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I too was set to try a different recipe when I came across this one. This dough is fabulous to work with. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. I subbed all vanilla as I am not a fan of almond flavoring. The cookies did not spread much at all. I did chill my dough well in addition to cooling my cookie sheet down between batches. The icing was just what I needed as I didn't really want to make a batch of royal icing. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. My cookies were iced very quickly this way. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. An awesome recipe that has become my standard for sugar cookies.

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Kimberly Keller December 24, 2010

My newest favorite Christmas cookie. And..the frosting works wonderfully.

p.s..don't refrigerate for more than two hours. The dough will be virtually impossible to work with. I had to microwave mine to soften it a bit.

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CoffeeB December 19, 2010

deeelicious...but i'm lazy.after an hour of refridgeration I got a ziploc bag, put the dough in and got all the air out. then i rolled it into an log (inside the bag, rolling the dough on the counter) and cut circle cookies with floss. And I used margarine....(oops) Best cookie ever. Thanks!

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Sarah*Belle December 18, 2009

Not so sure about the, "...not find a better sugar cookie anywhere you search" part. Yes, the recipe was super easy and the dough was very good to work with for cut-out cookies. However, these are very BLAND. I made these for my daughter's teachers, but they were so tasteless, I opted to not gift them. Per my oldest daughter's suggestion, we're saving the cookies for Santa, hoping he'll eat them. ;) A cookie recipe shouldn't focus mainly on making the dough easy to work with; you also have to pay attention to the TASTE of the cookie. What's the point in having a pretty cookie if no one wants to eat it? Also, when the instructions to use 1-2 tablespoons of milk when starting to make the icing, is ridiculous. Yes, we'll "likely" need more, meaning it's impossible to mix it without a lot more milk. I was happy with how the icing hardened, but even that didn't taste very good. My normally icing-loving kids wouldn't go near this icing. Overall, not very pleased with this recipe and I would not go so far as to say it's the best recipe ever, taste-wise. Needs some tweaking for taste, and not just extra sugar.

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allgirlsmom December 22, 2011

Kittencal's stuff is normally awesome, but this one did not make the grade. Added 1/2 cup more sugar and the cookies came out like butter cookies and not sugar cookies. Revise the title and they are much better.

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fatty mcgee November 26, 2012

I don't know, but I put all the right ingredients and it didn't turn out. The batter was so dry couldn't even blend it together. :( Added a little water just to say the kids made cookies but they didn't taste like cookies, they tasted like bicuits.

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bmabry1 October 12, 2012

"You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use ... "

And I was about to pass this one off as another of those recipes claiming to be 'the best' or the 'ultimate' ... but I'm SO GLAD I gave it a go, and the only reason I've created an account here is to give this recipe my thumbs-up and say, yes, you will not find a better sugar cookie anywhere you search, and it will definitely be the only sugar cookie I will ever use.

The search is over. Thank you, Kittencal.

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tealeafs September 29, 2011

Didn't make the cookies, but the icing was terrific for piping with a fine writing tip and spreading inside outlines. I used water instead of milk and added extra vanilla plus lemon extract to give it a nicer flavor.

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Cook+Princess March 18, 2011

I loved this recipe. It was easy to make & the dough is easy to work with - and DELICIOUS. I doubled it because I needed 60 cookies. I've never painted with icing so I wasn't sure about it, but it works just like the recipe says. Get a nylon (or something besides real hair) paintbrush and paint the thinned icing on the cooled cookies. It was very easy & didn't run down the sides like I thought it might. I will make this recipe again & again!

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sugarlipsbakery October 24, 2010

Really a great recipe. I loved how these cookies have good body and are not too sweet. So good with a cup of coffee -- seriously. They're firm but give nicely when you bite them. I added fresh lemon juice (strained) instead of milk in the icing mixture to give it a little zing. It still set up beautifully. I'm attaching a picture so you can see how well they turned out. Thank you so much.

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andrewwilliam May 15, 2011
Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens