Reviewed: Nov. 28, 2009

Very nice basic cookie. It was a bit too dry though and crumbly so I had to sprinkle water over the dough to make it hold together. My butter was half softened and half from the fridge so that might have been part of it. I will definitely try again though and probably try with different spices and extracts to mix it up a bit.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 12, 2009

Good cookie but I found the lemon flavor a bit too overpowering for my taste. I will definitely try this recipe again, skipping the lemon and maybe replacing it with orange flavor... Otherwise, the dough was easy to work with, it was easy to cut and held its shape nicely.

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Gaby

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Nov. 11, 2009

These turned out wonderful for me and the children. It was my first attempt at cut-out decorated sugar cookies. I used templates of my children's hands to make turkey's :-). I made them directly per the recipe and the flavor was very nice.

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VOODOOMISS

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Tasted great. I did have to add 1-3 tablespoons of milk to get the dough to the right consistency. Cookies kept their shape nicely. I will try glaze next time. I just sprinkled colored sugar before putting the cookies in the oven.

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Cookin'NJ

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Reviewed: Oct. 6, 2009

very yummy, not too sweet, very easy to roll out.

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ACORNISH26

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Reviewed: Jun. 30, 2009

Thank you Bonnie. I had two cookie cutters that I was never able to use due to difficulty. I figured if you had 5000 cookie cutters you would know what it was like to have an interesting shape but not able to make it from roll out to baking pan. They were gone before the meeting was over.

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DEBBIE

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

The icing must be sensational because I made the cookies without it and was left underwhelmed. These were fairly labor intensive for lackluster results. (Original rating 2 stars) Update: To salvage these, I made mini heart cookie sandwiches using store bought cream cheese frosting which really intensified the flavor of the cookies, making them much more enjoyable.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Feb. 13, 2009

I used almond extract and made them thicker so they would be soft and they came out perfect!

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Tina

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Reviewed: Feb. 12, 2009

This was a nice cookie recipe, but not as good as a really good roll-out sugar cookie. I liked the lemony smell of the dough, but after the cookies were baked the lemon smell and flavor were barely discernible. However, the cookies tasted fabulous paired with the lemon cream cheese frosting from this site, and were gobbled down in a flash.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

These cookies tasted very good although I thought they were tough to roll out because the dough kept crumbling and falling apart. The icing was also great; I was able to spread it well even with a spoon.

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karlotoff

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Reviewed: Dec. 20, 2008

Will definitely make these again! I loved the fact that you don't have to refrigerate the dough!

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SRBURDGE

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Reviewed: Nov. 21, 2008

I just sat down from making these. I forgot to add the egg initially, so the first batch was without it. They tasted fine anyway...hubby said he actually preferred those! He did say he'd like more sugar in the dough either way. Maybe I'll add 1/4c. to 1/2c. more sugar next time. I'll also cut back on the lemon extract by half, using only 1/4tsp. I rolled these extra thick, about 1/4inch, so they'd be soft & chewy. I cooked them for about 10 minutes and then let them sit on the hot tray for a while. It made about 32 cookies. I guess I don't like the hassle of painting on the icing. I ended up dumping the cookies in the bowl of icing face down & then giving them a shake. I think I'll stick with the colored granulated sugar, especially for Christmas.

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Nov. 17, 2008

These are by far the best rolled sugar cookies I've ever had. They have lots of flavor and are just sweet enough to taste good without frosting, but not so sweet that it's overwhelming if you do choose to frost them. You really in truly don't have to chill the dough and it is easy to work with. This is just an awesome recipe.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 5, 2008

These came out unbelievably good - I'm not really a cookie person, but I couldn't get enough of them, I made 3 flavors, vanilla, lemon and almond.

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UK Chef

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Reviewed: Aug. 11, 2008

I love that you don't have to take time to refrigerate this dough.....big time saver! I did find the dough to be quite sticky though so I had to keep adding flour until it was in a workable form. I did not care for the lemon extract. I prefer almond which I will be sure to use next time. The glaze works great and gives a shiny finish. Next time I will eliminate some water and replace it with almond extract in that too. Otherwise they baked up nicely and my kids really had fun!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: May 15, 2008

Thanks for the easy recipe. Roll out cookies are well worth the extra effort. Bake some with kids and make some memories. This is a nice quick recipe because you don't have to chill the dough, etc.

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Caseyjo

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Mar. 22, 2008

The cookies came out nicely and tasted great but I had trouble rolling the dough, I followed the direction exactly, but my dough was very flaky and kept falling apart, the glaze was great though.

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GonePlatinum

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

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Reviewed: Mar. 21, 2008

The dough was easy to work with and kept its shape while baking, so the cut-outs stayed true. I think the glaze my be improved w/a bit of lemon extract to compliment the flavor of the cookie.

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Mar. 20, 2008

These are great! The dough is so easy to work with, and the flavor and consistency is fabulous. I made it with the lemon juice and the flavor was great. The frosting is also great to work with. I was a bit sceptical, but it was the perfect frosting for the cookie, and was also really easy to work with.

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Sarah C

Cooking Level: Expert

Home Town: Iron Mountain, Michigan, USA

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Reviewed: Mar. 8, 2008

Incredibly easy, tastes just as good as the one I used to make that took over 2 hours in the fridge. Have found a holiday cookie recipe for life. I too switched the lemon extract for more vanilla. I used my own glaze, so don't know how that one turns out. Definitely try it!

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baula

Cooking Level: Intermediate

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Roll-Out Cookies

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