Make Cookies With Icing Fresh Again
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12/19/2001
These cookies came out soft, fluffy, and delicious. The dough was unproblematic to make and easy to piece of work with. Withal IMO, some adjustments are necessary to make this recipe perfect: 1) Only add 3 cups of flour to the dough, and then use ane/ii cup to roll them out. 2) Use butter instead of margerine to give them ameliorate flavor and texture. 3) Broil them at 350 degrees instead of 400 to let them puff up and brand them softer. Make sure not to roll them as well thin or overbake them. They should take only a trace of chocolate-brown around the edges. Savor :)
08/02/2007
FANTASTIC! I accept made these MANY times now, and they are always well-received. I practice make some recommended changes: butter instead of margarine, 3 one/3 cups flour and sub 1 cup white sugar and 1 loving cup powdered sugar for the 1 1/ii cups white carbohydrate called for. I also use powdered sugar - as opposed to flour - when rolling them out. These are easy to handle, and concord up FABULOUSLY . . . tasting slap-up even a week later! I use the Sugar Cookie Icing on this site, and they ever await amazing. A side notation: the first time I made these I made a batch of this recipe AND a batch of the Best Rolled Carbohydrate Cookies, and these were by FAR meliorate - both in texture and gustatory modality.
11/29/2003
I have been trying to find the perfect cutting out cookie recipe and this is the all-time and so far. Like some others I too used butter and I cut back the flour to 3 cups. I wrapped the dough in plastic wrap and divided it in two as it fabricated information technology easier to work with. I reduced the heat to 350 and cooked the cookies approximately 10 minutes. Be sure you lot don't roll out the dough too thin or they will be a harder crispier cookie. I used Barbara's Butter Icing for Cookies and it was excellent. These definitely rate 5 stars
12/03/2002
This is the offset time I ever successfully fabricated sugar cookies. They were wonderful. I did follow recommendations of reducing flour to 3 cups, oven temp to 350 and used butter instead of margarine.
12/12/2002
These cookies definitely lived up to all the great reviews. They were soft and chewy long after being cooled. I do regret icing the cookies since they were a niggling sweetness for my taste afterwards. I didn't arctic the dough since I made employ of a cookie press, which proved to be a time and mess saver. Thank you for the great recipe!!! I simply made these again and I had to come up dorsum to say that they were perfect using cookie cutters. I followed the recipe exactly, except I refrigerated the dough overnight and cooked the cookies for ix minutes at 350*F. Delicious!
08/01/2011
These really were perfect for cut-out cookies. I had no problem rolling out the dough and they kept their shape nicely. The texture was spot on. Nonetheless, by themselves they aren't stellar in the taste department and definately benefit from an icing of some sort. Regardless, I will be using this recipe alot. I may add a 1/ii tsp almond extract or some orange zest or something to bandbox them upwards. Thanks for sharing!
02/22/2003
These are by far the best sugar cookies I have ever had! I made Valentine cut-outs for my daughter'due south form and my family loved them so much that I made another batch the next weekend for my kids to decorate. I used 3 i/4 cups flour and real butter. Larger, thick cookies come up out even softer. I broil merely until the centers are set then go out them on the cookie sheet for a infinitesimal to "melt" a little longer before putting them on the racks. WONDERFUL! WONDERFUL!!
02/04/2003
I'm not a fan of saccharide cookies simply because I'thousand not a fan of crunchy cookies. Only these were really delicious. The season was just swell. I overcooked them a bit--but I could notwithstanding come across the potential deliciousness of them! They looked undercooked even when I now know they were washed. So be sure not to go by eye and then much--follow the recipe. I'll try again and follow the recipe more than closely. Hopefully I'll end up with the fabled soft cookie I know information technology can be. :)
10/23/2002
These cookies were pefect, and I take tried SEVERAL recipes from this and other websites. I would follow the recommendations of a previous reviewer who suggested using butter, cooking at a different temperature, etc. Her comments are in the second group of reviewers. Enjoy!
12/28/2010
This is now my merely sugar cookie recipe! I did reduce the flour to 3 cups and I used powdered carbohydrate for the rolling and cutting. I too took the advice to cut them thick (at least one/4 inch) and cooked them at 350 for 6 minutes and reduced that to 5 later batch #3 (the oven is pretty warm by then). They turned out PERFECT! Thanx for sharing this recipe! BTW: utilize Butter Icing by Barbara (on this site) and y'all'll accept a cookie worthy of a blue ribbon!
