Reviewed: Dec. 20, 2007

I loved these!!! The cut so well and tasted SO good. My son loved them too.

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kellyb

Cooking Level: Intermediate

Home Town: Saint Louis, Michigan, USA

Living In: Lakeview, Michigan, USA

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Reviewed: Dec. 19, 2007

I LOVE THIS RECIPE!!!!

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countryrose

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Reviewed: Dec. 19, 2007

This recipe is fantastic. I have a traditional butter based recipe but all I had at home was margarine and baking powder. After doing an ingrediant search this came up and it was just what I was hoping for! Delicious soft cookies that were fun to decorate!

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LORIJANUARY

Cooking Level: Intermediate

Home Town: Somerset, Massachusetts, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 19, 2007

These are delish! I followed the advice of some other reviewers and used 3C. of flour and butter instead of margarine. I baked at 350 for about 8-10 mins and frosted with Decorator Frosting (also found on this site.) They are melt in your mouth and just great. Thanks for the wonderful recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I just finished making these for my son's first grade class. They are delicious. I used only 3 cups of flour and added 1/3 cup of confectionary sugar, because I prefer a sugar cookie taste rather than a shortbread one. These would taste great with or without frosting. Thanks for the great recipe.

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cheri

Cooking Level: Intermediate

Home Town: Woodbine, Maryland, USA

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Reviewed: Dec. 18, 2007

I also took the advice from others and used only 3c. of flour and baked them at 350 degrees for 8 minutes. These are the BEST cookies I have ever made! My whole family loves them so much I made a batch and we didn't even frost them and they were gone so fast. Thank you for such a wonderful recipe.

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TARAMATTHYSSE

Cooking Level: Intermediate

Home Town: Carson City, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Dec. 17, 2007

These were great...I listen to some of the previous reviews with using only 3 cups of flour and using butter instead of margerine.It's kinda weird though these cookies taste way better the next morning.

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2hot2bamom

Cooking Level: Intermediate

Home Town: Welland, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 17, 2007

These were very tasty--definitely a keeper!

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JIMELISSA

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Reviewed: Dec. 14, 2007

This was an excellent sugar cookie recipe. It turned out great. The dough was very easy to work with and the cookies had a good flavor. I, like suggested before, used butter instead of margarine and I only used 2 1/2 cups of flour.

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mbuford

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Reviewed: Dec. 13, 2007

I doubled this recipe. I did use about 1/3 amount of almond extract rather than the vanilla. I divided the dough into 12 pieces before refrigerating. The pre-k' class at church each rolled and cut out their own. We had plenty of cookies for mission work as well as for each child to take some home to share. This was one of the easiest doughs I've ever worked with. When a 3 year old can roll and cut you know its a winner

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Dec. 13, 2007

These cookies are fantastic. They are easy to mix up & you only have to chill them for an hour. This recipe gets a definite thumbs up!

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Dec. 11, 2007

i made a ton of these this year for our family and freinds, they got devoured! all everyone could do is rave about them! i used real butter instead of margerine and i put a dash of cinnamon extract in them too, it was wonderful.

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Rhonda

Cooking Level: Intermediate

Living In: Redding, California, USA

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Reviewed: Dec. 8, 2007

Easy to make! they stayed nice and soft the family loved them!

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Cathy T.

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Reviewed: Dec. 2, 2007

I thought these would be better than they actually were. I used butter instead of the margarine and they still were a bit disappointing. The dough was easy to work with. The taste was boring (even with royal frosting).

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ObscureDreamer

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 2, 2007

I have made this recipe for several years now, but recently reviewed the comments and made a couple of changes. First, I cut back the flour to about 3 cups, and I baked them at 350 for 8 minutes. They came out much better! I made them for Thanksgiving with the Sugar Cookie Icing, and I had to promise the in-laws that they would get more for Christmas!

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Lisa C.

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Reviewed: Nov. 30, 2007

The softest Christmas cookies ever. I followed the recipe exactly and my guests could not get enough of these yummy treats! No one knew sugar cookies could taste so good, even the ones that I did not get a chance to put icing on were eaten! I am not particularily good in the kitchen, but even I could pull these off. Thanks for the wonderful recipe, I will make it for every Christmas to come :)

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MEGSMIAMIU

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Reviewed: Nov. 28, 2007

These are awesome AND they stay soft if rolled thick enough!

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pjsmart

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Reviewed: Nov. 27, 2007

Absolutely excellent. The children were able to roll out the dough and cut out the shapes easily. These also tasted great! Perfect cookie exchange recipe.

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ShooFlyPie

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Reviewed: Nov. 26, 2007

I have made these for seveal years now and ice them with Sugar Cookie Icing. I don't change anything and they always roll perfectly. I like them after they have completely cooled and have been iced. I always give them away in cookie exchanges.

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JURICELL

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 25, 2007

Perfect and easy. I took other's tips and only used 3 c flour (used rest to roll) and for sure only cook at 350, 8 minutes for us. Plus you must use butter, it is a given in all baking

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