Reviewed: Nov. 16, 2009

You can always subsitute 1/2 cup of sugar for a small packet of vanilla instant pudding mix. There is not really a difference at all to the taste but hey, its less sugar and still a great cookie!

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justamom

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Reviewed: Nov. 8, 2009

OMG!! the best cookies ever, i've searched alot for a recipe like this and i found it. you wont be dissapointed.

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hunterslady77

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Reviewed: Oct. 31, 2009

Dough was delicious,,but the cookie baked was not. Didnt seem to have any flavor. I wont use this recipe again.

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LACEY5

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Reviewed: Oct. 25, 2009

My mother gave me this recipe years ago and I lost it, thank you so much for submitting it here. These sugar cookies can't be beat. The best ever!!!!

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Karen

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Reviewed: Jun. 15, 2009

These cookies get two thumbs WAY up! Every time I bake these I do a double batch because EVERYONE wants some! The dough is soft and cake-y and subtly sweet while the frosting is creamy and sweet. The only modification I make is to add a teaspoon of almond extract to the batter and the frosting and MAN do people go crazy for the almond! The response I always get is, "What's that flavor...I can't quite put my finger on it but it's AMAZING!" It's not over-powering, just a little something different. These are PERFECT cookie-cutter cookies, but do be sure to chill the dough for at LEAST a couple hours (I do mine overnight.) I also bake mine only 10 minutes and they are perfectly soft yet strong enough to support PLENTY of frosting. These are a BIG winner in my book! I have given this recipe to at least 12 different people and they keep passing it on...I love it!

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caseymay

Cooking Level: Beginning

Living In: Placerville, California, USA

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Reviewed: May 30, 2009

The cookies and frosting did not turn out how we expected...my daughter wouldn't eat these..very very dissappointed with the turnout...

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Navy Wife

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: May 6, 2009

These have become a family tradition!

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MessMakerBaker

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

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Reviewed: Mar. 17, 2009

The dough rolled out well, but it was quite sticky... not like usual sugar cookie dough. It baked up pretty high but was cake-like in texture and somewhat bland in flavor. Followed ingredients exactly except I ran out of vanilla and substituted it with almond extract.

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TARIYORK

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Reviewed: Mar. 1, 2009

We just got done making these cookies and found them to be very good. 1/4 is perfect for a nice thick fluffy cookie. Do not overbake or you'll get a hard cookie instead of a nice soft one. We had enough frosting for all cookies and even had a little left over. Both the cookie and frosting have very nice flavor, prior reviewers may have over floured. The dough was not hard to work with, we did flour our work surface, rolling pin and cutters. I give this one 5 stars easily. Definately a keeper.

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jjmomma

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Reviewed: Feb. 24, 2009

I found a million sugar cookie recipes, and I decided on this one to mail to my niece & nephew. They were really tasty and sturdy enough to mail. The only thing I did differently was to roll them out with powdered sugar instead of flour, like one reviewer said. I had to make more frosting, so I will do a double batch of frosting next time. What's the point of doing frosting, if you're not going to do it right. Parchment paper really came in handy, since I rolled them and baked them on it. I think I will put another sheet of parchment or wax paper on top, so they don't stick to my rolling pin. My husband hates sour cream, but he loved these. He compared them to the really good ones you get at the grocery store bakery. You won't be sorry!!

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NinaTX

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Reviewed: Feb. 16, 2009

These cookies tasted fine- very light and not too sweet- but I found them difficult to roll out and work with even after a longer time in the fridge. Also, I didn't like the poofy texture after they were cooked- I didn't bake them the whole 10-12 min suggested because they started to brown...at 350...after 6 minutes. Maybe they would have looked less like a biscuit gone wrong if they had baked the whole time given, but then again, maybe they would have been a bit overdone/burnt. I'd rather have strange looking cookies than burnt ones.

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MominMD

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

Perfect - not too sweet! I mixed in the flour ingredients by hand, maybe that's why my cookies were not as soft but still I love the texture! I will use this one every time. Very easy to roll out if you use some flour on the rolling pin and surface. Thanks!

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Stephanie32

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Reviewed: Dec. 21, 2008

Pretty decent. Very thick and puffy, I rolled them a bit thicker than the 1/2 inch suggested. The frosting works well, too, perfect for coloring and loading up with little christmas decorations.

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Ian

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Fort Drum, New York, USA

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Reviewed: Dec. 1, 2008

I used this recipe last year frosting and all. This year I've changed the frosting (a fluffier one), but when I thought I'd lost the recipe I'd printed out a year ago (before I decided to become a member) I was in a panic as to WHERE I had gotten this recipe online. When I found it again today I was thrilled. These cookies are PERFECT.

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lmndrp04

Cooking Level: Expert

Home Town: Fredericksburg, Ohio, USA

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Reviewed: Jul. 6, 2008

I do not bake, and needed cookies for a 4th of July gathering. These cookies were easy to put together, baked wonderfully, and were a huge hit. Thank you!

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jeno920

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Reviewed: Mar. 15, 2008

This is the best sugar cookie recipe. I will always use this recipe for my holiday cut-outs. My only suggestion is to cut them out very close together, and don't re-roll the scraps. The cookies from the scraps were not as tender as the first cut out ones. Great recipe!

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Jess L

Cooking Level: Professional

Living In: Niagara Falls, New York, USA

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Reviewed: Feb. 11, 2008

I was searching for a soft sugar cookie and this one is great. I followed the recipe except I added a little almond flavoring because it is my favorite. I also found that if you roll the cookies out thin you get crisp cookies and too thick they are cake like. Wonderful flavor and I will make them again. I used my own frosting recipe.

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MarylouH

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Reviewed: Dec. 8, 2007

Sorry I didn't like these. Not much flavoring in them, and I didn't like the texture.

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Ruthy

Cooking Level: Expert

Home Town: Modesto, California, USA

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Reviewed: Oct. 28, 2007

I wanted to find a rec. that was was similar to some I had in college. These fit the bill! Nice and soft! I would recommend to thicken the icing just a tad---so you can put athicker layer on(if you like icing...:)) Otherwise it was a very good rec. I used 4.5cps flour as well...very good--used it for halloween cookies! YUM!

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