Reviewed: Dec. 6, 2011

As other reviewers have stated, the cinnamon chips are difficult to find. Luckily, I had found a bag in my travels and I think the next time I find some I will do what a baker friend of mine does, which is freeze a couple bags. I made as recipe as written, next time I may add a teaspoon or so of cinnamon, possibly cut the sugar by a 1/2 cup and I might try converting them to an oatmeal cookie, as I love the texture that oats add to a cookie. Thank you Linda for sharing this recipe! My husband is extremely grateful.

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Dec. 4, 2011

Good, easy and most importantly, a great way to use up my cinnamon chips I had purchased with no idea what to do with them. I followed the recipe exactly, although I didn't flatten the cookies. Mine didn't turn out quite as crackled looking and stayed pretty high so they are quite chewy (which we like). I made these for a school bake sale and I think they will be a nice change from the typical choc chip and brownies. :)

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Reviewer:

TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: Aug. 27, 2011

These cookies were nice and chewy. I added about 1/2 teaspoon more ginger and an overflowing teaspoon of cloves to the batter. I was surprised at how soft the dough was - not stiff at all. I was able to scoop it in my cookie scoop and then roll the dough in cinnamon sugar. I'm not really crazy about using all shortening in a cookie recipe, so if I make them again I'll try using half butter and half shortening. I'll also add some cinnamon into the dough and increase the flour a bit to make it a bit stiffer.

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Reviewer:

Lisa B

Cooking Level: Expert

Home Town: Mechanic Falls, Maine, USA

Living In: Quaker Hill, Connecticut, USA

Reviewed: Jul. 30, 2011

Did not like these at all. Thought they were dry and lacking in flavor. Might be better with some kind of icing or frosting?

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Reviewer:

KANDIYOHIV

Reviewed: Apr. 18, 2011

These are good cookies, but I feel as though the title was somehow misleading. I was expecting a cinnamon cookie with some other spices, but it really was just a spice cookie with cinnamon chips. Again, a good cookie, just not what I expected. I even subbed cinnamon for some of the other spices and I could barely tell it was in there. For those of you looking for Cinnamon Chips, I had to order them on Amazon.com. None of the other grocery stores (Wal-mart, Kroger or Whole Foods) around me carried them.

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Reviewer:

KPLATKY

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 5, 2010

I just bit into the best spice cookie EVER. I followed the recipe exactly except that my molasses wasn't light, and I lessened the ginger and nutmeg in order to add 2 t of cinnamon. The dough was just right for rolling into balls and then into cinnamon/sugar. Baked them on a silicon sheet. My husband took one bite and said "Wow!" They are so, so, good.

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Reviewer:

Cheryl

Reviewed: Nov. 23, 2010

these are addictive! I used 2 tsps cinnamon and 2 tsps pumpkin pie spice for the nutmeg and ginger, rolled them in cinnamon sugar (1 tsp cinnamon and 3/8 cup sugar) 1 tbsp scoop made 102 cookies, 10 minutes was perfect on silpat liners.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Owen Sound, Ontario, Canada

Reviewed: Nov. 19, 2010

Beautiful cookies(mine took longer to bake, 12 min), easy dough to work with, I just didn't care for the flavor at all. I think it's purely a personal thing-I didn't like the taste of the dough, the smell of them baking, or the finished product. My oldest son liked them so now he has A TON of cookies all to himself.

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Nov. 16, 2010

Made these tonight -- only change I made was to use 1 tsp ginger and 1 tsp Cinnamon Plus (kind of like Apple Pie Spice). I also was short on Molasses, so only used 3 oz. instead of 4 oz. with no impact on flavor. Consistency of dough was perfect -- used a teaspoon cookie scoop and got more than 6 dozen cookies. I also sprayed my cookie sheet very lightly with Pam since I wasn't using a non-stick sheet. Will definitely make these again!

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Reviewer:

bopp

Reviewed: Sep. 22, 2010

These cookies were excellent! I made half a batch and took them into work, they were gone in less than a hour and people were wondering where they could get more. So simple to make and a big bonus with the twist on the usual molasses cookie.

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