Reviewed: Apr. 22, 2012

Taste was rather bland. Definitely too much flour for my taste. Also did not work well in my Wilton cookie press.

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Reviewed: Dec. 17, 2011

I read the other reviews and this worked well for me: 1. I increased the white sugar to 1 1/3 c plus 1/4 c powdered sugar. 2. Used one whole egg and one yoke, with no 2T of water. 3. Added 1/4 t of both nutmeg and cinnamon. 4. Added 2 t of butter flavoring. 5. Specifically did not chill the dough. I have a Pampered Chef cookie press and the dough has to be a uniform, sticky texture. If this dough is chilled (like, if you have something better to do first) then make sure you work the dough with your hands to make sure it is all smooth before using. 6. I don't like putting egg whites on the tops of cookies, so remember that if you don't do this, the cookies will not turn brown on top. So don't wait for that to happen before taking them out.

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lindadeeds

Reviewed: Dec. 17, 2011

The dough worked great on my cookie press without chilling it. The only complaint was the taste. It wasnt as sweet as I would have hoped. Going to alter it a bit and see the outcome.

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eglasgow

Reviewed: Aug. 4, 2011

I loved it, but it could use some gingerbread spice.

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Pinkstar99

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

Not really what I thought of when I thought butter cookies. This recipe is VERY bland and not very good at all....I had to put frosting on the cookies to even make them eatable...The texture is more like a pastry than a cookie

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Long Beach, Mississippi, USA

Reviewed: Jun. 27, 2011

My kids love these. It didn't work for me with my cookie press (it's broken) so I used cookie cutters and it was fine. I make these often so the kids can decorate them.

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Marimarbella

Reviewed: Apr. 27, 2011

I found the recipe to be okay, a little bland, but with a butter icing for sugar cookies, some colorful decorating sugar, and Cake-mate Scribblers, these are definatley delicious. A few things I did differently: recipe needed a little more butter, a little less flour, and about 1/4 cup more sugar. I cut them with cookie cutters but made them very thick, baked them for less time 7-10 minutes. Didnt use the 2 tbsp. water in the egg whites, and sprinkled granulated sugar on top before baking. They were really good like that but I would never make them with no icing--> too bland.

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MiCk1311

Reviewed: Jan. 14, 2011

I tried this recipe and, although it was tasty batter, it was way too firm to press out. It jammed my cookie press and I had to give up and just form the dough into balls to bake. They were yummy, but not what I'd planned to make.

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TASHAMARCUS

Reviewed: Dec. 20, 2010

These had great flavor, to me, but the end texture was strange to me...almost pasty. I never have very good luck with a cookie press and this recipe wasn't really any easier to work with than past recipes.

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13 users found this review helpful