06/xv/2017
After many years of failed attempts at carbohydrate cookies, I believed that it was simply non in the stars for me to be a sugar cookie maker, I would just buy store made dough and decorate every year. :( To my surprise, I tried this recipe thinking information technology would turn out like the rest, (too floury, bland, or but plain gross) but they didn't...they were perfect! I used 1 stick salted and ane stick unsalted butter, one c. white sugar/1 c. powdered sugar and left everything else the same. And chilled in fridge overnight. I also used powdered saccharide to roll instead of flour (I did NOT want floury cookies!) Baked in conv. oven at 400 for viii-9 min, cooled on baking sheet for appx ane min and so cooled remainder of mode on rack. Well-baked edge yet soft cookie. My husband says he never wants store bought dough again! Thank you for the cracking recipe!!!
01/07/2005
These cookies were excellent! As suggested past other reviewers, I lowered the amount of flour to iii cups, and used 1/four cup to coil out the dough. I also used butter instead of margarine, melted it over the stove, and "vanquish" the wet ingredients in a food processor. I used pocket-size cookie cutters and was able to produce double the amount of cookies. Later making ii batches of modest cookies, I establish that 375 degrees worked best for me, with a baking time of x-xi minutes for two trays of cookies in the oven at the aforementioned time. I also frosted them with an icing of 1 cup confectioner'due south carbohydrate, 1/two tsp. almond excerpt, and 2 tbsp. h2o -- the almond extract gives the cookies a nifty flavour and the icing keeps them soft. Boosted comment: the dough was very soft and easy to roll out. Smashing recipe!
12/16/2003
I was extremely disappointed in this recipe!! Not only did it waste my ingredients but it wasted half of my cooking day. I would recommend not trying this recipe at all. The cookies were very dry, tasteless and hard. I don't know how everyone could rate this v stars. It wasn't until later on I made the recipe that I read the reviews well-nigh cutting back on the flour. I don't feel a recipe should be rated a 5 star if yous have to modify it to make information technology edible!
12/11/2010
Excellent. 350 degrees, 3 cups of flour simply, butter instead of margarine for most 8-ix minutes, and for a delightful fragrance and flavour add together 1 tsp. cinnamon and 1 tsp. of cardamom. It gives it that Scandanavian/Northern German fragrance that is then welcoming at Christmastime.
12/03/2008
yum yum yum!!!! Oh my gosh these came out wonderful. I had made a batch of another extremely highrated recipie on hither, and they came out very bland. i had to chuck that dough and make these- i'm and then glad i did. theyre sweetness, soft, and light. i did up the sugar to just under 2 cups and cut the flour down to iii. broiled at 350 for 6 minutes and topped with some carmine and greenish sugar before baking, just heavenly.....excuse me, i must get eat more now.
01/17/2002
This recipe was very easy and fun to make (the dough was actually like shooting fish in a barrel to piece of work with). Just make sure yous cutting the cookies thick, to ane/iv an inch, like it said. I cut them to be 1/8 inch thick, and they were, just very thin and crispy. So if you want that fluffly, soft, sugary gustatory modality, cutting them thick. Otherwise they were very good.
12/31/2002
I really loved this cookie recipe and my family simply couldn't get enough of the cookies afterwards I baked them. I rolled the dough slighty thick and reduced the temperature to 375 degrees and just baked for 5 minutes and the cookies were great. I volition brand these again and again.
12/23/2002
I actually like this recipe. The reviews say many different things about this recipe, which leads me to believe it can come out many different means. Hither was my experience. First of all, I am leery about making these kind of cookies, since they have never turned out well for me in the past, but my iv-year-old actually wanted to so we ventured into the kitchen and at first the dough was crumbly, merely after just most a minute or and so of working with it, it was easy. And my best thought for keeping them soft is non to curlicue them out too thin. My first batch I did too thin, and they were adequately crispy, but the next batches I kept the dough a lot fatter and that worked well. They did turn out soft, which was great, that never happened before for me. I volition definitely utilize this recipe in the time to come.
