3-in-1 Sugar Cookies

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My son and I make these wonderful cookies at the holidays each year. The recipe is perfect as is. We roll it out and cut out big snowflakes and trees. After baking, we decorate with the Royal Icing and sprinkles. YUMMY!!!

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I liked this recipe but found I did need to add moisture. My method was to bump up to two Large whole eggs and increase flour to 3 cups. DO NOT OVERWORK DOUGH! Rolling out to parchment paper works great, and make sure to flour your cookie cutters! Refrigerating or even popping once-rolled out dough to refirm it in the freezer while you cut/place cookies to sheet works too. Some fussing involved but that's part of the fun! Great tasting results!

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I wouldn't recommend these for people who want to use cookie cutters. The time it takes to reform the dough, re-chill it and re-cut several times is not worth the effort. To be honest pre-made sugar cookie mix that you just cut and put in the oven actually taste better too.

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i loved them

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These were... OK. Definitely put one egg white in for the perfect "cookie dough" dough. I felt it could use more punch, I was really excited about the orange but it ended up kind of bland. I will use this recipe again but maybe tweak it to pump up the flavor. Maybe some extra vanilla and even more orange zest?

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This cookie gets raves, no matter which of the 3 techniques I use. It's become my go-to recipe since I found it several years ago. My only change is replace zest with 1/2 teaspoon of vanilla extract. Sometimes I cook it like a cookie pizza, then cut with cookie cutters for a cleaner edge on the cut-outs. Then I make cookie crumbs from the leavings, mix them with sweetened condensed milk, roll into a log with waxed paper, refrigerate, then slice as a second cookie type. As Julia said, "Bon Appetit"!

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I read the reviews that there was a problem with the dough being crumbly. To remedy this I used extra large eggs and added one egg white instead of just the two egg yolks. This helped to bind the cookies together and add moisture. I also added some milk which added moisture. With these additions the dough was easy to handle and came out soft and delicious. P.S. - you don't need to refrigerate the dough as long as they say for the cutouts. I pressed the dough into 1/2 inch thickness on cookie sheets immediately, and then refrigerated for about 2 hours. I immediately cut them into shapes and cooked them and they turned out great. :

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Best sugar cookie. I did have the crumbly dough for the first batch so I added 1 egg white which was all that was needed. I did not refrigerate the first batch at all, just rolled it out and it was fine. The second batch followed directions for the frig. while oven warmed then rolled out the dough and again it was the same as the first batch. Excellent with or without the royal icing. I will never use another recipe for sugar cookies.

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I followed the recipe exactly as stored the dough in discs for three days in my refigerator before rolling out and cutting. The dough was slightly crumbly but this was resolved by warming the ball of dough in my hands before rolling. The cookies turned out beautiful and delicious!

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We made the rolled (balls dipped in sugar version of these tonight. Very easy! They have a lovely consistency and the orange zest really adds something special! I also put it a dash of cinnamon, nutmeg and ginger for a great holiday flavor. I think this will be our new "go-to" sugar cookie recipe.