Reviewed: Dec. 21, 2008

One of the best cut out sugar cookie recipe ever! I creamed the sugar and "wet ingredients" in my Kitchen Aid and then used the hook to fold in and mix the flour, salt, and baking powder. I then chilled for a couple hours and the dough was perfect for rolling out and cutting! Couldn't have been any easier to work with and the family loved the finished product.

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allyrae

Cooking Level: Beginning

Home Town: Spring Hill, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Dec. 20, 2008

I followed this recipe to the letter and got absolutely perfect cookies. The recipe, if you make it exactly as stated, makes a dough that is the perfect consistency for rolling out. It was neither too wet or too dry -- it was pliable (like Play-Doh) but not at all sticky. I rolled the dough out with a flour-dusted rolling pin, dusted to surface with sugar and got the kids in to help me cut out the Christmas shapes. The finished cookie is delicious; a little on the "cake-y" side even when rolled out to 1/8-inch but with a lovely crisp bottom. Be sure to watch them carefully and don't overcook. I cooked each batch for about 6 minutes (7 minutes was a tiny bit too long for medium-sized cookie shapes). We decorated them with coloured icing and the taste was perfect - the dough itself is not too sweet, so the icing-sugar glaze was a good complement. Overall, an excellent recipe. I'm saving it on my computer, printing it out for my cookbook, and emailing it to myself so I will never lose it!

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INVISIVELLUM

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Reviewed: Dec. 18, 2008

After realizing I needed to mix the final dough for several minutes for it to become dough, these were very simple to make. They have a wonderful flavor. I rolled them out a little thicker because I like a thick cookie.

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bonnerherd

Cooking Level: Intermediate

Home Town: Gunnison, Utah, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Dec. 16, 2008

If you are looking for a cookie that tastes like sugar, these are NOT for you. They taste more like shortbread. I followed the recipe exactly and these came out better than I could have hoped for. You will be tempted to add additional liquids as the dough is very dry....DON'T DO IT! The trick is to work the dough with your hands allowing the butter to melt slightly. I worked the dough for a bit in the bowl then took out baseball size balls of dough to work on a floured surface. After a few minutes it was perfect. Like others have said, watch them carefully in the oven as they can go from brown to burnt very quickly!

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CMSINK

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Dec. 13, 2008

Wonderful taste, texture and time! These were great for cutouts, were quick to make and easy to decorate. They taste great as well. This is our only sugar cookie recipe now. Take note though- we don't get anywhere near 6 dozen cookies. If we were doing small circle cooies, maybe 3 dozen.

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jensmith

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Reviewed: Dec. 7, 2008

This is a really good recipe. The mixture ends up very dry, so I added 1 tsp almond extract and then slowly added half & half (my "cream" substitue) until it was the consistency I wanted. Not a super sweet cookie, which I like.

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Rigel'sMom

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Reviewed: Dec. 6, 2008

I thought this was a great recipe. I think the dough was a little to sticky to do cut outs, but I'm a little impatient when it comes to those anyway. So just rolled in to ball and flatten with a glass. The other half of the dought I added 1/2C chopped hazelnuts. made the cookie the same way. Then made sandwich cookies using Nutella and then dipped half in semi-sweet chocolate and sprinkled with more hazelnuts. YUM!

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Jackie

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Reviewed: Dec. 1, 2008

I loved the taste of these cookies...more like shortbread, which I love. Anyways, I had problems getting the dough to come together. I followed the recipe the best I could, dont have a pastry blender though, and it was just so dry. Any suggestions? Thanks

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Joanna

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Reviewed: Nov. 29, 2008

Seem to be a little sticky, but may be due to my splitting the recipe in half and still having to use one egg. Anyway, all I had to do was add a little extra flour. No biggie. They're delicious!

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Ann

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Reviewed: Nov. 5, 2008

These cookies were not too bad... but very sticky. I had to add a lot of flour before I could do much with them.

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Pastorswife

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Reviewed: Oct. 25, 2008

Great recipe! Basic, easy to follow and delicious! Excellent for cut outs too...we used Halloween cookie cutters but I'll be making these again for Christmas. Best of all, you don't have to chill the dough before rolling, just mix it with your hands to form a ball.

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Pam W

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

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Reviewed: Oct. 21, 2008

These were SO delicious! My daughter and I decorated them with the "Sugar Cookie Icing" recipe and they were fantastic.

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sg

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

This recipe was awesome! I loved how it had a cakey tast to it but it was thicker than I expected...... whoi cares! It btasted SOOOOO good!

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cookingstar13

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

Perfect!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

Very Good! I made them last night and they are all gone today!!

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Lady Christina

Cooking Level: Expert

Home Town: Okotoks, Alberta, Canada

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Reviewed: Jul. 9, 2008

These cookies always come out great. I think the cream really makes a difference.

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TINKRBELL23

Cooking Level: Intermediate

Home Town: Aldergrove, British Columbia, Canada

Living In: Bellingham, Washington, USA

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Reviewed: Feb. 22, 2008

These were the best sugar cookies, moist and just the right amount of sweetness, even without icing. We made half of the batch chocolate, substitutuing cocoa powder for some of the flour, and they turned out great too. An unexpected butter shortage resulted in this odd combination: we used 1/2 part butter, 1/4 part Smart Balance spread, 1/4 part shortening, and to the credit of the recipe, everything still turned out well!

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awake82

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Feb. 15, 2008

I made the cookies this moring with my 2,5 year old son. At first it was very sticky (followed the recipe step by step) The cookies are not so sweet and therby wonderful to put icing on them (the icing of Janice Brubaker on this site) I had to use a very amount of flour to keep the dough sticking on the table. Cutting the cookies was great and fun.

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Natasha

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

Pretty good, nothing special.

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Kali Somerville

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 21, 2008

I followed the recipe exactly, but the dough turned out really dry which made them hard to roll out. The cookies tasted good, but I would try a different recipe next time.

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