Reviewed: Jan. 21, 2012

Used this recipe for 2 years to make cut out sugar cookies. The flavour is loved by the whole family and they make fine cut outs IF you are patient. Put a portion of the dough in the freezer for up to 5 minutes, roll out to less than the 1/4 inch in the recipe, cut out, decorate, than back in the freezer for 5 minutes before baking.

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Reviewer:

Sarah in UK

Cooking Level: Beginning

Reviewed: Dec. 26, 2011

Note: The original Mrs. Field's recipe calls for SALTED butter. I haven't made these myself, but my SIL makes these all the time and they're great! (So my rating is based on her cookies, haha). After hearing which recipe she uses, I decided to check out the Mrs. Field's website (being December, she said this was the free recipe of the month). I happened to notice the recipe also posted here, and the salted butter was the only difference I saw. I always buy unsalted butter, so that stuck out to me.

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Reviewer:

PWANG22

Reviewed: Dec. 18, 2011

This recipe was very easy,and very tasty. I will use this one again!

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Reviewer:

Mike

Cooking Level: Expert

Home Town: Longview, Texas, USA

Reviewed: Dec. 17, 2011

The trick to this cookie is to plop the gooey batter onto a 13" or so strip of wax paper, lay another over the dough, squish flat a little and roll out. Continue til dough is used. It made 3 sheets for me. and I doubled the recipe. Keep in fridge for 1 hour. Take each sheet out one at a time, cut out cookies while dough is cold. Scraps are rerolled and placed back into the fridge to harden. No need for flour and alot less mess…..Oh yeah, I loved this cookie, very rich and buttery

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Reviewer:

mary

Reviewed: Nov. 29, 2011

I added extra flour to stiffen dough....it was a little sticky. But very simple recipe, few ingredients, and wonderful taste.

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Reviewer:

Nikkitux

Reviewed: Nov. 29, 2011

These taste NOTHING like the Mrs. fields sugar cookies. They don't even taste like sugar cookies at all. no flavor. I guess the search is stil on

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Reviewer:

nmhuyler

Cooking Level: Expert

Living In: Clarence, New York, USA

Reviewed: Sep. 11, 2011

Altho I wasn't sure how these would turn out as there was no baking soda or baking powder in them, they are great. The lady who said the dough was too gooey must have made a mistake and used too much butter. I only added little more sugar, and they were excellent. Very crispy, almost like a shortbread. Dough was fine, I used a generous amt of flour to roll them with, but not an excessive amt. Would highly recomment them.

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Reviewer:

IRISHEYES53

Reviewed: Jul. 3, 2011

The easiest cookies ever! I realized I was out of vanilla 1/2 way into the recipe and substituted a tablespoon or two of fresh lemon juice and upped the sugar to compensate. Also, I can't make cookies without cinnamin so added a pinch. Really yummy! Used as a base for the Fancy Fruit Pizza on this site. And rolled with sugar, not flour

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