Reviewed: Dec. 24, 2012

I am cookie cutting-challenged, but I made wonderful cookies with this recipe!! I so appreciate you sharing this recipe, it makes me a successful baker at age 40 (finally!) :)

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Reviewer:

lovingcooking

Cooking Level: Intermediate

Reviewed: Dec. 24, 2012

This recipe was just ok. It needed some modifications. After reading other peoples reviews I added butter instead of margarine which I agreed with. I did not add any salt, due to the fact the butter is salty. Don't cut out the extra flour, do add the 3 3/4 amount, after letting it sit overnight the dough was still so sticky and hard to work with, adding that extra flour will help, even though when you roll it out you will still add another cup or so. I think it called for to much sugar 1 cup was perfect. Also it needed more flavor so I put in 1 tsp almond extract and 1 tsp of cream of tart. Do bake at 350 for 9 minutes! And perfect.

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Reviewer:

manders

Reviewed: Dec. 24, 2012

Really delicious - really soft - really easy! I took the advice of others and cut the flour down to 3 cups, baked at 350 for 8 minutes, and they are perfect! Don't roll them out too thin; 1/4 inch is great.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 24, 2012

I used this recipe this year and they were very soft and yummy. I made a few changes as per reviews suggested. I used 3 cups of flour, rolled thick and cooked at 350 for 8-10 minutes. I think next time I will try adding some almond extract too!

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Reviewer:

joan k

Reviewed: Dec. 23, 2012

These cookies are delicious, but a little time consuming.

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Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Dec. 23, 2012

Perfect recipe and I did not need to change a thing... I have been using this recipe for the last few years for an annual Christmas Eve party and everyone begs me to make these. Easy recipe, delicious and perfect consistency...

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Reviewer:

Deava

Reviewed: Dec. 23, 2012

Perfect, the dough was easy to handle and the cut outs did not lose their shapes in the oven. Also not overly sweet so will work well with the frosting! Only sugar cookie recipe I will use from now on.

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Reviewer:

quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

Reviewed: Dec. 23, 2012

its a good recipe i used butter instead of margarine and they still came out wonderful

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Reviewer:

cookiecook

Cooking Level: Expert

Home Town: East Orange, New Jersey, USA

Living In: Newark, New Jersey, USA

Reviewed: Dec. 22, 2012

Oh My Gosh! I haven't even iced them yet and they are fabulous! I just pulled the last batch out of the oven and I could not be happier. As others suggested, I used butter instead of margarine and baked them at 350 for 10 minutes. I was dubious when I pulled them out because they just didn't have that golden glow that I'm used to but just letting them sit on the tray for another minute was perfect. All I can hear from my family is 'Mmmmmm, yummmmmm, ooooohhhhhh'... If I can just keep them out of the kitchen long enough to actually ice the cookies, that would be great ;) Fabulous recipe - will never use anything else!

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Reviewer:

tranty

Cooking Level: Intermediate

Reviewed: Dec. 22, 2012

I think these cookies turned out wonderfully! I followed the recipe exactly (except cut in half) and had no problems! They kept their shape, came out soft and puffed up just enough. I gave them to my elementary students and they were a hit! Definitely a recipe to keep!

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