Reviewed: Jun. 18, 2011

Good!!

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we5drucks@neo.rr.com

Reviewed: Feb. 16, 2010

I used butter instead of shortening. Yummy flavor and a lovely light texture.

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Reviewer:

Amber

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 29, 2010

These are awesome, they never last long even though the recipe makes about 3 dozen cookies. I make them about 3 times a month, I made the mistake of making them with butter one time and they flattened out like a pancake when they baked.

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Robecca

Reviewed: Jan. 24, 2010

This recipe is fabulous! The result is a soft cookie that remind me of those I use to get at the amish market when I was a kid. The only step I added was to drop the scoops of batter into granulated sugar and give them a light toss before baking. This gives the cookie a light, sugary crust. This cookie will make a regular appearance in our home.

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Lynne8099

Reviewed: Dec. 9, 2009

These cookies are just ok. But having been born and raised in Amish country I can assure you that they are NOT real Amish sugar cakes. They came out way too flat and aren't dense like the authentic version. I even tried putting the dough in the fridge for awhile but that didn't help at all.

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Reviewer:

Genevieve

Cooking Level: Expert

Home Town: East Berlin, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 5, 2009

Not a fan. First, DO NOT use a Silpat, use the greased cookie sheetand REGREASE every time (I even have no stick NEWer cookie sheets!). Second don't make them too big because if you can't get your spatula under it it will stick to the pan. These don't have much flavor and they are so light and airy that they fall apart way too easily. I was actually looking for a cookie without a lot of flavor (I have a plain kid) but these are disappointing, and I am kinda annoyed I wasted my cup of buttermilk and 2 cups of sugar on them.

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Reviewer:

daushaus

Reviewed: Jun. 28, 2009

These have been my favorite cookies since I was a little girl. So light and not too sweet. My recipe calls for 4 cups of flour and the batter is perfect. I also just use milk soured with 1 Tblsp or lemon juice instead of the buttermilk. We like to use red or green sugar for the sprinkles on top at Christmas, red for valentines day, green for St Patty's day, and orange for halloween. These are the cookies of choice for my three kids and husband. The absolute BEST coffee cookie!

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Reviewer:

Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Jun. 8, 2009

These were very good. They are definitely soft and cake like. They were like cupcake tops. Mmmm.

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Reviewer:

bakerssidekick

Reviewed: Mar. 21, 2009

These cookies were easy and delicious. The batter is more like cake batter and I did add more flour as sugggested by other reviewers. They turn out simple and not too sweet. As such, they are addictive!!

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Reviewer:

Jane D. (Portland)

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Portland, Oregon, USA

Reviewed: Feb. 7, 2009

This reminds me of my grandmother's soft sugar cookies but a little dfferent. If you are expecting sweet sugar cookie, this is NOT the one for you. But it is the kind that I like best! I added a 1/2 c more flour and chilled for one hour.

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