Reviewed: Feb. 23, 2009

I loved these cookies! I made them for Valentine's Day and they were a hit. I only chilled them for 40 minutes and didn't have any trouble rolling them out. They were soft and delicious. I will definately use this recipe again.

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Court

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Reviewed: Dec. 23, 2008

We love these cookies! Every year I try a different sugar cookie recipe for Christmas, but I think this is the one I will continue to use. We doubled the recipe but used the amount of vanilla for a single batch, and the flavor seemed perfect. My teenagers cut them out and decorated them, and they are ready to be given as gifts (if they last that long).

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Janet

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Reviewed: Nov. 13, 2007

I love this recipe and so does everyone in my family and all of my friends. A little trick my mom taught me for rolling out the dough is putting some flour in the area I'm rolling out in so the dough doesn't stick. Works like a charm every time. A cookie that does not last long and the flavour is nice and rich.

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SANDRA

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Reviewed: Nov. 8, 2007

I've never been a big fan of sugar cookies, but these are by far the best I've ever had! My husband and I could not stop eating them, and between the two of us, they disappeared within a week. The only change I made to this recipe was adding 1 tsp. of almond extract. Delicious! Thank you.

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rebeccal

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 7, 2007

This was my first attempt at making sugar cookies and they turned out really good...tasted like tea cakes. They turn out huge in the oven! I don't have a rolling pin though and just flattened with hands and cut with cookie cutters after chilling.

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Jessica

Cooking Level: Intermediate

Living In: Cullman, Alabama, USA

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Reviewed: Oct. 10, 2007

Very good taste and texture! They are like the ones that we get from the local bakery. A tip for some who have trouble rolling and cutting: flatten dough out on a plastic cutting board and place in freezer for several minutes and use different size biscuit cutters for cutting, then bake for 10 minutes.

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litlmami

Cooking Level: Expert

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Reviewed: Mar. 1, 2007

Awesome. will surely make again.

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jing

Cooking Level: Intermediate

Home Town: Dumaguete City, Negros Oriental, Philippines

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Reviewed: Dec. 13, 2006

First time making ANY home made cookies and these taste awesome. They stay soft and chewy AND they were so much fun to decorate! Thank you!

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DRWINKLES

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Reviewed: Aug. 25, 2006

I was going to wait to review this recipe until I had used it again, but then decided to post my results/mistake in the possibility that it might help someone else. I only had large granule white sugar and dark brown sugar so I used them instead of normal sugar and light brown. The cookies that were baked for only 10 minutes had a gummy/cardboardy texture, and the ones that baked for longer were crispy to the point of being too crispy. They were, however, good in milk. I added a little ground ginger and cinnamon to half the dough, and enjoyed the flavor more than without the extra spices. If I get around to baking again with fine white sugar and light brown sugar I will post results and compare the two batches.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 1, 2005

We loved these cookies! I did use the vanilla, and just for a bit of spice I added 1/4 tsp of ginger and 1sp of cinnamon. You really do have to chill the dough and the trays, and work fast. I used powdered sugar instead of flour to prevent sticking and I really think it worked well and added a little extra to the flavour. Thanks Galia for sharing this fun, easy recipe. My little one had a ball using the cookie cutters and decorating then.

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KOOKINGKITTY

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Reviewed: Apr. 25, 2005

These are good and have a wonderful flavor but I the dough becomes really floury very fast. I would also not bake them for the full 10 minutes. I was leaving them in the oven about 7 minutes and that seemd just right but then I was using an older stove and it might run hot.

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2005

These cookies are crispy and very tasty. The brown sugar gives them a great flavor. I used vanilla and recommend you do too. The dough rolls out very, very easily and is somewhat fragile. If you need to decorate your cutout shapes before baking them, it is a good idea to chill the cookie sheet with the unbaked cookies on it in the refrigerator for 10 minutes or so before proceeding. It is also a good idea to chill the sheet with the unbaked cookies on it before placing it into your preheated oven. This recipe reminds me of a recipe I lost nearly 40 years ago. Thanks Galia!!!

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DHOBIE

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Reviewed: Jan. 30, 2003

No so good, the taste is really plain even adding it flavoring. I won't made them again.

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MELY C.

Cooking Level: Expert

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Reviewed: Dec. 17, 2000

I have tried two other recipes and this one was the best! They were easy to cut out and baked quickly. I will have to make more to give out for Christmas. Thanks!

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