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Iced Pumpkin Cookies

Reviewed: Nov. 19, 2012
I made these and love them. I did take the advise of another reviewer and used just 1 cup of the white sugar and used 1/2 c of brown sugar. Also, I added 1/2 tsp. of ginger. I also used fresh pureed pumpkin instead of canned. I baked the first batch for 15 minutes and the second for 10 minutes. the ones that baked for the shorter time were more dense. I personally, liked the ones that baked longer, although my 4 yr. old liked them both ways.. a keeper that I will definatly be making plenty more times.
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Mrs. Fields Sugar Cookies

Reviewed: Dec. 7, 2007
this is by far the best sugar cookie recipe i have found to date. we made these at work and not only were they very easy
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