Thick Cut-Outs

Sugar cookies are my favorite cookies to make and these are the only ones I will EVER make again! I always add extra almond extract and they are So big and delicious! I've made them so many times that people just expect them for every holiday! I don't use this icing recipe, instead I make it with corn syrup and different flavored extracts.... I let the iced cookies set overnight and the are so stackable and ship Very well. For Valentines day, I made pink icing with strawberry extract and red icing with raspberry extract. I always put them in cute printed cellophane treat bags and give them to everyone in my family and everyone at work. (and I always save a few for myself)

The recipe I've been looking for forever! They remind me of the ones you can get at "Dutch" restaurant bakeries. Yes, the recipe neglects to tell you to add the vanilla extract, but come on folks! Add it with/after the eggs. I did double the vanilla, added around 3/4 teaspoon of almond extract, and added 1/4 cup of sugar as suggested by others because I like a sweeter cookie. Perfect flavor! Matched great with the "Sugar Cookie Icing" recipe on this site (not the icing recipe given). You don't need to add flour; stick in the fridge for an hour, put flour on your rolling surface, a bit on your rolling pin, and a sprinkle on the dough you're going to roll out - no sticking! I baked them for a total of 10 minutes, turning the sheet around in the oven at 5 minutes because my oven doesn't heat evenly on both sides unless I do so. In my case, I had to watch the bottoms carefully - a teeny bit of golden color and they were DONE. People are always so impressed with these! I hate reading the extremely low star reviews for this recipe...people, learn the basics of cookie making (cream your butter/sugar thoroughly, don't over-mix the flour, use fresh baking powder/soda, learn the signs of doneness, etc.) before you complain about a recipe!

These cookies were very good! To tell the truth, I really debated whether or not to make them since a few people really did not like them at all. I thought what the heck -- I like to bake and it would really not be that big of a deal if we didn't like them. I cut the recipe in half and ended up with 28 thick, soft cookies. I added a little almond to the dough, as others had done, just to give it a little flavor. I'm not sure what those who didn't like them are looking for. They were very easy to make, and the dough was easy to handle. The final cookie is a little shortbread-like. We really liked them and will make them again!

These really are soft and perfect. I have been looking for a good sugar cookie cut out recipe and this is the one. Upon reading other reviews, I doubled the vanilla and added about 3/4 teaspoon almond extract. I also increased the sugar by 1/4 cup. I refrigerated the dough for about two hours and it was so easy to work with. When I baked them, I put them on a silpat liner and the bottoms didn't even brown. I made hearts for Valentine's Day, and I put them, unfrosted, in the freezer. I will take them out and thaw them when I am ready to frost them. Yummy cookies! They remind me of a homemade version of Cheryl & Co.

The only reason i didnt rate the a 5* was because i thought it lacked a touch of more flavor. THIS IS A GREAT COOKIE, but next time i am going add some Almond Extract and see if it fixes it. The dough is Very Easy to work with! I think one should watch the clock carefully on these and not go to or over 10mins! PS.(THE # OF EGGS IS CORRECT)

These cookies were delicious and soooooo easy to work with!!! I used 1 tsp. of vanilla and 1/2 tsp. of almond extract. I also substituted whipping creme for the 6 egg yolks (about 1 tbsp. for each yolk). If you have a hard time making sugar cookies, this would be a good recipe for you!

Awesome recipe! I was looking for the perfect cookies for my sister-in-law' babyshower, and I'm so glad I used these. I baked these in the shape of baby carriages and bottles, and then used the icing recipe called "Sugar Cookie Icing" from this site. I copied the colors and piping from the Cookies by Design website and they came out PERFECT!!! Now everyone in the family calls me Martha Stewart :). If baking for a more adult crowd and using icing, only use this recipe's amount of sugar otherwise I think they would be too sweet. If you don't plan on decorating, definitly add a little bit more.

Excellent! With a little almond extract, they are exactly like the ones from Cookies by Design(cookie bouquets). Thanks for the great recipe!

