Reviewed: Aug. 8, 2007

these were pretty good. They even stayed soft after cooling. Very good without the frosting too :)

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Courtney

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 24, 2007

These cookies were so good and so easy to make. I love a soft sugar cookie, and I've never seen cookies disappear so quickly. I skipped the nutmeg just because I don't really like it. I did not have any trouble with rolling out the dough. In fact, I did refrigerate my dough for a few hours before and didn't even have to use flour to roll them out until the dough warmed up. They do get puffy like others said, so don't use a real detailed cookie cutter. I will definitely be using this recipe in the future!

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bmw73

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Reviewed: Jun. 20, 2007

This is not my favorite. The cookies are soft, but they lacked in flavor, even after adding lemon extract and lemon juice. It could be that I'm used to whole wheat flour, but I think they could have used a bit more salt.

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Jordan Smith

Cooking Level: Expert

Home Town: Cody, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Apr. 13, 2007

These are wonderful!! I use a little powdered sugar when I roll them out (instead of flour). Soft and delicious. They store really well too. Our new Favorite. Thank you!

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stephanotis

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Reviewed: Mar. 19, 2007

For this recipe I made a few alterations. I added some brown sugar, a teaspoon of lemon extract, an extra teaspoon of vanilla and switched the sour cream to about vanilla yogurt as I had read in another review, but only added about 1/3 cup. The dough itself tasted amazing to me, and the cookies came out pretty well. I'd have to say that they really do need a frosting on them though, and they do get pretty stiff, but that could be from using less yogurt instead of the sour cream. I like the touch of lemon flavor the extract added to it.

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Kat D ~ Dreamkat29

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: Feb. 22, 2007

We used this recipe to make Valentines cookies this year and the results were delicious. The dough was not easy to work with, but not impossible either. That seems to be the case with all sugar cookie dough from all the recipes and reviews that I've read. I worked with one-third of the dough at a time, keeping the remainder cold in the fridge. I used a big cookie cutter, which I think added to the dough being hard to deal with. Next time I will used smaller cookie cutters. The flavor of the baked cookies was great and they were so nice and soft. We topped the cookies with the Decorator Frosting from this site and they were a great combination together.

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Kristi K.

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

My husband is NOT a sugar cookie fan, but absolutely LOVED these. They are soft and stay soft, and they also have a great flavor!! I did have to roll the dough out between two pieces of wax paper but it was really easy, and I didn't let them chill over night either. They worked great!! And yes they hold their shape very very well!!

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DUSTYANDBRIA

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Reviewed: Feb. 12, 2007

Turned out perfect!

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Heather

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Reviewed: Jan. 24, 2007

Yes, I have to agree with another reviewer that mentioned that this cookie is more cake-like. I hoped to make a denser, more flavorful cookie. This cookie lives up to its name, but lacks flavor and density. My cookie dough was near impossible to roll- even after refrigerating for hours. I'm not clear if it was the humidity or if the butter was too soft. I finally gave up and rolled the dough into balls and flattened them 'snickerdoodle-style'. I made a royal icing and added a little almond extract to compensate for lack of flavor.

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 29, 2006

I tried this recipe for this year's Christmas. My cookies was a hit. And they where perfect big, moist, etc... Love this recipe.

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Paula J.

Cooking Level: Expert

Living In: Bear, Delaware, USA

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Reviewed: Dec. 28, 2006

My boyfriend, another cookie monster, had some soft sugar cookies with frosting on them in Florida. He tried a cookie that looked somewhat similar at our local bakery but he said it was horrible - like a muffin top with frosting. Being both pretty obsessed with cookies in general, we decided to try to make the same cookie he had in Florida. I read all the reviews of the various Soft Sugar Cookie recipes and decided this was probably the closest based on his description. We used the 7 minute frosting recipe from this site (by the way, it took way over 7 minutes by hand beating so we switched to an electric mixer). We also made a black and white using this cookie and the 7 minute frosting plus for the "black", melted Lindt Bittersweet Chocolate. This was a good, clear recipe and my cookie monster said it was close to the Florida recipe but what I realized is that I personally prefer my sugar cookies crispy and very buttery (I use a recipe from the International Cookie Cookbook). Thank you for this recipe - I noticed on other sites that this is a modification of a southern recipe which might explain why Cookie Monsters can find the soft sugar cookies in Florida.

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JCookieMonster

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Reviewed: Dec. 19, 2006

Super sugar cookies! I made jumbo Christmas ball cut-outs (similar to the picture within the site which advertised "christmas cookies"). I made the dough a day ahead of time and refrigerated it in 2 "logs" wrapped in waxed paper. The chilling was necessary, as even while working with it cold, it got a bit sticky. I rolled each log out on my silicone baking sheet and cut cookies out directly on it, peeled off the uncut portion as the cut outs remained...this allowed me to not have to "move" each cut out to a baking sheet which would have been tough as the dough was soft/sticky (as mentioned above). They turned out delicious...and stayed soft. In general I detest making cut-outs, as I find them ot be WAY too much work but after tasting this recipe, it was worth the extra effort.

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BABYCAKES291

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Dec. 18, 2006

This has to be the best sugar cookie recipe EVER. I love Lofthouse cookies, but don't buy them any more, these are just as good. I add almond flavor and other flavors to the cream cheese frosting I put on top and got great raves. I tried rolling the batter into balls and flattening with a glass and that worked as well as cookie cutter, once I got the size right.

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Karen P

Home Town: Largo, Florida, USA

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Reviewed: Dec. 17, 2006

These were just perfect. Easy to roll out, easy to cut, baked up soft yet retained the butout shape. These have just the right sweetness for adding a little frosting on top. Great recipe.

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Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Dec. 14, 2006

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!

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Stoodle

Cooking Level: Beginning

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Reviewed: Dec. 13, 2006

Cookies were really good. The nutmeg added a great little flare and I also added almond flavoring, which made it really yummy

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SS

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Reviewed: Dec. 7, 2006

I used these last night to make Snowman cookies. They were absolutely delicious. I'm a very impatient baker and I never can wait for dough to harden in the fridge, so I cut them out immediately by rolling the dough between two sheets of wax paper and then dipping the cutter into sugar before cutting. It worked very easily. Definitely a recipe I will use often. Oh, and by the way, make sure to space the cookies far enough apart. These babies really puff up--but keep their shape beautifully.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 2, 2006

This made a great cookie to decorate. I didn't chill overnight and they turned out anyway.

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SWEETNESS2

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 2, 2006

This sugar cookie recipe is fabulous! I had been looking for a recipe for soft and chewy sugar cookies, and this is it. My husband loves them! I added 1/4 tsp. or cream of tartar, and I left out the nutmeg. I didn't refrigerate mine, I just rolled them out w/ a little flour between wax paper. Yummy!

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AMBER R

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Reviewed: Nov. 30, 2006

I used more nutmeg (because I love nutmeg) and had to sub yogurt for the sour cream (I was out); I don't believe these have quite the texture I'm looking for in a sugar cookie, but they rolled out nicely. I'll give them another try with the sour cream.

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