I finally found a sugar cookie that my husband gave a thumbs up to instead of giving a suggestion as to how to improve it! :) My preschooler and I made them together and deocorated only with solored sugar, no frosting, and they had a great flavor. Many other cut out recipes are too bland and "floury" tasting without frosting, but these were great. I added a little allspice (just for kicks) and used only vanilla (1 1/2 tsp) because I was out of almond extract. Great recipe.

My sister-in-law has used this recipe for years...these are sooooo good! I am going home to make these in just a little bit!!

There was barely any flavor with this recipe. Half way through I started adding sugar crystles which helped a little. This recipe definitely would be one to add frosting and sprinkles to for it to be tolerable.

We've made these several times now to rave reviews from everyone who has had them. The only problem is, if you plan on rolling these out and cutting them with cookie cutters, you need to work in a fair bit more flour. I can't say how much more we add though. I start by putting some flour on my rolling surface and then some flour on top. I fold this until it just starts getting sticky again and add more flour under and over. I keep repeating this, working in a little flour at a time until I can fold it several times without it getting sticky. Also, to keep these from getting to floury I actually add in powdered sugar with the flour when I'm preparing it to roll, and when rolling. It takes a bit more effort, but they roll out much more easily so it is better in the long run.

Delicious cookies. Great recipe!

I've tried three sugar cookie recipes from this site and liked this one the best. It has all the right mix of flavors with or without frosting. Made these for the superbowl party decorated for our favourite team the Colts. They probably won the superbowl this year because I made these cookies ; )

I've been searching for terrific sugar cookie recipe and this is it.We used this to make our Easter cut-outs, I thought they might be good with white choclate icing, next time.

Pretty fool-proof. Work well with royal icing for any of you serious decorators out there.

Excellent! Pretty easy to work with. Nice, smooth texture when rolled. Crisp but tender. Terrific flavor. Adult worthy, not just for kids to decorate.

My boys love these cookies, very tastey and my boys have even made some themselves.

Very good recipe but I had to make some changes. The first batch I made turned out way, way to floury. Nearly everyone at my work liked them but some complained of the floury taste and I agreed so I tweaked it a bit. To start I added 1/4 cup less flour and a little under 1/4 of a cup more butter and they turned out perfect in every way. With butter icing or with a divet in the center and a bit of fruit jelly and they're wonderful.

After reading several reviews for this cookie, I decided to try the recipe. I'm not sure they are the best I've ever had, but they are definitely good. Almost a little too sweet for me, but still good. I prefer my cookies to have a little crunch versus soft and chewy. These had a nice crunch to them. I didn't have almond extract so I added a bit more Vanilla extract. The dough is sticky but workable with a little flour. I baked them at 350 degrees F instead of 375 F for 8-9 minutes since prior reviews claimed that they burned easily.

This recipe is amazing! I made the dough, tossed it in the fridge and promptly forgot about it for 4 days due to the craziness of the holiday season. Pulled it out today, let it warm up a bit (its less crumbly when its warmed in your hands) and proceeded to make the recipe, with the help of two overzealous junior bakers. They treated that dough very roughly and still the cookies came out feathery soft with a nice crispy edge. I turned the oven down to 370F so I could watch them more closely (they overbrown pretty quickly). All in all a great recipe and one that I have added to my recipe box!

Very good, exactly as described! If your dough is to crumbly then you haven't mixed them enough and if it is to sticky you have mixed it to much.

These are absolutely the BEST sugar cookie we've found so far! I didn't have almond extract, so I used 1/8 tsp lemon extract instead. Very light texture, almost melts in your mouth. A bit fragile for little helpers to decorate though, even I broke a couple icing them. (It was a nice treat to eat the broken ones.) These worked nicely for cut outs and held their shape beautifully (no spreading).

I'm not a very good baker at all, but these turned out great for me. The only thing I would say is that they weren't very sweet - even after I sprinkled them with decorative colored sugar. I would add a little more next time. Thanks, Sarah!

I love this recipe. This is the one my grandmother always used. You do have to watch the cookies closely because they will burn. The are not very sweet, which is okay if you are icing them. I did find that rolling them out in confectioner's sugar instead of flour helps the taste.

These cookies are scrumptious. They rise perfectly and are great for ice cream sandwiches