My cookies must have been mondo because I only got 30 from this recipe. I rolled them 1/2 inch thick and used a 3 1/2 inch heart cookie cutter. I used 2 tsp. mexican vanilla and 2 tsp. almond extract. I needed to cook them about 11 minutes or they were still doughy inside. They also spread a bit more than I thought they would so leave room between them when baking. They tasted GREAT! Not too sweet and with icing they were perfect. No sugar coma here. The dough was wonderful to work with. I used a floured pastry cloth to roll it out on and a rolling pin cover. I didn't have any problem with it sticking. I usually don't make roll out cookies because I haven't found a good dough that doesn't stick. This was the exception. I'll make these again. Hubby and kids loved them!!

This is THE sugar cookie recipe I have been wanting to make for years! I had received cookie boquets when my kids were born and I had not tasted sugar cookies that good since! These are perfect. I made these really thick and used big cookie cutters about 4-6" so I only got about 3 dozen cookies but they are delicious! I used parchment paper instead of greasing the cookie sheets. Thanks for the recipes

I tried three different sugar cookie recipes off this site. This one was the worst. Don't get me wrong the finished product tasted good, but the large amounts of ingredients wasn't worth it. The dough was hard to work with too. A good tasting cookie just not worth the hassle.

Wow....Excellent Recipe....I did add the additional 1/4 cup sugar, doubled the vanilla, and added about a teaspoon of almond extract, as others had suggested. I made the dough up yesterday, and let it chill overnight, it was very easy to work with. I used a 3 1/2 inch round cookie cutter and got 2 1/2 dozen of cookies, which is plenty for my family. Instead of greasing the pans, I used parchment paper, I baked for 10 minutes, I did let them rest on the pan for about 5 minutes before placing them on the racks to finish cooling. To decorate I used the "Sugar Cookie Frosting" from this site, then just added different sprinkles. One thing I did do is put the dough back into the fridge, while the other cookies baked, when the dough gets warm it is harder to work with, so keep it chilled. I also dusted any excess flour off both sides of the cookie before baking, I always do this, I don't like flour caked onto a cookie after it is baked, plus it doesn't look pretty. Another thing is just take your time, don't try to rush, have fun making the cookies, even my little guy (3 year old) had fun helping make the dough, and decorate the cookies. My hubby said if he wasn't home to see us make them, he would of thought I bought them from a bakery. They not only look professional, but taste it as well. This is now our new sugar cookie recipe. Thanks so much for sharing this recipe, also Thanks to those that have given advice on "tweaking" the recipe for additiional flavor.

The people who've given this cookie one star must be inexperienced with baking, which is more than just popping things in the oven. You have to know how to mix dough, remember to do wet ingredients first, then dry. If you over-mix anything with flour in it you will have a bad cookie--you want to mix it just enough to incorporate the wet and dry ingredients. I'm so glad I ignored the bad reviews on this one. Anywho, I was looking for a Cheryl & Co. style cookie, and this is IT. I halved the recipe, and ended up with two dozen Cheryl & Co sized cut-out cookies. They are soft and delicious and everyone who tries them thinks they are wonderful! If you are looking for a sugar cookie that tastes like sugar, this is not for you. These are traditional sugar cookie cut-outs, that have just a hint of vanilla/sugar sweetness if you don't add the icing. Great with tea or hot cocoa. The dough was incredibly easy to work with, not messy AT ALL. I had it in the fridge over night prior to rolling it out. I greased the pan with butter spray on parchment paper, and had no issues at all--nine minutes in the oven. I can honestly say it was one of the LEAST sticky doughs I have worked with. If the dough is sticking, pop it back in the fridge until it is chilled, like the recipe says.

I wanted to make these cookies but because of the egg confusion (10 eggs total?) I didn't. If the poster could clarify, that would be great. Thanks!

