Reviewed: Dec. 10, 2007

These are really great cookies! The dough seems to be too gooey when I make them, so I always have to add about 3/4 cup extra flour, and they turn out perfect every time!

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Melanie Anderson

Cooking Level: Expert

Home Town: Cedar City, Utah, USA

Living In: Gunnison, Utah, USA

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Reviewed: Dec. 4, 2007

If you're looking for the best tasting cut-out cookie recipe, look no further. I used butter because I didn't have any margarine, and they were exactly what I was looking for. Make sure you refrigerate them for a while. I did for about 2 hours and they could have gone longer (the recipe says overnight, but I couldn't wait). These cookies are soft, they puff up a little bit, and they taste great. I could eat them plain but you sort of have to frost Christmas cookies!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Dec. 1, 2007

my fav sugar cookie recipe, the dough works better very cold! Don't use too much dusting flour or it creates a dry crust layer on bottoms of cookies

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jcho

Cooking Level: Expert

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Reviewed: Nov. 25, 2007

I'll stop looking for the perfect sugar cookie now! These were perfectly flavourful and soft. My only complaint is that the first batch (and only the first batch, oddly enough) puffed up so much that some of the shapes were unrecognizable (and those just became the sacrificial cookies that my husband "tested" before baking the rest).

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 18, 2007

Growing up, my grandma made the BEST sugar cookies. Before she passed, her memory faded and she could no longer remember how she made them. I have spent years trying to find a recipe similar, and I believe my quest is finally over. For me, these are the most delicious sugar cookies EVER. Just like my grandma used to make. THANK YOU, Michelle!

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Amanda S.

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Reviewed: Nov. 9, 2007

These were very good cookies. My daughter and I had fun decorating them. I liked the softness, however, I personally prefer them just a tad sweeter.

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Marta

Cooking Level: Intermediate

Living In: Westchester, Illinois, USA

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Reviewed: Nov. 2, 2007

These were pretty good. I made pumpkin cut-outs for Halloween and my colleagues all said they were fantastic. However, I thought they left a funny after-taste in the mouth. Maybe it was the shortening or the baking soda.

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Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Oct. 31, 2007

These were fine, but not the best I have had from this site. I like the recipe for Easy Sugar Cookies better for flavor, although these are probably better for softness.

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 30, 2007

These are very good cookies and the only reason why i am not giving them 5 starts is because they puff up a little and dont keep their shape very well. I made Halloween cutouts today and my cats ended up looking a little bit like round blobs...... BUT, they tasted awesome so it wasnt that big of a deal. I used cream cheese frosting to frost them and they were very yummy!

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 27, 2007

These really are the best. Not too sweet.. and most importantly, they bake perfectly! They don't get too puffy or cracked and are perfect for making cut-outs!!!

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Heidi

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 26, 2007

These are soft, moist, delicious sugar cookies. This is now the recipe that I make for baby/bridal showers, holidays, or just whenever we feel like making cookies at home. They taste great alone, but we prefer them with frosting.

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Cherilda

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

Absolutely fabulous cookie! Definitley worth 5 stars. These are even wonderful unfrosted. They got a little puffy, but held their shape well. This is our favorite sugar cookie from here so far (and I have tried too many to count). This made a lot of cookies, almost 5 dozen. Thanks Michelle, they are as great as you said!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 18, 2007

sooooooo good! i added a little bit of lemon extract too. these were fabulous.

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stacy

Cooking Level: Intermediate

Home Town: Elizabethtown, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: May 23, 2007

great recipe! The cookies came out soft and delicious, and made the whole house smell wonderful. The dough rolled out perfectly and I barely needed more than a slight dusting of flour to get it rolled uniformly thin and smooth... cut-outs held shape during baking, too! One of the best sugar cookie recipes I've tried, and is now my "go-to" recipe whenever I get a craving.

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Apr. 9, 2007

It has taken me 15 years and THIS RECIPE to undue the teasing I get from my in-laws over bad sugar cookies ("hockey pucks") I made for my husband when we were dating. These cookies are fabulous and very easy to make. Several people asked me for the recipe at a recent family dinner!_

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Betsy

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Reviewed: Apr. 8, 2007

The best EVER!!! I had my same sugar cookie recipe for awhile, until now!! I made these for Easter and they were so good. Very soft and even a batch that stayed in for a little too long (by accident!!) had a slight crunch on the outside but the inside remained soft! The flavor was wonderful. This is defenitely my new rollout recipe from now on!!

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Verena

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

Made some great easter/passover/pagan-spring cookies with this recipe. Nice, simple, and light. I had no problems. I used butter instead of margarine and sprayed some aluminum foil with PAM in lieu of parchment paper. Baked for 7 minutes exactly and used the fantastic "sugar cookie frosting" recipe that is perfect - not too sweet - on top. I also stuck in the freezer for about 45 minutes and then the fridge for an hour, which worked just fine. My only recommendation would be to take down the flour slightly, since I ended up using quite a bit when rolling out. Got about three dozen using fairly simple cookie cutters about 3 inches. Didn't find the puffing too bad, but I also rolled thinner than 1/4 inch.

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annabelo

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Reviewed: Mar. 26, 2007

These have become my fail-safe recipe. These cookies are soft, moist, and totally tasty. I frost them with a throw-together recipe of milk, powdered sugar and cream cheese (and a bit of almond or lemon extract). Everyone loves them, every one wants the recipe, and they travel well and make excellent little gifts.

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KSPUDS

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Reviewed: Feb. 26, 2007

I LOVE THIS RECIPE! The dough is very easy to roll out for cut cookie cutter cut outs. Very tasty. I didn't change a thing.

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Feb. 21, 2007

These cookies were excellent! I didn't use them for cut-outs. Instead, I rolled them into balls and rolled them in sugar. I baked them at 350 for 10 minutes and they stayed soft and chewy. I will definately make these again! Thanks!

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