I did not care for the flavor or the texture of this cookie.

When I read the reviews about this recipe I had mixed feelings about making it. I went ahead and tried it anyways because I am a sucker for recipes with less ingredients. Less ingredients = more cookies for my family. The "bland" taste everyone is talking about is really not bad. It makes the cookie just right after you frost it. I even sugar coated a batch before cooking them and they tasted great also. I did experiece the Crumble effect while mixing the ingredients together. Don't add more sour cream, water, or liquid. Use your hands to mix it till you form dough. I chilled the dough for about an hour before I used it. Turned out GREAT. Easy to cut cookies out of. I rolled them to about 1/4 of an inch, they didn't puff way out and they did hold the shapes well. I would recommend this recipe to everyone. This one is a keeper!!!!

This has been the most successful sugar cookies I have made. I substituted white flour for wheat flour and it came out good. They stayed together and were soft. I only cooked these for about 7 to 8 minutes.

I don't know if I messed this up and I don't think so, but these were not what i expected. They were hard and when i got the flour into the cream mixture, it was crumbly to the point I added more vanilla, sour cream and some milk. Not a good recipe for me.

These turned out rather bland as is, but sprinkling with sugar before baking and/or decorating with icing improved the flavor immensely. Easy dough to work with.

This recipe was really easy to prepare and they turned out great! They are not very sweet cookies, so I recommend serving them iced.

WONDERFUL! So I changed the recipe on accident. As a mistake, I used 2c butter 2c sugar when I was creaming them together. Realizing my mistake, I added another 1/4c flour to my dry ingredients to compensate. Then in addition, I used 1 tea. of almond extract. This created a wonderful sweet, slightly nutty flavor that is absolutely devine! On their own, these cookies are a bit plain, but pair them with a little buttercream, and they are TO DIE FOR! Yum.

It was ok...kind of more "cakey" than I had hoped for. Tasted good though. Substituted lemon juice for vanilla. Not bad.

These were a huge hit! Imade these for my husband's work party and they were gobbled up! They were soft and delicious! They held their shape and didn't puff up so they were easy to cut out and decorate. Will use these for all my holiday cookie decorating!

I wasn't very pleased with this recipe. The taste was lacking, it didn't taste anything like a sugar cookie, too floury. If you do decide to try this recipe be sure to roll it out very thin, it puffed up on me quite a bit, looked more like a pancake than a cookie. The dough was very easy to work with! I will continue to look for another sugar cookie recipe.

Love this recipe because the cookie is sweet and moist. Most of the time my sugar cookies come out so dry but not with this recipe; it's very forgiving. I use lemon extract and a little lemon zest instead of vanilla.

This was a good recipe. Very moist. I was looking for a more crispy cookie.

Sorry, wasn't impressed. Cookies turned out bland and NOT soft as one reviewer reported.

You are a god!!! I searched and searched to no avail to find a decent sugar cookie that didn't yield to 200 calories a piece. And I've found it, and they're delicious! Thank you!

I use a family recipe almost identical to this one and I personally think it is the best sugar cookie recipe. These cookies are easy to work with and turn out soft. If you don't like hard sugar cookies, these are the cookies for you! :)

Pretty good but a little on the bland side. Maybe will try again with a bit more sugar? Dough was easy to work with.

These were so easy to make, and incredibly soft and tasty. Will definately make these over and over again.

i thought these cookies tasted perfect.