Really delightful. I love a good potato salad, and this one hit the proverbial spot. I followed the recipe pretty exactly and have no complaints. Next time I think I'll follow another user's suggestion and try adding some lemon zest while reducing the lemon juice.

Reviewed On: Apr. 29, 2009

Describing a cookie as "soft" made me think "chewy", but these aren't chewy. Rather they're light and fluffy, and quite thick, like something midway between a cookie and cake. That makes them different from your average cookie, and that's a good thing. People will know as soon as they bite into one of these that they're not eating some generic cookie. I used a full teaspoon of cinnamon rather than a half, but I still felt these could have used a little more spice. Maybe I'll add a little ground cloves next time. I also rolled the balls of dough in coarse sugar before baking. This adds a nice bit of crunch to the surface. I'm a big fan of the taste of molasses, so I'm sure I'll be making these (with my small adjustments) often in the future.

Reviewed On: Apr. 26, 2009

I'm feeling a little impatient with people who give a recipe 5 stars, saying it turned out great, and then go on to say that they changed just about EVERY single detail in the recipe. This recipe seems to have collected a lot of that type of "5 star" reviews. After looking through earlier comments, I did the following: added some allspice, added salt, used 1 more egg, used baking powder and baking soda instead of just baking soda, let the butter soften before use, halved the amount of white sugar and lined my cookie sheets with parchment paper. What I ended up with was some excellent cookies, but I DIDN'T USE THIS RECIPE, doggone it. Like many of those who have given this recipe 5 stars, I used a totally different recipe that was gleaned from previous user's comments and my own experience. The difference is I'm not going to give credit where it's not deserved.

Reviewed On: Apr. 12, 2009