This is a wonderful sugar cookie dough to work with! So easy to roll out and cut and it holds its shape very well when baking so you're cookies come out the same shape they were when you put them in the oven. This does make a rather bland cookie so I add an extra teaspoon of vanilla, a teaspoon or so of almond extract and an extra 1/4 C. of sugar. As much as I love the cookie recipe, there are much better frosting recipes out there so I would recomend skipping this one.

Excellent cookie - easy to make and they come out firm but soft. Good taste too - not too sweet so goes well with frosting. This will be my official cutout recipe from now on, it's the one I've been looking for. The only thing I changed was I used 1 tsp of vanilla and 1 tsp almond extract. One thing to note - this makes a very large batch, which is great if you're making Christmas cookies, but consider halving it if you don't want that many. Also, when the cookies are done they are still the same color as the dough - so don't wait for them to brown or you might not like the results.

I increased the sugar by about 1/4 cup., glad I did, it has a nice sugary flavor. Made the dough 1, 2, 3, it mixed like a dream. Refrigerated it for 2 days til the weekend. Took out about 3 hours prior and then rolled out chunks at a time on a well floured board and with a well floured rolling pin., They rolled out quick and easy no problem transporting them to sheets. Rolled them out thick. The bottoms are barely brown at 8 minutes, which is good, they are thick and puffy and stay that way and white. BUT, let them sit on a sheet before trnsferring, some of my daisy petals broke and so did the butterfly wings. So wait, they are very very soft. when dipping in icing, I also lost a few that that broke. They are bland alone, some sugar on top or iced make them wonderful a 5 star for sure. But a little bland with nothing on them. Which they are not meant to be. If you arent up to icing, course sugar on top or sugar cystals will do the trick. This will be my new recipe, along with Sugar Cookie Icing on this site. I got exactly 75 cookies from it. Followed the recipe exactly.

Good flavor and beautiful cookies. To answer the question of some previous "reviewers," YES you do add both the 6 egg yolks and the 4 eggs (which means you will use a total of 10 eggs for this recipe and have to figure out what to do with 6 egg whites - omelets anyone?). I rolled them out to between 1/4 and 1/2 an inch. Then make sure that your oven is right and cook them 8 minutes, no more. 2 minutes on the cookie sheet finishes off the cooking and they don't get brown edges. They are puffy and sweet. I added 1 1/2 tsp vanilla and 1 tsp almond, but if you don't like almond, these would probably be okay with just the vanilla. They work really well with frosting. I made lots of Christmas trees and candy cane shapes. We had almost as much fun eating them as we had decorating them as a family.

These are delicious sugar cookies that are perfect for the holidays. I purchased small Christmas cut outs at Sur La Table and made a homeade whipped chocolate ganache from Martha Stewart. I frosted them together with the chocolate and some strawberry jam for variety and they turned out to be sweet Christmas gifts once dusted with powdered sugar. I will definetly be making these next Christmas!

I made a batch to bake Christmas cut out cookies for my coworkers and they all loved it! I love these too! These are just what I've always been looking for in a cut out sugar cookie - easy to work with, doesn't spread a ton while baking, thick, sturdy yet still soft inside! In my oven it took exactly 10 minutes to bake perfectly so I'd suggest watching your cookies closely for doneness. And I used 1 T of vanilla extract and 1 t of almond extract instead of the 1.5 t vanilla extract because I want extra flavor. I added the extra 1/4 C of sugar as suggested but I won't do that going forward since I iced my cookies and found it to be a little too sweet (and I like sweet). I didn't use the icing recipe from this recipe (I used a different one that calls for confectioners' sugar, milk/water, corn syrup, and flavoring extract) and this was perfection! I will be using this as my "go to" sugar cookie cut out recipe from now on!!! Thank you so much for sharing this recipe!!***Update*** This is the only sugar cookie cut-out recipe with the minor alterations I listed above that I'll ever use or need. Hands down best cut-out sugar cookies for any occasion EVER!

