Reviewed: Feb. 18, 2009

These were the worst cookies I've ever had. A complete waste of $5.00 in butter. I can't get the taste of baking powder off my tongue.

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kristy

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Reviewed: Dec. 25, 2008

I guess I was warned that these would be cake-like - they certainly were! I was hoping for a cookie I could ice, but they were way too poofy. Oh well!

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

I haven't baked these yet, but I can tell you, I couldn't mix them, too much flour, had to add another egg, as well as more buttermilk, should be interesting to see how they turn out. Almost burnt out my mixer, had to mix by hand. Update, did not care for these cookies.

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sunspotbaby56

Cooking Level: Expert

Living In: Brockville, Ontario, Canada

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Reviewed: Nov. 21, 2007

My kids and I made these cookies,They are wonderful and very easy to make!! Everyone in my house loved them.Thanx

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Arwen

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Reviewed: Sep. 8, 2007

I added zest of one lemon to the wet inredients, and borrowed an idea from MANDA2BH and added the lemmon glaze "tsp of lemon juice, 2 tsps of water and 1/2 cup of powdered sugar together and brushed over the cookies once they were done." Made an exquizit cookie!

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Princess Kimber

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Reviewed: Jul. 8, 2007

We loved this recipe! I used the suggestion to brush a lemon glaze on top of the cookie, and my family loved it. Thanks for sharing!

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Keri A.

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Reviewed: Feb. 22, 2007

Pretty tasty cookies and easy to make. As some other reviewers suggested, I think they would be even better with some sort of glaze. The dough is velvety in texture and makes pretty cookies!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2006

This recipe was very easy to make. It was a soft cookie which I didn't expect, but it is delicious. This a good, quick recipe that I will make again.

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Lorenda Curry

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Reviewed: Jun. 19, 2006

These were very good and easy to make. My family loved them. I didn't substitute the buttermilk the first time I made them but if you have to a cup of milk mixed with a tablespoon of white vinegar works though actual buttermilk is the best as it is thicker.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Apr. 8, 2006

I had to substitute (milk + cream of tartar) for the buttermilk. But I can't imagine this substitution would have rendered them the complete inedible mess they were. They flattened to nothing. If this is all because of my substitution, my apologies!

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New_Brunswick_cook

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Reviewed: Jan. 4, 2006

This is a great spiced sugar cookie. I love it the way it is, but, may omit the nutmeg the next time for a more plain cookie so I can ice them for the kids. All in all, a great recipe.

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baker01

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Reviewed: Apr. 27, 2005

This recipe was great. It did make a little more than 4 dozen cookies. It made about 6 for me. Also, I made an iced lemon glaze to brush over the cookies because they really didn't have a distinctive taste. I just mixed 1 tsp of lemon juice, 2 tsps of water and 1/2 cup of powdered sugar together and brushed over the cookies once they were done. My husband really doesn't like lemon desserts, but loved these cookies.

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MANDA2BH

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Reviewed: Sep. 3, 2004

These were great with some buttercream frosting- my mom wanted the recipe right away, but would want NO frosting-so preferences vary! I will make again- my roommate said they remind her of her grandma's- she loved them!

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lovintocook

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Reviewed: May 14, 2004

oh my!!!!!!!!!! these are the very best cookies in the world!!!!!!!!!! thank you sooooooo much Sandy for giving us this recipe!!!!!!!!!! they are sooooo yummy plain but you could add frosting to make them even better but for me i will just eat them plain!!!!! the nutmeg adds such a good flavor!! if you like sugar cookies try these for sure!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Carie

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Saint George, Utah, USA

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Reviewed: Aug. 20, 2001

Very good soft sugar cookie. I thought it had too much of a nutmeg taste though. But I will definitely make it again and just omit the nutmeg. Makes more than 4 dozen, about 5 dozen.

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