Reviewed: Sep. 23, 2005

Like so many in the previous ratings, I had also searched and searched for a good sugar cookie recipe that I could use for cut-outs, only to be disappointed time and again. My search is over! My son & I just made these, but we didn't make cut-outs. We rolled them into balls then pressed them with a slotted spatula. (The cookies have raised bars going across them. Cute!) They don't spread at all when baking which tells me they'll be superb for cut-outs. (I can't wait 'til Christmas!!) Super easy to make and work with. Light, slightly crisp, melt-in-your-mouth, delicious. Like others, I thought the dough was a bit dry but I didn't add more liquid. As we worked with it, it came together beautifully. Thanks, Jessica, for sharing this!

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Aug. 24, 2005

I was very pleased with the taste and texture of these cookies; they were soft and practically melted in my mouth! This is one of the better recipes that I have found for a soft sugar cookie and I will likely make them again. While the cookies did maintain their cut shape very well, they did puff up which, while making a tender and buttery cookie, made the tops a little less attractive than they were when I first put them in the oven, hence only four stars. Other than that, I loved the texture and taste of these wonderful sugar cokies!

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Kat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 21, 2005

Wow! I finally found my sugar cookies!! These are great for cut-outs, really hold their shape perfectly, even for intricate detailed cutters. So soft and chewy just how I like them. Had to double+ the cream. Not very sweet, so may add nutmeg or cinnamon next time. Great to compliment your favorite frosting!! A KEEPER!!! Thanks Jessica

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JODEEZ3

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Reviewed: Jul. 4, 2005

Great recipe. I loved how the cookies maintained their shape when cooked and didn't spread. Many compliments. A real keeper. Thanks

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ROTHMEYERA

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Reviewed: Jun. 23, 2005

I have been looking for a non refridgerated cookie dough to make cut-out cookies that I remembered making as a child. Thanks for this very easy to make and tasty recipe!

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SACRED

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Reviewed: Jun. 1, 2005

I've had the same sugar cookie recipe for 15 years, but now have a new one!!! My old recipe is so finicky, but this one mixes up like a dream. It has good taste and wonderful texture.

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STRETCHIE88

Cooking Level: Expert

Home Town: Muscatine, Iowa, USA

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Reviewed: May 23, 2005

Just made this recipe 3 times because my cookie cutter was extra large. I followed the recipe directions, then found out I was out of milk(Used Coffeemate, like another review) and I could not be more pleased.The Baking Powder does make them rise and a little doughie, if your cut outs are on the thick side...but that's the bakers error not the recipe! :) Thanks for a Keeper, Jessica!

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KLAUS10

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Reviewed: May 13, 2005

this recipe was awesome. when I made it I added food coloring so it will be funner to eat and bake. also the recipe was quick and simple,and I love that you don't have to chill it. I made the dough then I froze it, so I can pop it the oven after dinner, you can also use maple syrup instead of vanlli.but like I said these cookies were awesome, and I will definately use these recipe again!

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ZPOIND1

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Reviewed: May 13, 2005

Pros: Tastes perfect, forgiving (I added too much baking powder and it was still great), easy to roll, cookies keep sharp edges in oven Cons: By the time I "test" the dough and baked cookies, there aren't nearly as many as the recipe says, bad for waistline, hard to teach children to share when you want to eat them all. Try this recipe with 1/2 tsp Pandan flavoring (in Asian markets) instead of vanilla for green cookies and a wonderful nutty flavor.

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NSEIBERT

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Reviewed: May 7, 2005

This recipe is the real deal! I just finished making them with my 21 month old son and we've almost "tested" about 1/4 of the batch! We didn't have cream so I just used whole milk in it's place and it worked just fine and I also increased the vanilla to 2 tsp, but that's a personal preference. Next time I will use cream and I'm sure it will be even better. My son loves to roll dough and cut shapes and this dough was very easy for him to work with. I did chill the dough but I felt it was slightly easier to work with once it was room temperature again. I didn't find this dough to be too dry at all as some reviewers mentioned. I do lightly spoon the flour into a measuring cup rather than dip the measuring cup into the flour which may make a difference in how much flour is used. I also creamed the butter and sugar together as recommended by another reviewer. Thanks for sharing this wonderful recipe!

