Reviewed: Feb. 10, 2008

These tasted fine and rolled out easily enough but did not hold their shape. I doubled the recipe (exactly) and believe 2 teasp soda/cr of tartar was too much! They were cake-like. If you are looking for clean cut-outs to decorate, choose something else.

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Cathy C

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Feb. 9, 2008

This is indeed a great sugar cookie recipe. BEWARE though, the icing recipe is too salty.. only add 1/8 tsp rather than 1/2.. i'm not even sure you need salt. It was easy to prepare.. make sure your dough is cold before rolling out to cut. (a couple of hours in the fridge beforehand)

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Peggy0625

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Reviewed: Feb. 6, 2008

I liked the flavor of this cookie. However it was a bit difficult to work with and I've been making cookies for 50 years! I did not make the sandwich because I didn't get 17 of each cookie as the recipe stated. So I melted some German chocolate and dipped each cookie in on one side. I put red food coloring in the batter so the pink cookie with a chocolate edge was perfect for a valentine!

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DECAR48

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Reviewed: Jan. 30, 2008

I have been searching for a while now for a cookie that my mum use to make for me to bring to school for valentines day. To make the cookie more like hers, I omitted the icing and used seedless raspberry jam and then afterwards drizzled have of them with white chocolate. I'm not sure if anyone else has suggested this....but instead of trying to fight to get the cookies up and keeping there shape, roll the dough out on parchment paper...cut...remove excess dough then put in the oven on a cookie sheet! Definelty will be making again!

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Caitlin

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 4, 2008

We made these cookies in Christmas shapes as Christmas gifts, and they were great! I was afraid the almond extract would make them taste funny (since it was an unfamiliar smell) but it gave them a nice sweet taste and I'm really glad I didn't omit it. They're a very crisp cookie, and be sure not to let the baking paper (we used parchment) bunch up on the sides of the cookie sheets, as it might cause the cookies to bake in weird shapes. Also, we used powdered sugar to roll them out with, and it made a nice sweet dusting on them.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 21, 2007

These are so good! I make these sugar cookies year-round and frost with any kind of store-bought frosting. I like the heart cut-out idea too. They make cute edible Valentines.

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Amanda

Cooking Level: Intermediate

Home Town: Oxford, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 27, 2007

Yummy cookie, one I'll be making to send to a friend in Iraq...for those who are looking to make the frosting red, I'd suggest using gel coloring instead of the food coloring you use to dye eggs--the gel stuff will not make the frosting runny and will produce a much more intense coloring with just a tiny amount.

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C. Reitz

Cooking Level: Expert

Home Town: La Grange, Texas, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Apr. 27, 2007

Yummy. Make sure the dough is refrigerated, or else it's too hard to work with. I used both fruit preserve and frosting, and preferred the fruit preserve on the cookie.

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Jewels

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Reviewed: Apr. 1, 2007

This recipe was so easy! I made it for my boyfriend in the Army and he loved it! Everyone was so impressed they thought I had purchased it rather than made it. I used a white frosting and put red food coloring in it. I couldn't get a red color but it came out dark pink. Delicious!

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Kimberly

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Reviewed: Mar. 1, 2007

These turned out well. They were not the best cookies I have ever had, but my siblings had lots of fun decorating them. The dough was easy to work with. I only got 12 cookies from this recipe.

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Kristen F

Cooking Level: Expert

Home Town: Hollister, California, USA

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Reviewed: Feb. 21, 2007

This is my new favorite cookies recipe!! They were outstanding! I did not make them into sandwich cookies, but I did make them into heart cutouts and sprinkled them with colored sugar before baking. The recipe seemed to make a lot so I still have 1/3 of the dough in the freezer and will make shamrock cookies soon for St. Patrick's Day. Thanks so much!!

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KBANDE

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Feb. 17, 2007

This is such a good basic sugar cookie recipe! Everyone absolutely LOVED them! The plain sugar cookie was out of this world, and as sandwiches it was pretty ok -- i rly would suggest using raspberry preseves instead of the frosting, or at least mixing a lot fo the preserves with the frosting. It makes it taste sooo good. My cookies were HUGE, but it was ok, because they tasted so good! Using the size cookie cutter suggested would be a good idea though. These really dont need to be made into sandwiches - i find them rly good when spread with melted chocolate, and then aloow that to harden as a form of icing. Delicious!!!! The dough needs to be refrigerated, and if it starts to rip when u roll it out (in confectioners sugar, yum), it means ur probly rolling them too thin, so stop!

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 15, 2007

This is by far, the most successful cut-out cookie recipe for me! This recipe makes delicious and professional looking cookies. One suggestion is keep the portion of the dough, that you are not currently working with, well chilled. I was generous with the use of flour on my rolling pin and mat without drying out the dough. I will keep this recipe as my one-and-only cut-out cookie recipe. YUMMY !

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Momma Mook

Cooking Level: Expert

Home Town: Oak Hill, West Virginia, USA

Living In: Valley Lee, Maryland, USA

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Reviewed: Feb. 12, 2007

I've made these several times and always get comments on them. I've used both the frosting recipe and store bought whipped cream frosting (preferred). These cookies are yummy and easy to make.

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KATLEAFISH

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Reviewed: Feb. 3, 2007

Would never make this recipe again. Very dry and falling apart.Thumbs Down.

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Donna's Cook'in

Cooking Level: Expert

Living In: Estevan, Saskatchewan, Canada

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Reviewed: Feb. 17, 2006

We loved the flavor of the cookies, but the sandwich part was more work than it was worth. They were tasty just as plain ol' sugar cookies. Yummy cookie cut-out recipe. Thanks!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Feb. 14, 2006

Great basic cookie recipe! And the cookies look professionally made. The powdered sugar makes for a smooth, light consistency. Not the easiest or quickest recipe -- made them the night before my daughter's class party. The dough was a little dry and tough to roll. Used store-bought icing tinted pink and drizzled decorator icing from a tube on the tops. Omitted the almond extract -- still great. I had no problem getting 20 cookies out of this recipe by incorporating the small heart cutouts back into the dough. Thanks!!

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maryelizabethd

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Reviewed: Feb. 13, 2006

I made a double batch for my daughter's first grade Valentine's day party. These cookies are delicious all by themselves. I used store bought frosting and tinted it pink as someone else suggested. The frosting is just a bonus to a REALLY good cookie. I did have to refrigerate the dough to work with it though.

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SANDRA DEE

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Reviewed: Feb. 13, 2006

These are awesome. Yes, they're a bit time consuming, but well worth it. They taste great, and look wonderful.

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Stillxling

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 12, 2006

This is a really great recipe. I actually had to bake mine at only about 325 degrees, but that could have just been my oven. I also reccommend putting down parchment paper on your baking sheet because they can be pretty tough to remove. I used raspberry jam and powdered sugar, and it was so delicious, so perfect for valentine's day.

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