Reviewed: Dec. 18, 2008

Yumm! I was pleasantly surprised at how light weight these were! I'm not a big icing fan, so I added about 3/4 cup of MINI chocolate chips and they were WONDERFUL. I got lots of compliments! Thanks for sharing!

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AZCristi

	Cooking Level: Intermediate Home Town: Norco, California, USA Living In: Glendale, Arizona, USA
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Reviewed: Mar. 30, 2008

Great cookie, soft and so quick to bake and frost. Thanks!

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slotgal16


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Reviewed: Feb. 23, 2008

These were ok -- the frosting was pretty waxy.

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Jennifer

	Cooking Level: Expert Home Town: Canon City, Colorado, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Dec. 15, 2007

Delicious, super soft, and so easy to make! I love this recipe!

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Monique C.

	Cooking Level: Expert Living In: Toronto, Ontario, Canada
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Reviewed: Oct. 27, 2007

maybe i made my cookies too big? they were spongy like cake.

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erica

	Cooking Level: Expert Home Town: Waterford, Michigan, USA Living In: Dothan, Alabama, USA
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Reviewed: Oct. 23, 2007

made the recipe as written and took to work for "halloween cookies" - even dyed the frosting orange and added chocolate sprinkles. they were a hit! very light cookie but with such a wonderful taste. agree with the reader who halved the icing recipe - had way too much left over for 60 cookies.

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CARRIE0412

	Cooking Level: Expert Home Town: San Antonio, Texas, USA
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Reviewed: Oct. 19, 2007

Very soft sugar cookie, however I had to cook mine longer that 12 minutes, I also used parchement paper. I would add less sour cream next time and still cook it a little longer. The Frost recipe is GREAT however I had to look how much 1 pound of sugar was, by the way its 2 cups.

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Karla W

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Oct. 14, 2007

WOW!!! These cookies looked wonderful when they came out.Nice and fluffy .I baked mine for 9 minutes.You do need to spray your cookie sheet.I always do,no matter what.BUT, there was no flavor as I tried one.I guess I should of listen to others and add almond extract.I gave this recipe 5 stars because over all they are good.Next time I will add a little almond extract.I am sure that will do the trick.

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luv2cook2

	Home Town: Carlisle, Pennsylvania, USA
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Reviewed: Oct. 12, 2007

These were very simple and they cooked perfectly and were light and fluffy and moist... very pleasant soft cookies.

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Kady-June

	Cooking Level: Beginning
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Reviewed: Oct. 11, 2007

I made these cookies yesterday and they are ALL GONE today. Very good. I would just suggest to grease the cookie sheet because these cookies stick.

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cpt.jco

	Cooking Level: Beginning Living In: Anchorage, Alaska, USA
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Reviewed: Oct. 11, 2007

These cookies are really soft and taste great with a buttercream frosting. I usually up the flour to 3 c.

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cicada77

	Cooking Level: Intermediate Living In: Virginia Beach, Virginia, USA
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Reviewed: Sep. 4, 2007

Delicious cookie. I love that they are puffy and not flat. I used a mix of vanilla and almond extracts because i like almond in my sugar cookies, and don't worry about flipping the cookie over- frost the rounded side, it's cute! I was also wary of the raw eggs in the frosting, but it was nice and fluffy and i'm glad i used it!

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TAMMERSANN


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Reviewed: Mar. 24, 2007

These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts to the dough, as well as to the frosting and it gave it a nicer flavor. It actually made exactly 60 cookies, and I halved the icing and had the perfect amount to frost all 60 with none to spare. Not a half bad cookie if sugar cookies are your thing.

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FRAMBUESA

	Cooking Level: Expert
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Reviewed: Apr. 4, 2006

This cookie was a hit. It was good because it was easy to decorate with a little food coloring and some sprinkles. The actual cookie was just a little bit bland so I put some almond extract in it as well. Good Cookie.

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bev

	Home Town: Shorter, Alabama, USA Living In: Montgomery, Alabama, USA
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Reviewed: Nov. 24, 2005

I made two batches of these for my coworkers. The first batch, the cookies were really flat and bland. The second time, I added about a half cup more flour and 1/4 cup pecans, which made the cookies a little more shaped, more firm, and a lot tastier. I also used whipped betty crocker frosting instead of homemade. I'd recommend putting topping on the frosting to brighten up the flavor of the cookies. I varied my toppings, using chocolate chips, cinnamon-sugar, ground cinnamon, crushed pecans, and multi-colored jimmies.

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HARLY


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Reviewed: Aug. 8, 2005

Good cookies. Tinted the frosting pink and added sprinkles, which was loved by a 3-year-old.

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