Reviewed: Nov. 19, 2009

If your looking to make cut-out cookies this is definitely not the recipe for you ...very sticky even when rolled out and the longer you leave the dough on the counter while cutting out the worse it is...didn't love it..sorry.

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Racheal37

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Reviewed: Oct. 21, 2009

My family and I absolutly LOVED these cookies. I followed the instructions step by step and they turned out perfect! My husband said "these are so good they taste like they came straight from a bakery!" These are perfect for bake sales, potlucks, a good dessert to take to a friend/family dinner. Perfect for every occasion. I will use this recipe for years to come!

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MacyDanielle

Cooking Level: Expert

Home Town: Greenbrier, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 13, 2009

I loved these cookies! Although I didn't have lemon extract and vanilla, I improvised. Instead of vanilla I used water and instead of lemon extract I used lime juice. My family loved it!

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Good Cook

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Reviewed: Aug. 9, 2009

Not bad at all. I would have liked them to have a little more of the "melt-in-your-mouth" goodness that I've tasted in some sugar cookies. They went over well with the company but I just don't think they have the WOW factor of a 5-star recipe. Great for a basic sugar cookie, though.

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mrs.atk

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Jul. 30, 2009

Not my favorite for roll-outs. They're fine for drop, but need less butter or more flour for a real roll-out cookie. Tasted great though!

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

So good! They were gone in a day! Skipped the jar and frosted with a recipe I also found on this site...butter cream frosting I. Just used top of glass to cut out circles. Easy and delicious!

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mikki

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Reviewed: Jun. 23, 2009

This is a very good recipe. The flavor is 5 stars! They definately do not hold their shape though which makes it a 3 star recipe. I settled on a final review of 4 stars. My cookies turned out very flat, but tasted great regardless.

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Jun. 14, 2009

These are lovely. First time I've ever made sugar cookies actually. I didn't have lemon extract, so I just used additional vanilla extract. They still turned out great, but I imagine they are even more spectacular with a lemon or almond extract. I didn't use cookies cutters, just used a teaspoon, rounded them a bit, dipped them in sugar crystals and flattened them just a bit with the back of the spoon. I have an apartment sized oven and it heats up very quickly, so I had to bake these at 350 degrees for 8 minutes instead of 10-12 in order to achieve the crispy outside, chewy inside texture. Great recipe, thanks!

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Amy F.

Cooking Level: Intermediate

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Reviewed: May 20, 2009

This is exactly the taste I was looking for in a sugar cookie! I didn't have time to roll the cookies out and use cookie cutters, so I used a cookie scooper and dropped them onto a cookie sheet (didn't flatten them down). They turned out beautifully! I'm going to frost them with the Butter Icing for Sugar Cookies recipe on this website, which is also very good!

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MamaTerra

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Reviewed: Mar. 18, 2009

Good, those look yummy!

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Fun6years

Cooking Level: Beginning

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Reviewed: Feb. 20, 2009

these sugar cookies are amazing!!! ther're also great gifts for moms just dont leave the dough in the freezer overnight

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laur laur

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Reviewed: Feb. 10, 2009

This recipe was pretty great! The person that gave it a bad review probably just made it wrong because when I made them they were fabulous!

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MaKyeChai

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Reviewed: Jan. 21, 2009

I thought it was an easy and good recipe. I added pumpkin pie seasoning, yummy!

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Pamela

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Reviewed: Dec. 11, 2008

These were really excellent cookies! I didn't have lemon extract, but it wasn't a problem to just leave it out. Nutmeg would probably be a nice touch. I will try that next time. Also I didn't have the puffiness issue some reviewers talked about. My cutouts came out just fine. As always I'm using my trusty toaster oven. 750 watts for 7 minutes if anyone else is in this situation! On top I used cinnamon sugar on some and colored sugar on others. Thanks for the recipe!

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tygrlilly

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Not the best, the cookies came out kind of bland. Not recommended for overseas cooks.

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Sexyaprongirl

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Reviewed: Nov. 16, 2008

Great Recipe!!

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Robert Andersen

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Reviewed: Jul. 8, 2008

These came out perfect. I only eliminated the lemon juice because my daughter said she had sugar cookies with lemon in it before and didn't like it.

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Lisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Mar. 13, 2008

I really liked this recipe. But I did make a few changes: I replaced the lemon extract with almond essence, and I added a dash of nutmeg. The consistency was just right. The cookies do puff up more than I'd expected, but using a more simple shape...like a heart or a flower...works fine.

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Rao

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Reviewed: Mar. 7, 2008

These are the best sugar cookies I've ever had...melt in your mouth crispy on the edges and chewy in the middle. Oh yum! I didn't have lemon extract so I used 1/4 tsp. additional vanilla extract and 1/4 tsp. orange extract and it was delicious.

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Pampered Chef Leisa

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

I don't know about putting them in a jar or anything, but the cookies were perfect. They had that little something extra that my old sugar cookie recipe didn't have. Yummy!!!

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