Reviewed: May 27, 2007

Well, after watching a show about cookies on tv, me and my fiance both wanted cookies (I'd like to blame it on being pregnant). Since I didn't have oatmeal or chocolate chips or anything like that, I figured sugar cookies would work. I looked at a bunch of different recipes before choosing these. My fiance thinks they are pretty good. I, on the other hand, won't eat them. They had a weird taste to me... but then again, I am pregnant and everything tastes a little different (be it for the better or worse). I halved the recipe and got 3 dozen exactly. It says to flatten them, but when I did that for the first dozen, they spread out on their own even more... making super-flat semi-crumbly cookies. after that I rolled them into balls and rolled the balls in sugar... worked much better! I won't make these again, just because of the very strange after taste, but my fiance says "yeah.. they taste like any other sugar cookie.. they are average" hence, the 3 star- average rating.

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Cassandra B.

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Apr. 7, 2007

I made these cookies recently for the kids school parties and my husband's work and everyone raved over these cookies. I flavored 1/2 of the batch with vanilla and the other half with almond extract and they were both wonderful.

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BamaGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 27, 2007

The dough was VERY hard to work with. It was too soft. I put it in the fridge over night and that mad eit easier, but still not much flavor. Probably won't make these again.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Feb. 11, 2007

These are DELICIOUS. I also subbed the oil for an equal amount of butter flavored Crisco and rolled the dough into little balls, rolled in sugar, flattened w/a glass and sprinkled more sugar. They are SO light and DO melt in your mouth, this will be my sugar cookie recipe from now on. THANK YOU!

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RDH

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Reviewed: Feb. 11, 2007

WOW this is the best sugar cookie I have ever ate, my husband says this is his kind of cookie

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BJ3245

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Reviewed: Feb. 10, 2007

These are the best light, crisp, sugary, sugar cookies! I make these and sell them at work, and people love them! My husband loves them too! this is a wonderful cookie recipe. It makes a lot of cookies. Make sure you use real butter and not margarine, and it definitely helps to refridgerate the dough over night. Also, it works well when you roll the dough into balls, roll in sugar, and then make them flat with the bottom of a glass dipped in sugar. Also, they look nice when you sprinkle on a little colored sugar to add some color. Great recipe, thanks!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Feb. 9, 2007

Yummy! I made these for the kids at church for Valentine's Day and they were gobbled up in seconds! The pastor raved about how they melt in your mouth. I used Crisco instead of oil.

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Tracy

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Reviewed: Feb. 5, 2007

they were good, but didn't turn out like I expected. Make sure to spread the dough out when baking them. I ended up making one huge cookie b/c it all ran together. my guests loved them though.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 19, 2007

Ok, I used crisco instead of oil, and almond extract instead of vanilla, and I LOVE these cookies! They are soft and do just melt in your mouth. This is now on my short list of favorite cookies!

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AMYEH90

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Reviewed: Jan. 8, 2007

Yum! So good and so easy and my kids LOVED them. Thanks so much!

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KYRAROSE3

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Reviewed: Sep. 12, 2006

First of all...I made one single change. I used Crisco shortening instead of oil. These cookies are amazing. When it says they melt in your mouth - they truly do. I chose this recipe from the many sugar cookie recipes because of the two ingredients that differ from the other sugar cookies - powdered sugar & cream of tartar. Those two ingredients act as tenderizers in a way and the result is a light, crunchy melt in your mouth cookie. So delicious. I used my metal ice cream scoop (that has the little release bar in it)and I simply scooped the dough onto the cookie sheet - then I sprinkled some colored sugar on top (didn't flatten them) and baked them. Sooo good! I had a recipe like this years ago and I lost it so I'm very glad to have found this one! One thing I should add though - these are not the kind of sugar cookies that would be good to roll out & cut with fancy cutters. The dough does not hold it's shape well enough for that.

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nilla

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Reviewed: Nov. 30, 2005

Thank you so much for this recipe! I had a little norwegian great-aunt that would make a recipe very similiar to this all of the time. Everytime we visited her, she always had a plate of these sugar cookies and "orange juice" (Tang) waiting for us. I miss her so much, and it's great to be able to continue making the same cookies she used to make. There's only a few slight changes to the recipe. Instead of 4 cups of flour, her recipe calls for 4 1/2. Also, it asks to chill the dough for 2 hours. And finally, she always used a cookie stamp with her cookies- she'd roll them into a ball, dip them into sugar, and flatten into a thin cookie using her cookie stamp dipped in sugar. The bottom of a glass with a 'design' on it would work fine, too. This results in a nice, crisp, "melt in your mouth" cookie. Thanks again so much for the recipe! :D

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SILLYGIRL1

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Reviewed: Jul. 17, 2005

Made it with a little less oil. But I think that it needs the full amount. Other than that I made them exactly how they said and they turned out great! 8 minutes was perfect!

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DARCILYNNMONDY

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Reviewed: Jul. 2, 2005

These are sooooo good! Crispy around the edges, but nice & tender inside.

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ANNIEDOLL

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Reviewed: May 5, 2005

One of my favorite cookies! So tender and crisp. Don't overcook them! Before baking, I usually press the balls flat with a glass dipped in sugar.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 5, 2005

Extremely Easy & Very tasty! Melts in your mouth.

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KRISFROGTEN

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Reviewed: Apr. 8, 2005

yum. so good. perfect.

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TIFFKIN

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Reviewed: Dec. 11, 2004

this is the recipe that my grandmother made except she omitted the salt. she also increased the flour by 1/2 cup. Best cookie ever in my opinion!! :)

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FRANCES1964

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Reviewed: Nov. 19, 2004

I put everything in a bowl as stated and one thing i fould wrong with this recipe, it was to runnie to roll in sugar. My place is really cool so heat didn't have anything to do with it.

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JHBAKER1

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Reviewed: Feb. 18, 2003

I've been looking for a recipe similar to Danish Wedding Cookies. You know..the round, crunchy ones rolled in powdered sugar. These were not it!! I'm not sure why I made these..I guess the name powdered sugar caught my eye. Just another sugar cookie. I did like the taste and they came out light in texture. I thought the recipe called for a bit too much oil and butter, but I did use the exact amount. I added 2 cups of whole wheat flour in place of the regular..to try and add 1 healthy ingredient. I'll definitley keep searching for my danish wedding cookies. Thanks for sharing Alicia.

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