Reviewed: Sep. 2, 2009

I have mixed feelings about this recipe. I did have to use all 6 cups of flour, and even then it was too sticky to roll out, so instead of adding even more flour, I just dropped the batter onto the cookie sheet with two spoons. The flavor was definitely flat, so I added 1 tbsp vanilla, 1 tbsp butter flavoring, and 1 tsp orange extract(though I think almond would be better). I must admit, after adding additional flavorings, I ate 5 of them right off of the cookie sheet (oops). I am refrigerating the rest of the dough, hoping that it will firm up so it can be rolled out. Definitely a soft, cakelike puffy cookie. Definitely a keeper, but still looking for that perfect recipe...

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 27, 2009

Very good. You can make them without rolling out, also. Add just enough flour that they will hold their shape a little better. Drop a tablespoon of dough in a bowl of sugar. Roll in a ball and drop on paper lined pan. They bake up nice and puffy with crispy outside and soft, cakey inside. Use half butter with the shortening and add twice the amount of vanilla for richer flavor.

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MRSHART

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Reviewed: Mar. 28, 2009

These cookies are average at best. The texture is great and they hold a shape for easy decoration however thats all they got going for them. The flavor is not bad its just not good either. For me they make a great way to serve frosting.

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Billie

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Reviewed: Mar. 10, 2009

One of the best I have ever tried. I have made these about 5 times in just the last 3 weeks.

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Berni

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Reviewed: Feb. 6, 2009

I love these cookies with the butter frosting! The recipe yields a pile of cookies, too.

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Linda

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Reviewed: Jan. 31, 2009

This is a classic, basic, sugar cookie recipe. The taste is good - especially with a little extra vanilla & nutmeg, but if you don't chill the dough, they tend to loose a bit of their shape.

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LMTrowbridge

Cooking Level: Expert

Home Town: North Canton, Ohio, USA

Living In: Avon, Indiana, USA

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Reviewed: Jan. 4, 2009

Yummy and soft with a lot of flavor. I followed the recipe EXACTLY. Easy to mix and roll out. Made them a generous 1/4" thick and they baked up soft on the inside and light golden brown on the outside. I froze half the batch un-iced (cause it makes a TON), and one month later we thawed the frozen cut outs, iced them and they tasted just as good as they did last month. Will make again.

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MrsFritz

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 27, 2008

Made these for halloween and topped with a buttercream frosting. They were a big hit. The nutmeg adds a great little suprise flavor!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

I gave it a 3 ... honestly there wasnt any flavor and once cooled ; the cookies were rock hard.

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Elise

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Dec. 21, 2007

If I could rate higher than 5 stars, I would. Every time I have made this recipe and brought it to work, people ask me for the recipe. It's a winner every single time! I use sour cream instead of sour milk and I really watch the flour I use. Also, you MUST roll it out think enough (I'd recommend more than 1/4 inch, but a little less than 1/2 inch). I have even halved this recipe because it makes TONS of cookies and I don't always have time to frost them all! I used Betty Crocker's Whipped frosting and it comes out great!!

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clb2004

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Reviewed: Dec. 6, 2007

Very similar to my mom's recipe, but with nutmeg that gives these the needed holiday flavor. Don't know what the leavening did for the recipe. They were a hit with the coworkers and my kid.

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MADGUAC

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 15, 2007

great cookie. rolled out easily. taste is heavenly

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ENGELVICKI

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Reviewed: Apr. 19, 2007

I love the hint of nutmeg in this recipe...makes tons of cookies

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MissLaby

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Reviewed: Mar. 20, 2007

the dough reminded me more of a biscuit dough. the dough is very sticky. rolling the dough was too messy. i simply flattened the dough with my hands then cut it with cookie cutters.

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Erin

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Reviewed: Feb. 22, 2007

I had high hopes for this recipe when I read the review that compared them as similar to Lofthouse Sugar Cookies. I've been looking for a cookie recipe exactly like that. I have to say that I'm disappointed in this recipe as a sugar cookie. It tasted more like a muffin top, as it had a cake like density. Not quite a cookie, really. Although it was quite delicious, it wasn't what I was looking for.

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Heide

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 19, 2006

I love the fact that you don't need to chill this dough. They are great tasting, too.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 18, 2006

WOW! What a great cookie. They puff up beautifully. We iced some, put colored crystals on some and had some plain. We loved them!

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Y

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Reviewed: Nov. 1, 2006

These cookies were very addicting. I had a halloween party and i made these and my friends kept eating them. They were good, i think it needs a little less nutmeg though.

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Jartwins

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2006

I might bake these cookies 4 a bake sale so I hope there as good as they all say they are!!

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Tori L

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Reviewed: Oct. 11, 2006

I baked these yesterday & today they are getting RAVE reviews from coworkers. I used more nutmeg & vanilla based on some users comments that they were bland. I used butter flavored Crisco and refrigerated the dough for about an hour. Rolled it out on my Pampered Chef pie mat & it was so easy. I did have to remind myself to only roll it to 1/4 inch thick, as my usual recipes roll it thinner. Great taste, great texture. Thanks!

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Kimm

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Great Grandad's Sugar Cookies

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