Reviewed: Oct. 10, 2011

Has a nice light flavor and is fluffy, but is difficult to work with without using a lot of flour. This was after being refrigerated for 24 hours. Next time I will add additional flour when I make the recipe. Does not break easily when decorated with icing. Good lunch box cookie.

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Reviewer:

GinnyHaenel

Reviewed: Feb. 23, 2011

This is one of my favorite cookie recipes. The cookies are always a big hit! The dough can be quite sticky and difficult to work with, but I have found that two clicks of a cookie press will make a good sized cookie in different shapes. After two clicks, the dough needs to be pressed down a bit, because they puff during cooking. The last time that I made them, the baked cookies were sticking to the pan, so a little non-stick spray helped solve the problem. The only modification that I have made to the recipe is adding an extra cup of flour. This works everytime! :)

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Reviewer:

tawah2301

Reviewed: Feb. 21, 2011

The taste was great I thought but needed more flour.. even after putting in the fridge all night...still tooo sticky!

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Reviewer:

EleRu

Reviewed: Feb. 12, 2011

I just made these cookies, they taste good but were REALLY sticky, even after the chilling in the freezer. I ended up rolling it into a log and cutting them as icebox cookies. They were a little bland so if I make them next time I would add lemon as previously suggested. The one thing I did different was to mix icing sugar in with my flour when I rolled them out. This really helps cut through the flour taste. My boys enjoyed decorating them.

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Reviewer:

kurtswife

Reviewed: Feb. 12, 2011

In a word: BLAND. I will not use this recipe again. They are not horrid or inedible, and are definitely very cakey. They puffed up a lot. I read previous reviews - unfortunately after mixing the dough , but it did add fresh grated nutmeg to the multitude of flour (at least 1.5 cups) needed to incorporate during roll-out hoping to add some flavor. Icing helped a bit, but this is still not the dense, chewy, flavorful sugar cookie I am looking for. The search continues.

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Reviewer:

pickedm

Reviewed: Nov. 9, 2010

I've been using this recipe for the past four years or so, with NOTHING but rave reviews! :) For those who are concerned with how the dough handles, simply refridgerating it elevates a lot of the stickiness when you first begin to handle it. The flavor of the dough is perfect for me since I frost them. Which is what these cookies seem to be intended for; however, if you arnt a frosing person adding nutmeg cinnamon and lemon add great flavor also.

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Reviewer:

Lemondrop04

Reviewed: Nov. 7, 2010

Fabulous cookie. Light and fluffy and not too sweet. I changed the servings to 24 and added about 3/4 of a cup of raisins. No need to ice with the raisns. They add just the right amont of sweetness.

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Reviewer:

Quarter_32

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterdown, Ontario, Canada

Reviewed: Dec. 20, 2009

I lost an original recipe for this cookis and was glad to have found it again!!!! I did add about another cup of flour to the recipe as this seems to make rolling a lot less messy as you do not have to add so much to the surface. Will use this over and over!!!!!! Thanks

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Reviewer:

Cari

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Reviewed: Dec. 13, 2009

Bad. Never set up. Super sticky.

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Reviewer:

TiffanyM

Reviewed: Apr. 4, 2009

I followed the recipe exactly they came out perfect! This is a must make recipe! I did ice the cookies and it made them a bit sweeter and very pretty.

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