Reviewed: Oct. 13, 2012

well first off i didnt have butter so i used butter spread, so it was a little bit more oily than i wanted it... but it was still like cake batter thin once i was done... i ended up adding 3cups more flour and i cookie-cutter'ed it with mini hearts and it made approx.8doz... very yummie though after my ajustments... overall i guess i would need to make this recipie with butter to really know... but if i make basic sugar cookies again i will use this again !

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Reviewer:

bekkahda14yrbaker

Reviewed: Mar. 27, 2011

These cookies were not the "yummiest" sugar cookies ever but they were okay. I think they were worth trying but I might not make them again.

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Reviewer:

crazybaker2401

Reviewed: Apr. 18, 2010

they were ok, but nothing spectacular. i have a recipe i like better but they were worth trying.

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Reviewer:

MARBUG

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 30, 2010

This was incredibly frustrating and disappointing. The dough was terribly sticky and impossible to "roll". I tried adding more flour after the first batch came out like, as someone else said, pancakes. But after tasting what had already come out of the oven I decided to scrap the whole project. Huge waste of ingredients. DON'T USE THIS RECIPE. If I'd had to pay for this I would be demanding my money back, unfortunately the cost of trying something can be what you lose in materials. Total bummer. Wish I had read the reviews first but I was excited to be able to make sugar cookies with what I already had at home, won't do that again.

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Reviewer:

Sagers

Reviewed: Oct. 30, 2009

I said to put on ungreased cookies sheets and they stuck. There wasn't enough flour in them. It took awhile to doctor them up so I wouldn't have to throw the whole thing out. Walk away from this one.

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Reviewer:

jody

Home Town: Folsom, Pennsylvania, USA

Reviewed: Jan. 31, 2008

this recipe is not written very good. if you take out the milk and add 1-2 more eggs then you should gt a better result. the milk makes it too soft of a dough and the oven spreads them out too much so they burn and you need more eggs to fluff them up!

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Reviewer:

ratch0716

Reviewed: Dec. 13, 2007

This is a new family favorite. I'm already making these for the third time this season. I add an extra egg to the recipe because it is a little to dry, but they always turn out soft and tasty.

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Reviewed: Oct. 20, 2007

These cookies werent the best ever, but they where extemely easy and quick to make. The dough was fine after I left it in the freezer a bit.

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8 users found this review helpful

Reviewer:

yummycook

Cooking Level: Beginning

Reviewed: Feb. 10, 2007

I'm a very beginning cook. In fact, I avoid cooking at all costs unless I have to. I needed to make cookies for a class I'm taking, so I found the easiest recipe I could and made it. I have to say, I had no problems with the dough being too runny. I read the reviews and added a TINY bit of extra flour like some people suggested. It was fine. As soon as I added the dry ingredients in, it thickened and was perfectly normal dough. I just didn't let the butter melt while it was "softening" in the microwave, and I stirred in everything as much as I could. The cookies are a little "pancakey" as someone else said, but really still very good. My family loves them.

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Reviewer:

ILIKEFOOD3

Reviewed: Jul. 31, 2006

I think this recipe needs to be reviewed by the person who submitted it. The cookies taste fine but, the "dough" is runny. When baked the cookies come out with a sort of "pancake" texture. You can add flour and sugar to make it the consistency thicker if needed.

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