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Source: Everyday Food, April 2007
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How would you rate this recipe?
  • j.eiserm_1258
    26 JAN, 2018
    I've used this recipe many, many times with great results. My family and friends say it is the best sugar cookie they have ever eaten. I would agree. My guess is that the "secret" ingredient that sends this cookie over the flavor edge is the sour cream. I would not change a thing. Why mess with perfection?
  • greatgoats3581253
    4 SEP, 2017
    These cookies were delicious! Had a little trouble getting them perfectly round though. Also, they stuck a little to my pans. I fixed this by using parchment. They were really nice with colored sugar!
  • adipietro2coge
    14 NOV, 2016
    This cookie recipe is not detailed enough. I am not a great baker however I can read a recipe and follow the directions. I thought I would be able to make a smaller cookie without screwing up but that did not happen. My cookies did spread but not so much to resemble a flat cookie. I thought I could roll the cookies in sugar as opposed to just sprinkling the sugar on top. Don't do it as my first batch were burnt on the bottom and the centre of the cookies were not cooked. Not a keeper recipe.....
  • marthamoses
    24 DEC, 2014
    I tried this recipe last night. It is very easy to mix the dough. I used all of the listed ingredients. The cookies grew big lol They are crunchy on the outside and nice and chewy in the inside. I'd say it's definitely child proof if kids wanted to make it too. Thanks for the recipe!!! I added sprinkles and icing too.
  • kearro
    14 JUN, 2014
    This results of this recipe look much like the picture. The cookie has a nice chewy consistency and a rich, vanilla flavor. I would make it again.
  • Alvydas
    26 APR, 2014
    These cookies were okay. They were very easy and quick to make. The flavour is nice and the sanding sugar adds a nice crunch, don't overdo it though. What I didn't like was the way they looked. With dropped mounds it's really hard to get uniform shapes. They also rise a lot in the centre, leaving a cakey dome in the middle of the cookie, along with slight browning on the sides. In the end, I didn't think they were nice enough for the occasion I made them for in the first place.
  • brnterri
    12 DEC, 2013
    These *don't* have that distinctive sugar cookie flavor but they're still a good cookie. I made half and got 17 cookies using a 1 1/2" cookie scoop (#50)/1 T. Baked cookies spread out nicely and looked just like the photo. I baked them for 10 minutes at 350. They were crunchy on the outside and very chewy on the inside. I added lemon extract and didn't roll them in sugar. I may bake them 30 seconds less next time and will use a bit less sugar, as these were a little too sweet. A-
  • MS112593278
    2 DEC, 2013
    round 2! we're totally (and i mean totally) addicted...kept with the creme fraiche and instead of the tangerine zest did zest of one orange and a healthy dousing of nutmeg. off the hook. unbelievably good. i've been working with a heaping tablespoon size scoop per cookie at 15 minutes flat.
  • MS112593278
    24 NOV, 2013
    I love this recipe. I used creme fraiche instead of sour cream, and I added some tangerine zest. I could already tell I would love these as the dough came together. Classic, suped up, sugar cookie. Thank you!
  • MS12137482
    21 SEP, 2013
    So good but better after four days

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