The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 29, 2009
I love how these actually keep their shape and don't swell too much when baked. Awesome recipe, a definite go-to!
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Cooking Level: Expert

Home Town: Tallahassee, Florida, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 25, 2009
Thank you Laura for giving me the sugar cookie cut out recipe I have been searching for! After leaving the dough in the fridge overnight, it was hard. Left it out a while and worked with it and it was just fine. These are not to sweet and don't have that flour taste so many cookies do. Used another reviewer's suggestion and used JBS BOX's recipe on here for sugar cookie icing. I have Halloween cookies that are bakery quality and everyone who tasted them said the same thing. If you want a crisper cookie, cut them thinner. Once they start browning around the edges, they are done. BUT, even my overbaked ones tasted good. I used parchment paper to bake them on. Didn't change the recipe at all. I can't wait to make Christmas cookies in all different shapes this year with this recipe!
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 16, 2009
I used this as a great base for a Spiced Sugar Cookie. I didn't use the butter extract either - I've never even heard of it, though it sounds yummy! I used 2 more tsp of Vanilla and 1 of Rum extract instead. Then I added 1 tsp of cinnamon, 1 tsp of nutmeg and 3/4 tsp of Allspice for my "spice". Contrary to other reviews I found that it needed all 7 cups of flour and rolled out quite nicely for cut outs. A very tasty dough before and after baking! I baked mine for 10 min at 335 since I was using a dark metal non-stick pan. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 14, 2009
Excellent tasting cookie. I too made them with only vanilla, because I didn't have butter flavoring. I probably will continue to do this for future batches. I used thick bamboo skewers I purchased at the grocery store and made 4" cookies. The sticks held up fine, and it is far easier than asking my husband to cut dowels. :) (I did not soak the bamboo, just took them straight out of the package). I had a problem with the dough sticking to my marble surface. I rolled out small batches in between deli wrap sheets, and it was perfect! I had to bake them longer, and found that the cookies were a little too brittle after decorating, if I did not cook longer. Also, I preferred those baked on my Pamp Chef stone vs those cooked on metal. They were more evenly cooked and not as doughy in the middle, which affects the cookie's integrity. I'm still looking for a good frosting recipe though.
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Cooking Level: Expert

Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 10, 2009
This is by far the best cut-out cookie recipe I have tried. I have made many gift bouquets with it and it turns out perfect each time. I use the sugar cookie icing recipe from this site with a paint brush to apply and they turn out beautifully. One trick I have found so they don't turn out hard is bake them on parchment paper (watch them closely) and they are done when they just start to turn brown around the bottom edge.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 17, 2009
I have tried many cut out recipes but this is by far the best.The dough is very easy to work with and it does not break. I made cookie favors for a baby shower and everyone loved them!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 22, 2009
Really yummy! Slightly crunchy but soft in the middle, very yummy flavor.
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Cooking Level: Expert

Living In: Escondido, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 2, 2009
I followed this recipe almost exactly. I kept the ingredients the same, they were taking a little long to bake (probably my oven)so I turned the oven up to 360 degrees and baked for about 12 minutes.(I was making 4 inch cookies, I don't know if this made a difference or not) I only baked until the edges were slightly golden, they were soft when I took them out of the oven, but as they cooled they did harden a bit. They were not too hard as someone mentioned, they turned out wonderful and tasted delicious. I will definitely be using this recipe again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 1, 2009
I should have listen to one reviewer statement that she uses 5 cup of flour instead of 7 because our cookies was hard it could break teeth! I made these with my friends today but the good thing is it stays on the stick. we only use a thin bamboo stick and it holds ok.the flavour was great though despite the hardness. we didn't use butter flavour because we cant find it. so we used almond extract instead.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 12, 2009
My cookies were not great :-( The dough sticks while trying to cut out. I didn't even try to decorate them. After all the 5 stars, I guess it was me. I cut the ingredients in half and followed the recipe exactly except I used almond flavor. But it should not make such a big difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 11, 2009
Very good. I used extra vanilla extract instead of the butter flavoring and made these into regular sugar cookies. We topped the cooled cookies with Decorator Frosting (from this site) and it was amazing!
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 6, 2009
I made these and they came out great! I will use this recipe always
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 1, 2009
Great. Easy and tasty.
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Cooking Level: Expert

Home Town: Galveston, Texas, USA
Living In: Granbury, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 12, 2009
I used almond extract because it was all I had and the cookies came out great! Will be making these again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Photo by Pam-3BoysMama
Reviewed: Jun. 5, 2009
I didn't put my cookies in a flower pot, since I was making pigs for my second grade class (Charlotte's Web theme), but I may try that at some point. These cookies were delicious. They tasted much like those famous smiley cookies. I used frosting and fondant on them, and even after setting overnight, they were still soft and delicious!
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: May 16, 2009
This is the best cookie recipe I have found. The cookies remain firm to hold up to icing but soft and chewy for all to enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: May 11, 2009
Made a flower pot for my Mom and Mom in law for Mother's Day and they loved them. I made the cookies 4 days before Mothers day to be sure they were right, and they were still soft!! Awesome recipe. Thank you!!
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Cooking Level: Intermediate

Home Town: Monroe, New York, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: May 10, 2009
fool proof! and i mean it. i made it with my 4 year old and it was great. and the texture was great. it was firm to hold and it was nice and soft inside. i loved every bite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Apr. 27, 2009
Fantastic!!!! Excellent sugar cookies!! Easy to make, and taste great!
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Cooking Level: Intermediate

Home Town: Salem, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Apr. 17, 2009
I halved the recipe and made these for MIL's birthday bouquet as well as Easter basket fillers. I rolled the dough in a combination of flour/powder sugar to prevent the dough from becoming tough and dry when re-rolling. The cookies turned out great when frosted with the sugar cooking icing from AR. My daughters said they tasted like Eat'n Park smiley cookies. Recipe is definitely a keeper.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Painesville, Ohio, USA

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