The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2004
WOW -- I tried this recipe today and it turned out WONDERFULLY! The liquid was perfect -- perhaps people didn't SIFT the flour first to net out the 3 cups? Also, I had no cream on hand so I used liquid flavored Coffee Mate and it smells and tastes terrific. It was definitely a new technique to blend all the dry ingredients first and then cut in the butter -- I was skeptical but the cookies are DELICIOUS. I used a frosting recipe I found on the Family Fun website: Ingredients 1 stick butter 3 cups confectioners' sugar 1 tsp. vanilla extract 3 tbsp. milk Food coloring (I used Wilton's paste coloring for rich colors) Directions Cream 1 stick of softened butter and 3 cups of confectioners' sugar. Add 1 teaspoon of vanilla extract and 3 tablespoons of milk, then cream until smooth. Add desired food coloring.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 22, 2004
This was a very easy and tasty recipe. The only thing I change was the amount of cream; I thought the recipe needed just a little more. I also added some lemon zest. Makes very yummy Christmas cookies with or without the frosting!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 22, 2004
I found this cookie dough to be perfectly moist and pliable with the amount of liquid given. Perhaps the prior complaints of a crumbly dough were due to the size of the eggs used, or the time of year/temp/humidity when the cookies were made. I guess the key is to play it by ear and adjust as necessary. This seems like a reliable recipe to be used again. The finished cookies had a great taste and texture.
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Home Town: Long Island, New York, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 20, 2004
searched and searched on here for a good recipe with good reviews and chose this one. found that i had to add more cream to the mixture because it was really dry with the recomended amout of three tablespoons. i ended up adding three more to make six. i read reviews and found others had the same problem. have not had time to bake yet will do tomorrow. but can tell you the dough smells better than any sugar cookie dough that i have made before. hope i wont be disapointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 19, 2004
Delicious sugar cookies! I had to add more cream than the recipe called for (not sure what happened, but my dough was very dry). I will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 19, 2004
This recipie is fantastic! I made it last night and chilled it in the fridge overnight. I do think that its easier to work with warmed dough though. I also added an extra T of Light Cream (we use it in our coffee, otherwise I think that this recipe would be just fine with milk). The cream gives them a rich flavor. In addition I substituted one cup of Whole Wheat flour for one of the all purpouse cups for some nutrition. I also made these eggless (my husband and my daughter are allergic) using 1T soy flour, 2T water and they still came out wonderful! I must have big cookie cutters because I only got 54 cookies though... This recipe is definatly a keeper! Thanks Jessica!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2004
This is one of the best sugar cookie recipes I've ever tried. They hold their shape well yet are soft and chewy. I did make a revision to the recipe by using 6 tablespoons of cream instead of 3. The mix was too dry made with only 3 tablespoons of cream. I did roll mine thicker than called so I did not get 6 to 7 dozen cookies -- maybe 4 dozen. But who could tell because we were eating them as soon as they were cool!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2004
Delicious. I have been looking for a really good sugar cookie and I have finally found it. I felt the prep time was much less than stated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 14, 2004
i cannot tell you how skeptical i was about this recipe. i've never been pleased with the consistency or taste of sugar cookies i and others have made in the past with passed down recipes. i like my cookies soft, slightly buttery and full of taste- not like cardboard! this recipe is incredible. it's definitely the best, and will be replacing my recipe permanently. this was so easy to put together; it didn't take cream of tartar (which i never have!) and when i finished combining everything, i rolled out a bit without chilling it and it was the perfect consistency with no sticking to my well-floured counter. i put the remaining dough in the fridge while the cookies baked, but i found no difference- it rolled out perfectly either way. these cookies don't rise or spread very much, so you can be confident that whatever shape you cut will stay. i rolled mine a little thicker than recommended and i had wonderful, soft, tasty cookies that melted in my mouth when warm and stayed soft even the morning after sitting on an open plate on the counter! i just can't say enough about this recipe. there's nothing bad about it! you may be skeptical, but just try it and you'll see!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 14, 2004
This is a classic Old-World cookie dough recipe! This is just like the cookie dough my great aunt used in her German Bakery in Chicago. The dough is not supposed to be very "sweet"...sweetness should come from icing, frosting make of powdered sugar and butter. This is how cookies are supposed to taste, before modern over-processing and over-sweetening. This is a cookie you will savor. It's a must to use cream or half-and-half, not milk. AAAAA+++++++
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 10, 2004
This is the best Sugar Cookie recipe I have ever tasted or made! I have searched for years for a keeper and FINALLY I have it! Lightly crip on the outside and tender on the inside! Best taste ever! Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 7, 2004
I made these cookies last night for my 7 year olds Chirstmas Dinner at her school. I followed the recipe exactly but after all the ingredients were in the bowl, it was like there was not enough liquid. I added a little more milk (I didn't have cream) and they were a little on the sticky side. Had to add more flour. The cookies were bland even though I added almond flavouring...thank goodness I did. Will not try these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 6, 2004
I really liked these cookies, but agree that they are not very sweet. I also rolled them thick, 1/4". I would probably roll them a little thinner, but not much. I made a simple glaze with powdered sugar and water to give the cookie a more uniform surface (they don't have a smooth texture when they come out of the oven). This cookie can definitely handle a lot of frosting. I think they are fantastic with melted semi-sweet chocolate chips. Next time I may just dip them in chocolate. The cookies are soft and cakey, exactly the way I like them. I will definitely keep this recipe in my recipe box. :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 5, 2004
These cookies were easy to make, the dough was easy to work with, and they came out tasty. The only problem was that they became bumpy after they were baked -- so they don't look very pretty if you don't frost them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 5, 2004
Wonderful wonderful cookie. Rolled out like a dream, and didn't need to add a lot of flour to roll out. I thought dough which was not chilled rolled out better. Baked at 350 for 7 to 8 minutes. I prefer thinner cookies, cook up nice and crispy. Absolutely delicious. Will be our sugar cookie recipe from now on. Thank you so much Jessica for this recipe!! Happy Holidays everyone.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 2, 2004
This is a great recipe. It rolled out beautifully at room temperature making it a no wait, instant gratification for the kids. I put in lemon extract and iced them with lemon ornamental icing which made them great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 7, 2004
Man, these cookies are good! I tried doing the same thing that user JAMIE did and they turned out splendidly. Great cookies!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 3, 2004
This recipe turned out excellent for using cookie cutters. The only change I made was using vanilla carmel coffee creamer in place of the cream called for. It gave it a wonderful flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 31, 2004
Really yummy recipe. These did not puff up very much. They had a yummy texture- not too crisp, not too chewy- just right. They tasted great.
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ej

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 28, 2004
I just made these this afternoon and the cookies came out very good. I made another sugar cookie receipe couple of days ago and the next day the cookies tasted horrible, until I found this one. It was easy to make and it tasted really good.
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