Reviewed: Jun. 10, 2009

These are some of the best cut-out cookies I've had and I've been baking for 35 years, starting in jr. high

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Reviewed: Jun. 1, 2009

I love this recipe. We like to roll them out on the thicker side. I save the scrap dough and roll out again and again until all the dough is used and the dough never gets tough and the cookies turn out wonderful. The cookies turn out soft and tender. Delicious without frosting even!

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Jen

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

The sugar cookie recipe that our family has always used was boring and bland,but this little beauty was very, very tasty! I substituted almond for vanilla and my kids loved it! They are more cakey than I'm used to, but everyone liked it! They were a little stickier, but using powdered sugar made them manageable and it was fine.

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Kaybay37

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Reviewed: Dec. 20, 2008

This cookie was really easy to make and turned out really well when I used the suggestion to use powdered sugar instead of flour when rolling out the cookies, it made them sweet and actually made the dough less sticky than flour.

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usagi1515

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Reviewed: Nov. 20, 2008

This recipe is very easy. It's nice not having to wait for dough to chill. I followed the recipe exactly and I had no trouble with sticky dough. Make sure you use softened butter and not melted butter. I also used a little powdered sugar instead of flour when I rolled them out. This cookie should only be used if you're going to ice your cookies because by itself, this cookie is extremely, extremely bland.

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souperstar

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Reviewed: Nov. 4, 2008

Easy to make, and once fridged over night they rolled out nicely. However, they did still taste more like biscuits than sugar cookies as one other commented.

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azeventdiva

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Reviewed: Apr. 5, 2008

Probably a good recipe had I had the correct ingredients in the first place. I was short of a cup of flour so I replaced it with a cup of dessicated coconut instead....still worked but not the prettiest cookies in the world. Will make again properly next time with additional coconut as it gave a nice flavour. Chewy and crispy texture.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jan. 3, 2008

Well, that is a shame. Apparently we used too much powdered sugar so it wouldn't stick, but instead they were still sticky, and when baked, were very crumbly and dry. The pan should have been greased, because they stuck. The only reason I gave 2 stars is because they tasted ok, can't even say good (probably all that powdered sugar). The Cracked Sugar Cookie recipe on here is awesome.

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LULULOVESU

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Reviewed: Dec. 13, 2007

I always make these at Christmas. My daughter loves to help! They turn out so thick and soft. They are even better a few days after they're baked. I add an extra egg and 1 tsp. baking powder for fluffy, soft cookies. I also sometimes chill the dough before rolling and cutting out.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Nov. 26, 2007

This recipe was good for cutting out, but even though I used confectioner sugar like others had suggested I still thought that these cookies had very little flavor (without frosting). My kids added frosting and decoated them and enjoyed eating them.

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DinaBee

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Reviewed: Jul. 10, 2007

I thought this was a great recipe for cut-out cookies. They were very simple. I love how you don't have to chill the dough. It made it so much easier and faster. I was afraid they weren't going to be sweet enough, but they were perfect. Everyone loved them. I will use this recipe again and again.

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steph

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2007

Soft and tender cookies. Used powdered sugar instead of flour to keep dough from sticking to board and rolling pin. Easy to work with and cookies held their shape well during baking. I used a pinch of nutmeg to give it a subtle but still mild flavor. I frosted the cookies so the plain flavor of the ccokies was good...kept the cookies from being on the too-sweet side.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Dec. 21, 2006

Absolutely delicious, and great with the cookie cutters. Crunchy on the outside and soft on the inside. I actually used passionfruit flavoured yogart instead of sour cream and they turned out devine. My 4yo son had a great time helping me make them.

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JENNIFER615

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Reviewed: Dec. 13, 2006

I also found this recipe to be very bland. The cookies had a floury taste to them. Even icing them didn't help much. Sorry.

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jordankids

Cooking Level: Expert

Home Town: Bristol, Virginia, USA

Living In: Bristol, Tennessee, USA

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Reviewed: Dec. 13, 2006

Everyone loved these cookies (Yum). I did add 2tbs of cream cheese with this so that the texture would be right, and a little more flour. It gave it a great taste. When I cut them out I used powdered sugar on my table instead of flour and with my cut outs to keep from sticking. What a great easy receipe and you don't have to refrigerate. Thank you!!

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Debra Machado

Cooking Level: Expert

Living In: Plaistow, New Hampshire, USA

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Reviewed: Dec. 2, 2006

Very bland, not very sweet, and tasteless. Maybe if you added vanilla or some flavoring they would be okay. Will not be making these again.

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pam

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Reviewed: Jun. 25, 2006

My new favourite! Works great as a crust for fruit pizza too.

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dier1978

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Reviewed: Jun. 6, 2006

My family absolutely loves these cookies. I also had problems with the dough being sticky, but used a trick my grandmother taught me: I used powdered sugar instead of flour when rolling to keep the cookies sweet.

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BCOLLINS1

Cooking Level: Expert

Home Town: Riverton, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: May 22, 2006

These cookies are great -- taste good and are easy to make. It is the second time I have made them. Have always shied away from roll-out cookies, but these are really fun to make.

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DORFI

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Reviewed: Apr. 18, 2006

good taste, but could use a little nutmeg or something for spice it up a bit, great dough consistancy to work with, but the reason I am giving it a 4 is because once you actually bake them and let them cool off for a few hours they are a little too hard for my liking.

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kdecker52606

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Sour Cream Cut-Out Cookies

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