Holiday sugar cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 124) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on February 05, 2024

    To note, I am baking a couple of holiday cut out cookie recipes to see which one I like the best, so these were tested without any icing or toppings...and I really liked the flavor. I made a half batch exactly as written. The first sheet that went into the oven spread quite significantly and I also overbaked them which resulted in a crispier cookie that I wanted. The second sheet of cookies I stored in the fridge after they were cut for about 15 minutes before putting them in the oven and I cooked them for less time and ended up with a better texture. I am at high altitude and I plan to tweak this recipe a bit more if it is the taste test winner. I am also looking forward to making her lemon cookie variation from Pastry Love which uses the same recipe as this with added lemon zest and a lemon glaze.

  • Mlr5 on April 07, 2021

    This is the one. I will look no further. Holiday cut out cookies are this from now on! (I doubled the recipe and did not have any problems)

  • Twysbeek on December 17, 2020

    Perhaps this recipe does not double well, made a double batch yesterday and chilled overnight. Rolls out beautifully, but after cutting about 2 cookies it is absolutely too soft and impossible to work with. Wound up rolling the dough out and chilling in freezer for 15 minutes each time prior to using cutters. Likely will not revisit this recipe.

  • Frogcake on December 26, 2016

    Like others, this is my go-to sugar cookie recipe. I found the dough to be perfect to manage for cookie cutters. Note to self: December 2016 made sugar cookie "notes" with black royal icing for N's violin coach. Yield five dozen quarter inch cookies. We happily consumed all of the rejects (not many).

  • Zosia on December 12, 2016

    My go-to sugar cookie recipe that never fails me. The dough is very easy to work with, the cookies retain their shape during baking and the flavour is outstanding. I don't make the icing but use vanilla paste to add a little interest to them instead. I also roll the dough to 1/8" thickness and bake 8-9 minutes for a crisp cookie. Yield with this thickness, depending on the cookie cutters I use, is 6-8 dozen.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Arctic Garden Studio

    I took the opportunity to make some snow cloud cookies. This weekend seemed like the perfect time.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.