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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MOST HELPFUL

Reviewed: Mar. 19, 2008

This was my first attempt at cut-out cookies. They were super easy and SO GOOD! Very sturdy, my 2 yr old helped me frost them and didn't break one! After I put them in a tupperware they moistened up nicely and were soft and delicious! I didn't have any butter extract so added almond in it's place and got many compliments on the flavor it added. Looking forward to all holidays to make this cookie again.

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9 users found this review helpful

Reviewer:

FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Mar. 10, 2008

This recipe is fantastic! The cookies are sweet, but not overly so, and have a great consistency. I wanted to make cut-outs and usually end up with broken cookies that don't survive. These survived being mailed across the country, and arrived in one piece! This is definitely a keeper.

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1 user found this review helpful

Reviewer:

JAMES528

Cooking Level: Expert

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Reviewed: Feb. 16, 2008

Made these in heart shape for Valentines Day party. Decorated with white icing and sprinkles. Irresistible.

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Reviewer:

comexcook

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 16, 2007

These were very yummy cookies, although I like mine a little softer. For taste though, definately a 5 and the dough was so easy to work with. I used one cup less flour then the recipe calls for and it was perfect. I also bought cream cheese frosting and melted it a bit in the microwave and then dipped the cookies into it and they turned out perfectly smooth and shiny and they had the great cream cheese taste. Yummy!

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2 users found this review helpful

Reviewer:

bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Dec. 15, 2007

These are easy to roll out, have wonderful flavor, and don't break easily.

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Reviewer:

ArmyMom

Cooking Level: Expert

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Reviewed: Dec. 15, 2007

I just got done making these very tasteful sugar cookies. I didnt but icing on mined, i just sprinkled colored sugar on them, and they were so easy to cut out. I have tried many sugar cookie recipes and this is my favorite, will make these again. Patti

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sweetums44

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Reviewed: Oct. 28, 2007

Great recipe! Very cute idea. A real hit!

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Reviewer:

VENUS781

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2007

I used the recipe as-is except I cooked them about 1 minute more so they wouldn't break. They worked great for party favors. They lasted a whole week and still tasted great. I individually wrapped them in clear bags with little bows and everyone raved about them!

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1 user found this review helpful

Reviewer:

Brooke

Cooking Level: Expert

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Reviewed: Aug. 23, 2007

This is my standard sugar cookie recipe. I half it often and it turns out perfectly every time. They are delicious and if you roll them out to 1/4 of an inch, they are soft inside and crisp on the edges. I don't do the lollypop sticks, too much trouble for me! Thanks!

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12 users found this review helpful

Reviewer:

Khristine

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 20, 2007

These are the absolute perfect sugar cookies- I got 76 out of my batch- plenty to give out to friends and neighbors. They're great plain, frosted, sprinkled with sugar- whatever you like... and I like it all! I can't wait for halloween and Christmas so I can make tons more!

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1 user found this review helpful

Reviewer:

MrsSgtL

Cooking Level: Expert

Living In: Red Wing, Minnesota, USA

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Reviewed: Jun. 11, 2007

I have just used this recipe to make '6' shaped cookies for my sons birthday party. I didn't follow the method given, I just threw all the ingredients into my food processor and then put it in a bag in the fridge for a couple of hours. When I got it out I sprinked flour on before I rolled it and it has made wonderful biscuits. They puff up a bit so they shouldn't be put too close together on the baking tray. I have iced then with glace icing and they are lovely. Thanks for the great recipe. Just one thing, I am British and have never heard of butter flavoured extract so I just left it out! I used caster sugar for white sugar and plain flour for all-purpose flour.

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23 users found this review helpful

Reviewer:

Joanna Gwynne

Cooking Level: Intermediate

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Reviewed: May 11, 2007

Very good. I also sandwiched the stick between two 1/4" cookies before baking and baked about 12 minutes.

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9 users found this review helpful

Reviewer:

KARENGANELEE

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Reviewed: Apr. 5, 2007

These cookies are great. I made a batch for my children's valentines day parties and they were a hit. With half of the dough we made hearts with lollipop sticks inserted in the bottom and the kids painted them with icing. We inserted the sticks immediately after they came out of the oven. I received many requests from neighbors and preschool teachers for the recipe!

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3 users found this review helpful

Reviewer:

ederlos

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Reviewed: Mar. 8, 2007

I was a bit worried about these cookies on a stick. They felt so heavy and hard. After I had them frosted I counted how many I needed and I had a few extra so, I tasted one...they were very good ( I ate the whole thing). The cookie itself is not sweet at all but, it is very tender. The frosting or icing makes them sweet. We will make these again. thanks for the idea!

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45 users found this review helpful

Reviewer:

Denise

Cooking Level: Expert

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Reviewed: Oct. 8, 2006

Thanks for all of your compliments cooks! Andrea - I think maybe you cooked them too long. This cookie definitely should not get hard - they are firm, yet soft. All ovens are different. Maybe try a little less flour. It's also easy to overwork your dough if you are rolling it in too much flour. Good luck on your next try! ADDITIONAL COMMENT: I have gone to using the clear Mexican vanilla in my Royal Icing - unbelievable taste and smell -- No one can eat just one!!!

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14 users found this review helpful

Reviewer:

Laurie/Laura Pokas

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Oct. 4, 2006

I didn't do the craft, just made the cookies with my 2 1/2 year old daugheter. The only complaint I have is that they were very hard and we tend to like them a touch softer (not too soft though!). Maybe I baked the too long? Anyway, I agree with another review that they passed the kid test! My little daughter had a great time cutting animal shapes out of this dough - which was so easy to make. I halfed the recipe, due to a lack of enough butter in the fridge, but it made MORE than enough cookies! lol Also, I didn't have butter extract, so I just did additional vanilla. I bet it's good with the butter flavor though.... :-)

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Reviewer:

Andrea

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 31, 2005

The BEST sugar cookie recipe I have ever tried. I have a suggestion however...mix your baking powder and salt with only 3 cups of the flour and add that first, then gradually add more flour until you have a proper dough consistency. I only needed 5 cups flour in total - not 7. The flavour of these cookies is outstanding! The dough rolls out nicely and it is so easy to cut out shapes and transfer to the cookie sheet. They have a wonderful texture once baked and cooled, and hold up beautifully while decorating. My intention was to cut out "ghost" shapes for Halloween, and then stick the sticks in some sort of foam graveyard I made, but I couldn't find proper cookie sticks in the time crunch I was in. I just cut out ghost and bat shapes and decorated with frosting and coloured sugars. Can't wait for Christmas now! LOVE this recipe! Thanks so much for sharing it!

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124 users found this review helpful

Reviewer:

KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 26, 2005

Easy to roll out. Kept it's shape while baking. Nice recipe. We decorate out cookies with royal icing. Thanks, Laura, for sharing your recipe.

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Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Feb. 19, 2005

These are GREAT - I didn't end up using sticks, but these are great cut out cookies! I tinted them with red food coloring to make them pink for Valentine's Day. I used 1 1/2 tablespoon vanilla extract and 1/2 tablespoon almond extract. I cut them into heart shapes and used "Really good frosting" to write saying on the hearts like the conversation heart candys. The kids classes loved them on Valentine's Day. The dough is really easy to work to with, to roll and cut out.

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3 users found this review helpful

Reviewer:

NOKI

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Reviewed: Dec. 20, 2004

This is the only cookie dough I use for all my holiday cookies. The only change I made was switching the butter flavored extract with vanilla, or sometimes almond. Kudos!

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11 users found this review helpful