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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daushaus

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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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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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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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bakerssidekick

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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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Jane D. (Ben Avon)

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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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SANDIGN47

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Reviewed: Jan. 24, 2009

These taste amazingly like my grandmother's sour cream cut-out cookies. They were a huge hit as gifts at Christmas.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 6, 2008

The flavor was quite plain. Maybe more vanilla? The batter (which I always think is a good indication of how a cookie will turn out) had a soda-y flavor. Maybe less? Also, I thought that 1 cup of buttermilk was too much. It was very sticky at just 3/4 cup. I put chocolate shavings in the batter, but the cookie flavor was only so-so. I will not use this recipe again.

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Bartok

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Reviewed: Oct. 28, 2008

I love this recipe and they are so soft and fluffy, I did add more flour to make the batter a little bit thicker (batter was a little thin) that way they did not spread to far

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Lynn T

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Reviewed: Oct. 11, 2008

Worst sugar cookies/cakes ever. They baked out flat like pancakes. They fell apart. I followed the recipe exactly and this is awful. Was not worth the time, the expense and anticipation.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: May 9, 2008

Sugar Cake Cookies were something my Great Grandmother use to make for us kids, growing up in Indiana. As with most folks born prior to 1900, they cooked with good ole shortening, real butter and natural ingredients. Food tasted better too. I had longed to enjoy the tastes of childhood memories, but had lost the recipe of this favorite sugar cookie. By chance I was browsing the cookie recipes here and found this Amish Sugar Cake recipe. Turns out, this was almost exactly her old recipe. Almost, being she use plain ole Crisco shortening. This was before flavored shortenings. She lived to be 103. This recipe was AWESOME. I used parchment paper rather than greasing the baking sheet and extended the cooking time to 15 min, because the cookies are larger. I also sprinkled them with Natural Turbinado Sugar. Be prepared to make 2 batches, because they go fast.

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Mavrick_Chef

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Reviewed: Feb. 29, 2008

These cookies were very nice. Stay soft. Cake like inside. I put icing on them. Brushed on while still warm. Brown sugar, butter, milk, icing sugar. Turned out nice, icing hardened gave the cookies a "nice touch"

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sunspotbaby56

Cooking Level: Expert

Living In: Brockville, Ontario, Canada

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Reviewed: May 18, 2007

Fantastic cookies! After the first batch, I cut the sugar down to 1 1/2 cups -- tastes even better. Thanks for the recipe.

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Teejaymacd

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Kensington, Prince Edward Island, Canada

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Reviewed: Feb. 13, 2007

Mime went flat. Don't know what happened. Won't make these again.

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 26, 2006

Great to decorate, big and soft cookies. Make sure they're completely cool and have wax paper between layers for storage though.

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Jennifer F.

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Reviewed: Dec. 12, 2006

This is very similar to a recipe my family has been using since before I was born! Use a tsp instead of a tbsp of baking soda, omit the cream of tarter, and replace the shortening with butter, and you will have the most delicious and dreamy sugar cookie ever!

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Stephanie

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Reviewed: Oct. 15, 2006

I have been looking for a good sugar cookie recipe for a while now. This one was awsome!

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Nelda

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Reviewed: Mar. 25, 2006

A really nice soft cake-like cookie. I really like my cookies this way. They are easy to make. And have a mild flavor and not overly sugary. If you are a dunker these are not for you! I have made these several time but didn't get around to review the recipe.

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CHRISF2

Cooking Level: Expert

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Reviewed: Nov. 29, 2005

These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remainder of the batter into a brownie pan for pan cookies. The recipe said it made 30 cookies but they must have been the size of pie plates in that case. I was also worried about how runny the batter was but it did turn out fine, the batter doesn't spread much. Good but not great in my opinion.

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RACHEL V.

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2005

I was so looking forward to trying this recipe, but was disappointed in the results. The cookies stuck on every baking service I tried. The recipe said to cook up to 13 minutes, but the cookies were still doughy. And, finally the taste, although satisfactory, was not good enough to warrant all the time and effort.

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KERIBOWERS

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Reviewed: Nov. 8, 2005

Sugar Cakes are the best way to describe these I don't think they are really cookie like but thats OK we loved them just the way they are! Thanks for a great recipe!

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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