I made the cookies with yoghurt instead of sour cream they came out GREAT! The dough was so soft and stick so I couldn't roll it out to use cookies cutters. I just rolled the dough into small balls and flatten them out. The cookies puff right up when cooking. My husband loves these move than the soft cookies sold at supermarkets.

I'm always looking for new and tasty new ways to make cookies and this one was excellent. Very true, it stays nice and soft, and uniquely has the nutmeg flavour to add some spice to your batch. Very yummy! For mine, I decided to have fun with dipping it in chocolate and it turned out awesome! Highly recommend :)

I've been searching for 10 years to find the perfect sugar cookie recipe...and this is it! When I've made them as written, there were just two minor problems: they turned out fairly thin, no matter how thick I cut them, and the flavor was a tad bland. But I knew this was a great base recipe for what I wanted and these changes fixed the flaws: I live at 4,500 feet in elevation, so I added 1/4 C. extra flour, which fixed the flatness; I also added a couple of drops of almond extract, which added a little kick but did not make the cookies taste like almond. These adjustments produced thick, incredibly soft but sturdy, flavorful cookies. Thank you!

These were delicious! Soft and chewy. And, everyone that tried them loved them! Once, I substituted the sour cream for yogurt and they still turned out great!

Not sure what I did wrong but these cookies were not good at all. Still searching for a great sugar cookie...

I made these cookies last weekend and my family loved them ....thanks for sharing =)

These cookies were amazing. I loved that the website automatically altered ingredient measurements for you when you changed the amount of servings. These are the best sugar cookies I have ever made!!

I have made this recipe many times. Overtime the nutmeg has doubled. It is also better if I only refrigerated it about 4 hours. Overnight, it was rock hard and I had to break it up and beat on it to roll it out. At about 4 hours, it still soft enough to roll without being sticky. I put the dough back in the fridge while I roll out the first batch. The cookies had a better texture when I didn't have to beat on the dough.

I hate to be negative, especially when everyone else raved about these cookies, but I was very disappointed. I made them for my fiance, who loves sugar cookies, but they had very little flavor and a very cakey consistency. However, they are true to their name and remained soft.

terrible! booo! i made these cookies and they had no flavor! they werent sweet at all and i followed the recipe EXACTLY!

My husband made these last night and we found them to be quite good. We had them without a sugar cookie glaze last night but since I love frosted sugar cookies, I couldn't go without it today. Made the Sugar Cookie frosting from this site. Delicious, very similar to Firstlight's Frosted Sugar Cookie sold at finer coffeeshops.

Made these for Easter. Delicious. Soft. Added a little extra almond and vanilla flavoring. Yum.

These are good. Made them for Easter. It's soft and cake like, but not very sweet and it lacked in flavour.....Untill I tried one the next day! The flavours seems to "come out" overnight. I was pleasantly surprised how nice it tasted! I didn't add the nutmeg, but did add 1 TSP.of almond extract and 1 TSP of butter flavouring. I chilled the dough overnight so therefore I had no problems rolling and cutting the dough. It baked in 8 minutes as the recipe indicated. Thx.

These cookies were awesome and they went fast! I frosted and decorated with what I had on hand. Definitely a keeper and I will absolutely be making them again!!!!

These cookies are great. They stayed soft overnight and into the next day. By then they were all gone. I also froze some and after defrosting they were also still soft. I used Decorator Frosting, which was a great frosting for the cookie.

Delicious!