There were tons of positive reviews, but I like to read the negative ones so I know what to watch out for. In this recipe, the negative reviews all said the cookies were too bland, to flour-y, and the dough was too sticky. So I chose to eliminate one of the eggs and one cup of the flour to see if I could produce a more sugary, buttery cookie. My results were as close to perfect as you could get. Even my 2.5 year-old was able to help me roll out the dough (his favorite part was flouring the rolling pin and the table!), and cut out the shapes. The dough kept its integrity through 3 rounds of re-rolling the scraps and cutting out new cookies--without having to be re-chilled. They baked perfectly (I used parchment paper on my cookie sheets) and were tender and lovely. I don't even think we'll frost them--they're that good. Though they baked so perfectly, frosting them would be easy. With my modifications, I'll never be tempted to even try another sugar cookie recipe.
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There were tons of positive reviews, but I like to read the negative ones so I know what to...