Reviewed: Dec. 22, 2007

Followed the advice from the other reviews -- I used 3 cups of flour, 1/2 butter 1/2 margarine, and baked at 350 for 8 minutes. My son's allergic to eggs, so I used an extra 2 t baking powder, 3 T oil, and 3 T water to replace the eggs. Rolled out really well after refrigerating overnight, and quite tasty too.

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SUEMAYER

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

I have never finished my cutouts until this year!! The recipe is so simple and holds together well :) My husband is so happy that i made them... Thanks so much for posting this recipe!!!! EXCELLENT

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idntseeya

Cooking Level: Expert

Living In: Batavia, New York, USA

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Reviewed: Dec. 20, 2007

Awesome! The cookies turned out perfect..I already added it to my recipe box..I only gave it 4 stars because I cooked them on 350 for 8 minutes and only used 3 1/3 cups flour..I will make these again..

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Deborah25

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Reviewed: Dec. 20, 2007

These are so-so. I found that if you roll the dough too thin and cook for 6 minutes and 15 seconds the cookies brown quickly and are crisp not soft. My second batch I made them thicker and cooked for 6 minutes 20 seconds and they came out soft, however they just tasted "doughey" to me although they were done in the middle. My third batch I made the cookies a little bigger and cooked them for 6 minutes 25 seconds and they came out soft but still doughey tasting to me. For the frosting I used Duncan Hines fluffy White cake frosting and then I used food coloring (I was making Christmas cookies) so I used gree & red food coloring and colored sugar sprinkles to decorate the cookies with. Will I try this cookie recipe again? Probably not, I didn't find it to be anything special. I brought the cookies to work and my co-workers loved them, but then again, they always love free cookies!

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SoCo_Mama

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Colorado Springs, Colorado, USA

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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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Soft Christmas Cookies

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