I really had fun making these cookies. To the original ingredients, I added some almond extract and yellow food coloring. After chilling overnight, the dough was easy to roll and cut; I opted for a duckie cookie cutter to make thick cookies into which I inserted lollipop sticks prior to baking. Once cooled, I decorated with yellow royal icing and sanding sugar. I put each cookie-pop in individual treat bags, then tied with curling ribbon and stuck them in a basket using floral foam for anchorage. Added some decorative tissue paper and ribbons then presented this 'cookie bouquet' to my sister in honor of expecting her first child (and FINALLY making me an aunt!). Thanks so much for a tasty treat as well as a fun project!

I used this recipe for halloween cut-outs, and they were great!! Really held up to decorating, and made nice thick, soft cookies! YUM!

Easy to make but didn't have any flavor. Must add almond extract next time.

I have been searching for an awesome sugar cookie with more flavor. These looke promising, and I even added a little almond extract and vanilla butter & nut extract. Still, they were very bland, except for the overwheming eggy flavor, which I did not like. I even made the cookies with one less egg yolk than it calls for. I guess my search will continue...

The cookies are wonder ful! So yummy! However, the vanilla is not in the directions, only listed in the ingrediants, so we forgot to put it in, but even without it they were spectacular. Also I had to use my own old recipie for frosting. The 4 cups powdered sugar to 1/4 cup oil did not work at all. At least not for me.

8 minutes and they are the perfect cookie. I've been looking for a soft sugar cookie to ice... I didn't have time to read reviews, but I added almond extract too and they are awesome!

Absolutely perfect! These cookies taste exactly lime the ones from Cookies by Design! I was having a difficult time finding a recipe that held its shape without being dry. I followed the suggestion of other reviewers and added 1/4 cup more sugar as well as almond extract (I just poured the stuff in as I LOVE it!) hands down this is the BEST homemade cookie recipe you'll ever need!

This is an awesome recipe!!!! The dough was so much easier to work with than other recipes I've tried (after chilling). The cookies kept their shape when baking. The description was exactly on target: big, soft sugar cookies. Just like the bakery ones.

Made these over the weekend. I did follow other reviewer's suggestions and added 1/4 c more sugar, doubled the vanilla and added a tsp of almond extract. Baked for 8 mins. Flavor is good, not to sweet like a normal sugar cookie recipe. I have eaten them plain and with colored sugar. I plan on frosting them and am sure they will still taste great.

I scaled the recipe to 18 servings and at that size used two eggs instead of 1 egg and 1 1/2 yolks. I wouldn't really call this a sugar cookie, it reminds me of an Italian cookie recipe I've made before. The dough is rather soft so it can be difficult to transfer the cutouts to the cookie sheet without distorting them. They puff up a bit. They do stay nice and soft and taste good, they are a nice change from sugar cookies.

This was a great recipe - I halved the recipe (so I wouldn't have to use so many eggs), and I still was able to get a good amount out of 1 batch. I added almond extract (2 tsp.), and that really added to this. Bake for only 8 minutes - 9 min. caused some of the edges to burn. I iced them w/ 'Sugar Cookie Icing' from this site.

Made these for church. Followed the advice to add 1/4 cup sugar, doubled vanilla and added 3/4 tsp. almond extract. They were fabulous. There were none left (and we usually have leftover snacks). Got compliments big time. I chose to use the Sugar Cookie Icing recipe instead. These were the first sugar cookies I have ever made that worked and didn't spread out. Could still see clear shapes of angels, wreaths, Christmas trees.

I have been looking a long time for the perfect "bakery" sugar cookie recipe. This is it. All others will be thrown away. I did double vanilla, and added about 1/4 tsp. lemon extract. Otherwise, just a PERFECT sugar cookie. Thank for sharing.

Okay, so I feel like a ding-a-ling with this recipe. Please read the entire recipe as I added the 4 cups of powdered sugar in to my mixture! I still make the batter as I couldn't see wasting all that butter. Perhaps if you see this same recipe with 4 cups powdered sugar added, it will be my revised one!