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 26, 2005

OK, these may be THE perfect sugar cookie, especially for cut-outs. They are tasty, and hold up well to layers of glazes, frostings and sprinkles! I made exactly as directed with the addition of a generous teaspoon of finely grated lemon peel. The best thing is that they don't really spread so if your cookie cutters have intricate shaping the cookies come out looking just like that! Resist the temptation to add extra butter or cream, (this will make them spread more) the dough seems a tad dry but becomes supple and pliable as you roll it out. Anytime I plan on doing decorated cut-outs, this will be the recipe I use!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Mar. 24, 2005

My mom died recently and her mother died when she was a young girl. She remembered making sugar cookies with her mom as a favorite memory, so we spent much of my girlhood trying to find exactly that same recipe that her mom used by trying dozens of variations. When I made these with my five-year-old son today, I had the sense that I had found finally that perfect cookie recipe that my mom made with her mom. This was quite a wonderful moment, the circle of life, all brought on by these exquisite cookies. Added a splash more cream and a dab (probably 2 T) more butter. Perfect, simply perfect. Thanks so much.

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BAKININBUDAPEST

Cooking Level: Expert

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Reviewed: Mar. 14, 2005

Very good, basic, old timey sugar cookie. Not too sweet either. I used a shamrock cookie cutter and plan to decorate them for St. Patrick's day. Thanks for sharing the recipe Jessica!

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4EVERTHEMAN4EVERAFAN

Cooking Level: Expert

Home Town: Lantana, Florida, USA

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Reviewed: Feb. 17, 2005

I have tried so many recipes for sugar cookies and am rarely pleased with any of them. However, these were so easy and quick to make and tasted delicious. In addition to the cream I added two tablespoons of sourcream. The cookies turned out slightly crispy on the outside and soft and flaky on the inside. 6 min. was the perfect time for my cookies rolled out to 1/4". I frosted them with my Mother-in-law's recipe:1/2 C. butter,3Cpowdered sugar, 1tsp.almond extract, pinch of salt and add cream to desired consistency.I got so many compliments that I think my search for a sugar cookie recipe is over. Thank you!

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RIKELLE

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 16, 2005

This recipe was without compare the best sugar cookie recipe I have ever tried! They tasted like store bought cookies (& I mean that in a GOOD way since I love those!). I doubled the recipe & used Very Vanilla Silk Soymilk instead of cream, 1 Tbsp of vanilla & 2 Tbsps of lemon juice. The kids loved them! Pair this recipe with the "Sugar Cookie Frosting" recipe by Kathy Brandt - you will be very glad you did! EXCELLENT!!! Thanks Jessica :)

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AMINAH

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Reviewed: Feb. 15, 2005

These are awesome!!!!!!!

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Feb. 12, 2005

Not worth the effort. unlike other reviewers, I did not need to add extra cream.The dough was fine following the recipe exactly. I chilled it for 3 hours. If you can't roll out a pie crust, don't even try this recipe. Even cold, it stuck so much I had to add way too much flour to get it to roll out without sticking; then I lost my religion trying to get it off the board once you'd cut it with the cutter and I had great difficulty keeping the dough the shape of the cutter. I knew adding so much flour on the board would probably ruin the flavor and it did. Frankly, I wish I'd just cheated and used the store bought dough; it couldn't have tasted worse and it would have saved me an hour.

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FIONA1STHARP

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Reviewed: Jan. 20, 2005

These were OK! Nothing great. They were little to doughy for my taste.

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SPORTSNUT76

Home Town: Ellsworth Afb, South Dakota, USA

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Reviewed: Dec. 31, 2004

This was an excellent recipe. I was looking for a recipe I could use to make Christmas cookies with my 2 yr old son. These were super easy and very tasty. The only change I made was to add additional cream to the mixture . As other reviewers had indicated it was far too dry with the amount stated. My husband thought they were so good he asked me to make more!!! Thanks Jessica for a great recipe. It's definately a keeper.

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DODSONJT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 24, 2004

Excellent cookie dough recipe. My kids (5 & 2) and I used it for our cut-out cookies -- easy, fast, and had a great taste and texture. The kids helped make it, roll it, etc. without any problems. I have to admit that I creamed the butter, sugar and eggs, added the other liquid ingredients and then added the dry; it still seemed to be fine. Used with the recipe for "Butter Icing for Sugar Cookies" -- this is what we'll use from now on. THANKS!!!

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WIDALLAS

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Brunswick, Georgia, USA

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Grandma Minnie's Old Fashioned Sugar Cookies

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