Reviewed: Nov. 19, 2009

USE THIS FOR FRUIT PIZZA

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sue

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Reviewed: Nov. 17, 2009

My hubby really like these.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 8, 2009

Great recipe. I would use less flour (3.5 C). I used lemon extract instead of vanilla and added 2 Tbs of poppy seads.

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LAFEMME83

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Reviewed: Oct. 30, 2009

Was really disapointed with the first batch - WAAAY too much nutmeg. The cookies were potent & that's all you could taste. Made a second batch with just a shake or two of nutmeg...then a third and fourth batch! Once you take out the overpowering nutmeg, they are scrumptious!

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Katie

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Reviewed: Oct. 18, 2009

added almond extract and pumpkin pie spice...Great cookie!

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Laura J

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Reviewed: Jul. 12, 2009

Awesome sugar cookies. I started rolling them at an (accurate) 1/2 inch because the 1/4 inch ones were dry. Do not over bake! They leave kind of a sour after taste - but they are honestly worth it. I LOVE them, and the dough is a DREAM to work with. Just be sure to make them thick and don't bake too long. Better with a little sugar sprinkled on top before baking.

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ABCDEFG679

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Reviewed: Jul. 9, 2009

Wow. These are good. I believe my quest for the perfect sugar cookie may be over.

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 17, 2009

These cookies are super tasty, and super chewy delicious. I accidentally over baked the second batch, (don't let these cookies brown at all!) but they were good after I left them in a container overnight with a piece of bread. I also didn't add the nutmeg, as I wanted a flavored frosting, but they were tasty plain too.

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Brad DeShong

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Reviewed: May 18, 2009

These were the best Sugar Cookies I have every made…let’s say the only sugar cookies I have made. I will keep this recipe for years to come. I did take another’s cooks suggestion of adding cream of tarter. I also add lemon zest to the wet batter. I was able to get 69 cookies out of two batches of dough, using butterfly and flower cookie cutter. These made a great addition to my daughter’s 2nd birthday party. I made a cookie bouquet with them. I found that it was easier to cut out all of my shapes, place them a cookie tray with wax paper and pop them back into the refrigerate until they were firm {25 – 30mins}. This made transferring them to the baking sheet much easier; didn’t have to worry about them falling apart. As they cooled, I used a bamboo skewer to make the hole for the lollipop stick. I placed a small amount of the cookie icing on the lollipop stick and inserted into the cookie and decorated from there. I will be making more of these for my niece’s birthday party this weekend.

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ROBYNC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 5, 2009

These were really good. I just think they needed alot less nutmeg. They would have been perfect if the nutmeg was cut in half.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

These cookies were not very good at all. :( The were bland and they had a very belch taste. I don't think it was me though, I took every step with caution as I always do and double checked every move i made. I was super excited about them too. What a shame. I will just have to try a different recipe.

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daizy-mae

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Reviewed: Mar. 26, 2009

I was going to make a fruit pizza for a BBQ and all the recipes either called for store bought dough or minimal ingredients that just bored me. So I gave this recipe a try as the crust. I was VERY pleased. I used the full recipe for a 12 inch pizza pan and next time I will definitely just halve it b/c it was a very thick crust. I omitted the nutmeg and used a bit of cream of tarter in its place. Baked it for approx. 15 mins, which if I were to halve this I'm sure would take less time. Took out of the oven as soon as the edged began to golden. Completely cooled before I added icing and fruit. The crust was firm yet still soft and not crisp. Can't wait to use this recipe again!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

These were so yummy. Like one of the other reviews, I did not chill them as I didn't have time. The first batch I rolled out on wax paper and used my cutters. Then I pulled out the dough between the cookies and left them on the paper so they wouldn't tear or stretch shape. There was steam when I opened the oven, but they came out great. The rest of the dough was able to chill enough while I did my first batch. I suggest cream cheese frosting and lots of sugar sprinkles.

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Kea

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Reviewed: Mar. 8, 2009

EXCELLENT!!! I had no problem with the dough, and I did NOT chill it. I just rolled it out on waxed paper. Use a long strip of paper, and roll the dough out the length of the paper. It works great. You can roll this dough out again and again until all your cookies are cut. The nutmeg is overpowering though - decrease it to 1/8 tsp. I used the full 1/4 and wow, it tastes like pumpkin pie cookies. I also added 1/4 tsp. cream of tartar. I might even eliminate the nutmeg next time. These are excellent with a sour cream/cream cheese icing. WOW WOW WOW!

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Auventera

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Reviewed: Feb. 11, 2009

This recipe is just I' ve been looking fror.I followed everything the same as recipe and everything came out really great. the cookies are fairly soft and they didn't lose the form after baked. I gave it five stars for it's very simple to make.I used it to bake twice already. I made twice.The first time i made i brought them to share with my friend at work and they liked and so as my family. and look like i'm gonna use many times more.thanks for posting.

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tina

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Reviewed: Feb. 11, 2009

They turned out great. My kids love them. Thanks

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Mandi May Burch

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

My husband doesn't like sugar cookies but, He REALLY liked these! The kids liked them too. They don't last long at our house!

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Kassie1099

Cooking Level: Expert

Home Town: Point Pleasant, West Virginia, USA

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Reviewed: Jan. 17, 2009

These did not turn out at all for me. Based on the other reviews, I must've done something wrong, but I don't know what. Maybe I'll try it again.

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Jan. 3, 2009

My girlfriend has a sugar cookie recipe that she got from this site that contained sour cream so I tried this one. A very good sugar cookie and very easy to decorate but not quite as good as my girlfriend's recipe. I'll have to ask her for her recipe. Still, this one is going into my recipe box. I really enjoyed them and it was super easy. I had even left the dough in the fridge for 2 days (too tired to make the first day) and it was still really good. Thanks.

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steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 31, 2008

These cookies were nice and soft, pretty good all around. I did have to add more flour. They tasted like egg nog, which was good but a little over powering.

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