Reviewed: Dec. 18, 2009

I made this cookies last year and they were great!! I like my cookies really spicey so quadrupled some of the spices. :D Best I have ever had. Frosting them and leaving them in a bag will fix the overcooked ones and make them soft and chewy again.

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Mattsplat

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Reviewed: Dec. 23, 2008

These cookies are fantastic! My only comment about the recipe is that I baked my cookies for 12 minutes hoping they would come out chewy, and they came out very crisp (but still delicious!) So if you are aiming for softer cookies, you may want to cut the time to 10 minutes or so.

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Stephanie

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Reviewed: Dec. 15, 2007

I made these and decorated them. One thing we especially liked was that there were no eggs in this recipe. With no eggs, everyone could lick the bowl. Also, we liked that they weren't too sweet. When you decorate them with frosting, some cookes get too sweet. Made cute gingerbread men too!

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Karen C.

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Reviewed: Dec. 17, 2006

This is the most amazing recipe! My cookies turned out looking exactly like the ones in the photo. I made approximately half of the recipe and didn't even have baking soda on hand, but they turned out great. I put them in the freezer for only a half hour and then in between rolling them, and they still rolled wonderfully. Also, they aren't too sweet at all. But, very savoury. :) Enjoy!

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