Reviewed: Dec. 17, 2010

I really liked this recipe for cut out sugar cookies. I used the "sugar cookie icing" from JBS Box for the icing and the cookies turned out amazing! They looked so professional. The dough for me wasn't the easietst to work with, but I found the it truly needs to be chilled for a few hours. I used 1/2 confectioner's sugar and 1/2 flour to get the dough not to stick. In my opionion, any cut out cookie you make requires some common sense when working with the dough. Whatever recipe you work with, be prepared to put some time and effort into it. Also, I loved the nutmeg flavor. It reminded me of cookies from my childhood. My new stand by recipe!

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Reviewer:

j. cook

Cooking Level: Intermediate

Reviewed: Feb. 10, 2010

I did not care for this recipe.

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Reviewer:

dadsherman

Reviewed: Jan. 1, 2010

These cookies are great! They're very soft and stay that way for days. The dough is pretty hard to work with though. Make sure you do refrigerate it overnight. I roll my dough out on wax paper sprinkled with powedered sugar instead of flour. Too much flour will make them hard. I omitted the nutmeg and used 1 Tablespoon of orange rind. This gives the cookies a great flavor, and it smells so good! I prefer to frost them with a fluffy buttercream frosting flavored with vanilla or almond.

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Reviewer:

Sugar High

Cooking Level: Intermediate

Reviewed: Dec. 29, 2009

Great recipe! Two things: Use almond extract in place of vanilla; the flavor is heavenly. No exaggeration. And I used plain yogurt (I was out of our cream; it worked fine). One last thing: I used whole wheat flour (I use ww flour for everything.) And they turned out great. For the ww newcomer, you might try half white, half whole wheat. Any recipe with sour cream or yogurt in it is ideal for whole wheat; milk products keep whole wheat cookies soft.

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Reviewer:

DebbieV.

Reviewed: Mar. 2, 2009

These were really, really bland. The dough looked fabulous, and I really thought they would turn out great, but they really bland.

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Reviewer:

supasizedeb

Reviewed: Feb. 22, 2009

Pretty good, the nutmeg was really strong. Next time I will use less (as other reviewers suggested) or omit all together.

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Reviewer:

Mark and Jackie

Reviewed: Dec. 1, 2008

I thought these were perfect cookies. I like them because they are not too sugary. I didn't think they were too bland. They were just right when you put a little frosting on them. I can see that they might not be as good if you didn't add a little frosting, but why wouldn't you? They held their shape well. We also didn't want to wait over night and stuck the dough in the freezer for a bit, and they worked pretty good.

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Reviewer:

liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

Reviewed: Jan. 28, 2008

I used butter instead of margarine and they came out with a nice, soft texture with a great buttery flavor. I ended up putting the dough in the fridge and not baking them until two days later, and they still turned out really well. I used fresh grated nutmeg, too. We really love these cookies--the sour cream really makes them soft, and the nutmeg gives these a really nice subtle flavor. I'll make these from now on--they also kept their shape really well.

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Reviewer:

NICOLES3

Cooking Level: Expert

Reviewed: Oct. 11, 2007

I thought these cookies were awesome. They need a lot of frosting for flavor. They are very fluffy and soft. Easy to work with.

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Reviewer:

Michelle

Reviewed: Aug. 19, 2007

I hadn't had nutmeg in sugar cookies before, and I didn't particularly like it. I wouldn't try making the cookies without it, though, because they would probably be really bland like so many sour cream sugar cookie recipes are. The good thing is that they bake up very well. The cookies really hold their shape instead of spreading and getting too poofy. They're also a nice, soft cookie. But I'll stick with my normal sugar cookie recipe because I just didn't like the flavor of these that much. If you grew up on sugar cookies flavored with nutmeg, you might like them more than I did.

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