09/26/2009
WoW! My perfect sugar cookie is one that is thick and soft, and expert with or without icing. I accept searched this web-site for "my" perfect carbohydrate cookie and I believe I found information technology. I originally tried "All-time Rolled Sugar Cookies" and establish they were crunchy even when rolled thick and under cooked. So I tried "Foam Cheese Saccharide Cookies" they were soft with a hint of cream cheese flavor and sometimes got gluey when rolling...closer to what I was looking for, but not your regular sugar cookie. I decided to try these today and used 1/2 loving cup butter & 1/ii cup margarine everything else the same. Cooled for 3 hrs, rolled out due west/flour perfectly. Mine were done in viii min w/no browning around edges. They stay very light colored, firm plenty to decorate and handle, simply soft and thick..yummm! I ate w/o icing and they were awesome, not to sugariness similar store bought sugar cookie dough, although they would be simply as yummy with icing. Thanks Georgie! Will definitely make this holiday season and ice with "Saccharide Cookie Icing"!
12/23/2002
I made these for Christmas and they turned out wonderful! I only used 3 cups of flour, the cookies rolled out nice, didn't stick and came right out of the cookie cutter. They turned out soft and are the best cookie cutting-outs I've made. Highly recommended! I will brand these again next year...
02/13/2011
I read through the summit reviews before making this recipe, simply to see if in that location'due south anything I needed to be aware of before I made them. I did use butter instead of margerine and I only needed 3 one/two cups of flour. The cookies were Neat for cutting out and really held their shape when baking--no spreading or wonky cooking with the dough. 375 degrees for 10 minutes was simply right. My outcome with this recipe is just.....flavor-wise, it was merely too flour-y. It sounds airheaded, but information technology wasn't a perfect balance. The flour just kind of overpowered anything else. This was REALLY close simply not a home run for me. It'south really four and a half stars. Information technology'south about there.
12/16/2002
This recipe is as good as they get. The dough is a snap to brand, and incredibly smooth and like shooting fish in a barrel to roll out. No viscid mess! What makes them only the best, is their sense of taste. Delicious. I did chill the dough overnight in the refridgerator and I baked at 350 degrees. Bask!
12/12/2010
Baked them with my 6 yr one-time girl. Cookies came out great, with soft texture and not as sweetness. Just cease decorating them :D Give thanks you for the recipe.
12/06/2003
I followed several suggestions in the reviews here: 3 cups of flour, 350 degrees for near viii-ten min., and butter instead of margarine. Personally, I don't like it as well sweet, so I also only used 1 loving cup of sugar. The first time I tried information technology without any adjustments and the dough came out super sticky even subsequently an overnight refrigeration (I had to throw some of information technology away). I wasn't certain if it was because of the ingredients or whether I used a mixer to trounce in the flour. Second endeavor, I made the adjustments and I didn't use the mixer for the flour and information technology came out perfect. The dough seemed crumbly and difficult at first, just subsequently rolling it more and more, the texture was perfect, especially for kids. The taste is good and I will definitely use this recipe again. For icing, I use Sugar Cookie Icing by Janice Brubaker.
12/30/2017
I followed some of the other reviewers suggestions & changed the post-obit: -Used three & 1/3 C. Flour -1 C. Salted Butter (Not margarine) -1 C. White Sugar + one C. Icing Sugar (Instead of 1 & 1/two C. White Saccharide) -Dusted the countertop with Icing Sugar (Instead of flour) -Baked at 350 for about 9 min Delicious!!! (Didn't fifty-fifty need frostig)
12/18/2013
I followed some of the advice of other users and used butter instead of margarine, 3 cups of flour (plus flour when rolling them), and almond extract. I besides followed the proposition of baking them for eight-10 minutes until they no longer look "wet" in the center. These are the best saccharide cookies I have ever fabricated and they truly practise hold their shape.
08/10/2011
Nosotros have traditionally used the aforementioned recipe for years, when I found this ane because I didn't have the original well lets just say we no longer use the old recipe. Pitiful Grandma...
12/26/2001
Perfect!! I simply made these for Christmas. I cut the flour down to 3 i/iv cups and baked at 350 degrees for 7 minutes. Anybody loved these soft chewy carbohydrate cookies. I frosted them with cream cheese frosting!! YUM!
12/08/2008
This is theeeeee All-time soft sugar cookie recipe. I did simply use 3 cups of flour. They turned out wonderful! I volition be using this recipe again, and this is way better than the other highly rated sugar cookie on here. Thanks!!!
02/16/2011
Kids, 11 & 13 gave it a 5; me, 3. Unusual texture. Truly soft, kind of cakelike. I want my cake cakelike, not my cookies. If they weren't rolled (one/four"), they would probably Exist cakelike. And, the dough? It needs more sugar unless you are frosting or sugaring the tops. I sugared mine & didn't the last few. Not skilful. I even used half margarine, half butter. Those that suggested three cups flour, must be not sifting or spooning their flour. I went with 3c thinking everyone knew this, I kept adding more & more flour to the shelf & the dough. Soooo, good if y'all're dieting & don't go for cakelike as well much. ;) They made pretty slightly puffy hearts for Valentine'southward day. For taste, for me, another one.
