Reviewed: Jun. 19, 2012

Delicious! They turned out beautifully! They were fluffy and light and you couldn't tell they were "healthier" =D

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22 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Groves, Texas, USA

Reviewed: Jul. 5, 2012

One of the best cookie recipes I have ever tried. I liked these better than the original recipe! Brought these to a picnic and everyone loved them. Thanks for posting :)

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3 users found this review helpful

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creome1

Cooking Level: Intermediate

Home Town: Cincinnatus, New York, USA

Living In: Binghamton, New York, USA

Reviewed: Jul. 10, 2012

They came out delicious. I did have a slight hiccup with the batter though; it came out really gooey, and thus hard to ball up. It may have been due to the lack of butter. I might suggest adding another tablespoon or two of butter, OR going with a greek yogurt that contains a little fat (I used 0%).

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11 users found this review helpful

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Etherangel

Reviewed: Jul. 15, 2012

Turned out great. I will use 1 cup of sugar next time...a bit sweet for me personally, but a GREAT cookie. Still nice n soft and it's 4 days later!!

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4 users found this review helpful

Reviewer:

reyes0505

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Old Hickory, Tennessee, USA

Reviewed: Aug. 12, 2012

This is a very simple sugar cookie recipe. I used slightly less sugar as someone else suggested - maybe an 1/8 cup less. The texture is great and it is a soft cookie. I had no problems rolling the dough into a ball. I put sprinkles on the cookies too. My husband loved them and they will be in his lunch bag tomorrow.

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15 users found this review helpful

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properethel

Reviewed: Aug. 18, 2012

Mine had issues Imine turns out like pancake in an oven but bright side I can make pancake batter from strach and it taste like pancakes 2

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Reviewer:

Deens16

Reviewed: Nov. 17, 2012

Nice, simple, not too sweet. I used lowfat strawberry yogurt(all I had), and rolled each in sugar before baking. Made 36. Still not too sweet, slightly crackled on top, easy to apply icing if needed, DO NOT over bake, take out earlier fine but never late. My yogurt gave a different flavor but I do wish I had used a little more to add to the flavor and texture. Slightly bland, but an easy to alter recipe. Nice but not phenomenal.

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jipus5

Reviewed: Nov. 20, 2012

Great recipe. Very soft and tasty, and great with milk or coffee. I omitted the vanilla, used only 1 cup of sugar, substituted low-fat vanilla yogurt instead of the non-fat, and used whole-wheat flour. The batter was a tad dry, so I added 2 tablespoons more of yogurt.

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2 users found this review helpful

Reviewer:

phoenix1862

Reviewed: Nov. 27, 2012

I tried this recipe twice. The first time I did it, I followed one review to use just a cup of sugar and because I had no plain yogurt at that time, I used strawberry flavored yogurt. It wasn't too bad but was not appealing either. This afternoon, I tried it again and used applesauce instead of butter and used low fat vanilla yogurt this time. The dough will be too soft to handle so I used spoon to mold it and baked it for 10 mins. It was too soft so the rest of the batch was baked for at least 12 mins. I also sprinkled cinnamon sugar on top - healthier snickerdoodles. My twins loved it.

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Reviewer:

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

Reviewed: Nov. 29, 2012

I substituted half whole wheat flower, added walnuts and dried blueberries. The dough seemed a bit dry, but a couple of tablespoons of milk fixed that.

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