recipe reviews for:

Cut-Out Cookies in a Flower Pot

“I received this recipe at a Cake and Candy store when I signed up for a class. We made fall leaves and put them in a clay pot - they looked great! For best flavor results use pure Mexican vanilla the creme de la creme of vanillas. You will need about 6 dozen dowels, cut to approximately 6 inches (with some longer and some shorter) for cookie sticks.”

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Reviewed: Jan. 3, 2009

the first two times i made this recipe, i made about 24 cookies, using the calculator, and they came out great, even held their shape while baking, but the third time i tried to make 100 cookies, and it was a disaster, I' made sure to blend everything well, but im wondering if the calculator isnt converting correctly. The dough puffed up in the oven and tasted much more raw. I have the dough for the fourth batch (of 72 cookies) in the fridge. let's see.

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Ommy1282

Home Town: Boston, Massachusetts, USA

Living In: Miami, Florida, USA

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Reviewed: Dec. 30, 2008

We travel a lot with our holiday cookies and these are perfect, they taste great and never break. I use this recipe for my everyday cutouts!

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Lacey99

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Reviewed: Dec. 30, 2008

Loved these cookies. Have made them several times. I like that they are thicker then normal sugar cookies. I've used the Almond Extract sometimes as another reviewer mentioned and I have made them according to the original recipe. Both are delicious. I made small footballs and helmets for my son's football team and they enjoyed them.

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CHERYL

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Reviewed: Dec. 27, 2008

I lost my cut out cookie recipe so I decided to look for a 5 star on allrecipes. I chose this one and was glad I did. It is even better than the one I lost. I was a little worried when I read the cookie wasn't real sweet I don't frost my cookies. I used vanilla only I didn't have the butter extract. I put sugar on them and they were delicious. Definitely will make again, thanks Laura

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ADAL1000

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Reviewed: Dec. 13, 2008

I cook A LOT!!! and this is a great recipe. If you like your cookies a little shorter (I do) leave out the seventh cup of flour. These cookies will work for the snowflake cookie cutters...they don't swell up as much as other recipes. I did not do the stick thing. Also, instead of the butter flavor, I used almond flavor in one batch and orange flavor in another...they were all good.

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bobbie

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Reviewed: Oct. 30, 2008

Positively the best homemade sugar cookies I've ever had!! The only adjustment I made was the baking temp...I raised it to 400 and baked them only about 6 min. I rolled them out pretty thick, about 1/4 inch, and I found they "rose" nicer with the higher temp...at 350 they kind of got "blobby" and "rolled over" their edges. They still came out wonderful and soft at 400, too. I have a recipe that was my great grandmothers that I have used since I started baking (been a while, but not admitting how long!! lol), and I am now replacing it with this one!! Oh, and definitely almond extract instead of the butter flavoring!! TY so much for this recipe!!!!

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PrincessInOhio

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Reviewed: Oct. 29, 2008

I made these into Elmo shaped cookies for my daughters 2nd birthday and they came out great. I love the flavor! Thanks for posting this!

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suzan

Cooking Level: Expert

Home Town: Fremont, California, USA

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Reviewed: Oct. 24, 2008

I have found the ultimate sugar cookie recipe! I tried two other recipes in the past - the first one was bland and the second one was good, but spread too much. This one is perfect! It doesn't spread, so it's great for decorating with fondant. I also used almond extract instead of butter extract b/c I didn't have any and it turned out really yummy!

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food_lover

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Reviewed: Oct. 18, 2008

Great flavor and texture. I have not tried the cookie sticks yet, but enjoyed making cutouts for the kids to decorate. These were definitely a hit. Thanks

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melleby

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Reviewed: Oct. 10, 2008

These are awesome and I'm not a big lover of butter/sugar cookies. It was my first time making cut-out cookies so if it's your first time make sure that you roll out your dough think enough otherwise the cookies will be so tough. I'd say go between a 1/4 inch and 1/2 inch. Make sure you don't overcook them. Bake them 10 minutes at most. They will not crumble even if they look a little light. These cookies stand up to the toughest little cook's hands and taste great with almond extract instead of butter extract. The recipe is a bit confusing as it calls for butter then talks about margarine. I used all butter and iced them with royal icing. These will definitely be my go to cut- out cookie.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 5, 2008

I have never made cutout cookies on a stick before. I really don't bake at all but wanted to do something special for my son's 4th birthday. These turned out great!! I will definitely do this again.

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Parrack

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Reviewed: Sep. 27, 2008

The best cut-out/sugar cookie recipe I have ever had. I have always had problems with the cookies staying a bit chewy the way my wife likes them and have been baking for years. This recipe has solved my sugar cookie problems.

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ZOOT77

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2008

I have never liked making cut-out cookies. I felt the effort never equaled the return ... until now. I wanted to make onesie cut-out cookies for my daughter's baby shower. I thought I would try this recipe. If it didn't work I would order them from the bakery. They turned out beautifully! I made them about 1/2 inch thick to look more professional. I never had butter extract on hand so I just added more vanilla. Thank you. You've helped me perfect one of the skills to be a perfect grandma - cut-out cookies!

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betsyj

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

I made this recipe with my 11 year old granddaughter. We had problems with this recipe I think because our cookie cutter was large--4 1/2 inches--we had problems with our cookies falling off the dowels because they were so heavy. Also, I used "real" butter and next time I think I'll omit the butter flavoring. We'll try it again with a smaller cookie cutter.

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AnnH

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Franklin, Indiana, USA

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Reviewed: Jul. 5, 2008

These cookies were delicious. They had lots of flavor and a really nice texture. I made these for the 4th of July. I cut out flags and stars and set them in a metal holder and used flag material to cover the oasis. What a beautiful center pice it made and everyone loved eating them off the sticks....even the kids. I was afraid that they would break during transportation to the party but they were very sturdy. I soaked the bamboo skewers in water before sticking them into the cookies and baking them. Thanks for the recipe. They were a lot of fun!!!!

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jul. 2, 2008

These were great cookies. We made them for Valentine's Day. Tender and chewy. We didn't get quite as many cookies as the recipe states but we were using a 3 inch heart shaped cutter and got only about 30 cookies. A keeper though!

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Cris

Cooking Level: Expert

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Reviewed: May 15, 2008

Hands-down the best sugar cookie recipe ever. Didn't have butter flavoring. per some of the suggestions, I substituted with 1/2 tsp more vanilla and 1/2 tsp almond extract. Haven't tasted cookies yet (they are cooling) but dough was so good that was what I had for breakfast!

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betsystephens

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Reviewed: Mar. 29, 2008

I used these to make Easter Cookies. Huge hit in my house!!!! My 17 month old yells for "cook-cook" Held up well on the stick. I let them cool and iced them not one broke! Make sure you make them thick enough

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Bettyc

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Reviewed: Mar. 24, 2008

These are pretty good, but they're very dense. The butter extract gives them a nice flavor so if you don't have it maybe add some almond extract or additional vanilla instead. Very easy to frost and very sturdy and easy to take somewhere without breaking.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

Not only did this recipe taste wonderful, the cookies stood up to the kids' decorating fun. And, this recipe also divides fabulously. Will do this again.

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