Reviewed: Dec. 26, 2007

These were great to put into a cookie cutter after refrigeration... I was worried that they would be too sticky after reading the reviews, but they were the perfect consistency. The key for me seemed to be a lot of flour on everything (your rolling surface, on the dough, on the rolling pin, on your fingers, etc.). However, I can't say I enjoyed the taste of the cookie all that much. They were satisfactory, but I'm sure there are better tasting cookie recipes out there. These were good for decorating and putting icing on top, but I much preferred tasting the icing than the cookie. They were also a bit too chewy... for a decorative sugar cookie, I would prefer a harder cookie, but to each their own!

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AERIALS

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Reviewed: Dec. 24, 2007

Eww (that is what my sisters said about the flavor)...this is not a recipe I will use again. However, they rolled out great after an hour in the fridge which is good if you want to use them for ornaments :). Happy Holidays.

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Jace

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Reviewed: Dec. 23, 2007

These cookies did not turn out for me. It seemed like they were too soft to roll out, but too hard to put into a cookie press, almost like there was too much fat in them. When I rolled them into a ball and baked them that way, they came out flat as a piece of paper. I threw the whole batch away! I don't know what I did, but I won't be making these again.

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BEL135

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Reviewed: Dec. 23, 2007

The recipe was great except that its missing some baking powder. I added 1 tsp and had wonderfully soft and not too sweet sugar cookies. Great for icing because they're not overly sweet.

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A_Wookie's_Wife

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

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Reviewed: Dec. 23, 2007

These are GREAT! They keep their shape when you bake them so you don't have to worry about the edges burning. They are very close to a shortbread style cookie. Absolutely wonderful!!!!

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MONICAANDJIM

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Reviewed: Dec. 22, 2007

Good tasting sugar cookies. Worthless for use with cookie cutters. Even after over 4 hours in the freezer they had the consistance of pudding.

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Catdaddy

Cooking Level: Expert

Home Town: Sayre, Oklahoma, USA

Living In: Dumas, Texas, USA

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Reviewed: Dec. 21, 2007

What in the world?? I agree with other reviews, there has to be something wrong/missing with this recipe. I followed the advice of others and increased the sugar and butter. They were easy to roll out with lots of flour and I left them pretty thick, but after baking, the cookies completely flattened out and are full of holes and transparent!! Guess no sugar cookies this year.

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Girlfriday07

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Brownell, Kansas, USA

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Reviewed: Dec. 21, 2007

So easy, my hubby made them. He is working on them a second time this minute while I look up other recipes. DELICIOUS! I have never tried Mrs. Fields, but these are ethe best sugar cookies I have ever tasted.

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jumanic

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Reviewed: Dec. 20, 2007

I followed the advice of some of the other reviewers and used 2 1/2 cups of sugar, 1 1/2 cups of butter, and cinnamon. I followed the directions exactly, but the cookies didn't rise in the oven. Instead, they just flattened out and lost their shape completely. Maybe the recipe is missing baking soda or something. I will try to make this recipe again, maybe adding about 1 tsp of baking soda.

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Ally

Cooking Level: Beginning

Home Town: Miamisburg, Ohio, USA

Living In: Franklin, Ohio, USA

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Reviewed: Dec. 17, 2007

My family didn't care for these. I followed the suggestions for extra butter and using lots of flour to roll, but they were still really sticky and the taste wasn't improved. They really do need a heavy sugar frosting to make them have any kind of flavor, sprinkles weren't enough.

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Ms. Carly

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Reviewed: Dec. 16, 2007

Followed the recipe to a "T" and it was the best by far sugar cookie recipe we've made. Cookies are so good they don't even need icing!

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limegreenjen

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Reviewed: Dec. 12, 2007

I loved these.. I made the dough and my 4 yr old son rolled it out and used his cookie cutters to make the cookies in all different shapes. We both enjoyed them after they were done! GREAT JOB!

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Heidi

Cooking Level: Intermediate

Living In: Bangor, Maine, USA

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Reviewed: Dec. 11, 2007

These cookies are best use for cookie cutting. I thought maybe they would be alright to drop on the sheet and bake, however, mine stayed in the exact same shape as when they went in. The cookie dough was also very crumbly, and I had to squash it together with my hands to get it to stay together. The taste wasn't bad. Will go with another recipe next time.

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Janey

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Reviewed: Dec. 7, 2007

this is by far the best sugar cookie recipe i have found to date. we made these at work and not only were they very easy

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geo

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Reviewed: Dec. 4, 2007

A very delicious perfect sugar cookie! But, §I didn't get the estimated 3 dozen, as the recipe stated. I got quite less. But overall, EXCELLENT!

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Riohnna

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Reviewed: Dec. 3, 2007

FANTASTIC!!! I was a little skeptical because I read such mixed reviews but they came out perfect. I followed the recipe exactly except I put the dough in the freezer for about 15 minutes and then in the fridge. I divided the dough into thirds and used one third at a time and kept the rest in the fridge. I had no problem with rolling the dough and cutting out the shapes. I just kept adding flour. I made sure not to let the edges brown and to take the cookies out when it was still soft. I used M&Ms to decorate and it was a good combination as the dough was not overly sweet. If you do like very sweet cookies this recipe is not for you.

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LNAJMAN

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Reviewed: Dec. 2, 2007

Yum-O very tasty. I'm a busy Mom of 2, I made the dough 2 days a head of time in batches and took it out as I needed to make the cookies for a Christmas party. Very easy!

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jesserperper

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Reviewed: Nov. 27, 2007

these turned out horrible. I followed the recipe to the tee...will not make again but thanks for sharing

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Kristen

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Nov. 26, 2007

These cookies were very easy to make and taste great. I added a sprinkle of cinnamon and nutmeg into the flour mixture for a little extra flavour. I made the second batch of cookies about twice as thick as recommended and baked them at 350 for 13 minutes and they were nicer than the thinner ones. This dough is a bit sticky, so a well-floured surface, rolling pin, and cookie cutters is a must!

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