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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Jill

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Reviewed: Mar. 21, 2009

This cookie does have a fluffy texture, but is very bland. My little brothers loved it with a buttercream frosting.

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Lady Tenazby

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Reviewed: Dec. 6, 2008

Very good taste. Good soft cookie.

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Jeanne Mae

Cooking Level: Expert

Home Town: Mc Bain, Michigan, USA

Living In: Pearland, Texas, USA

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Reviewed: Oct. 22, 2008

I thought this recipe was just OK, I added a little cinnamon for flavor because others said it was a tad bland. It was not the best sugar cookie I have tasted and my kids each ate one and did not ask for another. Even as the cookies sat on the counter for a couple of days the kids did not ask for one. The dough was VERY STICKY even after chilling it overnight. I had to add an extra cup of flour just to be able to handle it, and used plenty more while rolling it out. They do have a cake like texture and they do puff up, the thicker the cookie the more it puffed. Like I said this recipe was ok but I will probably not use it again. I am on the search for one I like better.

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paulemay

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Reviewed: Aug. 2, 2008

LOVE LOVE LOVE these! I only used 1 2/3 cups of sour cream and I iced them with a lemon icing recipe I found here.

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julie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 16, 2008

Wow - very soft and they stay that way! These didn't last long in my house and I know it will be a recipe asked for often. I teamed this cookie up with the Almond Butter Frosting - wow - delicious!

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Rachael

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Reviewed: Dec. 24, 2007

Made these for x-mas cookies last night. Turned out wonderful. I doubled the recipe, and we made cookies for hours. I will definately use this one again.

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annie1023

Cooking Level: Intermediate

Living In: Mauston, Wisconsin, USA

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Reviewed: Dec. 22, 2007

I LOVE IT! I HAVE BEEN LOOKING FOR SOMETHING SIMILAR TO WHAT I HAD AS A KID AND THIS IS IT. WILL MAKE AGAIN AND AGAIN! I USE A LITTLE LESS SOUR CREAM.

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Tina

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is a great recipe!! It is as close as I have seen t my great-great grandmothers!

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Randie

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Reviewed: Sep. 26, 2007

A mildly sweet cookie that is a twist between a biscuit and a pancake for texture and taste. (For this reason beware of overcooking. Best removed from oven when the bottoms are the faintest shade of golden. A little over 11 min worked for me.) I halved this recipe using the specified amount of sour cream, two eggs and the addition of a little nutmeg to avoid the blandness others commented on. Rolled the dough out after standing in the refrigerator with some difficulty and a lot of flour--I found that after freezing it was far easier to work with and cut out nicely. By themselves they're an okay cookie, but a nice coat of icing makes all the difference in the world-delightful!

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Aug. 19, 2007

It's true that these cookies are very soft, but they have no flavor at all. Use a good frosting on them because it is the frosting that has to supply all the flavor. I was able to cut out simple shapes (such as an ice cream cone), but the dough was too soft and gooey to use with narrow cookie cutters (like a cactus shape). One good thing is that because the dough is so moist, you can keep working with the dough scraps again and again. The cookies made with the scraps won't look perfect, of course, but they will still be soft. However, I will be sticking with my regular sugar cookie recipe that actually makes tasty cookies. If you want a puffy, super soft sugar cookie, this is the recipe for you. If you want flavor, look elsewhere.

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LKristine

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Reviewed: Jun. 25, 2006

Very good cookies. I did add 2t. nutmeg and 1t. lemon juice to the dough to add flavor. I thought that the dough was easy to work with and I had no trouble handling the dough with my hands. Everyone that had a cookie loved them. I frosted the cookies with buttercream and added sprinkles on top. They were a hit! Thanks.

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Sara

Cooking Level: Intermediate

Home Town: Morley, Michigan, USA

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Reviewed: Feb. 18, 2006

Definately a cake like texture. Also very fragrant but needed icing. The dough was extremely soft and gooey. Needed lots of flour to try rolling them out. Not a recipe I would make again.

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Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

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Reviewed: May 10, 2005

really, really good cookies with icing. they're not that great by themselves. i will definitely make again, though.

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MAUST01

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Reviewed: Oct. 29, 2004

I've been looking for years for a recipe that comes close to one that my best friend's mom had when we were kids....and I finally found one! These cookies are great! Not for those who want a crisp hard cookie. These are soft and fluffy. Yes, the dough was a bit sticky, but I just made sure I had enough extra flour when rolling them out. I also used only 1 2/3 c sour cream. I made them a little thick, so that the kids could decorate them a little easier, and had to bake them a minute or two longer. This will be a treasured treat in our family!

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SNCDAVIS

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Reviewed: Jul. 15, 2004

This recipe is GREAT! I made it for my son's 2nd birthday party as favors (Elmo cookies) and I can't even tell you how many people have gotten the recipe from me for these cookies. They are incredible! I agree with the other review that they are like those delicious bakery cookies. I can't get enough of them!

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AHENDRICH721

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Reviewed: Apr. 5, 2004

FINALLY! This was exactly what I was looking for... puffy thick, but melt in your mouth soft. Great flavor. I used 1 2/3 C Sour Cream and cooked for 11 min. I chilled dough for 1 1/5 hrs prior to rolling. I also chilled cut outs for 7 minutes prior to cooking. Roll out thick, use good amount of flour to roll. THANKS!

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FOOD4FUN1

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Reviewed: Feb. 11, 2004

This sugar cookie is what the description claims it is. It is soft, puffs up, and has cake-like texture. I am giving it a five because I have tried over six different recipes in attempt to find one that would produce a puffy cookie similiar to the big thick sugar cookies commonly sold at grocercy store bakeries. While this cookie is a little lighter than the bakery cookie, it is very close. Also, the dough rolled out fine (it sat 2 hours in the freezer and I used plenty of flour to roll it out). After cutting out my cookies, I placed them in the freezer for an additional 7 minutes. They held their shape beautifully and had optimal height. Note: I did decrease the sour cream from 2 cups to 1 2/3 cups.

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ALDAVENP

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Reviewed: Dec. 13, 2003

The dough has too much baking powder, leaving both an unpleasant aftertaste and very puffy cookie. It is also much too sticky to actually roll out, which doesn't matter since they puff too much to keep any shape. The texture is gummy. I don't recommend them.

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CKGASKILL

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