Reviewed: Dec. 19, 2006

Super sugar cookies! I made jumbo Christmas ball cut-outs (similar to the picture within the site which advertised "christmas cookies"). I made the dough a day ahead of time and refrigerated it in 2 "logs" wrapped in waxed paper. The chilling was necessary, as even while working with it cold, it got a bit sticky. I rolled each log out on my silicone baking sheet and cut cookies out directly on it, peeled off the uncut portion as the cut outs remained...this allowed me to not have to "move" each cut out to a baking sheet which would have been tough as the dough was soft/sticky (as mentioned above). They turned out delicious...and stayed soft. In general I detest making cut-outs, as I find them ot be WAY too much work but after tasting this recipe, it was worth the extra effort.

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BABYCAKES291

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Dec. 18, 2006

This has to be the best sugar cookie recipe EVER. I love Lofthouse cookies, but don't buy them any more, these are just as good. I add almond flavor and other flavors to the cream cheese frosting I put on top and got great raves. I tried rolling the batter into balls and flattening with a glass and that worked as well as cookie cutter, once I got the size right.

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Karen P

Home Town: Largo, Florida, USA

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Reviewed: Dec. 17, 2006

These were just perfect. Easy to roll out, easy to cut, baked up soft yet retained the butout shape. These have just the right sweetness for adding a little frosting on top. Great recipe.

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1 user found this review helpful

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Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Dec. 14, 2006

These were delicious! Soft and chewy. And, everyone that tried them loved them! Once, I substituted the sour cream for yogurt and they still turned out great!

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Stoodle

Cooking Level: Beginning

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Reviewed: Dec. 13, 2006

Cookies were really good. The nutmeg added a great little flare and I also added almond flavoring, which made it really yummy

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SS

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Reviewed: Dec. 7, 2006

I used these last night to make Snowman cookies. They were absolutely delicious. I'm a very impatient baker and I never can wait for dough to harden in the fridge, so I cut them out immediately by rolling the dough between two sheets of wax paper and then dipping the cutter into sugar before cutting. It worked very easily. Definitely a recipe I will use often. Oh, and by the way, make sure to space the cookies far enough apart. These babies really puff up--but keep their shape beautifully.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 2, 2006

This made a great cookie to decorate. I didn't chill overnight and they turned out anyway.

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SWEETNESS2

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 2, 2006

This sugar cookie recipe is fabulous! I had been looking for a recipe for soft and chewy sugar cookies, and this is it. My husband loves them! I added 1/4 tsp. or cream of tartar, and I left out the nutmeg. I didn't refrigerate mine, I just rolled them out w/ a little flour between wax paper. Yummy!

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AMBER R

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Reviewed: Nov. 30, 2006

I used more nutmeg (because I love nutmeg) and had to sub yogurt for the sour cream (I was out); I don't believe these have quite the texture I'm looking for in a sugar cookie, but they rolled out nicely. I'll give them another try with the sour cream.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 1, 2006

This is the first time I've made sugar cookies. I didn't use them for cut-outs (my dough was too soft for that), but I decorated them with halloween colored frosting and sprinkles. It was soft, delicious, and definitely a recipe to keep. The baking time for me was a little longer though because my cookies were bigger.

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Jen

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Arlington, Virginia, USA

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Reviewed: Oct. 29, 2006

I've been on the hunt for a great sugar cookie recipe for years. Even my grandmother's fell short. Either the cookies baked hard and flat, or too crumbly/grainy in texture, and all of them were totally flavorless - like cardboard. This recipe has flavor, the texture is perfect, and it really puffs up when you bake it. I took everyone's advice and decreased the nutmeg to about 1/8 of a teaspoon, plus a couple of dashes of cinnamon. I paired it with the Sugar Cookie Icing by Janice Brubaker, and it was a smash hit. 10 out of 10. I've found my sugar cookie recipe for life!

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JULESMICHY

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Reviewed: Oct. 17, 2006

Beautiful cookies! After years of searching, finally a cut-out sugar cookie recipe I'm keeping. My cookie dough was perfect and not flimsy at all. Miraculously my cut-outs did not loose their form when transfering to the cookie sheet... wow. That had been a big problem in the past using other recipes. These were simple to throw together in a pinch, I had most all ingredients on hand, and the result was a very soft, chewy, buttery cookie that held delightfully. I am so happy with these! Thanks!

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WIFEMOMCOOKMAID

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 6, 2006

This is, hands down, the BEST sugar cookie recipe I have ever found. I was having a ferocious craving for soft, frosted sugar cookies. I stumbled upon this, and made them. The only variation I did was instead of nutmeg, I used Pumpkin Pie Spice- Mmmmmm, delicious! XD I used the Cookie Frosting Recipe, and it was wonderful. These cookies didn't last very long, here- we ate them all! I shared with my friends, and now people are asking when I'm going to make them again!

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Luthiena

Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

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Reviewed: Sep. 27, 2006

Made these yesterday...the dough is soooooo good! If you undercook them a little, they will be very soft....if you overcook them (I overcooked 1 pan and had to throw them away) they will be crumbly. The cookie itself is good - although I think the nutmeg is a little overpowering - and will use a little less next time. My son and husband love them. They're worth the effort and I will make them again!

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Sep. 24, 2006

These cookies are absolutely delicious just on their own. Combine them with "Decorater Frosting" by P Oakes and they are fantastic. Everyone loves them!

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Kerri M

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Reviewed: Aug. 16, 2006

Yummy, very addicting. Husband liked them (though, he's a guy hehehe) I'm making them for the second time!

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GHAALI

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Reviewed: May 14, 2006

a wonderful cookie--not too sweet, even with icing on top. due to dietary restrictions, i used tofutti brand non dairy sour creme and they still turned out great.

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bigchill

Cooking Level: Expert

Home Town: Grafton, Ohio, USA

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Reviewed: Apr. 18, 2006

great cookie! I have a wedding coming up soon and we are making house shaped cookies along with a donation to Habitat for Humanity. So I needed a good soft cookie recipe and after I tried 3 other recipies, my whole family and friends agreed that this was the best cookie. Make sure to make the dough thin enough to mainain cookie shapes, but otherwise a great cookie! Plus, I used freshly shaved Nutmeg and it makes a world of difference!

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kdecker52606

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Reviewed: Mar. 14, 2006

Great recipe. Just watch the cooking time very carefully!! Nice with either orange flavor or almond flavor.

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TIAROSE

Cooking Level: Intermediate

Home Town: Maple Ridge, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

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Reviewed: Feb. 16, 2006

I made this without the nutmeg because I don't like it. The dough was SUPER EASY to work with. I didn't even refrigerate my second batch and it was very easy to use. The cookies are still soft after 6 days. I iced with Sugar Cookie Frosting submitted by Katy Brandt and they are perfect!

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