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Monogrammed Sugar Cookies Recipe

Monogrammed Sugar Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on December 24, 2010

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    These came out good, but not great. First, the almond flavor was very strong in the initial bite. I would recommend using half the amount of almond extract, or even cutting it out all together. (Unless you like the taste of almond extract, which I don't. Second, don't even bother with cookie cutters because they spread past the point of recognition. I would skip the rolling part of the recipe and just form the dough into small balls for round cookies. I also found that 9 minutes was just a tad too long; I took mine out at 8 minutes and the texture was great. I don't think I'll be making this particular recipe again...

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  • on December 23, 2010

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    Very nice recipe. I made the cookies and icing as written, and they turned out great. As good as the ones my grandma used to decorate and bring for us. I doubled the cookie recipe but only had enough confectioners sugar left for one batch of frosting. It turned out to be more than enough though. Maybe I just don't like as much icing on my cookies as other people, but if you're multiplying the recipe I'd still recommend seeing how far one batch of icing will get you.

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  • on December 23, 2010

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    This cookie is SO GOOD!!! I made the dough, and then rolled in into a long log, wrapped it with saran wrap and put it in the fridge for about 2 hours. I just made 1/4 inch slices, and baked. These cookies are so soft and tender! YUM! They are great with or without frosting. I like Alton's recipe for rolled sugar cookies if you want to make nice detailed shapes. This is a great tasting tender cookie!! YUMMMY!

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  • on December 23, 2010

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    Love this recipe for Christmas cookies. I used Meringue powder for the icing and it was fun and delicious.

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  • on December 23, 2010

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    Lovely cookies. I did not use the royal icing,instead I simply sprinkled the tops with sanding sugar before baking. Delicious.

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  • on December 20, 2010

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    one of the best sugar cookie recipes I ever tried, take them out of the oven when u see the slightest brown edge on them, they stay soft this way YUM

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  • on December 20, 2010

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    I really loved these cookies! The flavor was great and they had a nice, light texture. To go along with what some of the other reviewers were saying, they do poof up a little, so if you have small details on your cookie cutters, those may not show up. However, I used some simple shapes (Christmas tree, candy cane, star, etc. and they looked great. I would definitely use this recipe again.

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  • on December 18, 2010

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    I used this icing with a different cookie and loved it. It whipped up great and tasted wonerful. It worked better after it set up for a few minutes.

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  • on December 18, 2010

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    Because of the five-star rating, I made these cookies to send to family as Christmas presents. After trying them, I'm seriously thinking about nixing these cookies altogether. I don't think they taste good, they're hard, and the icing doesn't save them. Go with another recipe.

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  • on December 15, 2010

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    You don't need to have cream of tartar. You do need an acid to react with the baking soda though. You can look up substitutions for using vinegar or lemon juice although added a liquid instead of a powder will alter the texture slightly

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