I wish I liked these as much as the other 8 reviewers, but unfortunately I think they are awful. I've gone over and over the recipe, hoping I did something wrong, but I didn't. They just taste so bland and are way too thick for my liking. Better luck next time. SORRY.

Perfect texture! Very good cookie, I'd give it 5 stars but, the Cheryl's cookies are quite a bit sweeter (had some on hand, so I know for sure). Next time I think I'll try substituting some 10x sugar for the regular. Oh, and while the recipe looks massive, its a pretty normal sized. I made them super thick and got probably 30-40 cookies. Thanks for the recipe! Will definately make again!

This cookies were easy to work with and tasted great (no nasty shortening after taste you get with so many other cut out recipes). They stay soft which is an added bonus.

The perfect cookie for cut outs. I have long searched for a sugar cookie recipe that was easy to roll out, easy to cut and one that held its shape in the oven that was not brittle or crispy when baked. These cookies rolled out like a dream, held their shape and they are nice and soft. Perfect with just a little sprinkling of sugar on top.

EXCELLENT RECIPE, LOVED THEM, I DONT DO CUT OUTS, I SLICE AND BAKE, MUCH EASIER................

I made this cookie for my sons valentine day party. Easy to make and roll out! Cookies came out perfect and tasted yummy too! Really didnt taste like the cookie by design but still good.

THE best sugar cookie recipe EVER! I've never cared for sugar cookies, but these ones are dangerous to have around. They taste like the gourmet kind you pay $4 for at the coffee shop. I'll never make another kind.

These were great! I would not add more sugar - I thought they were just right as is.

I make a lot of cookies and was excited to try this recipe because of the reviews. On the bright side, they do hold their shape well and appear to be sturdy; two of the things I was looking for in a cut out cookie recipe. Unfortunately, even with the edition of the almond extract and some extra sugar, these cookies still seemed a bit bland to me. However, they do make very pretty cookies. I think they could be a bit more flavorful but others seem to really like them... I did not use the icing in the recipe and instead made one from the cake central site that worked fantastically. I posted a photo.

I thought this was petty good. I wasn't paying attention and grabbed the baking soda instead of powder and didn't realize until I had added it. I decided to go ahead and add the powder as well. My first couple of patches puffed up a lot but in later batches, I olled the dough thinner and baked them slightly longer and that seemed to fix my mistake. I will need to make this again the correct way to seem if it comes up to a 5 star. I put it as a 4 star because the taste wasn't 100% what I was looking for.

These cookies were PHENOMENAL!! they poofed up into a nice, thick, soft, perfect cookie!

I'm sorry - these cookies were not soft. They tasted like flavorless animal cracker cookies - like hard biscuits.

This is the easiest and best tasting recipe for cut outs I have ever done. I've never been very successful in the past with cut outs but my 4 yr. old and I made these together very easily. The icing recipe works great too and hardens after a couple of minutes sitting out!

This the only sugar cookie recipe I will use now. Perfect and tasty!

Had to look twice at recipe regarding how many eggs it called for. (Yes, it is right.) I added almond flavoring instead of vanilla. Dough was simply great to work with. I was very pleased with results from this recipe and will use this as my cut-out cookie recipe from now on.

I only had time to make one xmas cookie recipe and my son wanted sugar cookies. I chose this recipe and made him do all the work - even separating the eggs. The first thing he said upon tasting the finished product was "Ugh - these are disgusting!". Yes - they are thick, but they are dry, bland and tasteless. My son and I prefer chewy, sweet cookies. These were niether. Even my husband, who prefers drier, less sweet cookies like shortbread, thought these were bad. He said they definitely need sugar - maybe something else too. I was looking for a cookie that tastes good on its own and doesn't need frosting. These were definitely not it. I would never make these again.

