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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Reviewed: Dec. 16, 2008

This cookie alone is pretty bland, even with adding extra sugar, another teaspoon of vanilla and a teaspoon of almond extract. I thought more of a butter flavor would come through. But with the icing on top, it's quite good. I used my own decorator icing recipe, which is similar, then made this one when that ran out. Be careful not to add too much water - it gets thin rather quickly. I got about sixty 3" - 5" cookies.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 15, 2008

Love this recipe. I made the cookies just as the recipe stated and they were thick and chewy and wonderful. My kids frosted them and fell in love. Even hubbie loved them.

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Patti S.

Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 15, 2008

I wanted to make these cookies but because of the egg confusion (10 eggs total?) I didn't. If the poster could clarify, that would be great. Thanks!

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 14, 2008

I thought these were alright. I took them to a party and everyone else liked them more that I did. I did use part vanilla extract and part almond extract and I think it gave them more flavor. The dough was easy to work with.

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MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 13, 2008

8 minutes and they are the perfect cookie. I've been looking for a soft sugar cookie to ice... I didn't have time to read reviews, but I added almond extract too and they are awesome!

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SLAVICA

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

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Reviewed: Dec. 12, 2008

Great recipe. I added extra vanilla (our family loves the flavor) and no almond; however, I'll try the almond next time. They turned out great even though I added an extra egg because I lost count while on the phone!

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NicRachelAbi'sMom

Cooking Level: Expert

Home Town: Fort Scott, Kansas, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Dec. 9, 2008

Thank you to whoever submitted this recipe. I used this for my first attempt at making cut-outs and they turned out fantastic! I would definitely use almond extract next time I make them to give them a little more flavor, but the consistency was perfect. As long as you roll them out on a floured surface, they'll be perfect! I had to add a lot more hot water than suggested for the icing...but it turned out great as well!

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mistyann13

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Reviewed: Sep. 26, 2008

My search for a great rolled sugar cookie recipe is over. I like the icing ingredients too as vegetable oil seems somewhat healthier than using the typical shortening. Thanks!!!

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a.j.

Cooking Level: Intermediate

Home Town: Kihei, Hawaii, USA

Living In: Kent, Washington, USA

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Reviewed: Aug. 26, 2008

Perfect thick sugar cookies

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Kim S.

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

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Reviewed: Apr. 9, 2008

This the only sugar cookie recipe I will use now. Perfect and tasty!

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KateH

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

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Reviewed: Mar. 12, 2008

These are my favorite sugar cookies. I have not decided on my favorite icing or frosting for them yet. I have tried the modifications mentioned in the other reviews and love them. These are nice big soft cookies and everyone I bake them for love them.

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Darann

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Reviewed: Feb. 11, 2008

My cookies must have been mondo because I only got 30 from this recipe. I rolled them 1/2 inch thick and used a 3 1/2 inch heart cookie cutter. I used 2 tsp. mexican vanilla and 2 tsp. almond extract. I needed to cook them about 11 minutes or they were still doughy inside. They also spread a bit more than I thought they would so leave room between them when baking. They tasted GREAT! Not too sweet and with icing they were perfect. No sugar coma here. The dough was wonderful to work with. I used a floured pastry cloth to roll it out on and a rolling pin cover. I didn't have any problem with it sticking. I usually don't make roll out cookies because I haven't found a good dough that doesn't stick. This was the exception. I'll make these again. Hubby and kids loved them!!

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Trish

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

AWESOME recipe!! Perfect cookies. I think I threw in a bit much almond extract but that was ok by me. I LOVED it. I read reviews saying these were very bland but mine were NOT!! LOVED these cookies!!

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lynnriley68

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Reviewed: Dec. 23, 2007

These are simply The Best!!! I read through the other reviews before making these and decided to add about 1/4 cup extra sugar, doubled the vanilla and added 3/4 tsp of almond extract, as another reviewer suggested. They turned out wonderful!!! We will be baking these for years to come on many holidays. Be careful not to overbake. Nothing over 10 minutes and 9 seemed more appropriate most of the time. Enjoy! And thanks so much for the recipe!

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Kellie M

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

I'm going to give this five stars (really 4 1/2) although I did tweak the recipe just a bit. I noted the directions didn't tell you when to add the vanilla, but I added 1 1/2 tsp. vanilla and 1 tsp. almond extract to the wet ingredients before mixing in the dry..I'm sure most of you know to do this, but I thought that might mislead a unexperienced baker. These are perfectly soft and cut-out extremely well. They hold their shape nicely. Next time I think I may try all almond or all lemon extract. I frosted these with standard homemade buttercream frostings - one made w/ lemon and the other rum. Yummy!

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ACMILANFAN

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 21, 2007

I am the hero of Christmas. I baked these last night. I followed the advice of other reviews and tweaked the cookie recipe with a bit of almond extract and a extra vanilla extract. Also, my oldest daughter tweaked the icing by using our standard butter cream recipe. The end result turned out great. Our whole family loves Cheryl's cut-outs. Our local Cheryl's Cookies gives out a cookie for each 'A' on a report card. Now my daughters don't need to get A's to enjoy the same cookies (uh, oh...).

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