12/xi/2003
This recipe was a waste of my ingredients. It was so flaky that it was almost impossible to roll out. The cookies turned out hard and tasteless. Even with the cup and a half of saccharide in the recipe. Decorated with frosting and sprinkles my 3 twelvemonth former still turned her nose up at them.
12/18/2008
I made these cookies yesterday and they tasted wonderful and kept their shapes. I can merely give the recipe 4 stars because I fabricated adjustments. I used existent butter (margarine has much more than h2o content and that will brand your cookies spread and they will be crispy instead of soft) and I used just 3 cups of flour and I baked them at 350 degrees for 9 min. I chilled the dough for approx. i hr. I rolled it between sheets of waxed newspaper and baked on a cookie sheet lined with parchment. They turned out perfect. I used maybe simply a ane/3 cup of extra flour to roll out dough. They didn't break or fall apart when I transferred shapes from paper to cookie sheet. That is what makes this recipe a keeper. Oh, besides, I didn't cook my butter. I just made sure it was soft and creamed it for at least 7 min while adding the sugar gradually. That is how my mom taught me and it works every single time. I took these cookies to the Inferior choir that I directly and they loved,loved, loved them. They said, " Wow, these are prissy and soft." I establish them sweet enough and didn't add together frosting. Only next time, I volition frost them just to make them more center-catching.
09/02/2011
I had a flake of problem rolling out the dough considering it was very soft, even after chilling for a few hours. Still, the cookies came out perfectly. They held their shape, stayed soft, and tasted great! I busy them with a sugar cookie glaze (powdered sugar, corn syrup, water) and they taste much better than bakery cookies. This recipe is a keeper!
07/31/2014
I think the dough for these wonderful cookies would exist very difficult to make without a stand up mixer, or a good strong volition and some major elbow grease. Almost all of the negative reviews mutter that the dough is also dry out or there is too much flour, all the same the large quantity of flour is essential to get a dense, soft cookie like the Lofthouse cookies at the store. Y'all have to really work information technology to go all the dry out ingredients incorporated (hence the importance of a stand up mixer). The dough is very stiff. Before yous stick it the fridge to chill, work it into a unmarried ball/mass. Note: your cookies will turn out and gustation fine if y'all substitute butter for the margarine or shortening, simply the butter will cause them to exist crisper. All things considered,this is easily-down the best, simplest, and easiest to manipulate cutout cookie recipe I have always tried, and I have tried a lot. I used half butter and half shortening and chilled the dough overnight. I rolled them out directly onto parchment paper then I didn't take to add much additional flour at all, and I broiled them in a convection oven for 7 minutes exactly. Cute, dense, soft, pale, carbohydrate cookie perfection.
ten/07/2009
I thought I had finally establish a recipe for soft, sugary cookies that I could decorate with my kids. Not so. Despite the rave reviews, the dough is extremely sticky/greasy and difficult to work with. I chilled it for iii-iv hours and for what? I had to warm up the dough to become it from falling apart in $.25. I could have saved myself the time and only fixed the cookies straight after making the dough. Cutting out the cookies were likewise difficult and my kids were frustrated considering their creations kept falling autonomously. What a huge thwarting for everyone. By the mode, the finish result is not very soft at all. You lot must make the cookies quite thick in order to go any softness and so, it is likely due to them being undercooked. I had mine in the oven for 5 minutes and the bottoms were brown whilst the tops were almost raw. Seems like I unfortunately dudded on what seemed to be a popular recipe. Oh well!
12/12/2002
When I was outset mixing this dough I thought it seemed a tad dry... simply I figured that it was okay, and put it in the fridge like information technology said to. I took it out of the fridge, and it was so hard that it felt like carrying a huge rock. I figured it but needed to warm up a bit, and fifty-fifty subsequently 2 hours out, it was stone difficult. I nuked it a sec to soften it up, and information technology softened up a fleck, nonetheless it was EXTREMELY dry, so much and then that even my fiance couldn't gyre it after I had tried. We tried using wet hands on the dough to add some moisture, simply it was then dry that every cookie cut out roughshod apart - they literally crumbled. I will definitely not brand this recipe again, it didn't taste bully (the dough, since I didn't get to broil any cookies because I had to throw information technology away) and the dough was impossible.
