These were delicious. I followed other's suggestions and substituted orange juice (fresh from a navel orange) for the water in the recipe. It accented the flavor of the spices in the recipe, almost like a spicy soft version of a gingerbread cookie. I didn't chill the dough (as per other's recommendations) before forming it into balls and I didn't experience any of the flat cookies others were mentioning. Mine came out perfectly fluffy. I did add some finely chopped crystallized ginger that was hanging around my spice rack. It added a nice depth of flavor to these cookies. They were very good just rolled in sugar prior to baking. I think the glaze might have been a bit too much sugar. I may make a small amount and test it on one or two cookies. Maybe mix the powdered sugar with orange juice rather than water to carry through with the orange flavor? Regardless, very good and definitely on my list for holiday baking.

Reviewed On: Oct. 26, 2009

These were great. I made them for my father (the self appointed "Cookie Monster") and they didn't make it to dessert. He just popped open the container and started eating them before dinner! I made them with and without the glaze. Both ways are very good. No changes, these are great just the way they are. I used fresh Navel oranges for the juice rather than the store bought juice. I baked these for 11 minutes and the bottom was browned perfectly with the tops just toasted. These really are the perfect holiday cookies.

Reviewed On: Oct. 12, 2009

This was amazing. I made it exactly as written and it came out fluffy and rich. It tasted EXACTLY like a dessert called Bete Noire (Dark Beast) that I had as a child at a fancy French restaurant. Delicious! It sent me right back to my childhood. I'll absolutely make it again.

Reviewed On: Aug. 16, 2009