Reviewed: Jan. 11, 2010

My husband LOVES these! I added one more teaspoon of cinnamon, otherwise I made it just as it says. It's really a good change from the usual cookies most people make.

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Reviewer:

Janine

Cooking Level: Intermediate

Home Town: Sweet Valley, Pennsylvania, USA

Living In: Monrovia, Maryland, USA

Reviewed: Jan. 9, 2010

Good cookie. I took these to a gathering and they went fast.

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Reviewer:

Ashley

Reviewed: Jan. 6, 2010

Amazing cookies! My alterations: Use extra 1/4 cup flour (for softer cookies); Add extra tablespoon cinnamon; Bake for 8 minutes.

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Reviewed: Jan. 1, 2010

This is one of our new favorite cookies! Like others I omitted the molasses - leave that for ginger snaps - But I felt compelled to substitute something in its place so I used honey. The dough was sticky but I chilled a bit and formed it into two logs and chilled until firm. I sliced it into 1/4" thick slices then layed one side in a cinnamon/sugar mixture. Baked for 9 min. They did spread out to a thin but wonderfully crisp/chewy cookie - LOVE THEM!

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Reviewer:

cookin kathy

Reviewed: Dec. 30, 2009

Delicious cookies! I added vanilla as others said.

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Reviewer:

2jacks

Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

Reviewed: Dec. 30, 2009

These are very tasty cookies. I used the suggestion from another review and omitted the molasses, added more cinnamon and added vanilla. They turned out great except they don't look anything like the photo. They were puffier, which didn't bother me. Great recipe.

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Reviewer:

Beth L.

Cooking Level: Expert

Reviewed: Dec. 22, 2009

This recipe does make a good tasting cookie, but I would not call it a cinnamon cookie. The molasses kinda takes over the cinnamon, but then again it doesn't taste like a molasses cookie. I tasted more like a cross between a brown sugar cookie and a molasses cookie. I suggest you tasting the dough and adding more cinnamon to suit your taste before you bake them.

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Reviewer:

sek_gillis

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

Reviewed: Dec. 20, 2009

I tried making this, and the results turned out great. Instead of using molasses I used an alternative of karo syrup or glucose syrup, and made it 2tbs. The cookie became very chewy and all of the people who tried it loved it. I just looks dull and plain tho -- like the pizza dough. So I covered it again with sugar and cinnamon on top to look more livelier. -- loved this recipe!

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Reviewer:

chef.D

Reviewed: Dec. 17, 2009

these cookies are fantastic! my new favorite.

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Reviewer:

edorathy

Reviewed: Dec. 14, 2009

I was very excited to make these cookies based on other reviews, but was extremely disappointed with the way the first batch turned out. After a few alterations they are delicious. I guess They are no longer specifically cinnamon cookies, but are way better. Add: 50g Self raising flour the rind of 1 lemon finely grated 8 globes from cloves finely ground 1tspn vanilla essence 2 cardamon pods worth of seeds, crushed These ingredients give the cookies more bite and make them much more tasty. Also keep the mixture in the freezer in between batches to stop the butter melting and with dosage.

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