03/04/2011
A really easy recipe for really prissy, soft saccharide cookies. I like to make them on the thicker size, so I simply get about 2 dozen per recipe. I use the Martha Stewart recipe for Royal Icing to frost them. They e'er have a great presentation!
11/23/2002
Great cookie recipe, I also changed the margerine for butter and cut the flour down to 3 C. and oven to 350! They were wonderful and the kids loved them!
02/24/2011
delicious! i will make these again!
06/14/2011
Succulent cookies! Thanks for sharing~
05/26/2011
I've been using this recipe for my special Christmas and other seasonal cut-out cookies for several years at present. It's become a family unit favourite and a family tradition for u.s. to decorate these sugar cookies. You have to picket them carefully in the oven as these cookies can get likewise chocolate-brown very quickly!
10/22/2011
I have made this recipe many times as written. I never refrigerate the dough, and it comes out perfectly every fourth dimension. Information technology is my go to recipe when always I make cut out cookies.
12/24/2005
I followed the recipe exactly and the cookies came out perfect! The dough was then shine and easy to work with, not crumbly at all. The first batch I rolled as well sparse and they came out crispy, but the remaining cookies I rolled nice and thick and they came out great, and are still very soft ii days after. Thank you for the great recipe!
08/31/2011
Easy to follow recipe. Ane of the simply christmas cookie recipes that actually work that I've tried! Thanks!
04/sixteen/2011
Delicious and easy to make.
12/13/2009
Finally a sugar cookie that has Flavour and not just flour and cardboard. Actually tastes similar a soft sugar cookie you get from the grocery store bakery. This is the best cutting out cookie recipe I have found so far, and I have tried hundreds over the by 10 years! (carbohydrate cookies are my husbands favorite) I used merely 3 cups of flour per others suggestions, and that was my but modification. I used powdered sugar and flour to ringlet them out. Kept their shape, puffed slightly, chewy goodness. Business firm plenty to frost and not break. Thanks Georgie!
12/24/2002
I've been searching for a perfect rolled cookie and I've found it. I reduced the flour to three cups and used butter instead of margarine. The dough is then easy to work with and the cookies came out and then nice. I iced them with "Sugar Cookie Frosting" submitted past Kathy Brandt. This recipe is a keeper!
08/05/2011
easy to make with kids
12/08/2013
The first time I fabricated this recipe, I was not blown away. I would have given it a 3 star review… However, I followed the suggestions of a few other reviewers, brand a few tweaks and tried it again… VOILA! 5 stars! one- cook the butter before mixing with the carbohydrate. ii- 3 cups of flour only. 3- bake for exactly 9 minutes. This results in a cookie that doesn't expand/puff up as well much while baking, and retains the shape of your cookie cutter. The cookies, even 3 days later are firm.. yet soft & chewy and not at all crunchy or brittle. Love.
12/eleven/2009
My starting time review! I made these last nighttime and they are fabulous. We can't cease eating them! I recall people who have been having trouble, might just need more practice with cut outs. One time y'all put frosting on them, I can't imagine wanting the actual cookie to be sweeter and I am a sweet freak! The cookies are soft and held the shape of my cutter perfectly. Brand sure you cutting them on the thick side. I did follow the advice of other reviewers and used 3 ane/4C flour and and so used a generous corporeality on the tabular array when rolling out. I as well baked at 350 for viii/ix minutes. I took them out every bit soon as they were dry out on top! Couldn't be amend. I am not even going to await for other recipes. I used buttercream frosting, just yous can hands use royal icing, a coat, or colored saccharide.
12/nineteen/2011
These were but ok for me they did puff up dainty and hold at that place shape well but i did take to add together alot more flour then the recipe chosen for i dont call up i volition make these again nothing special!
10/31/2012
This recipe is perfect for frosted cookies! The dough is overnice, and it holds its shape perfectly! The cookies are non very sweet, just I think that works perfectly for putting frosting on them so you don't get a sweetness overload. I honey the texture of these, they are soft and chewy and amazing! I volition definitely be using this recipe ALOT! Thanks for posting!
04/02/2011
Perfect! Only used 3 i/iv - 3 i/2 cups of flour but other than that the recipe stands as it is. I would definitely sprinkle with sugar or ice these if you desire a sweeter cookie. I personally like a not-so-sweet cookie, but my family likes them with the icing. An easy powdered saccharide, water, corn syrup icing is all yous need.
