The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2006
These are by far the best cut out sugar cookies I have ever made. The only change I made was using the 4 teaspoons of baking powder in place of the cream of tartar and baking soda. I let the dough set Fridge overnight. I too rolled the cookies between 2 sheets of parchment paper (you could use wax paper) and only had to use a dusting of powder on the paper and on the dough and had no trouble at all with the cut outs sticking or the dough being too sticky(?). Baked them for 7 minutes.....no longer. They were perfect. This is my new sugar cookie recipe that I am sure I will use forever.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 19, 2006
This is a wonderful recipe! I used the whipped vanilla icing and put them in the freezer. They were wonderful! I would suggest 7 minutes instead of 8 if you like them soft. I thought 8 minutes got them a little crunchy for my liking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 18, 2006
The cookies are really good! If you intend to let your kids cut them out, when you put the dough in to chill, put small portions in seperate bowls... so you can pull them out as needed. when this dough is soft it is harder to work with.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 17, 2006
This was amazing! I followed everything as is, except that I substituted butter for the margarine. The cookies were amazing. I made them for my boyfriend and he was shocked! They were definately soft, and they are almost finished, even though I only made the batch today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 17, 2006
These are the best sugar cookies! Although the second batch I made I messed up, in the first batch I did as antoher member recomended and put in 4 teaspoons of BAKING POWDER, the second time I made the recipe I was in a rush and put in 4 teaspoons of baking soda and ended up with bitter pinecones! Yuk! I gave these out as gifts for christmas to all my friends and got rave reviews! For frosting try mixing 1 1/2 cups of powdered sugar with one egg white and add water 1 tbs at a time until desired consistency, then turn cookies face down and dip them in the frosting, cookies turn out beautiful! Thanks Michelle!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 16, 2006
Wow! The most perfect cut out recipe I have ever tried. I have never had a cut out recipe be so easy to roll. I used butter instead of margarine, because it's all I had on hand. My husband likes the taste of the cookie unfrosted! Will use this one as an exclusive for all my holiday cut outs. Thanks so much Michelle!!! It's five-star all the way!
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pls
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Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 13, 2006
I have made these every year for about 3 years now and they always get rave reviews! They are so soft and perfect to ice.
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Cooking Level: Intermediate

Home Town: Gladewater, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 7, 2006
This recipe is perfect. I only did two things different. I did not have cream of tartar so I did not use that, but I did use baking powder as someone suggested. I also only let them chill for an hour instead of all night (only because the kids were anxious to make them.) We used an icing off this site and together it worked perfect. This was definately a wonderful sugar cookie!! (Also, it was exactly 8 minutes to make them just right!! ) I also used real butter instead of margarine!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 1, 2006
5 STARS ALL THE WAY. DO make this cookie. Not sure why some people are having problems with it, but I have been using this recipe for the past year and have NEVER had a problem. You can even add different flavoring. It will not disappoint!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 23, 2006
The only difference I did was chill the dough in the freezer for an hour. This is probably the worst cookie recipe I've come across. After testing one batch, the rest went in the trash. The dough is way too gooey for rolling--even after adding a lot of flour. The cookie itself tastes like a bland pancake (I think due to the 3 eggs). DON'T TRY THIS COOKIE!
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 20, 2006
The dough tasted wonderfull but not the greatest recipe for cut out cookies. Takes a ton of flour to get anywhere. For drop cookies I would recomend this but definatly not for cut outs.
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Home Town: Southbridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 15, 2006
This recipe is great for cut out cookies. Sweet but not too sweet, so when you put that yummy, sweet, frosting on them, theyre just right! This is a keeper recipe, lots of fun for the kids(my kids LOVED every bit of them!). :-)
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 15, 2006
Made cookies exactly by recipe. Could not cut out without 3 or 4 handfuls of flour mixed in, then the cookies were too dry and flour tasting. I even tried taking dough out of the fridge one spoonful at a time. Didn't work! Now I'm doing it drop style by the tablespoon and I've had them in the oven for a half hour and they're still not done. TOO STICKY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 29, 2006
Instead of using margarine for this recipe, I used an equal amount of the limited edition Country Crock spread. The seasonal spread adds a little flavor, and reduces calories. Per Tablespoon, the Country Crock has 40 calories fewer than margarine, so that may help some of you :) The cookies still came out light and fluffy, just keep an eye on them in the oven! These were totally wonderful, especialy with whipped frosting on top, thanks Michelle!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 14, 2006
These were good, but not the greatest.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 2, 2006
not very sweet...*Add Sugar*
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Sam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 27, 2006
I was searching for a dependable recipe to use as a give away at a wedding shower I hosted. I read all the reviews (as always) and used this recipe to make heart shape cut out which I decorated with royal icing in the wedding colors. On one cookie I put bride and groom's names, on another the wedding date. After the icing firmed I put them back to back in a little cellophane bag and tied with ribbon to match. They looked lovely in a basket by the door, and the bride gave a bag to each guest as they left. Cheap and Cheerful! Thats the ticket!
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Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA
Living In: Orillia, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 22, 2006
These are the softest, greatest sugar cookies I have ever had. Make sure you only bake them until the edges are JUST turning brown or they won't be as soft. This recipe also works GREAT for a fruit pizza crust!
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Cooking Level: Intermediate

Home Town: Grand Rapids, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 17, 2006
I just made this recipe for St. Paddy's Day today. I made cutout Shamrock Cookies. This dough rolls out easiest if it is kept cold so just take out a small amount at a time from the refrigerator. I made the dough as directed and refrigerated it overnight. I will never use another sugar cookie recipe. These are the best tasting and softest sugar cookies ever. Thank you Michelle for such a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 21, 2006
Good soft cookie recipe! I chilled the dough for a full 24 hours and they were easy to roll and cut out. I added cinnamon to the batter and next time will add maybe a bit more vanilla.
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