I just finished baking these. This is the first time I've ever made sugar cookies and they turned out well. I did add an extra 1/2 cup flour to the recipe and refrigerated the dough for about 3 hours. I had no problems with the dough being too sticky. I had to bake them for 12 minutes though since I have to adjust my oven temperature down all the time. They did spread out but weren't too thin. I had no problems getting them off the cookie sheet even though I didn't let them sit 5 more minutes. My husband says he's normally not big on sugar cookies but that he could eat a lot of these!

Reviewed On: Nov. 1, 2009

This recipe is quite good though some people said it was too rich for them. I have an insatiable sweet tooth so that wasn't a problem for me. The crust in the recipe sounded a little odd so I made an Oreo crust instead. I baked it exactly 55 minutes, turned off the oven and left it in for another hour with the over door open a little. That did the trick with the cracks. There wasn't a single crack and it also didn't sink in the middle (which usually happens to me when I use a springform pan). So thanks to the other reviewers that had that suggestion. Next time I don't think I'll bake it quite as long though because for me it was slightly overbaked on the edges, but the middle was very creamy. Overall a very good recipe, but I doubt I'll make it very often because it is so rich for others and I don't want to eat the whole thing by myself! Well actually I'd like to, but I don't want to be as wide as I am tall!

Reviewed On: Oct. 29, 2009

These cookies are quite tasty, though I did have one person say they were a little greasy. I made them as the recipe stated except I used margarine instead of butter, but I doubt that would make the difference since I always use margarine instead of butter (just a personal taste preference). I used a regular muffin pan since I didn't have a mini muffin pan (the recipe made around 30 cookies). I extended the baking time to 10 minutes. They didn't look done, but I took them out anyway. I also froze the peanut butter cups as many others suggested. I refrigerated them for a few minutes after inserting the peanut butter cups. They came out really good and look very nice. I think next time I'll try adding mini chocolate chips to the cookie batter.

Reviewed On: Oct. 22, 2009