Reviewed: Nov. 30, 2009

The cookies spread too much and they are really bland even by sugar cookie standards. The only thing that I can say about this recipe is that after it's chilled, it's easy to work with. Otherwise, it's not worth your time to make it.

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Jeff

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Reviewed: Nov. 8, 2009

Great cookie! Not too egg-y like some I've tasted. I didn't chill the dough and instead dropped it by rounded teaspoons onto a lightly greased cookie sheet. They came out perfectly!

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Lori D.

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Reviewed: Oct. 19, 2009

I little tricky to work with, but turned out well and stable. They rose a bit in the oven and lost their shape somewhat. I'm looking for a good family recipe, let's have it Kathy!

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Melissa

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Reviewed: Oct. 18, 2009

this remimds me of the sugar cookies you by in the roll at the store, they have a good flavor but they don't hold their shape too well. I will stick with my old family receipe

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kathy

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Reviewed: Oct. 7, 2009

These cookies are the absolute best sugar cookies I have ever made. My daughter loved helping me and we decorated with sprinkles. She always asks for them. I'm sure we will cherish the recipe, and the joy of making them together time and time again. (We are making Halloween themed ones this weekend.)

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Katherine

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Reviewed: Sep. 8, 2009

I am so happy to have found my go to sugar cookie recipe. It is delicious and perfect for cut out cookies. The only thing I did differently was roll it to 1/4 in. thickness rather than 1/8th. They came out soft yet sturdy and the dough was incredibly easy to work with even without chilling first. Thank you for an awesome recipe!!

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blest2bemom

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Reviewed: Aug. 29, 2009

This recipe is a very good recipe. My siblings and nephews love cookies and tonight the browns are playing so I shaped them into footballs. To add some flavor I added a dash of pumpkin spice . I will make these again during Christmas like in the picture. If you don't have any almond extract just double the amount of vanilla extract.

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iron chef

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Reviewed: Apr. 11, 2009

This recipe sure is great. I added half a teaspoon more vanilla. The cookies turned out chewy and crunchy while maintaining its moist. You don't even need icing for them since they are already sweet and delicious enough. However, I'm a sugar addict and icing and sprinkles make them look fancy and good. Made the whole house smell like I'm in heaven while they were in the oven and when I opened the container where they are stored the next day, the smell of vanilla is so strong anyone would love it. :-)

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panda_plush

Cooking Level: Beginning

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Reviewed: Mar. 10, 2009

Great cookie recipe!!! Buttery just as i like. Cookies were great texture as well as chewy and crunchy at the same time. Will use this recipe again!!!

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catty

Cooking Level: Expert

Home Town: Brentwood, Missouri, USA

Living In: Pacific, Missouri, USA

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Reviewed: Mar. 2, 2009

These cookies have a great flavor and texture. My only complaint was that my hands got cramps from working with the dough after it came out of the fridge!! It was rock hard and was very crumbley. I thought I had ruined it, but decided that the warmth from my hands might form it back together. I was right, but it took quite an effort. Other than that, the dough rolled out really well!

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Cheyenne

Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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Reviewed: Feb. 15, 2009

Fabulous! I made these for my sons class and they were a big hit. I also made them for a local restaurant for the Valentine Dinner yesterday. I cut out 2 inch hearts and I covered them in the Sugar Cookie Glaze from this site and also drizzled them with the Hard Chocolate Glaze from this site.They were a huge hit!

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Chelle

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Ensenada, Baja California, Mexico

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Reviewed: Jan. 4, 2009

Gret recipe I made these cookies a while ago. the texture was some what grainy and the crumbled almost instantly but thats what napkins are for. The flavor of the cookie was Awasome it was worth the crumbs. I didn't have any almond extract so I used the vanilla and coconut extract. it was so good next time I will use the almond. Thanks for the Great recipe.

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shy

Cooking Level: Expert

Living In: Wickliffe, Ohio, USA

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Reviewed: Dec. 24, 2008

Please don't waste your time using these for cut outs. I don't care how thin/thick you roll them. They fluff up and are way to dry. They crumbled almost instantly. Taste is good. I wasted two batches.

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Kirk and Melissa Sutterfield

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Reviewed: Dec. 23, 2008

I was not happy with this recipe but I could have rolled it out a little thicker and that would have helped a lot. But otherwise they turned out too brittle and I like my sugar cookies to have a slightly moist bite.

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TingTing

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 23, 2008

Great recipe. I made these with my 3 yr old. He loved doing it. They also tasted sweet without the icing. Thanks.

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erudelis

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Reviewed: Dec. 22, 2008

I followed the recipe to a T, twice and both times the cookies were impossible to roll, and got stuck to the surface which I rolled them on (Which was liberally flowered). For the second batch, I gave them EXTRA time in the chill chest to no avail. The dough tasted delicious and I was so excited, unfortunately these cookies turned out to be a flop.

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CrochetJes

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Reviewed: Dec. 22, 2008

It is very important to make sure the temperature is correct when baking these cookies. Our oven got shut off while a batch of these cookies were in the oven by accedent. We turned it back on and baked them off and every cookie stuck to the pan and crumbled when we tried to get them off. However, the other cookies we made came out ok. I am thinking it may not be a bad idea to lightly grease the pan...just to be safe. But the cookie itself was very tasty.

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Amber

Cooking Level: Expert

Living In: Lake Placid, Florida, USA

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Reviewed: Dec. 22, 2008

My kids and I loved these cookies! Very easy and tasty, melt in your mouth!

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albiznatch

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Reviewed: Dec. 21, 2008

It was very strange using confectioners sugar on these cookies, however, they turned out very tasty. I didn't roll in confectioners sugar for cutouts, I used flour cause we decorated them. The texture was good. The taste very tasty. I also liked the ones that were thicker and cooked for 8 minutes better than the thinner ones, for that made them not so hard and melt in your mouth nummy.

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shellaire

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I don't know what I did wrong. I followed the recipe EXACTLY. After I got the dough out of the fridge, I had to work and work the dough just to roll it out. It kept cracking and falling apart on me. I finally got half of it rolled out and managed to cut out some cookies. But it was quite a chore! Although difficult to roll out, these are the best tasting sugar cookies ever. I tried decorating a few with the Sugar Cookie Icing recipe I found here, but after struggling with a few, decided these cookies were better off without icing.

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