12/17/2011
Cookies are ok--kind of tasteless..really needs some frosting with flavor and decorations...used almond extract to requite them a little flavour, plus used suggestion of less flour and rolling them out in powdered sugar..which was great. Will apply my old tried and truthful recipe next fourth dimension.
12/fifteen/2006
The recipe is great, but I suggest some ideas to improve your cookies. Firstly, it'll exist prefferrable to add cinnamon for your cookies to exist non merely sweetness but flavoured besides. Secondly, to make your cookies not so pale (if you don't utilize icing or topping, of course), it is good to grease them with yolk earlier placing in the oven or use some brown sugar instead of white.
06/08/2011
I didnt love the gustation but its the only recipe that I havnt been mad at my cookie cutters lol they cut and baked perfectly
12/23/2008
I did not like this recipe at all. The dough was crumbly and too dry out to roll out. I had to add liquid (milk/water) until it was the correct consistency. Taste was okay, though non corking. Will non make over again.
11/02/2007
I really love this recipe. I went with the proposition of using butter and 3 c. of flour & curl them out with 1/2 c flour. The dough was durable and smooth. I really was not at all discouraged working with it. It held its shape through baking which for me sealed the deal. I've tried other recipes that seem to cook in the oven (very frustrating). If you lot are a novice this is a great recipe. Wonderful taste and texture. I dearest a chewy cookie!
07/09/2011
This is one of the best carbohydrate cookie recipes that I've found. The cookies don't turn out hard, which I prefer.
12/09/2013
If you lot're looking for saccharide cookies that are great for cut-outs (i.due east. keep their shape) AND stay soft, these are them. The only thing I changed was to use butter instead of margarine and I just used 3 1/4 cups of flour. I did not utilize ANY additional flour for rolling the dough. Immediately subsequently mixing the dough, I divided it into two chunks and rolled out each clamper between two pieces of wax newspaper (easy clean-upwards and no additional flour). I put the rolled discs of dough, still in the wax paper, in the refrigerator to chill overnight and cut out the next morn. I baked at 350 for ten minutes and took the cookies out of the oven before they looked "done." I let them continue cooking on the cookie canvass for almost two more than minutes, then transferred the cookies onto cooling racks. They were wonderfully soft, kept their shape, and didn't taste likewise flour-y. This volition exist my go-to saccharide cookie recipe.
12/30/2002
My cookies were non soft at all. I followed the recipe completely, and then I'm not sure where I went wrong. Merely they turned out rather hard and kind of chewy. I won't be making these once more...
03/10/2011
LOVE THESE!! You should rename them though. They are definitely not but for Christmas! I make them for every vacation and they are gobbled upwardly! I make them merely as the recipe states! Thanks Georgie!!
12/17/2000
These are perfect!!! Highly recommend. Add a little butter-foam frosting and you'll be convinced this is the all-time sugar cookie recipe around.
12/15/2011
I utilise butter instead of margarine and I as well add 1/4 tsp cinnamon. I always use foam cheese frosting to decorate them and they are always a hit.
12/13/2011
I rarely ever change a recipe until after I try it. I used 1t. almond flavoring, and 1t. vanilla. These are perfect both ways. I am planning my adjacent to have butter flavoring.
12/fourteen/2011
I've tried a LOT of cookie recipes and this 1 has to be the best!! Information technology was super piece of cake to mix (my kids even helped) and the texture is great. I added an actress i/4 loving cup of flour and also one/two tsp of almond extract.
12/07/2009
I have tried every saccharide cookie recipe on here and so far this is my favorite. These bake up so nice and soft and yummy. I did apply butter instead of margarine and took others advice and made it 3 cups flour and and so rolled them out with 1/2 c. or as much as needed. Do be sure and take them out when no longer wet, let them sit on the sheet 2 minutes or so, and then pull them off and they will be perfection. I tin't say enough about them. For me the recipe made nigh 5 dozen cookies. Still haven't found the perfect icing unfortunately.
11/01/2006
I made these with my daughter yesterday for Halloween and the recipe worked great! I liked that all the ingredients were things I already had on hand. I used butter instead of margarine and concluded upwards letting it arctic overnight because I didn't have time to do the cookies the dark before, but it worked out neat. The dough does get soft fast and then sticking it back in the refrigerator between rolling some out will keep information technology firm enough to cut out shapes. My oven runs a little hotter than it should so I had to lower the temp a little, but I but kept a shut eye on them. If they are taken out of the oven when they barely beginning to brown on the bottom and edges they stay soft for several days. I don't see how you can get wrong with this recipe, its keen!
