Reviewed: Dec. 25, 2008

They're a little bland.

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Reviewed: Dec. 24, 2008

This was easy to do and it came out great. I didn't modify it at all. The dough was easy to handle and rolled out perfectly!

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Jillybug

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Reviewed: Dec. 24, 2008

Taste is excellent but I had a hard time getting my shapes to come out right because the cookies fluffed so much. The stars came out perfect but more intricate shapes did not. All in all a great recipe. Will try again. Maybe I did something wrong.

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MomOf6

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Reviewed: Dec. 24, 2008

With the addition of 2 tsp. vanilla & 1 1/2 tsp. almond extracts to this dough, I will never use another sugar cookie recipe. These bake perfectly without spreading (I bake on a parchment lined pan) and taste amazing when decorated with royal icing. It's difficult to convince people you made, not bought them! My husband is by no means a cookie guy, and he can't keep his hands off these. Thank you for sharing this fantastic recipe!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Dec. 23, 2008

The best! For cut-out cookies, this will now be my one and only recipe. These held their shape well and tasted great. The only change I made was I substituted the vanilla for almond...just personal preference!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 23, 2008

This was a great recipe - I halved the recipe (so I wouldn't have to use so many eggs), and I still was able to get a good amount out of 1 batch. I added almond extract (2 tsp.), and that really added to this. Bake for only 8 minutes - 9 min. caused some of the edges to burn. I iced them w/ 'Sugar Cookie Icing' from this site.

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CookinginFL

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

Perfect Sugar Cookie!!! Usually I am not a big fan of sugar cookies, but these are terrific! I made them for my son's preschool class teachers and they loved them. I frosted mine with buttercream frosting and they turned out adorable. We are going to be making a batch today so we can leave some for Santa!!!

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Mimi Beth

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

To many eggs for a very average recipe. I found the dough difficult to work with. I'm still on my quest for an easy to use and flavorable sugar cookie.

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cheryl

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

This dough is so easy to work with and didn't spread while baking. I only got 3 dozen from this. While this is a decent cookie and turned out beautiful and okay tasting, I'm just not sure it is worth the 10 eggs to make only 3 dozen cookies. I used margarine instead of butter. The icing was not very good though. It was lacking flavor and tasted oily. It was really easy to work with though and dried slowly so you didn't have to rush to get candies to stick. After they were iced, the oil weeped from the icing and made little beads on top of the cookies. I'll admit I'm rather inexperienced with cut outs and frosted cookies, but I don't think this was my bad, I think it's the recipe. I've always used butter, crisco, or margarine, all I know is the oil didn't work well at all, heck maybe it's just me since no one has mentioned it? Thanks, I had great fum trying out these cookies and many happy goodie/gift recipients.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 20, 2008

These cookies were soft and thick with just the right amount of flavor. I followed the directions exactly as written. They are definitely meant to be frosted. I had to add a lot more water to the frosting than called for, but it still turned out good. I'll make these again!

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jodiann4

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Wow! Incredibly soft and foolproof! Last year was my first time making sugar cutouts and I had a really hard time with the recipe I used. This recipe is sooo much better, great instructions, easy to mix, roll out, cut out, and great without any frosting.

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Kris

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I LOVE the sugar cookies this made, but more than that this is a very flexible recipe. I used this recipe as a base and filled with coconut/walnuts/cream cheese and powdered sugar to make mountain cookies. Then I rolled in small balls and indented the top to use this dough as a thumbprint cookie base and added some peach jam before baking! WOW! One recipe and I have three Christmas cookies for my party tomorrow night! THANKS!!!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Dec. 19, 2008

Easy recipe! Yummy cookies. They stayed fresh and soft for a while. I did add 3/4 tsp of almond extract as others suggested. We made it together with my 4 y.o daughter it was lots of fun. Thanks for sharing!

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Liana

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Reviewed: Dec. 19, 2008

A really great christmas cookie! Soft and cakelike. Will be making this every year. Glad I tried it!

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Kathleen U

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Reviewed: Dec. 18, 2008

Really very good, but still not the cut-out cookie I'm looking for. I found out as the process went on that rolling the dough thicker, makes for a softer and better cookie. I cooked them 8 minutes as many reviews recommended. I also added almond extract to the mixture prior to adding the flour. For icing I made a family favorite of butter Crisco shortening, confectioners sugar, vanilla and almond extract. I think I will make these again and "tweak" them a bit to see if I can get them just a little softer. If I can, then these will be the perfect cut out cookies in my opinion. By the way, the dough is really easy to work with! I really appreciated that. I'm sure my family and friends will enjoy these cookies over the holiday. Merry Christmas and thank you for sharing your recipe.

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micky1121

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Dec. 17, 2008

Good flavor and beautiful cookies. To answer the question of some previous "reviewers," YES you do add both the 6 egg yolks and the 4 eggs (which means you will use a total of 10 eggs for this recipe and have to figure out what to do with 6 egg whites - omelets anyone?). I rolled them out to between 1/4 and 1/2 an inch. Then make sure that your oven is right and cook them 8 minutes, no more. 2 minutes on the cookie sheet finishes off the cooking and they don't get brown edges. They are puffy and sweet. I added 1 1/2 tsp vanilla and 1 tsp almond, but if you don't like almond, these would probably be okay with just the vanilla. They work really well with frosting. I made lots of Christmas trees and candy cane shapes. We had almost as much fun eating them as we had decorating them as a family.

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MandaB

Cooking Level: Intermediate

Home Town: Blanding, Utah, USA

Living In: Winnemucca, Nevada, USA

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Reviewed: Dec. 17, 2008

I made this recipe EXACTLY as stated...except that it does not state when to add the vanilla extract but it isn't too difficult. This was my first time making cut out sugar cookies and I am quite pleased. If you refrigerate the dough long enough and make sure you use plenty of flour they roll out quite nicely. DO NOT go past the recommended cooking time...I burnt my first batch...oops! As for the finished product, I think these cookies are definitely meant to be iced because the cookie itself is not too sweet (which I like). I think the overall flavor of the cookie is nice and my boyfriend enjoyed them also. Don't skimp on the icing! Yum!

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HollyConway

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

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Reviewed: Dec. 17, 2008

Very good when frosted,very nice texture, but not much taste without the frosting. I will use orange extract in addition to vanilla next time, I will surely make these again.

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michele

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Reviewed: Dec. 17, 2008

Overall I thought this was a pretty average sugar cookie recipe. The dough mixed well and it was easy to roll out. I refrigerated it for about two hours and it was still soft but not very sticky.The cookies baked well and had a nice texture but they didn't have much flavor. The icing didn't have much flavor either, just a little sweet. This wasn't a bad cookie, just not what I was hoping for. I think I'll keep looking. 12/18 These actually tasted better the second (now third) day. They're still soft and kind of chewey rather than cakey so this is a pretty good recipe. I might stick with these...I'm not sure.

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shurkat

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Reviewed: Dec. 16, 2008

FANTASTIC recipe!! I followed it and added extra vanilla & sugar and some additional sugar (see Diane S review for measurements) and my cookies turned out wonderful! I have had many compliments and this recipe made quite a few cookies!! EXCELLENT RECIPE!!

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Denise

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Thick Cut-Outs

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