Reviewed: May 4, 2013

it is ok but a little dried to me. I like how it is not as sweet as many other recipes

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Reviewed: Feb. 16, 2013

I really liked this recipe-- the cookies have a great soft texture. I did adjust per a few other reviewer's suggestions and used some ww flour and reduced the sugar to one cup. I also used non fat plain greek yogurt as that's what I had on hand. A keeper for sure!

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AliceG

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 12, 2013

These wern't cookies so much as heavy balls. They didn't flatten at all and the dough was dry. I was very hopeful about these, and yet very dissapointed.

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Meg

Reviewed: Feb. 10, 2013

the dough for these cookies is amazing!I changed the recipe I bit by using 1 and 1/4 cup brown sugar and only 1/4 cup of white sugar. I used 3 cups of flour, 2 eggs, and about 1/2 cup of low fat yogurt (I bought vanilla yogurt to enhance the flavor). ill defiantly use this recipe again

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lynncooks

Reviewed: Feb. 3, 2013

These are alright. Not quite as sweet as I'd have liked, and a bit bready, as someone else said. When my boyfriend tried one he said "this tastes like a ####ing biscuit."

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ellaizee

Reviewed: Jan. 31, 2013

Good, but more like bread than cookies. I personally love the bready texture of cookies, but don't think others would like it as much.

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rsamad

Reviewed: Jan. 28, 2013

I actually made this with whole wheat flour and it came out delicious! I was tempted to try it with Stevia, but decided to stick to the real sugar. Texture came out very similar to a regular sugar cookie and the taste was there! Will make again...

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Ladabaker

Reviewed: Jan. 17, 2013

Used whole-wheat flour, 1/2 c. packed brown sugar, 1/2 c. white sugar. Instead of vanilla, substituted 1 T. matcha (green tea) powder mixed in 1 t. water and beat into egg before adding to butter mixture. Dipped tops of cookies into black sesame seeds before baking. Would add green food coloring next time because cookies were brown, but delicious!

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fairygothmom

Cooking Level: Expert

Reviewed: Jan. 17, 2013

This recipe turned out wonderfully! I substituted 1/4 cup + 2-3 teaspoons of vanilla low-fat Greek yogurt in place of the plain yogurt and they're just delightful!

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Reviewer:

Jensuela

Reviewed: Jan. 9, 2013

The recipe worked well. No problems with rolling or dryness. I made a couple of changes: added the 1/4 of yogurt, but mine was fat free, Greek style, vanilla flavored; also omitted 1/2 cup of sugar as another reviewer suggested; encrusted in rainbow sprinkles (made them sweet but not TOO sweet - please see pix); added 1tsp almond extract instead of vanilla. This helped with that blandness someone else mentioned. I liked them very much and would definitely recommend this recipe. Oh, and also added pink food coloring to make them a little more festive for my 4 year old. If anyone would like to add food coloring to their dough, please add to the wet mixture and then add the flour.

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