These are the best sugar cookies I've ever had! Very soft and buttery. I use them year round for any occasion that calls for iced sugar cookies.

This is the best cookie ever!!! I have gotten rave reviews everytime I make them. My sister took some to work and now some of her co-workers are ORDERING them from me for the holidays. Last Valentine's Day I had orders for 18 doz of these cookies. They are great!

Excellent cookie!! I've made them as hearts and shamrocks so far. I get requests for these all the time now...they just melt in your mouth!!

I followed suggestions and just used more vanilla extract. I also used raspberry jam as the filling, not icing. Overall a great cookie, not too sweet. Everyone loved them. I also used the dough recipe for hamantaschen at Purim.

This was a GREAT recipe!!! I used it to make Easter cookies (just different shapes than hearts). I also found the dough to be a little tough to work with, but took others' advice and worked flour into it when I rolled it out, then used powdered sugar with the second batch. I also used a powdered sugar/lime juice/milk glaze and sprinkled colored sugar crystals on top! I would have posted a picture but the cookies disappeared too fast!! Thanks for this recipe!

I also made it the other frosting suggested. I loved these and these cookies were a big hit!!!!

I used : -powdered sugar to roll it out, making the dough a lot sweeter by the end. -marshmallow fluff with red food gel to make a pink filling under the stawberry jam. -the "royal icing I" from this site to make the streaks on top. -he rest of the icing (pink by mixing in red gel) on the small cookies. Didn't have to refrigerate the dough at all. I did find though that the small cutout hearts were too flimsy to pull out and then cook. I rolled them back in and cut them over again. These were a terrific v-day gift for my son's preschool teachers.

Way to sticky to make any cutouts. Instead I just made them like drop cookie and my husband really liked them. I even added some chocolate chips in about half and they were just as good.

These were awesome!!! I will be making these every year! Used seedless raspberry jam for the filling and rolled out the dough between parchment paper (which I left the cutouts on and slipped onto the cookie). No need to chill the dough using parchment paper either. Professional looking cookies. Thanks much for the recipe.

I was very dissapointed with this recipe. I followed it exactly, and used confectioner's sugar instead of flour to roll it out. The dough was absolutely delectable, but the finished cookie didn't have a great taste, was very brittle, and spread a lot during baking, making the cutout tops unusable because the shapes were all messed up and didn't look like hearts anymore at all. I much prefer the Best Rolled Sugar Cookies recipe from this site which I made at Christmas, they cut out beautifully and retained their shape while cooking, also have a better taste and not such a crispy/brittle texture.

This is one of the best-tasting roll out cookie recipes I have ever made. . . my co-workers and family loved them, they were gone by the end of the day! I would chill the dough before rolling for an easier time.

These tasted fine and rolled out easily enough but did not hold their shape. I doubled the recipe (exactly) and believe 2 teasp soda/cr of tartar was too much! They were cake-like. If you are looking for clean cut-outs to decorate, choose something else.

This is indeed a great sugar cookie recipe. BEWARE though, the icing recipe is too salty.. only add 1/8 tsp rather than 1/2.. i'm not even sure you need salt. It was easy to prepare.. make sure your dough is cold before rolling out to cut. (a couple of hours in the fridge beforehand)

I liked the flavor of this cookie. However it was a bit difficult to work with and I've been making cookies for 50 years! I did not make the sandwich because I didn't get 17 of each cookie as the recipe stated. So I melted some German chocolate and dipped each cookie in on one side. I put red food coloring in the batter so the pink cookie with a chocolate edge was perfect for a valentine!

I have been searching for a while now for a cookie that my mum use to make for me to bring to school for valentines day. To make the cookie more like hers, I omitted the icing and used seedless raspberry jam and then afterwards drizzled have of them with white chocolate. I'm not sure if anyone else has suggested this....but instead of trying to fight to get the cookies up and keeping there shape, roll the dough out on parchment paper...cut...remove excess dough then put in the oven on a cookie sheet! Definelty will be making again!

We made these cookies in Christmas shapes as Christmas gifts, and they were great! I was afraid the almond extract would make them taste funny (since it was an unfamiliar smell) but it gave them a nice sweet taste and I'm really glad I didn't omit it. They're a very crisp cookie, and be sure not to let the baking paper (we used parchment) bunch up on the sides of the cookie sheets, as it might cause the cookies to bake in weird shapes. Also, we used powdered sugar to roll them out with, and it made a nice sweet dusting on them.