Reviewed: Dec. 22, 2008

These cookies sound like they'll be great when baked, however after two attempts I have given up. The dough is just entirely too "gooey" to work with. I couldn't even roll it out, much less take cookie cutters to it. I consider myself pretty seasoned in baking, but nothing I could do made this dough managable. Maybe a few adjustments on the measurements would help. Maybe it was operator error but I just didn't have any luck.

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MerJor

Cooking Level: Intermediate

Home Town: League City, Texas, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 19, 2008

I didn't like that the dough was too sticky. I kept it in the refrigerator for two days and it still turned out sticky. Maybe I did something wrong. It also needed a little more sugar. But other then that it turned out good. I will try this recipe again.

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Christina

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Reviewed: Dec. 18, 2008

I have used this recipe 3 years in a row. I rarely write reviews, but this is a hit. Every Christmas me and my 3 girls create these masterpieces that we a proud to serve to family and friends

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CMPG

Home Town: Dripping Springs, Texas, USA

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Reviewed: Dec. 14, 2008

Used real butter and vanilla. Turned out really good. Didn't refridge over night, but put in freezer for 45 min. and ready to roll. A big hit.

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MSTANYA0

Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 13, 2008

The dough was easy to work with and the flavor was good, however my boyfriend and I found these cookies extremely dry. Make sure you have a glass of milk nearby!

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Alaina

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Reviewed: Dec. 12, 2008

These turned out great. I followed the recipe, except like others, I subbed the baking soda and cream of tartar for 4 tsp. baking powder. I made my cookies quite thick, and 7-8 minutes in a 350 oven was plenty. The dough was not sticky at all, I chilled it overnight and rolled it out between sheets of waxed paper. I baked them on parchment paper, as the sugar could stick to a plain sheet. Mine were in Christmas tree shapes, and they did puff up, but not so much that you couldn't recognize the shapes. Overall, I'm very impressed and will definitely use this as my go-to sugar cookie recipe! Thank you Michelle!!!

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Robyn

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Reviewed: Dec. 9, 2008

Very very good! Made exactly as is and it turned out well. Will use from now on.

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SWINN

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Dec. 9, 2008

Made these on a snow day! Cut the recipe down to a third (20 servings), used baking powder instead of baking sode/cream of tarter. Only chilled for about an hour. Came out wonderfully! Will need to play with the cook time a little, but I made mine thick! I will definately be making them again!!

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Melissa

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Reviewed: Dec. 8, 2008

Oh. My. Cookies! This was not only the best cookie I have ever made, it was the best one I have ever tasted, and yes that includes professional bakeries! This dough was so simple to make (I didn't make any changes except used real butter b/c that's what I had), easy to work with, baked up perfectly. They aren't too soft or too hard, taste amazing, and hold up so well! I made mine a bit thicker than some, probably, and had to cook them about 10 minutes instead of 8. Throw out every other sugar cookie recipe you have ever used. This is the only one you'll need. BTW, this is also the first and only review I've ever posted on allrecipes!

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newbek

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

These turned out great! I took others advice & used the baking powder instead of cream of tartar. Put in fridge over nite & rolled out & cut cookies, which I used poweder sugar to roll out somewhat thick. They were big & soft & perfect! Its a keeper for sure!

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Dec. 4, 2008

Excellent recipe!! I used "sugar cookie frosting" from this site also! I can't stop eating them!!!

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Tina

Cooking Level: Intermediate

Home Town: Monmouth, Illinois, USA

Living In: Cameron, Illinois, USA

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Reviewed: Nov. 20, 2008

This recipe was one of the best from this site! My husband loves them! The only thing I added was almond extract (which I add to all of my sugar cookie recipe's)The dough was still quite a bit sticky even after being in the fridge all night and all day while i was at work. So i only did 1/2 cut outs and the other half I rolled into flat ball shapes. They came out great! Soft and Yummy! This recipe is exactly what I want in a sugar cookie!

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lross224

Cooking Level: Expert

Home Town: Marblehead, Ohio, USA

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Reviewed: Nov. 15, 2008

This was a terrible recipe. I followed it exactly and just got a big mess. I baked them and they were awful. The dough was extremly hard to work with. Do not waste your time.

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demi86

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Reviewed: Nov. 12, 2008

This is my second making of this recipe. I wanted to make it twice before I reviewed/rated it. The first time,once completely mixed together, it was a VERY moist batter, resembling a cake batter in thickness and it was not easy to form into logs, wrap in wax paper and chill overnight. But I got it done. The actually chilled it for 2 nights. I rolled it between waxed paper to 1/4" thick and baked for 7 mins. These cookies are GREAT!! I make some plain for coffee and some I sprinkled with sugar and cinnamon like Snickerdoodles. Everyone loved them! Make sure and flour your cookie cutter and also do not roll too thin and do not overbake! It really is a 5 Star but rated it 4 Star because it is a bit difficult to work with :) This is now my families Sugar Cookie Recipe! Thanks~ Yvonne

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Yvonne131957

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 9, 2008

I thought these were excellent! I chilled for about an hour, and they rolled out just fine. Baked mine for about nine minutes or so.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Oct. 29, 2008

I will say that it tastes very well but the dough falls apart easily.

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Tina B

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Reviewed: Oct. 28, 2008

These cookies were flat. The dough was too sticky. They did not work well for cutouts.

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JennaH

Home Town: Fruita, Colorado, USA

Living In: Winnemucca, Nevada, USA

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Reviewed: Oct. 24, 2008

This is a great reicpe. I added 1/3 cup of sour cream, used butter rather than margarine and left out the cream of tartar. They're soft, fluffy cookies perfect for cut outs AND they taste great even without frosting!

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Crista

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Holladay, Utah, USA

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Reviewed: Oct. 18, 2008

This recipe is great. I've made it a bunch of times - you can use butter as well. Key is not to bake too long. Take them out before they begin to brown and they'll be nice and soft.

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BlueCrabFan

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Reviewed: Oct. 13, 2008

I have tried many sugar cookie recipes and this one is one of the better ones. I gave it only four stars because I had to add more flour and some of my cookies were a little dry. I do think playing with the thickness and time in the oven could cure this but the ones that stayed soft also broke very easy. They are very tasty though and look beautiful with the sugar cookie icing from this site!

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