Reviews & Comments

Good and easy cookies.Ive made them a few times now. I found that unless you use real butter and good vanilla, they are bland.But the real butter and vanilla make them amazing.

I made these yesterday and shared them with my work neighbors. One lady said she thought she had died and gone to heaven. These are the easiest cookies to make and they taste good. I rolled them in pastel colored sanding sugars before baking and they were beautiful.

These cookies are SCRUMPTIOUS. I didn't have any nutmeg so i used cinnamon (1/4 tsp) insted. I also mixed cinnamon into the sugar that was used to "flatten" the cookies. They looked amazing & tasted even better!

These are my type of cookies, Im the one who eats around the chocolate in a chocolate chip cookie. So for me these simple cookies are excellent. Mine had that slight crunch when you bite into them but a super soft middle. Only thing I did different was to bake them for 7 minutes instead of the 9-11 minutes the recipe called for, but thats probably only because my oven runs hot. An added bonus was that my kids loved using a glass dipped in colored sugars to press the balls of dough!

RE Shagrlygrl: This simple cookie has been well received, so we was surprised that your results were less than favorable. Kristen from the Kitchens is quite sure you know the rules for baking cookies. Here are a couple of possible remedies to help produce a more tender cookie. 1. Now that you have baked the cookies and the results are a hard cookie, place a slice of soft bread in the container along with the cookies. The bread will soften the cookies the same way bread softens dried brown sugar. 2. Over mixing the dough after the flour is added is a common mistake. Over mixing causes the baked cookies to come out hard and flavorless. Stop mixing when the dough is just mixed. Do not over do it. 3. Lightly spoon flour into Dry (not liquid) Measuring Cup and level off with a straight edge. This will ensure that the flour is not packed into the cup. 4. Bake only one sheet of cookies at a time. 5. While softening the butter before using in this recipe make it easier to mix, cold butter directly from the refrigerator will give you a more tender baked cookie. Cut the cold butter into 1-inch cubes and use it immediately as directed in the recipe. Again don’t over mix. Below is one of Kristen's favorite drop sugar cookie recipes that you may wish to try instead of the Best No-Roll Sugar Cookie Recipe. It uses both granulated and powdered sugar, and the cookie is tender and taste. http://www.bettycrocker.com/recipes/no-roll-sugar-cookies/e4160179-ddf5-4c85-ac7e-11f6c86015ab