Reviewed: Dec. 13, 2009

These cookies came out perfect. After 4 hours in the fridge, rolling them out was as easy as can be. I cooked them for exactly 8 minutes on parchment and they were just slightly brown around the edges.

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Dawn

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Reviewed: Dec. 13, 2009

I didn't have great luck with this recipe. The dough was delicious and seemed to have a good consistency, but even with using TONS of flour, it kept sticking to my cookie cutters and the table. I took others advice and used 3 cups of flour and real butter to make the dough, but I can't figure out what kept going wrong. We ended up just making regular round cookies and decorating them with colored sugar and M & M's and they were yummy. I would have liked some cute cut-out cookies though!

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dreechrismom

Cooking Level: Intermediate

Home Town: North Reading, Massachusetts, USA

Living In: Westford, Massachusetts, USA

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Reviewed: Dec. 13, 2009

So tasty! I was able to finally make sugar cookies with my kids thanks to this recipe and the recommendations of reviewers (I used 3 c. flour and butter and baked at 350, use extra 1/2 c flour for rolling). Do be careful not to overbake these and not to roll too thin, as previous reviews say. Even my 2 year old could cut these out! Thanks for the holiday memories!

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Tracey

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2009

I made these today, and wasn't impressed at all. I like my sugar cookies to be light and fluffy and puff up really nicely when you bake them. These cookies don't puff up and they're overly sweet. I deducted one star because they didn't hold their shape well and another star based on personal preference. I'll stick with fluffy sour cream sugar cookies from now on. On the bright side - I finally found a cookie that I won't eat.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 12, 2009

These are a fun favorite and fun to make with my kids.

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Pam

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Reviewed: Dec. 11, 2009

I was really excited to try this recipe after reading all the reviews. It did not work out for me at ALL. I live at altitude so maybe that was the problem. I could not roll the dough at ALL. It was totally crumbly.

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mm

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Reviewed: Dec. 11, 2009

I just made these and they're easy and so delicious! This will be my sugar cookie recipe from now on. The cookies held their shape with the cookie cutters and puffed up beautifully in the oven. But they're not too soft that I couldn't decorate them...a great cookie!

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irishemily

Cooking Level: Professional

Living In: Annapolis, Maryland, USA

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Reviewed: Dec. 11, 2009

My first review! I made these last night and they are fabulous. We can't stop eating them! I think people who have been having trouble, might just need more practice with cut outs. Once you put frosting on them, I can't imagine wanting the actual cookie to be sweeter and I am a sweet freak! The cookies are soft and held the shape of my cutter perfectly. Make sure you cut them on the thick side. I did follow the advice of other reviewers and used 3 1/4C flour and then used a generous amount on the table when rolling out. I also baked at 350 for 8/9 minutes. I took them out as soon as they were dry on top! Couldn't be better. I am not even going to look for other recipes. I used buttercream frosting, but you can easily use royal icing, a glaze, or colored sugar.

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LAURALEE19

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Reviewed: Dec. 10, 2009

This recipe was nothing but a big waste of ingredients. My Mom and I did some Christmas baking today. We followed this recipe exactly. When we took it out of the fridge to roll the cookies out it was a big hard rock. My kids were excited to decorate them so I managed after quite some time to roll out 2 cookies (It was hard and crumbly). I cooked them just so they could decorate them but the tasted aweful. I would never make this recipe again.

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tkeller

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

that looks great!!!!!!!!!(; im gonna make um as soon as i get the chance!!!!!!![=

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Sam

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Reviewed: Dec. 9, 2009

I am not a great cook or baker but I made these cookies (first time ever) and they turned out perfect! The extra little hints written by other reviewers really helped. Thanks!!

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npiromsuk

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Reviewed: Dec. 8, 2009

I followed this recipe exactly. The dough was easy to work with after the 2 hours in the fridge. I didn't think they were as soft and fluffy as my original sugar cookie recipe. I gave it 3 stars because it wasn't my favorite, but it was a good cookie.

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ltnashatka

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Reviewed: Dec. 7, 2009

I have tried every sugar cookie recipe on here and so far this is my favorite. These bake up so nice and soft and yummy. I did use butter instead of margarine and took others advice and made it 3 cups flour and then rolled them out with 1/2 c. or as much as needed. Do be sure and take them out when no longer wet, let them sit on the sheet 2 minutes or so, then pull them off and they will be perfection. I can't say enough about them. For me the recipe made about 5 dozen cookies. Still haven't found the perfect icing unfortunately.

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gencaf

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Reviewed: Dec. 3, 2009

Really Good!

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nolie

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Reviewed: Nov. 28, 2009

oh my goodness! Best sugar cookie I have tasted yet. I was sooo worried that they were going to turn out crispy and dry but they were soft, chewy and perfect. I also took the suggestions and used real butter and 3 cups flour. I cant' seem to keep the house stocked with them. I've already made them twice. Now to head to the store for some more icing to whip up another batch. =)

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lvsk8betty

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Reviewed: Nov. 26, 2009

This recipe makes wonderful sugar cookies!

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Ben & Eva

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 15, 2009

My hubby said these were A number 1. These will become my standard cut cookie recipe.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 30, 2009

What a great recipe! I did as other suggested (use real butter and only 3 cups of flour). I rolled them into balls and flattened them. Then dipped them in melted candy wafers. They were thick and chewy. This will be our sugar cookie recipe for many years to come!! Thanks Georgie!!

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Gennabear

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Reviewed: Oct. 26, 2009

Cookie cutters and I were not friends until I found this recipe! Tonight my family and I were finally able to enjoy sugar cookies that actually looked like the pumpkins, moons, & ghosts that they were meant to be! I did follow other reviewers advice and baked at 350 F for 8-10 minutes and rolled the dough out thick. I started to use only 3 overflowing cups of flour, but chickened out and added another 1/4 cup. Will definitely be my "go to" sugar cookie cut-out recipe.

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