Reviewed: Mar. 17, 2012

I followed the recipe and had no problems, and the cookies baked up soft, high, and tender. I treated the dough more like pie crust and floured my board well; I turned the dough and dusted more flour until I could roll without sticking. Even the re-rolled scraps were tender. I used a tablespoon of vanilla because we love vanilla, and we frosted them with a simple butter-cream frosting tinted green for St. Patrick's Day. If you're looking for crisp cookies with a sparkle of sugar on top, this is not it. If you want a soft, cake-like cookie, here you are. The vanilla and nutmeg compliment it well. Nice recipe.

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Susan Guare

Reviewed: Mar. 13, 2012

These cookies are wonderful. I'm about to make them again!

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Karen0430

Reviewed: Dec. 2, 2011

I really liked these.

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karen0430

Reviewed: Jun. 16, 2011

I had a gallon of sour milk so I was looking for recipe options to use it up. We stumbled on this one! I am not normally a cookie eater but I made these and then froze them. They taste just as good frozen as they did freshly made.

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Stahract

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Reviewed: Dec. 28, 2010

This is it! The recipe I've been searching for! I know everyone's taste in sugar cookies is different, but I love those soft Lofthouse sugar cookies, and wanted something like that I could make at home. This is the one! The one thing I noticed is they are easier to decorate when you cut them into smaller shapes. I had a mix of bigger and smaller cookie cutters, and the cookies are so incredibly soft that the larger cookies were a bit hard to handle. Delicious though! And totally easy to make. I sometimes think the simple approach is the best, as in this case. I wish I had an excuse to make them again sometime soon!

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Reviewer:

michelle

Reviewed: Dec. 13, 2010

This is close to my Grandmas cookies. They puffed up beautifully. I added more vanilla than recipe called for. The only problem is they do not have much flavor. I will make again but tweak it. They were not as moist as I hoped. But I know they can be tweaked. But over all not bad.

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Mrs.T777

Reviewed: Oct. 9, 2010

I did not care for this recipe. I had to add 4 extra cups to even make the dough roll-able and work-able. Even still it stuck to my counter and cookie cutters. After baking, they looked great. Nice and puffy, but after biting into one, they are tasteless. They taste like flour and not much else. I wasted my time on this and my ingredients.

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kmbartz

Cooking Level: Intermediate

Reviewed: Dec. 21, 2009

The cookies puffed up exactly as promised, however they puffed up too much to hold their shape. I ended up only adding 1 more cup of flour (5 total). They tasted all right, but not like lofthouse cookies and they were missing something. I couldn't taste the nutmeg at all. I think more vanilla and substituting some butter for part of the shortening might make them better.

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jmbh

Cooking Level: Intermediate

Reviewed: Sep. 2, 2009

I have mixed feelings about this recipe. I did have to use all 6 cups of flour, and even then it was too sticky to roll out, so instead of adding even more flour, I just dropped the batter onto the cookie sheet with two spoons. The flavor was definitely flat, so I added 1 tbsp vanilla, 1 tbsp butter flavoring, and 1 tsp orange extract(though I think almond would be better). I must admit, after adding additional flavorings, I ate 5 of them right off of the cookie sheet (oops). I am refrigerating the rest of the dough, hoping that it will firm up so it can be rolled out. Definitely a soft, cakelike puffy cookie. Definitely a keeper, but still looking for that perfect recipe...

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jul. 27, 2009

Very good. You can make them without rolling out, also. Add just enough flour that they will hold their shape a little better. Drop a tablespoon of dough in a bowl of sugar. Roll in a ball and drop on paper lined pan. They bake up nice and puffy with crispy outside and soft, cakey inside. Use half butter with the shortening and add twice the amount of vanilla for richer flavor.

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