Reviewed: Sep. 9, 2009

I messed with the recipe some. I increased the flour by 1/2 cup. I doubled the vanilla and brown sugar I also added about a 1/4 c. white sugar. When I took them out of the oven they smelled PHENOMENAL! I loved them. My 2 year old loves them too.

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Mariakins

Cooking Level: Expert

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Reviewed: Feb. 10, 2009

This dough was easy to make, and easy to work with. Not too sticky at all. I made huge cutouts and they didn't dry out in the oven, get too crispy, or burn. They needed some frosting to be perfect (in my opinion). I used to sugar cookie icing, yellow sugar, and mini chocolate chips on mine to try to make sunflower cookies.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 21, 2008

I am constantly looking for dessert recipes with less than copious amounts of sugar and I'm thrilled to say this is a great one. I even substituted 25% of the flour with ground flax meal to add some omega-3s and it was awesome. My husband is crazy about these too. I despise our American sugar obsession and can appreciate the subtle sweetness these cookies offer.

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stephanie watson

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 18, 2008

These were pretty good. I added a half cup of white sugar too. They weren't all that sweet, but they tasted better the next day. The kids ate them up.

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Pam S.

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Reviewed: Mar. 22, 2005

I thought this was great. The cookies were moist and chewy and stayed thusly for several days. I added a 1/2 cup of white sugar, substituted half/half for the water and heavy cream, and did not refridgerate the dough. Otherwise I prepared the recipe exactly as stated, and it was grand. My family couldn't get enough of these cookies!

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JWHICKER

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 9, 2004

I agree with another viewer - they're not sweet enough. I like things not tooo sweet, but these tasted too "healthy" - double the brown sugar and use TWO pinches of salt to bring out the flavor. These would be good as thumprint (jam) cookies, or with a 1/2 tsp cinnamon added. The texture was nice, very buttery.

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LittleJ

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2002

This recipe was ok, but A little bland. I added white sugar in with the recipe and also sprinkled white sugar to the tops of these cookies. Just to give them some better flavor. I will continue my search for a better sugar cookie recipe.

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PENNYO

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Reviewed: Feb. 6, 2002

It was a good cookie, I would recomend using a bit more flour otherwise, it was a little hard to roll.

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SMOOCHY300

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Reviewed: Jun. 7, 2001

These are delicious! But, it is the only cookie that I can't stop eating so I won't allow myself to make them anymore.

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SDESENSI

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Reviewed: Mar. 10, 2001

Iv'e made this recipe twice now. The first time I followed the refridgerator cooling time exactly, but the second time I tried only keeping the dough in the fridge for an hour or so and ya know what? It came out exactly the same! I though four hours had seemed a wee bit too long, and it was. Same results, same taste in way less than half the time! I do add two cups of brown sugar however because I'm a brown sugar junkie and a flavor of brown sugar lessens so much after baking with it, so two cups seems to be satisfactory. I know it seems like a lot of sugar, but it's soooooo yummy. Also try adding chocolate chips for some really yummy choco-chip cookies!

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