12/20/2002
I'one thousand not sure how the other people's attempt to this recipe did not turn out. I accept tried this recipe a few times and it has been slap-up every fourth dimension. Make sure yous make the cookies 1/4 inch in thickness. I noticed that it stays softer longer. Fantabulous recipe!
03/03/2011
These came out bang-up! They stayed soft for days, which was a pleasant surprise.
10/fifteen/2001
This is just what I was looking for!! I hate "cakey" carbohydrate cookies. These were crisp on the edges and soft in the heart. I added a ane/2 cup of sour cream for a bit of tanginess to the dough and only used iii ane/4 cups of flour. Form your dough into a long log to speed upwardly the chilling process and use it immediately from the refrigerator if you take trouble with information technology sticking.
12/20/2010
My go to for carbohydrate cookies. My secrets are making certain I cut them out thick, they stay softer and chooey. Also use one-half flour, one-half carbohydrate when rolling the dough to brand cut outs to keep from sticking to counter/roller. Brand them the day before you serve them, in the AM. Bake them, water ice them, let the icing dry, and so shop overnight in sealed container with a slice of bread. PERFECT the next day. Soft, buttery. Yum.
01/03/2003
This dough is very easy to piece of work with. The cookies have a groovy taste, but are not as soft as I had hoped. The cookies exercise soften nicely when frosted and allowed to sit down for a mean solar day (if yous can go along the kids from eating them!)
02/03/2011
Still can't believe how astonishing these are! I have FOREVER been in search of soft, chewy, buttery sugar cookies. THIS IS Information technology! They are easy to cut out and taste astounding. Normally carbohydrate cookies are either piece of cake to cut out but taste crunchy and bland or they tear and are too soft while cutting, but taste cracking, leaving an ugly but succulent cut out. No more! Salvage this recipe!!!
ten/31/2005
Way to much flour, after the dough was chilled I took it out and it simply crubled, I would use iii cups, at present I don't know what to fifty-fifty do with information technology? I was going to brand them to eat for halloween but now I can't very dissaponted.
12/thirteen/2010
Tasty treats! I went to a craft shop and got some festive goodie bags and tissue newspaper to give to my friends at schoola dn fabricated these cookies to put within. I made threescore cookise total and they gustation amazing! To add some christmas color, I put a drop of cherry-red and green food coloring at the top of each cookie subsequently I had made them circles on my cookie tray. I put them in the oven at 375 on convection and they were fix in roughly eight-9 minutes. Some other means I added festivities were red and dark-green sprinkles, but the food coloring would run all over the cookie when it rose and information technology added a neat effect. I highly suggest information technology and I am looking forward to making these again for more holidays all the same to come.
12/eleven/2011
Crawly! I accept been baking for over 40 years, and these are by far the best cut-outs I have e'er made. Easy to mix, like shooting fish in a barrel to ringlet out. I used melted butter and baked at 350 degrees. I used to hate doing cut-outs but not any more - I will keep this recipe.
12/12/2002
I followed the previous advice by MARLALP, who suggested substituting butter for the margarine, decreasing the temperature, etc. These were by far the best sugar cookies I have ever made -- soft, perfectly sugariness, and lasted virtually one solar day in our house! I did, all the same, utilize almond extract instead of vanilla, as I adopt that flavour. I will absolutely make these again! Thanks, Georgie!
11/23/2008
I usually buy Pillsbury sugar cookie dough to make our cut out cookies. No more than! I will be using this recipe. I did accept the communication of only using 3 cups of flour and then apply the rest when rolling. I too used butter. Thanks for sharing!
09/26/2002
My husband was whining for sugar cookies and I wanted him to entertain our two-year-one-time daughter while I got some piece of work done, so I fabricated up a batch and stuck it in the fridge, cleaned off all the cookie cutters that were in the Play-Do box, and set everything up for them. They had a blast making cookies, and they both loved eating them. Terminal but non least, they took some to my mother-in-law's house the next twenty-four hour period to show off their blistering skills, and she loved the taste and texture and then much, she asked for the recipe. Y'all know information technology's a winner when your mother-in-law wants the recipe! I accept made ii batches and just now read the suggestion to cutting down on the flour, which I recall I will attempt side by side time. Otherwise, it's a no-brainer.
