If you're looking for sugar cookies that are great for cut-outs (i.e. keep their shape) AND stay soft, these are them. The only thing I changed was to use butter instead of margarine and I only used 3 1/4 cups of flour. I did not use ANY additional flour for rolling the dough. Immediately after mixing the dough, I divided it into two chunks and rolled out each chunk between two pieces of wax paper (easy clean-up and no additional flour). I put the rolled discs of dough, still in the wax paper, in the fridge to chill overnight and cut out the next morning. I baked at 350 for 10 minutes and took the cookies out of the oven before they looked "done." I let them continue cooking on the cookie sheet for about 2 more minutes, and then transferred the cookies onto cooling racks. They were wonderfully soft, kept their shape, and didn't taste too flour-y. This will be my go-to sugar cookie recipe.
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If you're looking for sugar cookies that are great for cut-outs (i.e. keep their shape) AND...