Reviewed: Oct. 25, 2009

The recipe for these cookies bakes up a tasty cookie, however I too thought it was just more work rolling and cutting than other recipes for cut-outs I have used, I did refrigerate dough and with some time the cookies came out very nice, I just will use a less time consuming recipe next time, but these were not a waste, like I said they were very tasty. Thank you Evelyn.

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Koolaidemomstaci

Cooking Level: Intermediate

Home Town: Pleasant Hill, Iowa, USA

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Reviewed: Oct. 23, 2009

these cookies came out great i do not know why the rest of the people say they came out bad i made them and they came out fine, but i do love that i don't have to chill the dough I'm making them as i wright this review for a Halloween party i really hope that the bad reviews don't discourage you from making these cookies . Thank you for reading my review and have a nice day

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megan

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Reviewed: Dec. 15, 2008

Just okay. They do turn out to be nice soft cookies, but the dough rolls more like biscuit dough than cookie dough, and thus i ended up adding at least 2 extra cups of flour to keep it from gluing to my surfaces. I did add 1t vanilla and 2t almond extract, so that helped with maintaining a nice flavor instead of being just a 'floury' hunk. If I tried again, I'd reduce the milk to see if I could avoid all the extra flour. Not really special alone, but an acceptable cookie when frosted. I'll keep looking for the right soft cookie though.

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Genice

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Reviewed: Dec. 9, 2008

I made these cookies exactly as written and they were a huge sticky mess! I needed to ad at least 2 more cups of flour to make it workable and the result was a dense horrible cookie. sorry!!

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PADDICKK

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

I absolutely love this roll out recipe. The dough is soft, easily malleable and has a wonderful consistancy for a roll out recipe. For me the instruction to "knead in enough flour" is wonderful because I often times find that recipes which are too strictly written do not turn out right for me. With this recipe it is more to the taste of the baker than to that of the recipe writter. What amazes me the most with this recipe is how wonderfully the dough can be rolled out thin then puff beautifully when baked. The almost cakelike consistancy when rolled thick makes them perfect for Black and White cookies. This recipe is a family favorite now in our house hold after I made christmas cookies with it last year and they didn't last longer than one afternoon!

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AmandaKaye

Home Town: Mayville, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 25, 2007

This is NOT a good recipe for cutting cookies. It needed either MUCH more flour or much LESS liquid. Like another reviewer, I'd planned on making cut-out cookies with my daughter (husband threw away my other recipe), but we ended up just scooping it out onto the cookie sheet - it would not hold any shape and it stuck to EVERYthing. I also ended up adding 1 tsp of vanilla for taste.

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 1, 2007

This year I had my neices, nephews and sisters out for a cookie baking party. We had a blast. This is the recipe I used. It made alot of cookies. Next time I might add a little more sugar. I plan to make this my recipe every year. Thanks.

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Anita

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Reviewed: Jan. 22, 2007

I love trying new recipes, so many times when I make cookies (which is very, very frequently) I try something from this site that I've never tried before. I followed this recipe precisely, using large (not extra large) eggs and they turned out great. As usual, I didn't refrigerate the dough, but immediately rolled out cookies between two sheets of wax paper, dipped cutter into flour, cut out the cookies and placed them on foil-lined sheets. (But make sure the shiny side is down and cookies are placed on dull side. Otherwise, too much heat will be reflected and cookies will burn.) Thanks for sharing your recipe, Ingrid!

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 27, 2006

This was a horrible recipe.. I should have read the reviews, I was excited because of the no chill-but, we shouldn't have wasted our time or ingredients.... The cookies all got thrown out....

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isaac_drews_mom

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Reviewed: Dec. 13, 2006

The cookie itself was... okay. I've definately had better. The flour method was horrible though, and I ended up adding 1 cup more flour per batch to the bowl, just so it didn't stick to everything! When it was finally ready, it was VERY easy to roll out, and had a lovely texture, but it wasn't as sweet as I would have liked. I did also add almond or else it would have just been flavorless. I would either use a lot of sprinkles in future, or frosting would be even better. Oh, and it does make more cookies than listed, too. I make a quadruple batch for holiday cookies, and it ended up making 17 dozen, rather than 12. I had to give them away to everyone!

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Erika L

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: South Saint Paul, Minnesota, USA

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Reviewed: Oct. 30, 2006

I love this recipe. The cookies are soft and fluffy and have a great sweet taste. Instead of adding just the 1 1/2 cups of sugar, i suggest adding 2 cups. Every time i make these i get requests for the recipe.

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Tressap

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Reviewed: Oct. 26, 2006

I just made thses and they are really easy and good. I read many reviews that said the dough was sticky and hard to work with so I decided to leave out the milk all together. It worked perfectly. I didn't need to add any additional flour, it was perfect rolling consistancy. I also used butter instead of shortning, but that is just my preference. Hope this helps.

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mia

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Reviewed: Oct. 22, 2006

I have never had much luck with sugar cookies, UNTIL NOW. These were easy, no chilling required (which I love), easy to roll out, and they don't get hard after baking like others I've tried. Family loved them! All around excellent. Great recipe! I highly recommend. A+++

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MVLARAMIE

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Reviewed: Apr. 9, 2006

Took alot of flour before being rolled out in additional flour

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baileyboo923

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Reviewed: Mar. 17, 2006

I only used this recipe because my good one was boxed up. This was terrible to work with. I knew I should not have added the milk. I am sure that they will be tasteless when cooked because I had to add so much flour to cut them out and get them off the board.

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JC1124

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Reviewed: Feb. 4, 2006

I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the side of the box it states that it "meets specifications for grade declared" then you can count on a low butter quality. Use only the best butter you can afford. Also for this recipe I use extra large eggs. This helps with the texture and makes the dough easier to work with. I also add an extra teaspoon of vanilla. If the dough is still too soft after trying these suggestions, I have found that using half butter half shortening works every time.

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lauralynn

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Reviewed: Jan. 7, 2006

This was the best sugar cookie recipie. Not to sticky just right.

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HOLLERFAMILY

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Reviewed: Nov. 2, 2005

I really liked this recipe. They baked up really nice and fluffy. The kids loved them!!

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EMMYSMOMMA

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Reviewed: Jul. 13, 2005

The cookies turned out okay, but there is not nearly enough flour to roll them. I added probably a cup (I had doubled the recipe) while mixing and kneaded in more after refrigerating them overnight. There is no set height to roll them either. I rolled varying heights and ended up with twice as many as the recipe said.

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KELLYH57

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Reviewed: Dec. 24, 2004

I also found it very soft. I think I would have done without some of the milk. I used 1/2 cup and I think that was too much. Next time, I will try without any milk and see how that does.

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