Reviewed: Apr. 3, 2012

Used pastel colored sugars for easy and delicious Easter cookies!! Perfect sweetness and love the light lemon taste!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Dec. 23, 2011

These were very good. Took another reviews suggestions and added 2 tsp vanilla and 1/2 tsp lemon. Tasted great, any more lemon would be too much i think. These were VERY greasy though. I accidentally melted the butter instead of creamed it so maybe that was why???Either way I will definitely try again it tasted good even though i added more flour to combat the greasiness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kippieco

Reviewed: Dec. 10, 2011

I add 1 teaspoon of nutmeg to make a great flavor that kids and adults alike think is delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

morgan_dl

Reviewed: Dec. 3, 2011

I didn't have any lemon extract so I used a splash of lemon juice and almond extract - then topped them off with an almond icing/glaze when they were cool. They were WONDERFUL and a really big hit! Not only am I going to make these again but I'm about to go and make a batch right now!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tidi_i

Reviewed: Dec. 3, 2011

Very light and tasty. Used the suggestions from the first review. Made them with the colored sugar, which was less time consuming than frosting. They looked very good with the colored sugar. Combined colors which was attractive. Will try with frosting in the future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mamacook

Reviewed: Nov. 19, 2011

The dough has a wonderful flavor, however it is deceiving that the picture has what appears to be rolled out cookies. Rolling out the dough was a nightmare. It does not work very well to just add more flour- the dough crumbles. I used very fresh butter though so maybe this is the reason. Otherwise a good recipe, but three stars because it really made a situation for me to not be able to roll out the dough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kitsakatsa

Reviewed: Oct. 10, 2011

The BEST! I never rate anything, until now. This recipe is easy, and produces a tender and great tasting cookie! My 11 year old daughter made these herself easily! We substituted almond extract for the lemon extract and they were still really, really good. This is my new go to sugar cookie recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

denaj

Reviewed: Sep. 18, 2011

Delicious, everyone loved them! Thank you for the recipe :o)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

Reviewed: Mar. 25, 2011

The key with these cookies is ALWAYS use a COOL pan when baking. They're less likely to spread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

krazykook

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 16, 2011

I was very skeptical of these based on the cake-like batter, but they truly are amazing!! Sweet enough; nice slight crispness with plenty of softness. They're so good they don't even need frosting. I was never confident making my own sugar cookies in the past...but I am now with this recipe! I didn't have the lemon extract but I don't think they need it. Mine turned out perfect; maybe some of the other reviewers baked too long? I only baked them for 9 minutes and put them on a cooling rack a minute after removing them from the oven. I learned that trick when I first made snickerdoodles many years ago. Hope this is helpful!

Was this review helpful? [ YES ]
1 user found this review helpful