3-in-1 Sugar Cookies

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I agree with previous posters... roll out and use cookie cutters when the dough is room temp, THEN refrigerate before baking.

Cookies do spread quite a bit when baking, so leave plenty of room between cookies.

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This recipe was very simple to make but I would NOT recommend refridgerating the dough before you roll it. It is way too hard and just crumbles. I had to defrost it in the microwave just to roll it. Instead refridgerate the unbaked cookies for 15-20 minutes before you bake them. This allows the cookie to hold it's shape and not spread to an unrecognizable blob. Be careful not to overbake. Take out when the edges just start to brown. The royal icing is a must. The recipe works and the flavor is very good. If your looking for a no fail simple recipe for sugar cookies, this is a keeper

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when you follow the recipe exactly, it becomes very crumbly and you can not roll it

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The flavor of these is great! They hold the shape of the cookie cutter very well. However, if you prefer a chewier cookie, don't roll out too thin or they come out too crispy.

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The dough this recipe made was too thin, even after allowing the dough to rest in the fridge for two hours. I think I may have accidentally allowed the sugars and the butter to whip and this may have given the dough too light of a texture.

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I was interested in Robin Miller's Sugar Cookies with Pistachio & Dried Cherries, but horrors (! she called for using a roll of prepackaged refrigerated sugar cookie dough.

when I found this '3-in-1' recipe, I used it instead for the sugar cookie, and formed my own logs with roasted salted pistachios and dried cherries. the "salty-sweet" combination is fantastic!

Per the Robin Miller recipe, I also dipped the cookies in white chocolate, but I used Callebaut white chocolate rather than waxy, yucky Nestle white chocolate chips.

Makes a pretty Christmas cookie with the red & green.

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I used lime instead of orange zest, and these cookies are pretty good! I would definitely recommend! I can see what the other reviewer said about the dough being a big crumble-y. I found that when I kneaded it, it turned out smoother. I rolled my cookies out, and they're fantastic!

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This dough does not work for rolling out for cut out cookies. It's too crumbly and did not stick together. Very disappointed. The dough also tasted like way too much sugar.

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I am so glad I decided to try this recipe. The sugar cookies are fantastic. I made the recipe exactly as written but next time I think I would rather have lemon zest in it rather than the orange.
The royal icing is also very good, I recommend using concentrated food coloring gels to add different colors as it will not break down the icing like the liquid ones can and it also kept it's beautiful sheen.
This recipe is a keeper for me!

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These were the best sugar cookies I have ever made! My family loved the buttery flavor and the texture which was not 'crumbly' and the cookies did not fall apart while eating. The flavor was buttery with a 'hint' of orange. I made them as 'cut-outs' and did not refrigerate the cookies before baking. They brought many compliments from my husband and grown sons. A real crowd-pleaser which will definitely be a family favorite!