Reviewed: May 10, 2012

YUM! Used dark brown sugar, cooled the cookies, and applied the frosting while it was still very warm. It all worked perfect thanks to all the other reviews:D

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Reviewer:

beallboysmom

Cooking Level: Intermediate

Reviewed: Apr. 21, 2012

Oh my GOD! Don't let the amount of sugar dissuade you; follow the recipe and you will be rewarded with a ticket to heaven. These are REALLY good! I ended up being too tired to make the frosting, but they're just as perfect without it. Don't stack them on top of each other after you cool them off though. There's a tendency for them to stick together a little bit.

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Reviewer:

Mystiecub

Cooking Level: Beginning

Living In: Portsmouth, Virginia, USA

Reviewed: Mar. 31, 2012

Yum, yum, yum. I didn't even bother with the frosting. The cookie was sweet enough w/o it. I may try the frosting next time and reduce the amount of sugar in the cookie itself because they may be too sweet for my taste when frosted.

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Reviewer:

dkaren

Reviewed: Jan. 11, 2012

These are way too good!!!! I can't stop making them and eating them. As others suggest do not let the frosting cool for 20 minutes or it hardens and you can't get them on the cookies. Great recipe!!!!

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Reviewer:

Diva Logger

Reviewed: Dec. 3, 2011

Very good. Soft & Chewy! I did have to reduce the temperature to 350 F so that my second batch didn't brown to quickly on the bottom. Also, added frosting before it got hard as previous reviewers suggested.

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Reviewer:

university cook

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Oct. 18, 2011

Excellent cooke and so easy to make! Thanks for sharing. I brought them to work and they certainly didn't last!

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Reviewer:

bakingqueen

Cooking Level: Intermediate

Reviewed: Jun. 30, 2011

This recipe is awesome!!!! My grandma always made me brown sugar cookies when I was a kid, somehow the recipe was lost and we haven't been able to find the recipe or anything like it in years and years. These taste just like them, instantly I was 7 again sitting in her kitchen. Thank you so much for posting this recipe!!

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Reviewer:

Rebekah

Reviewed: Apr. 25, 2011

The frosting is awesome! Just add a few drops of milk if it starts getting too dry. For the cookies, I used non-fat yogurt instead of sour cream, and used gluten-free flour since my husband is Celiac. The grandkids and I loved them as much as my husband!

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Reviewer:

zuni

Reviewed: Apr. 20, 2011

Nice mild flavor.

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Reviewer:

gypsyhorse

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

Very good cookie. More cake like, but yummy. I didn't wait the 20 minutes to put the icing in them. I actually dipped the cookies into the icing and it covered them perfectly. I had to work fast though as the longer I took the more stiff the icing got.

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