Reviewed: Nov. 18, 2011

Made these cookies the other day and only thing I changed was the addition of some vanilla extract! Next time am going to add some butter flavor too for a melt in your mouth butter cookie flavor. These had a great texture, were a little chewy and couldn't get enough! Tip for rolling out: Take two sheets of waxed paper greased and roll with pin til flat and put in freezer for 10 minutes. When removing wax paper, add some powdered sugar so it doesn't stick, flip over, do to other side and cut out! SOOOOOOO much easier! and repeat with cutout left over =)

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Reviewer:

BakingBeaut4k6

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

Wow. Well, I didn't chill the dough because it was already too dry. I added a tad of apple sauce to make it pliable. Also, added pecans and vanilla extract to add flavor. Still... tasted terrible. I wish I could give this a good review, but even with the tweaking, I did not care for it.

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2 users found this review helpful

Reviewer:

CoraxAngel

Cooking Level: Intermediate

Home Town: Kherson, Kherson Oblast, Ukraine

Reviewed: Feb. 13, 2010

My daughter is allergic to egg. We have a crisp, shortbread-like sugar cookie recipe that is egg-free, and this recipe gives us a tender sugar cookie recipe too. You can change this up by skipping the nutmeg and subbing a tsp. of vanilla, or by putting a little fresh lemon zest in. I looked at the other reviews, and altered the recipe with 2 Tbsp. more of sugar and about 3 Tbsp. more sour cream. The dough is delicious, the cookies are tender. Rolled them out to 1/4 inch thickness, as 1/2 inch seemed way too thick. Baked about 10 minutes, then cooled on the sheet for a few minutes before transferring to the cooling rack.

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7 users found this review helpful

Reviewer:

elanorh

Reviewed: Feb. 11, 2010

I thought this was a great recipe! Although, I have to admit, I did some tweeking after reading the other reviews. I added an additional 1/8 -1/4 cup of sugar along with a teaspoon or so of vanilla extract to the dough. The end result were, honest to God, the Best Ever Sugar Cookies! Even my husband, who doesn't have much of a sweet tooth, loved them! They're great plain or with frosting. maybe next time I'll roll balls of dough into a cinnamon and sugar mixture for a variation on the Snickerdoodle.

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4 users found this review helpful

Reviewer:

RachelV

Reviewed: Nov. 19, 2009

Yikes...not very tasty. They look pretty...that's about all...

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2 users found this review helpful

Reviewer:

Jessilee21

Reviewed: Nov. 19, 2009

These cookies are so easy to make and it was a hit at my house.

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1 user found this review helpful

Reviewer:

ZTACOWGIRL76

Reviewed: Dec. 29, 2008

THEY ARE NOT THE BEST EVER COOKIES I ENDED UP THROWING THEM ALL AWAY NOONE WOULD EAT THEM. MY DOGS LOVED THEM THOUGH.

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8 users found this review helpful

Reviewer:

FIREANGL

Reviewed: Dec. 21, 2008

I made these today for Christmas cookie cutouts. I used very small cutters and they worked great! AND very tasty. I haven't had very good luck with cutouts in the past in the flavor department. These are wonderful! I used powdered sugar instead of flour for rolling them out.

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4 users found this review helpful

Reviewer:

amander

Reviewed: Oct. 30, 2005

These cookies are definetly not the "Best Ever Sugar Cookies". However, with a few minor adjustments, they can be quite yummy! Instead of Sour Cream , we used vanilla yogurt. We used less flour, and more sugar, and added icing decorations on top of them. These simple substitutions made these cookies more enjoyable then the original recipe. - D&H

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Reviewer:

SUPERKOOK

Cooking Level: Expert

Reviewed: Jul. 14, 2002

I found this recipe to be quite a disapointment. The cooking instructions were inaccurate and the bare taste was blande, and not sweet enough. I would not recommend ANYONE to try this recipe!

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20 users found this review helpful