Christmas Cutout Sugar Cookies

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This is not the best recipe I have ever used to make these cookies but it is certainly not the worst or bad as people are making it out to be. The first time I made them they were a little dry but still tasted good. All they need is a little frosting and they'll taste great. If they are too dry for your liking, add a little more vanilla and they'll be fine.

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I have to speak up in defense of this GREAT recipe... there are only two caveats: 1. A few tablespoons of milk will likely be needed to take away the 'crumbliness' of the dough, and 2. If you don't have a Kitchenaid type mixer, I wouldn't bother. I had to use 4-5 tbsp of milk to smooth out the dough, but had my butter been left to soften for longer that may not have been necessary. This is the PERFECT sugar cookie to frost (not too sweet on it's own, and is a great, non-sticky dough for kids to roll and cut. I have made sugar cookie cutouts every Christmas since I could stand on a chair and reach the counter, and this is my favorite recipe so far! In the past I have often had to stop and refrigerate dough that got too soft or sticky after sitting awhile at room temp- didn't have this problem with this recipe! Your kids will love it! :

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your cookies are really good but you are saying to use 4 cups of flour when it should be use only 3 cups makes a big different

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I made these cookies last night, they are so bland, hard and awful I had to look them up today to see if they were maybe meant to be ornaments and NOT eaten.
You would be better off it you just bought a tub of cookie dough from the market. SAVE YOURSELF THE TROUBLE...

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This recipie sucks..... If you were like me and forgot to read the reviews before trying this im sorry... I know how you feel.... but if you were smart.. and are reading this before making these..... THEY TASTE LIKE CRAP. maybe unless after you cut out your dough and put like a tablespoon and a half of sugar on them before baking.... I do not advise on making these its a waste of ingredients and time.

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I made these, and yes they were dry, but I used buttermilk a few tablespoons at a time until they were good and moist. and they did wonderful and the buttermilk gave them a wonderful flavor!!! But they are bland if you forget the frosting. All in all with a few additions fo buttermilk they were delicious.

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Any cook knows that each experience will be different depending on the ingredients, temperature and your patience. This has been a GREAT recipe for me and my 8 year old son. For those who found it "dry" please notice that the only liquid is the eggs. I always use extra large eggs and this recipe was perfectly textured. Otherwise, add a few drops of milk. Do NOT melt the butter. Doesn't everyone know that?

These cookies had a delicate flavor, perfect for frosting. Add more vanilla if you find it bland, don't criticize. Just a drop or two more! Or just just fill the teaspoon until it floods over a drop.

Do not over cook! Cook them 10 minutes, not 11. They will look pale but any longer than 10 minutes and they're too crispy to handle.

I just printed this out for my "keeper" file.

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This recipe is awful. The dough was so dry, I could not roll a thing, it crumbled in my hands. I added some milk, and a bit of sugar (I tasted the dough and it tasted like cardboard to try and salvage my efforts. I got the cookies to roll and they taste good, but the next day they are rock hard. The only cookies that aren't rock hard are the really thick ones, and I'm sure they will harden by tomorrow. I can't believe I found this recipe on foodnetwork.com - it needs to be taken down.

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These cookies came out so bland. They did not taste like sugar cookies at all. The level is listed as "easy" but it seems like one would have to be a pretty experienced baker to know how to tweak this recipe enough to make the cookies come out tasting good.

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The cookie tastes more like a shortbread cookie. Thick frosting sweetens them up nice. I kneaded the dough like bread dough until it no longer crumbled. I mixed all the dry ingredients including the sugar together. I mixed the wet together and melted the butter. I then combined the two. After kneading it, it was great and ready to go. My kids (ages 2 to 10 rolled and cut the dough for an hour with no problems. We didn't even need flour. The dough was not at all sticky and did not break easily after cooking them. These were a big hit with my kids.