cookie Glaze. Let them sit over night and they were divine!!!

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JAMES_MOM

Cooking Level: Intermediate

Home Town: Richmond, Texas, USA

Living In: Deer Park, Texas, USA

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Reviewed: Jan. 14, 2009

Very dry and tasteless. I had to add an icing just to have any sweetness to it. I did not care for this at all.

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NIKSHIJAY

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Reviewed: Jan. 11, 2009

The best sugar cookies ever!

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Jo

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

These were easy to make, I added extra almond extract for taste. They were difficult to roll out though...kind of sticky, we had to work in small batches. Also, I added some almond extract to the frosting I made as well

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 6, 2009

Didn't turn out as well as we hoped... followed recipe exactly.

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Cheese2Good

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Reviewed: Jan. 6, 2009

I tried this recipe over the Christmas holiday's. I did not care for it too much thought it was lacking in flavor.

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wendy

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Reviewed: Jan. 3, 2009

These are the best cutout cookies I have made. Tons of compliments and they didn't last long on the plate!!

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Herby Lake Girl

Cooking Level: Intermediate

Home Town: Cushing, Wisconsin, USA

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Reviewed: Jan. 3, 2009

OUTSTANDING!! These cookies are the best and so easy to make. I did not change a thing. These cookies are good with just a little sugar sprinkled on top before baking but I have iced them also. Truly a 5 star recipe!

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WendyC

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Reviewed: Jan. 1, 2009

I tried these as an alternative to butter cutouts. They came out wonderfully, and had a nice touch of creaminess about them that made them very interesting. I'll definitely make this recipe again. I didn't vary from the recipe at all, and only added a basic frosting to them.

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SpunSteph

Cooking Level: Intermediate

Home Town: Rogers City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 1, 2009

Fabulous! I made these in the shape of pink ribbons for a Breast Cancer 3 day bake sale and they sold out FAST. Then people were coming back begging for the recipe! They are fragile, and you MUST let the dough chill!

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Lori D.

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Reviewed: Dec. 31, 2008

My boyfriend really liked these. I put a whole 8 oz. cream cheese in, and I'm glad I did; these would have been way too floury otherwise. I also did what the "Cream Cheese Christmas Cookie" recipe on this site suggests and made the dough into tubes, rolled them in red and green sugar crystals, then chilled and sliced. They come out looking very festive and bake to have sort of crispy sugar edges. I would add more vanilla and less almond extract next time, a little more salt and a little less flour. Maybe more sugar? I don't know, it was just missing something, but they were good overall.

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sarah

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Reviewed: Dec. 30, 2008

I am only putting 1 star because I didn't use the recipe measurements. I used measurements by another poster Cherish. The cookies are awesome! I may never make plain sugar cookies again. They were soft, moist, and very flavorful. I was not able to chill the dough for 8 hrs, so I chilled in the freezer for 2 hours and rolled them out on floured wax paper and baked them on parchment paper. GREAT, GREAT, GREAT recipe!

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cookie monster crunch

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

i usually don't like sugar cookies, but these are worth making, and good enough to make me a sugar cookie fan for life!!

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kraghty

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Reviewed: Dec. 28, 2008

Great recipe! This time around I decided to make a chocolate version of the cookie, because I wanted a darker look to complement my new folk cutters. I used 8 oz. cream cheese and added 1/2 cup cocoa powder to the recipe. Roll between waxed paper, pop the dough sheets in the fridge overnight and they're ready to go the next day!

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