These are simply The Best!!! I read through the other reviews before making these and decided to add about 1/4 cup extra sugar, doubled the vanilla and added 3/4 tsp of almond extract, as another reviewer suggested. They turned out wonderful!!! We will be baking these for years to come on many holidays. Be careful not to overbake. Nothing over 10 minutes and 9 seemed more appropriate most of the time. Enjoy! And thanks so much for the recipe!

I didn't add almond extract as some reviewers recommended, and the cookies still turned out fabulous. I am going to make this my staple cut out cookie recipe. As is, this recipe made me 5 dozen varied sized cookies. Delicious! My husband asked what I added to these to make them so addicting and he is not usually a big fan of sweets :)

I rolled them thick, cut out leaves, and frosted with a hardening glaze. Wonderful. Sturdy and moist.

This cookie alone is pretty bland, even with adding extra sugar, another teaspoon of vanilla and a teaspoon of almond extract. I thought more of a butter flavor would come through. But with the icing on top, it's quite good. I used my own decorator icing recipe, which is similar, then made this one when that ran out. Be careful not to add too much water - it gets thin rather quickly. I got about sixty 3" - 5" cookies.

My 4 yr old son and I made the dough 2 days ago, then yesterday we rolled, cut out, baked and iced...They are FANTASTIC! If you like cake-like cookies then these will be to your taste. They are moist thick and tasty. Note that in the directions they forget to mention adding the vanilla...I added it with the eggs.

These are my favorite sugar cookies. I have not decided on my favorite icing or frosting for them yet. I have tried the modifications mentioned in the other reviews and love them. These are nice big soft cookies and everyone I bake them for love them.

Great recipe for my fist time making cookies! I used a handmixer for all of the mixing even though on step one it actually says to "stir" it in the dry ingredients. If there was a quality difference I didn't notice it. I also added extra vanilla extract but I didn't have Almond extract but it still tasted pretty good but I would not reduce the sugar in this recipe as sugar recommended is just right. The one thing I would say is that thickness of the cookies should probably be a little bit less than half inch because they really rise and lose their shape if you use cookie cutters. I also couldn't believe how simple of the icing recipe was and I will never spend another dollar on store-bought icing again! It turned out nice and shiny. The kids had a blast decorating!

Perfect thick sugar cookies

Yummmy! I didnt have any vanilla extract so I used half a vanilla bean and 1 tsp almond extract.

These are amazing cookies and disappear faster than any other I bake, especially when frosted. They are identical to Cheryl's gourmet cookies and cost about one-tenth the price when you bake them yourself. I was a long time customer of Cheryl's just for these cookies and was thrilled to find this recipe. Thanks!

This cookie was good BUT... they are alot of work be prepared!

These were okay. I used them for special decorated cookies so they looked great, but were very dry and hard. I would be greatly disappointed if I had made them just for taste/texture. Very "animal cracker" like. They held up nicely to cutting and decorating, but I'm still on the lookout for a good sugar cookie recipe.

Just what I was looking for. I wanted a thick, soft sugar cookie that was easy to make, roll out, and work with, and that could be used in Christmas cookie baskets. This one was perfect. I hate making cut out cookies, but this recipe was SO easy I think I could stand to make them again. They were very sturdy and I frosted them with 'Grocery Store Frosting' from this site. I baked them for 9 minutes, took them out before they were brown and got 80 perfect looking cookies.

Doubled vanilla and added almond for more flavor. Cookies turn out beautifully - will never use another cut out recipe. I've made these 3 times now and get rave reviews b/c they are so pretty. I didn't use the glaze from this recipe. I use "Sugar Cookie Icing" from this site.

This is the worst cookie recipe ever! Me and my kids have been doing cut out cookies for years and this has to have been the biggest disaster ever. The dough did not roll out and the few we did get to cook did not have any taste to them. I do not recommend this recipe at all. I suggest looking on for another recipe.

These are so good. The only thing I changed was that I used a standard confectioners sugar icing.

Great recipe!!!

