Reviewed: Dec. 19, 2009

Wonderfully soft and delicious cookies! Rated it 4 stars as it's always best to use confectioners sugar to roll them out in as to much flour changes the way the cookie comes out. Added nutmeg as well as almond extract. Used my own icing and they turned out AWESOME!!

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EL

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Reviewed: Dec. 19, 2009

Reduced flour to 3 cups, rolled out with confectioners sugar, used butter instead of margarine, reduced temperature to 350 and baked for 10 minutes. These are awesome! I'm going to be icing them with a recipe from this site and posting pictures as soon as they are done! I'm happy with these because the shape you cut them into, they come out as! No spreading or sides falling. These would be excellent as a cookie bouquette, I would just bake them longer so they are a bit more sturdy. Thanks for posting Georgie!

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AuntB

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Reviewed: Dec. 18, 2009

I honestly do not understand why this recipe has such high ratings. I have made these FOUR times, so I know I didn't miss anything, and they still taste like you're eating bread. They are so, very bland. It's a good thing I have a really good icing recipe to give them some flavor! I will not try this recipe again.

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NavyWife4Life

Cooking Level: Expert

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Reviewed: Dec. 18, 2009

This recipe is wonderful! Baked them today with my 4.5 year old. You can re-roll these and there is no problem - first cookies as great as last cookies. (and with a 4.5 year old -- there is a lot of re-rolling as most cookies are cut out of the middle!) Tastes great too - even without frosting. I used the colored frosting from grocery store and they turned out great (and easy for my son to use.) I will definately use this recipe again, and again. Saw another recipe that had 1-2 T. OJ -- might try that and add a little more flour.

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BakingFun

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Reviewed: Dec. 18, 2009

these are the best! super easy to make & taste great!

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pmack99

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Reviewed: Dec. 18, 2009

These cookies were delicious, and just soft enough. My brother (who never eats what I cook) came by our home JUST to take some more cookies home! I used Sugar Cookie Frosting by Kathy B. on top. Yum!

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JitterBug589

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Reviewed: Dec. 18, 2009

So I did the modifications as other users suggested. Only 3 cups of flour and baking at 350...DO NOT LEAVE DOUGH IN FRIDGE OVERNIGHT. I made that mistake and the dough was so hard I couldnt do anything with it. It needed to sit out for over an hour. I didnt bake the cookies that long and they came out really crispy. Not soft at all. Maybe because I chilled the dough for too long?

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Katie

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Reviewed: Dec. 17, 2009

This recipe was very good. I used butter and the suggested 3 cups flour as previous users did. The only thing, I was not able to get the cookies to stay soft...but that could be that I cooked them too long. We'll see for the next batch. Overall, very good recipe!!

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Triauna

Cooking Level: Beginning

Home Town: Arcadia, Wisconsin, USA

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Reviewed: Dec. 17, 2009

As the multiple reviews recommend, I used 3 1/3 cups flour and 1 cup butter instead of margarine. I divided my dough into 2 balls and refrigerated for 3 hours. I then used powdered sugar to roll out my dough and cookie cutters to cut out Christmas shapes. Make sure to put the chilled cut-out dough in the oven right away so that the cookies hold their shape. The cookies turned out beautifully with sharp edges (no spreading!) and chewy centers. I can't emphasize enough the importance of cutting out thick cookies or else they will be too crispy. I cut out super thick cookies and baked them at 350 degrees F for 10-12 minutes. Be careful not to over-bake your cookies; watch the edges because they will brown suddenly. After cooling the cookies, I used the recipe for Sugar Cookie Icing to frost my cookies. They looked beautiful and tasted amazing! This recipe is so much better than the Best Rolled Sugar Cookies recipe. I'm so glad that I've finally found a sugar cookie recipe that's a keeper!

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Grace

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Reviewed: Dec. 17, 2009

I was excited about the consistancy of this cookie because i knew it would be perfect for cookie cutters. However, I thought the end product was too bland. It did make beautiful cookies though.

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casidee

Cooking Level: Expert

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Reviewed: Dec. 17, 2009

Great recipe! I ended up making the dough on a Monday evening and then double wrapping it in plastic wrap and putting it in the fridge and didn't get to baking it until Wednesday night. It was super! It rolled out very easily. I heavily dusted the counter w/ powdered sugar instead of flour to make sure it didn't stick. Tasted great and can't wait to decorate them!

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mturower

Cooking Level: Intermediate

Home Town: White Pigeon, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 16, 2009

These cookies are great. I have also tried the Best Rolled Sugar Cookies, and these were much, much better. The dough is easier to work with, and the taste is much better. I used the entire amount of flour, but I often have to add extra flour to cookie dough because of the humidity where I live. I also used butter. (I never use margarine for health reasons.) And like other reviewers, I baked at 350 for 6-7 minutes. Perfect!

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Rachel

Cooking Level: Expert

Home Town: Cookeville, Tennessee, USA

Living In: Chengdu, Sichuan Province, China

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Reviewed: Dec. 16, 2009

I enjoyed this recipe very much! I prefer a softer cookie to your typical hard sugar cookie. It was easy to make and fun to decorate.

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jessieleigh

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2009

Loved this recipe. I followed a lot of others' advice of using 3 cups flour, butter instead of margarine, and cooking at 350. I'm about to make them again and am going to try using some powdered sugar in place of some of the regular sugar. Also I will roll them out a lot thicker than I did the first time and hopefully they will be even softer.

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Krista

Cooking Level: Expert

Living In: Brinnon, Washington, USA

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Reviewed: Dec. 16, 2009

This recipe was my first attempt at sugar cookies. They turned out delicious! My step-father, who does not like sugar cookies, grinned ear to ear after tasting them and asked when I would be making them again.

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Rebecca

Cooking Level: Beginning

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Reviewed: Dec. 16, 2009

Awesome cookies! I tried making the best rolled sugar cookies from this site and the dough was horrible to work with. This dough is so soft and easy to use. I took the advise of other reviewers and used powedered sugar to help roll them out instead of flour. I also only used 3 cups of flour and baked at 350 for 10 minutes. They are perfect. I will ice them tonight....yum!

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casualcook

Cooking Level: Intermediate

Home Town: Allen, Texas, USA

Living In: Richardson, Texas, USA

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Reviewed: Dec. 16, 2009

My husband really liked them and was sad when I was sharing them. He said regular sugar cookies were nothing special but these are not regular sugar cookies and I need to make them again. They retained their shape, and were easy to decorate, and very soft. I took them out of the oven at exactly 8minutes, they didn't look done, but did after the cooling period. They were even soft the next day! I accidentally used a little more vanilla (+1/4tsp), and it went over very well.

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Giggles

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Reviewed: Dec. 15, 2009

I've never had success with sugar cookies until now. I followed some of the tips here (I went with 3 1/3 C flour, 1 C granulated and 1 C powdered sugar, and real butter, baked at 350 for 8 minutes based on knowing how my oven cooks). I also always use a Silpat (silicone baking mat). These came out so well - easy to cut, a little puffy, golden brown on the bottom. Fantastic recipe! Thank you, Georgie, and reviewers with the good tips!

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SARAHDELYNN

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Reviewed: Dec. 15, 2009

Very good sugar Christmas cookie recipe. I frosted some and iced some others and they came out delicious. I also only used the 3 cups of flour as others suggested. I couldn't imagine using any more.

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