These cookies are my go-to for rolled out sugar cookie. I've never had a bad batch--and I've make this at least 6 times a year. This recipe produces a buttery, crisp cookie that is not overly sweet--perfect for decorating with icing or sugar. If you are looking for a super-sweet cookie, this is not the recipe for you. The cookies hold true to the shape of the cutter with little distortion after backing. It's very important to let the cookie dough chill out in the fridge at least 12 hours. This will allow the flour time to absorb as much moisture as possible. If not, the dough may be stickier and more difficult to work with. It's also important to keep the dough and the cutouts cold throughout the baking process. If the butter is warm, the butter will melt before the cookie has "set". (This is true of all sugar cookies, not limited to this particular recipe.)
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These cookies are my go-to for rolled out sugar cookie. I've never had a bad batch--and I've...