These are wonderful...almost like pastry. Made them for Valentines and everyone loved them...parents & kids! I've made several cut out cookie recipes and not found one that I love just yet, until now! Thanks so much. One thing, I wasn't sure about was how thin to roll them. I think 1/8 to 1/4 of an inch was good for me. They also cooked more like 13-14 minutes. Thanks!!
These cookies rock! I never like "plain" cut out cookies- they generally have to be spicy or chocolate to win me over. However, these were fabulous. I had no eggs, so I substituted 1 tablespoon cider vinegar, and I also used butter rather than margarine (blech!) Not only were they tasty, but I didn't have to worry about my 3-year-old eating the dough, since there were no raw eggs this way. UPDATE: Years later, I'm still using this, and still using it egg-free. My daughter loves that she can eat the dough.
Anyway, they were really good. I baked them in two separate batches, and the one that I cooked just a little less (almost slightly undercooked) retained a lot more flavor than the ones that were completely golden brown on the bottom. Hubby thought the dough was great, and since there was no egg, suggested I dump it into some ice cream. (But there was none left over to do that with!!!) UPDATE: Years later, I'm still loving these. My favorite variation- I add citrus powder (TrueLemon, orange, or lime, etc.) or any combo thereof to the dough, then top with citrus icing. Friends LOVE these, and they are always a hit.
After trying various recipes that didn't even closely resemble a christmas tree after baking, I fortunately stumbled upon this recipe. As most of the others said, it's really easy dough to work with, totally retains the shape after baking, and they are quite buttery and delicious. Thank you, Aunt Paula!
Definitely my new go-to sugar cookie recipe. Very delicious and sweet but with a tiny hint of tartness from the cream cheese that makes them special and just simply perfect.
Mmmmmmmmm......soooooo good, so delicately flavorful. Not too sweet, so it's just right for frosting. I used Vanilla Buttercream Frosting (From Sprinkles Cupcakes) Vanilla Buttercream Frosting (From Sprinkles Cupcakes). I made this twice this Christmas season. First time I made them cut out, and then decided it was too much work, so the second time I just rolled it into a log and sliced it up...much easier & just as tasty!!! Used butter, never margarine! This was great, thanks!!
This is the best cut-out cookies I have ever made!! (and i've tried a few...) The dough was so easy to work with (I took some of the other people's advice and just put the dough in the freezer for about an hour) The dough was easy to roll out and kept their shape while baking!! Oh and they DID stay flat while baking which was awesome : ) And they really taste great *yummy*. this will be the only cut-out cookie recipe I use from now on!! Try this...you wont be disapointed!!
This was excellent. Easy to make and work with dough. More tasty than any other cut-outs I've made. I appreciate the comments on how to use substitutions, but I made them pretty much how the recipe called for except butter instead of margarine. Margarine is nasty. I used organic raw evaporated can juice for sugar. Delicious cookies that we will make again and again.
I won't say how many of these cookies I've eaten, it's enough to know that I love them. I chose it because I had lots of cream cheese to use up. I only chilled the dough 2hrs (I can't wait overnight for cookies!) but it turned out just fine (if only slightly sticky) to work with.
Thank you for sharing! This is my new fav. cookie recipe! The first time I fallowed steps exactly and they turned out amazing! Since then the only thing I've changed is adding a little salt to the mix. Great with chocolate fudge frosting.
Excellent! I used butter instead of margarine.