Reviewed: Nov. 14, 2009

I cut the recipe to 25 servings as 75 is too much for 2 people. The recipe never told you to add the vanilla extract but fortunately I caught that. The dough was too sticky to roll after hours of refrigeration. I did as others suggested and added flour. The cookies turned out beautiful but had no flavor.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Oct. 20, 2009

Excellent cookies with perfect icing. Nice, soft, moist...good! I had to incorporate a little more flour to the dough when it came time to roll it out, it started out way too sticky to work with, but that's the only thing that I changed!

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GreenGirl24

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Reviewed: Sep. 7, 2009

This cookie was good BUT... they are alot of work be prepared!

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LauraLu

Cooking Level: Intermediate

Living In: Homer Glen, Illinois, USA

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Reviewed: Aug. 27, 2009

I have been looking a long time for the perfect "bakery" sugar cookie recipe. This is it. All others will be thrown away. I did double vanilla, and added about 1/4 tsp. lemon extract. Otherwise, just a PERFECT sugar cookie. Thank for sharing.

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KKEB

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Reviewed: Aug. 15, 2009

Doubled vanilla and added almond for more flavor. Cookies turn out beautifully - will never use another cut out recipe. I've made these 3 times now and get rave reviews b/c they are so pretty. I didn't use the glaze from this recipe. I use "Sugar Cookie Icing" from this site.

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Tara South

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Reviewed: Aug. 5, 2009

I just love this cookie recipe and so did my family! This is the 1st time making them and they are great! This will be the only cut-out cookie that I will be making! I didn't change a thing with the recipe. My husband said that they are very addicting! I made them last weekend for a friend of the family who races cars. They were perfect for cutting out in the shape of his race car and decorating exactly like his car. The dough is very easy to work with and they actually looked and tasted professional. Too bad I forgot to take a picture of them! I am going to make them today for a picnic in the shape of flowers! Thanks for a great recipe!

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Rita S.

Cooking Level: Expert

Home Town: Mahanoy City, Pennsylvania, USA

Living In: Ashland, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

I made these for my Dad for Father's Day. I am extremely impressed by them. The dough was super easy to mix up. I did add some almond and butter flavoring just because others did and I had it on hand. I refrigerated the dough overnight and just took out what I was rolling at the time and let the rest in to stay cool. I did have to use quite a bit of extra flour in order to get them to roll well. The dough was pretty sticky but nothing common sense couldn't fix. Extra flour did the trick. The stability of the cookie after it was baked was impressive. Nice and soft and thick but held the frosting so beautifully. PERFECT COOKIES! I made my own icing.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Jun. 20, 2009

Five stars because I think it's really difficult to find a great cut-out cookie recipe! Like others I also added some extracts: 2tsp almond and 1/2 tsp butter - though 1 tsp butter probably would have been ok too. This has given these cookies the PERFECT flavor. That said - I haven't even cooked them yet! So far they are just dough - but the dough is amazing haha! I wanted a recipe because I wanted to make my father-in-law a nice batch of cookies for Father's Day like they have at those expensive designer cookie shops at *gasp* $8 per cookie! That's insane to me. These are going to taste even better! I'll post an update and a photo after they are finished!

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: May 7, 2009

Right now, this is the only cookie recipe I use. However, I do change it a bit, so I only gave it four stars. I add 1 Tbsp. of vanilla, 1 tsp butter extract, and I use butter flavored crisco in place of half of the butter to prevent spreading.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Apr. 29, 2009

Used these for a birthday party with just a basic Royal icing. Without the icing, they were just ok, but having said that, they were just right with it. Perfect really. And rolled out and baked up perfectly. I topped them with those printed cupcake toppers I purchased, and they had each child's name on them, perfect treat/place setting!

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OvesPrincess

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I was in the market for a big, soft sugar cookie and this recipe didn't disappoint. The only change I made was to add 2 teaspoons of vanilla and one teaspoon of almond extract (per other reviewers' suggestions). These cookies represent a big investment in time, effort, and ingredients, but I think they're worth it! I didn't make the frosting because I already had some leftover. They were great for Valentine's Day. Thanks!

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Beth

Cooking Level: Beginning

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Reviewed: Feb. 14, 2009

A great cut-out sugar cookie!! I doubled the vanilla, but that was the only change. When I baked these, I did bake them on parchment paper. They spread out a little bit, but kept their shape very well. The cookies are soft, but still sturdy enough for frosting and decoration. I have searched long & hard for the perfect sugar cookie recipe, and this is it!!

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MSJ1501

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

The cookies are fantastic. Taste great and nice and stable for decorating. The frosting however didn't really do it for me. It was too clear for my taste and has an oily sheen that really isn't all that appealing. Next time I go with royal icing. addendum- I sent these cookies, decorated with the frosting included in the recipe, around the country. I spent a couple hours baking and decorating them only to find out, when sent pictures by the recipients of the gifts they received, that the white frosting dried clear and the colored frosting simply sunk into the red background so all of my decorating was wasted. I will never use this frosting again and suggest that you don't either if you will be doing anything other than just glazing a cookie.

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ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 1, 2009

love this cut out cookie! I add almond extract and it makes a huge difference. Excellent!

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Holly H.

Cooking Level: Beginning

Home Town: Pleasant Grove, Utah, USA

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Reviewed: Feb. 1, 2009

I love this cookie recipe! It is so yummy and not too sweet! You'll definitely want to refrigerate the dough. I refrigerated mine overnight and it was perfect! Remember to refrigerate any scraps you want to re-roll and cut out. Once the dough warms up it's difficult to work with. I didn't use the frosting listed on this recipe. Instead I used the 'sugar cookie icing' recipe listed on the site. I made these for Christmas and got multiple requests for more. I'll be making them for Valentine's Day as well.

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i<3allrecipes.com

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Reviewed: Feb. 1, 2009

This cookie is so mild. I use frosting that consists of 1 stick of real butter, 1 box of powdered sugar, 1 tsp. flavoring like lemon, vanilla or maple and then you add a little milk to get it to a nice spreadable consistancy. You can color it any desired color. I only bake the cookies for 7 minutes on parchment paper and they come out perfect every time! I have also just sprinkled them with colored sugar before baking and that turns out really nice too.

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