I just made these for the first time two nights ago and they were a huge hit with everyone. The two changes I made were to chill the dough before rolling it out, otherwise it was way too soft to roll and cut out. The other was to increase the amount of water added to the powdered sugar glaze. Next time, I will use less sugar for the glaze, because I had way too much left over and had to toss it. Otherwise, these cookies are excellent and will now be a part of my annual Christmas cookie baking.
I did find the issues listed below when I made the cookies. I ended up adding an additional 3/4 flour to the dough and 1 tablespoon of water to the glaze. Once I did that, the cookies turned out beautifully. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/5-ingredient-sugar-cookies/Read More
If made as directed you have a lump of wet powdered sugar. I just added more water until it finally became usable.Read More
I was hopeful about this recipe. Like most roll out cookies, they stuck to the parchment paper, making it impossible to transfer cut-out cookies, even with a spatula. As per the instructions, I "lightly" floured the parchment paper before rolling out the dough and refrigerating. The dough was very sticky. If you try this, use more flour on the parchment before rolling out.Read More