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Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow Globe Cookies (not pictured).

Source: Martha Stewart Living, December 2009
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248
  • emmemm
    4 DEC, 2009
    These cookies are ridiculously time consuming and labor intensive. I made them for school one night and they took FOREVER. The end result was good, but not worth all the time I put in. I didn't even finish making the batch, and it took AT LEAST 3 hours. It was absolutely preposterous how long it took to make simple sugar cookies. I would not advise making these on short notice, because they are not worth it and you will spend ALL of your time baking!
    Reply
  • MS10207203
    21 DEC, 2009
    Good tasting but a little too sweet. I think the sugar amount could be reduced. The dough texture was awful to work with. It is one of the worse dough's I or my mother (who is a baker) has ever worked with. I would not make this recipe for sugar cookies again. Too much flour and not enough butter for the amount of flour called for. You may want to reassess this recipe.
    Reply
  • andreapandrea
    26 OCT, 2010
    I skipped the extra chill after rolled out and the freezer chill after being laid on cookie sheets and they turned out GREAT. Totally unnecessary and weird things to suggest. I also made sure to roll out the dough thick--at LEAST 1/4" for softer cookies that stayed soft after icing in a tupperware bin. My adjustments made perfect and delicious cookies with less time and fuss.
    Reply
  • MS11322761
    20 DEC, 2015
    This is the worst recipe!!! After ALL that work and effort, time and money the cookies spread and lost their shape in cooking!! I followed directions EXACTLY!! Horrible!!!!
    Reply
  • Juliacr
    20 DEC, 2012
    Out of the zillions of sugar cookies out there, these taste the most "christmasy." I was using cutters with detailed edges so I made sure to chill the dough according to directions, but the cookies still spread out during baking. I blame my ancient oven for that. Be sure to roll out to 1/4" and bake for the minimum time or they'll turn out very crispy. Also, for the amount of ingredients called for, this recipe yields surprisingly few cookies. Consider doubling if baking as a gift.
    Reply
  • Juliacr
    20 DEC, 2012
    Out of the zillions of sugar cookies out there, these taste the most "christmasy." I was using cutters with detailed edges so I made sure to chill the dough according to directions, but the cookies still spread out during baking. I blame my ancient oven for that. Be sure to roll out to 1/4" and bake for the minimum time or they'll turn out very crispy. Also, for the amount of ingredients called for, this recipe yields surprisingly few cookies. Consider doubling if baking as a gift.
    Reply
  • lkf2kfc
    20 DEC, 2011
    be careful with organic "large" eggs. Even though they say large the first batch was crumbled and never came together, tried second batch w/ 3 eggs and worked great.
    Reply
  • MS11185160
    23 DEC, 2010
    these were truly simple and tasted divine!
    Reply
  • sararain
    13 DEC, 2010
    I really liked this recipe, the only difference between this and my mom;s old recipe was 1 egg. It turned out just like the Christmas Cookies I had as a child, the cookies I loved best were hard, as were these, very easy to make and roll out,
    Reply
  • LKGilleland
    6 DEC, 2010
    Wonderful! I usually DREAD making cut-out sugar cookies, but this dough was perfect. It wasn't even necessary to chill the dough before rolling it out. The very flavorful cookies came out crisp around the edges and soft in the middle. I work in a bakery and it took no time to cut out and bake almost 200 of these. Thank you Martha!
    Reply

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