recipe reviews for:

Grandma's Sugar Cookies

“This is one of my great-grandmother's recipes that I received years ago from one of my great-aunts. We bake these cookies for holidays and other special occasions. I have fun at Christmas cutting the cookies with holiday cookies cutters and decorating them with colored sugar and icing, then wrapping them in colored plastic wrap and giving them to friends.”

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Reviewed: Nov. 23, 2009

The only redeeming quality about this recipe was the taste. I chose this recipe because the picture suggested that this was a recipe suitable for cookie cutter shapes but upon reading further down, it is apparent that it is not. I am disappointed in the end result (mostly shapeless blobs) and unhappy to have wasted all that butter, sugar, and flour on something that did not come out at all like I wanted it to. TasteofHome should change the picture to resemble what really happens when you use cookie cutters with this recipe.

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DawnofMarch

Cooking Level: Beginning

Living In: Lynnwood, Washington, USA

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Reviewed: Nov. 9, 2009

Loved this recipe! I didn't do anything fancy, just rolled the dough into balls and baked them. The cookies came out looking like they were from a bakery. Will use all the time. Thanks

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ruthie

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Reviewed: Nov. 7, 2009

i made these and they did puff up and then flaten but they may look ugly but they taste great!!!

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julia

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Reviewed: Oct. 30, 2009

great cookie

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Shivani

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Reviewed: Oct. 29, 2009

I see the complaint about puffed up cookies and misshapened.has anyone tried a reverse creaming method?It envolves sifting together dry ingredients then gradually adding egg and butter or margering one piece at a time.for me it prevents bubbles...and a better sugar to flour ratio prevents misshapened cookies..too much sugar to flour and your cookies morph into misshapened blobs

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miri12_77

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Reviewed: Oct. 18, 2009

I poured over many of the recipes before deciding on this one based on the reviews and that it did not call for shortening. I wanted to make fun Halloween cookies with my 4 kids. It took about 4 more cups of flour in total to aid in using cookie cutters. The dough was very sticky (I chilled the dough for 3 hours); my husband and I had to keep piling on the flour and kneading it in so the kids could cut out the shapes. If I were to use this recipe in the future, I would add at least another 1.5 cups of flour to the actual mixture first. They would have been better as just drop cookies.

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julesmcclelland

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Reviewed: Oct. 12, 2009

Great sugar cookies for decorating around the holidays. They stay very moist and taste great.

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anniem716

Cooking Level: Beginning

Home Town: Scottsdale, Arizona, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 10, 2009

This recipe is very good however it is difficult to get the hang of and you have to work very quitly as your cookies become almost impossible to work with the warmer they get. the first batch i made was kind of plain tasting and reminded me of popcorn but the next batch was much better as i added a touch of cinnamon and some ground mace.

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misty

Cooking Level: Intermediate

Living In: Grants Pass, Oregon, USA

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Reviewed: Dec. 29, 2008

I tried this recipe for Christmas cookies, and I enjoyed them. The taste was great. They did puff up and lost their shape appearance, however everyone loved them.

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Joni75

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Reviewed: Dec. 18, 2008

I love this recipe. Perfect for just a classic sugar cookie. The only problem was that my toy soldiers became fat soldiers and my snowmen didn't quite look like snowmen because they puffed up so much from baking. My mother said to try not putting so much baking powder in next time. We'll see what happens. Still absolutely loved them tho.

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lildietitian

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 13, 2008

really bad cookies wouldn't keep there shapes they puffed up really big and when they cooled they were flat and chewy

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lucykay70

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Reviewed: Dec. 12, 2008

i made them for christmas cookies and cut out snowmen and they turned into blobs. I did not care for this recipe.

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moviefreek92

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Reviewed: Oct. 1, 2008

I am not a lover of sugar cookies but this is without a doubt the best one I've tried. I did make minor changes. Instead of using all white sugar, I substituted a 1/4 of it with brown sugar and I also added some cinnamon and a dash of nutmeg. They turned out great. I used cookie cutters.

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Dana

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Sep. 7, 2008

just made these for Irac didn't just rolled into balls an made plain thank-u they turned out perfect

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cupnkitty

Cooking Level: Intermediate

Living In: Columbia, Tennessee, USA

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Reviewed: Mar. 15, 2007

I tried these cookies at Valentines for my daughter's second grade class what a hair pulling experience. The heart shape cookies went FLAT. I have never made cookies that did that before. I blamed it on the Florida humidity. Well now I am having the same problem with making clover leaf cookies using this recipe. My husband doesn't mind as he gets the "flops" to eat. But I will not wear myself out making this recipe again. All the work you put into this recipe not including the expense and then not get the results you are expecting. The taste is great but who wants to look at gloobs. Ellen

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Ellen

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Reviewed: Feb. 12, 2007

The flavor was GREAT, but they came out like frizbee cookies. No, I didn't melt the butter. Are you SURE you're suposed to put 2 CUPS of sugar?

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Julie JOY!

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Reviewed: Feb. 11, 2007

The flavor of these cookies is excellent but I was disappointed with the fact that they spread out so much on the pan. Perhaps the dough for my first panful was too cold; they all ran into one another. Then I tried baking them on parchment paper...a big improvement but my hearts still did not keep their shape very well.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Oct. 9, 2006

this sounds like a fairly easy recipe to use and make over and over again. I was just wondering if it is a recipe you could make up and freeze and still get ause out of it.

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