Reviewed: Dec. 19, 2005

Good cookies. Very easy. I had my girls frost these they loved them.

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SOMROSE

Cooking Level: Intermediate

Living In: Oakdale, California, USA

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Reviewed: Dec. 18, 2005

I was so excited for this recipe. I read many reviews before deciding to use this particular one and I am now sooooo disappointed. Everything about the recipe was great... except for the taste. We followed the directions precisely, the dough was wonderful, and they baked beautifully. However, they have a very distinct, almost sour taste to them. We cannot put on finger on what it is, but even the wonderfully sweet icing we made cannot cover it!

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MandyLinet

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Reviewed: Dec. 16, 2005

Wonderful must try recipe! Use with Sugar Cookie Frosting recipe (on this site)! To prevent a too dry dough, gently spoon flour into cup and level off. Excellent flavor and texture! Do not overbake.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 16, 2005

A lot of the reviews state that the dough is too dry. It's perfect without adding any additional liquid. You have to give the butter a chance to "melt" after you cut it in. At first I thought it was too dry, so I got my clean hands in there and kind of kneaded the dough. The heat from my hands melted the butter and in a few minutes, it was the perfect consistency. Perfect. Do not add additional cream or anything. Trust me!

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Jane Dough

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Reviewed: Dec. 14, 2005

The recipe was great! This was my first time making sugar cookies and it was very easy and the cookies turned out wonderful! The dough was a little dry, so in the future I might add a little more cream.

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erin

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Reviewed: Dec. 12, 2005

This recipe was great I have used it 4 times now and plan on making it a few more times before the holiday. I have passed it on to many people. If you have kids...these are great. You don't have to wait to make them. Wonderful wonderful

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TRUDY09

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Reviewed: Dec. 11, 2005

My kids and I had a blast making these, the only thing i changes was i added Rice milk instead of cream and used Fleshmans margerine (my son can't have milk or soy) They had a blast decorating them and handing them out to family members i also froze some of the dough for later use.

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MTTNFERR

Cooking Level: Expert

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Reviewed: Dec. 11, 2005

I followed this recipe EXACTLY with the exception of sifting (gave that up long ago). I did lightly scoop up the flour from the canister as someone else suggested. The dough was not dry at all. After I put the ingredients all together I threw it in my stand mixer and let 'er rip for about 30 seconds; the dough came together and was perfect. This was probably one of the easiest/fastest cookie recipes I've ever tried. I rolled them into balls and used a cookie stamp which didn't work too well because the tops were a tad bumpy. Sprinkled them with colored sugar and they were gone by the next morning! Great recipe!

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PAMMY18

Cooking Level: Expert

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Reviewed: Dec. 10, 2005

Even my husband (who is not a baker) had success with this recipe! I chose not to chill this dough and it still worked very well. We rolled a nice, thin, crisp and sweet cookie. We chose to ice with an almond glaze that dries hard instead of sprinkling it with sugar. Delicious! We've been using this recipe for two or three years now. Fantastic!!

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Scooby Q

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Fairfield, Alabama, USA

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Reviewed: Dec. 8, 2005

I made a dairy-free version (allergies) and it was still a spectacular recipe! 4 tbsp rice milk instead of cream and whey free margarine instead of butter. I also made them large and thick which made 30 cookies total. I baked them 7 minutes and they were chewy and delicious.

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smurf8

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Reviewed: Dec. 2, 2005

My Grandson and I made these cookies for his preschool class. He had a great time making them as well as eating them. In fact, I am making a second batch now. They are great. One thing I did do was to roll them out in sugar instead of flour and then added sprinkles to bake. They are delicious.

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DADEVADA

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Reviewed: Nov. 28, 2005

Great cookie. I was looking for something that didn't need refridgerated because I wasn't going to actually make them just use them to take christmas pictures with. The girls loved them and wouldn't stop eating them. These are great. Definately double the recipe you will want more.

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DAV57ID

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Reviewed: Nov. 13, 2005

These cookies are a hit among my friends and family! Once I put them out, they were all gone! I'm a teenager and I'm rather lazy, but I loved this recipe! Like many others, I needed to add a couple more tablespoons of cream. This was also my first time rolling out dough and it worked great when enough flour was used. The cut outs maintained their shape after baking. This is a definite keeper.

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Kim

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Reviewed: Nov. 10, 2005

This is a wonderful cookie and stays soft and fresh for days later. I have also freezed them and used them later for that rainy day or surprise school bake sale. They taste like you just baked them! Thank you for this awesome recipe that works and taste great...I also used the Sugar Cookie Icing recipe submitted by Janice Brubaker and with these both together makes a great team if you want to ice your cookies instead of putting the sugar on them before you bake the cookies. Yummy!

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Hunybes Cookies

Cooking Level: Expert

Home Town: Hanford, California, USA

Living In: Grover Beach, California, USA

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Reviewed: Oct. 23, 2005

These are very good cookies. The dough is wonderful, easy to roll out and the dough cuts easily for the cookie cutters. I made 2 batches. One turned out perfect and tasted wonderful. The other batch also turned out perfect but did not taste too good. I forgot to add the sugar! Ha Ha, don't do like I did on the second batch! Thanks for a wonderful recipe!

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 19, 2005

I did not care for this recipe. The dough was fantastic so, I had high hopes but once it baked the cookies were hard& crunchy. I took special care not to let them get too thin when I rolled them and even used a silpat mat to help the cookies cook evenly. Definitely not a winner in my book.

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trl4680

Cooking Level: Expert

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Reviewed: Oct. 17, 2005

Tried to make with Splenda. Doesn't work with this recipe. Dry & tasteless.

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GOLDILAUX

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Reviewed: Oct. 15, 2005

Great basic recipe for sugar cookies. I added lemon juice b/c of personal preference, which made the dough a little more sticky than it should have been. My only suggestion would be to watch these cookies closely while in the oven. 5 minutes on 400 degrees was perfect for mine.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 10, 2005

These cookies were overalll wonderful, I personally thought they were not sweet enoug.

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Montresor

Cooking Level: Professional

Living In: Ogunquit, Maine, USA

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Reviewed: Sep. 29, 2005

I just made these with my daughters and we added 3 tbls. butter and 1 tbls cream because they were kind of dry. I didn't roll them out, just placed in balls and sprinkled and Wow! Yummy! We finished the first pan before the the second one came out of the oven. Also, I had to bake for about 9 minutes since they were so thick.

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