Reviewed: Jan. 22, 2012

I made this exactly the way the recipes calls and they were exelent. I just refridgerated the dough over night. I rolled the balls of dough in between wax paper and it made it much easier to use. Will be making them for christmas again next year.

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Reviewer:

chouser

Reviewed: Dec. 18, 2011

I just made these. They taste great...however, the dough is very hard to work with for cookie cutter cookies; would be better for a cookie press. I chilled dough for an hr. but it comes to room temp fast. Because I was making cookie cutter cookies, I ended up taking just an 1/8 of dough out of frig at a time. I rolled it directly onto parchment, used my pretty shaped cookie cutters and removed the residual,leaving the cookie on the parchment. This was much easier than trying to move the cookies, they are too soft for that. Then just lifted the parchment paper onto cookie tray for baking. A bit of a hassle, but they do taste good and look cute too.

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Reviewer:

eknee

Reviewed: Dec. 18, 2011

Not crazy over these. A tad on the bland side (not a nice sugary sugar cookie). Also the dough was SOOO STICKY!! The did bake up nice.....

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Reviewer:

Domestic Sunday

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

I just baked the first batch of these cookies, the dough is delicate hard to handle. Got them baked finally and oh did they taste delish! This batch i'm putting in the freezer to get firmer for rolling and cutting out. They taste soooooo good!

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Reviewer:

lambertfan

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

Best, and perfect, sugar cookie i have ever made and had!

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Reviewer:

BlinnyNinny

Home Town: Edmonton, Alberta, Canada

Reviewed: Mar. 23, 2011

This is it. The best. Perfection. No lemon or cream of tartar--pure sugar cookies. I know my cookies. The brown sugar and full tsp. salt give it the perfect combo flavor. We roll them out fairly thick and they are perfect for cut out shapes. I have thuroughly child tested this recipe by rolling out and eating. We all say YUM! Great job, Galia!

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Reviewer:

honeybunny

Reviewed: Feb. 14, 2011

Great recipe! Always watch how much flour you are using. Always use a little less first, then you can add more if you need to. I used 2 1/4 cups flour and didn't need any more than that. I also used only 1 tsp. vanilla then 1/2 tsp almond extract, which always adds a nice flavor. Oh, and I used 1 1/4 white sugar instead of using brown. Didn't have any problems with sticking when I used my stoneware.. only with my regular cookie sheet. They turned out great for Valentine's Day!

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Reviewer:

lovetocook

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Owen Sound, Ontario, Canada

Reviewed: Feb. 12, 2011

My twin 4 year old girls were able to make these cookies and we followed the directions to a tee. They were perfect. Just the sugar cookie recipe I was searching for and we have tried many.

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Reviewer:

allison mom of toddlers

Home Town: Warwick, Rhode Island, USA

Living In: Lakeville, Massachusetts, USA

Reviewed: Jan. 6, 2011

Great!

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Reviewer:

Natsumi

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

Reviewed: Dec. 26, 2010

Overall, good cookie. My first attempt at sugar cookies, and was looking for a simple recipe, that didn't have me running to the store! This was it! No complaints here. Although, I've had better....

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