Ok, so I agree with most of the reviewers. This cookie recipe is great. The cookie has the perfect balance of spices and is exactly what it says...soft ginger cookies...and they stayed soft, which I like. I do agree that they become VERY flat. I also had to bake mine much longer because I chose to make them bigger. I love trying different spice cookie recipes, and I really liked this one. I am not sure why they show the picture with icing on the cookie, yet that is not included anywhere in the recipe. I just used sprinkling sugar on mine. Enjoy this recipe!!

Reviewed On: Oct. 24, 2009

All I have to say is "Wow!" I loved this cake! I, too, had buttermilk and cream cheese that I wanted to use (and a huge jar of applesauce). I made some slight changes. I substituted 1 cup of whole wheat pastry flavor (always do). It's really good quality flour, so you can't even tell. I also cut and shredded one granny smith apple and added it to the batter. I omitted the nuts/melted butter in the icing and just made cream cheese frosting. I didn't quite put 4 cups of sugar either. Oh, and mine didn't take 50 mins either, but I never bake anything for as long as recipes state. My oven is very hot, so it always takes less time. This recipe is a keeper. It is absolutely delicious!

Reviewed On: Jan. 11, 2009

I had some overripened bananas and wanted to use them. I normally would make bread or muffins, but I decided to make something different. Basically they taste like bread or a muffin in a cookie like form. They were good and tasty (I always use half whole wheat flour), but I guess I am not a huge fan of the cakelike cookie. I may as well have made the muffins because I prefer that over these cookies. It's no reflection on the recipe at all. It's just my preference. they almost reminded me of muffin tops. So if you like a cakelike texture and bananas, you will love this recipe. I just don't consider these your typical cookie, which I prefer more.

Reviewed On: Mar. 28, 2008