Reviewed: Feb. 17, 2008

These had good flavor but I think I rolled them too thin because they weren't as fluffy as I would have liked. I used 3 1/2 c of flour and baked them about 10 minutes at 350. I'd roll them closer to 1/2" next time so they actually came out softer and lighter.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

very good, my husband said they taste just like the ones you buy at the store!

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 12, 2008

The stars speak for themselves! These cookies were as tasty as they looked. and I thought they looked beautiful, even plain!

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Megan

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

The recipe was good but the cookies did not rise. They were very flat and I like my cookies soft and chewy.

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kim Y

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Reviewed: Jan. 12, 2008

I brought the dough to a casual gathering, so the kids could make Christmas cut-out cookies. The kids and their parents loved the cookies. I think they were good, but sugar cookies with a little crunch are more my style.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Jan. 7, 2008

Amazing sugar cookies. I replaced butter for the margrine, and they turned out perfectly.

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Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 2, 2008

I read the other reviews before I started. I decided to use butter instead of margarine, and drop the temp on my oven. I also decided just to be flexible with the flour. I probably ended up using about 3 1/2 cups for the cookies. They rolled out beautifully, were easy to cut and held their shape wonderfully. I only gave them 4 starts because mine needed the icing to give them some extra taste. Don't get me wrong, the cookies were good- but I think all sugar cookies are a little plain.

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valley90

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

These were really soft and so nice. They did spread some and I think the recipe calls for too much salt...they had a salty taste in some areas and I had tried to mix it really well. I used 3 cups flour and Butter instead of margarine. Turned out really well for Christmas and everyone loved them.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 1, 2008

This was a great recipe. I only like the cookies to be the type that are soft and thick. They are easy for the kids to handle without breaking or cracking. I doubled the recipe both times I made them this year. The first was as gifts. This recipe freezes well once baked, cooled and decorated for ease in transporting them as well as keeping them as fresh as possible. I will make these again next year as well and probably throughout the year for Valentines cookies, as well as Halloween cookies for my five kids school parties. This type of cookie is always a hit for kids to decorate at their parties. Beth

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mumto5angels

Cooking Level: Expert

Home Town: Kentwood, Michigan, USA

Living In: Hudsonville, Michigan, USA

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Reviewed: Dec. 29, 2007

I cut down the flour as suggested by other reviewers. The dough wasn't hard to work with at all but it did spread when baked and some shapes didn't hold. The taste was ok but I've had better.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 28, 2007

great taste and very easy to roll out and make. i did only use 3 cups of flour and only needed a handful of flour to roll out the cookies. kept their shape completely and didnt spread at all. the cookies were about 3" diameter, 1/4" thick and made 37 cookies. next time i will double the recipe and make them thicker so they're softer. great taste!

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zacody2

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Reviewed: Dec. 28, 2007

i have made these several times in small batches over the holidays, they're great! the second time i used cannabis butter and a little bit of green food colouring, perfect!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Dec. 27, 2007

The dough was really thick with all the flour. I cut it down to three cups and used the rest when rolling them out. I made two batches for my extra large family at Christmas and all but five cookies were eaten. I iced them with a powdered sugar and shortening mixture and food coloring for festiveness. They were favored by all.

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TXbaker

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Reviewed: Dec. 27, 2007

These are really good sugar cookies. I love how soft they are but how they still hold their shape. These cookies are great with frosting or by themselves.

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Jennifer

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

these are good, this is what I did, I used real butter, added all the flour and upped the vanilla to 3 tsp. I did not have time to roll out and cut into shapes so we rolled them into balls and slightly smashed them and they turned out great and had nice flavor, we used butter icing from this site and it was so good paired with this cookie. thankyou for a wonderful keeper.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Dec. 26, 2007

I did not care for these cookies. I was soo dissappointed! They had a strange aftertaste, and I used name brand products. I couldn't seem to nab them at the perfect time to take them out of of the oven. They were either too crunchy or too soft. Mine also were very crumbly.

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Mmm thats good

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Perugia, Umbria, Italy

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Reviewed: Dec. 25, 2007

A bit to sickly for my liking, all though a good combination of ingredients and sweetners. Great for puddings at Christmas time. The softness is great for that 'melt in your mouth' feeling. They are rather like 'marimite'- you either love them or you hate them! You will not want to many for that 'fat' feeling in the new year! Overall a rather good recipe!

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NLW

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Reviewed: Dec. 24, 2007

Very Yummy!!! Easy to roll out. I followed the advice and used 3 cups of flour and organic butter. I'll definately make these again :)

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reducereuserecycle

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Reviewed: Dec. 24, 2007

I made these cookies according to the recipe, except that I substituted butter in place of the margarine, and I baked them at 350 degrees. Very good cookie. To keep them soft, take them out of the oven immediately when you see the first tinge of brown around the edges, and roll them a little on the thick side - 1/4" is good.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 23, 2007

These are the best sugar cookies. I love them. They are perfect. My family loves them. They are soft, crispy, and perfect for entertaining guests at parties. The perfect icing is a nice good royal icing. Thanks for the great recipe. Every holiday season, I will make these delicous cookies. Thank you.

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Julian

Home Town: Berkeley, California, USA

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Soft Christmas Cookies

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