Reviewed: Oct. 19, 2009

perfect Sugar cookies!! Don't change a thing!

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Kendall

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Reviewed: Oct. 13, 2009

This recipe was pretty bland the first time I made it, but it's easily fixed by adding about 1 tsp. of grated lemon, lime, or orange zest! When I add some it improves the flavor, and I do get compliments after co-workers eat them.

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CupcakeKiller

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Reviewed: Oct. 11, 2009

My 7 year old and I just made these today using Halloween cut outs and they turned out fabulously. We frosted them with the Sugar Cookie Icing recipe submitted by JBS BOX on this site (tripled the recipe). The end result was delicious and great looking. We’ll definitely use this again for Christmas time!

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jengahj

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Reviewed: Jan. 23, 2009

I really liked these. I topped mine with flaked coconut before baking them.

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@chelsea@

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Reviewed: Dec. 12, 2008

not sure i'll make this recipe again. i was in search of a good sugar cookie recipe that was quick,easy and tasted great. although it was quick and easy, the cookies do not taste good. i followed it exactly, although i did roll them a bit thinner than recommended, that shouldn't take away from the taste. good thing for frosting.

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jmjm21

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Reviewed: Aug. 18, 2008

Should have listened to the reviews, but I was hoping they were just exaggerating. Definitely the most disappointing cookies I've made in awhile- very very bland, not even that great frosted. The texture was good, I like a cake-like cookie.

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Ekho

Cooking Level: Intermediate

Living In: Louisville, Nebraska, USA

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Reviewed: Jan. 18, 2008

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

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trularue

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 22, 2007

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!!!!

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SUNSPOTBABY31

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Reviewed: Dec. 19, 2007

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.

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Devan

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Reviewed: Dec. 18, 2007

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.

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SPUDMUFFIN1

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Durango, Colorado, USA

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Reviewed: Dec. 7, 2007

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.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Nov. 25, 2007

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

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Nicole

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Reviewed: Nov. 23, 2007

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.

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a.krone

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Reviewed: Oct. 29, 2007

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

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SaraColorado

Cooking Level: Expert

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Reviewed: Oct. 25, 2007

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!

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Aubrey

Cooking Level: Expert

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Reviewed: Oct. 23, 2007

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.

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lashley6

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

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.

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greeniguana

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Reviewed: Mar. 24, 2007

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

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JENNIFER777

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Reviewed: Feb. 2, 2007

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

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Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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Reviewed: Jan. 22, 2007

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!

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Rheese

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Sour Cream Sugar Cookies III

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