Reviewed: Dec. 22, 2011

I have tried many cut-out recipes, and this was flavorless. Has a very overwhelming flour taste, is a moist cookie...we followed the recipe exactly, tried to rescue with sweet icing.

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bryanr70

Reviewed: Dec. 15, 2011

followed the recipe exactly and these turned out beautifully. so delicious! a wonderful alternative to standard sugar cookie cutouts.

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Elly

Reviewed: Dec. 2, 2011

No thanks. Too doughy. I think this recipe calls for way too much flour.

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NancyBee

Home Town: Fountain Valley, California, USA

Reviewed: Feb. 6, 2011

I liked these cookies. The dough is extremely easy to work with. I was almost like bread dough. I rolled my dough out thick and it doubled in size after baking. They not only looked like bisquits, they had the texture of them too. I did like the taste though. These need to be rolled thin. They dont have much flavor so pick a great frosting. I was looking for the store bought sugar cookie( the ones that are thick with not flavor). Ill try again but make my own adjustments.

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darthotto

Reviewed: Dec. 23, 2010

This cookie reminded me of being a child again. A classmates mother would bring in a cookie just like this on holidays. Now I can be THAT mom! Tasty cookie with ease of rolling and so simple to work with. My 4 year old and I spent an afternoon in the kitchen and created memories and masterpieces!

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Imissseinfeld

Reviewed: Dec. 21, 2010

Looked cute, but dry and not sweet. I didnt over bake, but they just came out dry. Wont make again. I prefer a stardard sugar cookie. Wont make again

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Rainy

Reviewed: Dec. 20, 2010

Definitely an easy dough to put together and work with, but these cookies are tasteless. They next day these cookies were still "soft", but tough. If you are looking for a vehicle for tons of icing- make these; if your looking for something that tastes good, look elsewhere.

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Reviewer:

Mel

Cooking Level: Intermediate

Living In: Thompson, Manitoba, Canada

Reviewed: Jun. 24, 2010

Made as directed. Didn't want to frost, so gave a very light sprinkle of nutmeg. Very good to the eye and to taste.

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Le Cuisinier

Reviewed: Dec. 19, 2009

I like the taste, but next time, will cut the cooking time by a few minutes, as 10 minutes produced a somewhat dry cookie. They hold their shape very well and look really pretty frosted with sugar cookie frosting from this site. Thank you for sharing this recipe!

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Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

Reviewed: Dec. 15, 2009

This is probably one of the best cut-out cookie dough I've ever worked with. The finished product held it's shape and puffed up nicely. The only downfall this cookie has is the lack of sweetness. But otherwise it is soft, melts in your mouth, mmm mmm. It's a good thing the frosting I made compensated for the lack of sweetness in the cookie itself. I also made this dough ahead of time, maybe a few weeks ahead. Rolled it into a log, wrapped it tightly in wax paper and stored in a ziplock bag. I thawed it 3/4 way before I started working with it. Very good dough, very good cookie. I will try this recipe again and probably put more sugar in next time. Thanks for Sharing!

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