I've used a recipe extremely similar to this with fabulous results. However, there is one important difference -- you need to add 1/2 tsp or so of baking soda to the icing, which will neutralize the acid in the buttermilk and prevent curdling.

Reviewed On: Jan. 13, 2009

I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...

Reviewed On: Dec. 29, 2005

So amazingly good! Changes: I added a couple extra tablespoons of flour, substituted 1/2 cup white sugar with dark brown sugar, added 1/4 tsp nutmeg plus another 1/4 tsp of cinnamon. I made smaller dough balls than the recipe says (slightly less than tablespoon-sized) and got about 50 cookies. I also froze the dough for about 20 minutes, and rolled the clumps in confectioner's sugar before baking. A definite keeper! Note: be sure to use margarine -- I tried it again with butter and the cookies were not as big and soft.

Reviewed On: Dec. 27, 2005