I'm going to give this five stars (really 4 1/2) although I did tweak the recipe just a bit. I noted the directions didn't tell you when to add the vanilla, but I added 1 1/2 tsp. vanilla and 1 tsp. almond extract to the wet ingredients before mixing in the dry..I'm sure most of you know to do this, but I thought that might mislead a unexperienced baker. These are perfectly soft and cut-out extremely well. They hold their shape nicely. Next time I think I may try all almond or all lemon extract. I frosted these with standard homemade buttercream frostings - one made w/ lemon and the other rum. Yummy!

I've been looking for the best cut-out cookie recipe for first birthday cookie favors, and this is it - third time lucky! :) I tried two other recipes (from this site) which got great reviews but were not the best for what I wanted to do. The dough was easy to handle and the cookies kept their shape. I didn't make the frosting, because I wanted to use fondant. The cookies are indeed bland on their own, so I thought I would have to tweak the recipe or try yet another, but after I decorated it with Satin Ice fondant and royal icing, it was perfect! Thank you for sharing this recipe.

I was in the market for a big, soft sugar cookie and this recipe didn't disappoint. The only change I made was to add 2 teaspoons of vanilla and one teaspoon of almond extract (per other reviewers' suggestions). These cookies represent a big investment in time, effort, and ingredients, but I think they're worth it! I didn't make the frosting because I already had some leftover. They were great for Valentine's Day. Thanks!

The best! Just what I was looking for. The other reviews are right though. You need to add almond extract. Very soft and melts in your mouth.

Make every year, best cut outs ever. Makes a lot though.

The best recipe I've found on this site or anywhere for cut out cookies!

I BAKED THE THICK CUT-OUTS FOR CHRISTMAS. THEY WERE MY FAVORITES!!

Thank you to whoever submitted this recipe. I used this for my first attempt at making cut-outs and they turned out fantastic! I would definitely use almond extract next time I make them to give them a little more flavor, but the consistency was perfect. As long as you roll them out on a floured surface, they'll be perfect! I had to add a lot more hot water than suggested for the icing...but it turned out great as well!

AWESOME recipe!! Perfect cookies. I think I threw in a bit much almond extract but that was ok by me. I LOVED it. I read reviews saying these were very bland but mine were NOT!! LOVED these cookies!!

This is my first experience with cut out sugar cookies. It was very easy to make. I thought the thicker cookies tasted the best.Important that you dont over bake them. It should still be white-ish in color when done. I found that the frosting was not that good at all. I liked the consitancy but not the flavor. Good thing i had a back-up store bought cookie frosting. Overall it was pretty good. I will probably make the cookies again, but definitely not the frosting.

This dough is so easy to work with and didn't spread while baking. I only got 3 dozen from this. While this is a decent cookie and turned out beautiful and okay tasting, I'm just not sure it is worth the 10 eggs to make only 3 dozen cookies. I used margarine instead of butter. The icing was not very good though. It was lacking flavor and tasted oily. It was really easy to work with though and dried slowly so you didn't have to rush to get candies to stick. After they were iced, the oil weeped from the icing and made little beads on top of the cookies. I'll admit I'm rather inexperienced with cut outs and frosted cookies, but I don't think this was my bad, I think it's the recipe. I've always used butter, crisco, or margarine, all I know is the oil didn't work well at all, heck maybe it's just me since no one has mentioned it? Thanks, I had great fum trying out these cookies and many happy goodie/gift recipients.

Great large batch cookie for decorating! They are soft enough for a handling without falling apart. This is great recipe for kids (and adults) cookie decorating afternoon.

I was amazed these tasted like Lofthouse cookie! I dipped my cookies and had no breakage. I rolled to 1/2 thick and dough was smooth and silky. I has this recipe saved and will make again and again.

This was my first time making cut outs and this recipe was easy and tasty! I made enough cookies for a bridal shower with just one batch of dough. I had such great feedback that I made a batch of Christmas Cookies as well! Easy to follow and easy to work with.

love this cut out cookie! I add almond extract and it makes a huge difference. Excellent!

