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Dough was very easy to prepare... except I learned the hard way NOT to refrigerate longer than 2 hours: I left mine in the fridge for about 5 hours and had a hard lump of dough even after leaving it out for a while. After almost trashing the dough, my husband grabbed the rolling pin and got it to 1/4" (probably had warmed up a bit more). Floured the counter before rolling, but still stuck a little bit. Baked them for 6 minutes... couldn't believe how good they looked after all the little issues! And they taste great, too! Icing was a breeze, and hardened up nicely... tasted great, as well! Overall, very forgiving recipe and will definitely make these again!

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NurseDanaStar December 18, 2012

I have spent 47 years looking for the perfect sugar cookie cutouts *and* the icing. This. Is. It. Heading into year three of these being on my Christmas baking list! Awesome.

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krisinluck December 10, 2012

Nice enough texture, but could use more flavor. Half tsp. of vanilla and almond is just not enough for this amount of flour.

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knowak5_12598279 December 08, 2012

I have been looking for a good Sugar Cookie recipe for a few years. I found it today! I made both the cookies and the icing for a Cookie and Coffee get together at our house after the local annual Holiday parade! Everyone loved them and several people asked for the recipe! I used Egg beaters and they were great!

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Cathleen A. November 25, 2012

I did *not* refrigerate the dough. I plopped out a chunk on my counter, rolled it, cut it, baked it and *bam* it was perfect. :). I only had one silpat so I did put the dough in the fridge between batches but it was spectacular. I used only Mexican vanilla and I used a lot. I didn't use *all* the flour and saved back a bit for rolling out on my counter. The cookies were exactly what sugar cookies are supposed to be. I inadvertently melted the butter instead of just softening it, and the dough still worked great. This recipe is VERY forgiving. AWESOME.

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msmk November 01, 2012

These were good.. I liked the texture and they baked up nicely, but they kind of lacked in flavor.. I will try again but I think I may add more extract or use almond or vanilla, not both. I loved the texture of the frosting and the fact that it hardened, but also felt it lacked flavor. Will try again

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CareyLee October 23, 2012

This recipe is like all of the others say in that the dough is SO easy to work with - perfect for cookie cutting. Although alone, the cookies seem to lack in taste. I'm a sucker for chewy, sugary cookies so these weren't my ideal. However, with some thick fluffy frosting, they're awesome!

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Leila1982 April 30, 2012

I followed the recipe and halved it since I didn't need a ton of cookies. The flavor is outstanding, but we found them to be a little bit on the dry side. Maybe next time I need to roll them thicker. Overall it's a nice cookie recipe.

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The Portugarians April 08, 2012

I know your recipe says no substitutes with the butter but I did sub butter flavored crisco since that's what I had. I also did not use parchment paper, just baked on an ungreased cookie sheet as I would for any cookie with this amount of fat, they released perfectly The flavor and texture of this cookie is great! Thanks for sharing

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DbKnadler February 20, 2012

Excellent flavor, perfect texture, couldn't ask for a better sugar cookie. Word to the wise, once 2 hrs have past, take your dough out and cut it into shapes, I decided to do mine the next day, and it was impossible to work with, I had to microwave mine as well to soften the dough. My mistake though. Perfect sugar cookie! I will use this recipe each year now! Thank you!

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lovemyboxer December 28, 2011
Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens