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I had a weekend of cooking and made some wonderful recipes but this one stood out! akgrown I have been baking for 45 years and these are probably some of the best cookies I have ever made...and I bake weekly! I made the full recipe but divided the dough in half. One I baked as stated using my 1TBS cooky scoop. I got 48 cookies. The other I added about 3/4 cup cocoa powder to and baked as directed and got 49 cookies. I made a light buttery glaze to drizzle over them, vanilla for the chocolate and a pink with almond flavor for the vanilla. Do not over bake these once they are just slightly brown on the under edge take them out and cook slightly on the sheets. I let them cool directly on the counter and I loved them soft. The few I cooled on the rack did get slightly drier. I also stored them airtight with a slice of bread. Four days later the very few that are left are still soft. They have such a great consistancy and flavor that I think a heavy frosting would take away from them. Thanks for a cookie that I will make many many times!

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LAURIE July 18, 2006

Not a fan. The texture turned out pretty cake-like. The batter is really sticky and cumbersome to work with. Wouldn't you know...the recipe made 5+ dozen so I'm stuck with them. I bake a lot so on to the next recipe. I will not make these again. sorry

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SMH September 16, 2014

These were so good. I made chocolate and used mint chocolate chipe. talk about heaven yum yum. Thanks

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Chef Stiles May 14, 2011

I have used this recipe a number of times over the last 2 years and thought it was about time a rated and reviewed it! These are fabulous!! This recipe makes heaps of cookies. Whenever I take these anywhere, somebody asks me for the recipe without fail. Thanks!

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Mandy-H December 09, 2008

wonderful!

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mrsmegawatt August 30, 2006

Sounds like the cookies that are sold by the dozens around here with all different manner of colored frostings, sprinkles, etc. Everyone loves these so I am excited about trying this recipe!

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TexasBlonde July 22, 2006
Sour Cream Cookies