I am the hero of Christmas. I baked these last night. I followed the advice of other reviews and tweaked the cookie recipe with a bit of almond extract and a extra vanilla extract. Also, my oldest daughter tweaked the icing by using our standard butter cream recipe. The end result turned out great. Our whole family loves Cheryl's cut-outs. Our local Cheryl's Cookies gives out a cookie for each 'A' on a report card. Now my daughters don't need to get A's to enjoy the same cookies (uh, oh...).

I tried this recipe for the first time this Christmas season and they are fantastic. I followed the recipe to a tee. You have to try these!

this is by far the most delicious cookies i have ever made i recommend them for all of you and i will always make it.

This was such an easy recipe to make with my two girls who are five and four. And the best part is you can freeze what you don't use. Thanks!!

I LOVE THIS RECIPE!!!! It is so completely fail proof (which is the best thing ever when you have a 3 and 4 year old helping). They taste great and are thick and chewy.

The best! For cut-out cookies, this will now be my one and only recipe. These held their shape well and tasted great. The only change I made was I substituted the vanilla for almond...just personal preference!

The cookies weren't exactly what I was looking for, they were good but not fantastic, and I am wanting the most fantastic of all sugar cookies.

I belong to a woman's club and we have used this recipe twice at fundraisers. They have gone over very well both times. 1 of the fundraisers was a "Decorate Your Own Cookie" the cookies withstood decorating by young children! Durable and delicious!

These are so yummy! They are really soft and thick!

Right now, this is the only cookie recipe I use. However, I do change it a bit, so I only gave it four stars. I add 1 Tbsp. of vanilla, 1 tsp butter extract, and I use butter flavored crisco in place of half of the butter to prevent spreading.

Five stars because I think it's really difficult to find a great cut-out cookie recipe! Like others I also added some extracts: 2tsp almond and 1/2 tsp butter - though 1 tsp butter probably would have been ok too. This has given these cookies the PERFECT flavor. That said - I haven't even cooked them yet! So far they are just dough - but the dough is amazing haha! I wanted a recipe because I wanted to make my father-in-law a nice batch of cookies for Father's Day like they have at those expensive designer cookie shops at *gasp* $8 per cookie! That's insane to me. These are going to taste even better! I'll post an update and a photo after they are finished!

Really very good, but still not the cut-out cookie I'm looking for. I found out as the process went on that rolling the dough thicker, makes for a softer and better cookie. I cooked them 8 minutes as many reviews recommended. I also added almond extract to the mixture prior to adding the flour. For icing I made a family favorite of butter Crisco shortening, confectioners sugar, vanilla and almond extract. I think I will make these again and "tweak" them a bit to see if I can get them just a little softer. If I can, then these will be the perfect cut out cookies in my opinion. By the way, the dough is really easy to work with! I really appreciated that. I'm sure my family and friends will enjoy these cookies over the holiday. Merry Christmas and thank you for sharing your recipe.

They were awful. Followed recipe with all the expensive ingredients to the "T" and they were flavorless. Looked pretty tasted like nothing

I've been looking for a sugar recipe like this for a loooooong time! It's fantastic. Thanks!!!!!!!

I thought these were alright. I took them to a party and everyone else liked them more that I did. I did use part vanilla extract and part almond extract and I think it gave them more flavor. The dough was easy to work with.

These cookies are so delicious! I didn't get 75 cookies out of the batch. I might have made them on the thicker side which made them cake like. Very good.

Great recipe! Added extra 1/4 cup of sugar and 1 tsp of almond extract as other reviewers did. This is definitely a keeper. I stirred the flour in by hand and the dough came out so easy to roll out. Be careful not to roll out to thick or they will come out blobby. I just ate those ones, especially warm out of the oven. Made the frosting as well but substituted the vege oil for light corn syrup. It came out great as well.