12/eighteen/2000
I didn't think that staying soft was that large of a deal for cutouts only they are really much better this way.
02/17/2011
Made these for my boyfriends co-workers...SELL OUT! Anybody loved them!
05/sixteen/2011
Fantabulous cookies! Like shooting fish in a barrel to decorate, stayed soft in the center and adaptable if yous have the desire to add together spices.
eleven/29/2011
practiced!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
12/01/2008
I liked this recipe. I followed only 3 cups of flour. Y'all easily add another cup flattening the dough out and cutting. I watched them and seven min was PERFECT. Thankyou for my first cookie cutter recipe!
11/24/2002
I may take done something wrong, just mine had a weird after sense of taste, and the dough was awful to work with. I would recommend to anyone to attempt it though.
12/27/2010
this was the first fourth dimension I made saccharide cookies and the were the star of Christmas goodies! I had large ornate cookie cutters and this recipe was perfect for them. They were fabulous even with just sprinkles. I usually buy Giannas cookies @ wfm, and had high expectations. I'd say these were even better. I did add about a tsp of molasses later everything was mixed and mushed in with me hands and add a tad more vanilla early in the mixing. Almost definitely volition make this over and over once again! Thank Y'all!
12/19/2008
OH MY GOSH! I just LOVED these cookies. I followed some other reviews and decreased the flour to 3 cups (I had a hard time getting that mixed in and couldn't imagine using more) I also used unsalted butter, decreased the temp of the oven to 350 and baked according to the wait of the cookie I used big cookie cutters and baked for virtually eight minutes. I too added about 1/4 tsp of almond excerpt to the concoction. I am on my fourth batch today! Now if I could simply find a great glaze for the elevation...
12/02/2011
this recipe is really proficient tasting, it's just that I used butter instead of margarine and baked them for iii-4 minutes extra and they turned SUPER Difficult! I have to make a new batch today because of that...well, anyhow, deffenetly cook 5-6 minutes and no extra if you want them soft. and DON'T roll thinner than 1/four inch!!!!!as well crunchy!!!!!! Merry Christmas, Little Emmanuel is hither!!!!
12/nineteen/2008
I could never give a five star to anyone only my grandmother's recipe. I wanted to attempt a different recipe this year, and this was easy and worked great! Same as most of the people on this review listing: cut the flour back to 3 cups.
12/19/2010
I did not care for these at all. Very flat in flavor, I even added an extra tsp of vanilla. Oh well.....NEXT!!!!
12/15/2011
My cookies came out some what hard. Not very good, however my family enjoyed them
12/16/2011
I accept used this recipe for the past 2 years, replacing the margarine with butter. I take received a ton of compliments, which I have never really gotten for sugar cookies.
12/13/2004
These turned out great and take been a hit this holiday. Be careful to not overbake- I merely let them stay in for effectually 5 minutes.
01/04/2011
These came out pretty skillful. However, for some reason they tasted like flour. It wasn't obvious, simply they did and after I noticed, I had a hard fourth dimension eating them. Anybody else liked them though. Of course, I fed them to a bunch of college girls who probably never get to swallow cookies made from scratch anyways. They are definitely better than store bought cookies, flour gustation and all.
12/11/2005
The cookies turned out pretty nicely. I used butter and 3 cups of flour as previous reviewers suggested. After chilling the dough, it was a lot easier to piece of work with. The recipe makes proficient carbohydrate cookies, just non as good equally the recipe for "like shooting fish in a barrel saccharide cookies" (also on this website).
12/13/2012
Bully recipe. I always use butter, and took the advice of a few and melted it, then adding the carbohydrate to deliquesce that a fleck. I was lucky plenty to have come across a baker'southward "vanilla butter" emulsion, and I used this in place of vanilla in both the cookie and the majestic icing I fabricated to water ice them with. Rolled to one/ii" thick and baked at 345F in a convection oven. The result is utterly addictive. Love these cookies! Would make them again in a heartbeat. Thanks for posting this!
01/05/2012
Produces an excellent cookie. They broiled up fine..I cooked them slightly longer than the recipe chosen for just I think that is only my oven as I didn't detect they firmed upward enough based on the recipe instructions. They held up nicely for decorating and everyone enjoyed them. Volition use this recipe in the future.
09/29/2002
Loved this recipe! Used 3 1/iv cups flour and 350 degrees. Worked bully for me!
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Source: https://www.allrecipes.com/recipe/10110/soft-christmas-cookies/
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