- Most Helpful
- Highest Rating
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!
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.
Nice enough texture, but could use more flavor. Half tsp. of vanilla and almond is just not enough for this amount of flour.
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!
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.
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
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!
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.
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
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!