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This recipe makes a great cookie. Very easy to make. I also reduced the milk by 1/4 cup. I used sour milk. This cookie is very close to one made by my German grandmother (many years ago.) Thanks for sharing the recipe.
Just finished this recipe only to find out that as one review had said (watch themilk amot as they began runny so decided to refrigerate and thank goodness it worked made as usual0 made be happy
Like a cake batter and thus the cookie is puffy and so very moist. I added spices as the original recipe was a little bland for me so added all spice, cinnamon and cloves to the batter. Don't under bake as they stick to the cooling rack. Must reduce milk by 1/4 cup as others have noted!
These were like fluffy and light versions of traditional sugar cookies plus no chilling of the dough, which I love! I used buttermilk instead of sour milk and reduced the amount by a 1/4 c. They were perfect, not too runny, and I got about 3 dozen large cookies. Delicious with a cold glass of milk!
These cookies taste marvelous! The kids loved them!! I did have problems with the batter being a bit "thin" and it resulted in my cookies running into each other on the baking sheet so will try your recipe again and see if I goofed some how. I'll rate them when I make that second batch - but the kids would give them a 10 for flavor!