Reviewed: Mar. 16, 2013

I agree with the other reviews that say these cookies have way too much salt. They tasted like salt cookies, not sugar cookies. The flavor was horrible! I followed the recipe to a "T" and they came out of the oven like little balls instead of flat and soft cookies. I'm known at the office to bring in amazing cookies for everyone to share, so I thought I'd try this one. No one would eat them. Guess I'm still looking for a great sugar cookie recipe to redeem myself.

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KellyAZ

Living In: Scottsdale, Arizona, USA

Reviewed: Mar. 6, 2013

Substituted coconut oil for shortening which gives it a nice, light coconut flavor when they bake up. Great recipe! I've gotten nothing but rave reviews. They disappear quickly. ;)

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lala1010

Reviewed: Mar. 4, 2013

So easy and so good. Made these with my 3-year old and she loved them. Thanks!

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AuntBecky

Reviewed: Mar. 4, 2013

Bland tasting. To me it tasted like I was just eating a bag of sugar. Not very appetizing.

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Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: Mar. 3, 2013

Fantastic. And, to the woman who claimed that was too much salt - I suggest she re-read her portion sizes because there is definitely not too much salt. Not even close. These cookies are incredibly soft (which is how I like my cookies anyway!) and they always turn out amazing. My entire family loves them, even my husband who doesn't even like to eat cookies period, let alone soft ones. He's a crunchy cookie type guy. I have made this recipe several times and I plan on making them many times more. A+

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KimberlyK

Cooking Level: Expert

Reviewed: Mar. 3, 2013

I love sugar cookies, but I don't love having to roll out the dough, chill, etc. so this drop cookie recipe was great. I used Mexican vanilla, and that gave them a really nice flavor. I sprinkled them with red and pink sugar for Valentine's Day and the two colors together made them really pretty. I prefer to flatten the balls with a glass and then sprinkle the sugar on; if you don't flatten them they come out very dome shaped and a little irregular looking, but they still taste great. We'll definitely make these again. Ours were done right at 11 minutes. Next time I might try subbing almond extract for the vanilla; I think we would love that too. The soft texture of these cookies is what makes them so good!

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NewBride

Cooking Level: Expert

Reviewed: Feb. 26, 2013

Used this receipe for my sons science experment. Super easy to make and very yummy.! Tryed with 4 different artificial sweeteners. EEEWWW!!! DO NOT use anything but sugar. Very dry & the flavor was AWFUL!!

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Reviewer:

michelle

Reviewed: Feb. 25, 2013

best sugar cookies i have ever had! i didn't have shortening so i just substituted butter and they turned out great! i also used 1/2 vanilla and 1/2 almond extract and a powdered sugar/milk/butter/almond extract frosting... so yummy!

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makayla2011

Reviewed: Feb. 25, 2013

Way too much salt!! I would at LEAST half it next time! Also, if you don't want cookie balls, you must press the balls down (I used the underside of a big spoon). Maybe a seasoned sugar maker would know that, but I realized it halfway through! Other than that...delicious!!!!! PERFECT texture...slightly crunchy on the outside with a soft/cake-y inside...mmmmmm....almost makes up for too much salt! lol

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