Just right. I did add 1/4 tsp cream of tartar, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/2 tsp cinnamon to the dry mix, and it gave it a nice kick of spice.

Absolutely fabulous! I follow the recipe exactly, except for the vanilla. I always add twice the amount of vanilla. So delicious! Over beating really does ruin this cookie so make sure so be careful when mixing! Over all, one of my favorites!

they are great!

A-ma-zing. These cookies came out with the perfect consistency. I love cinnamon so I added a few dashes to the batter itself. The consistency - really - that was the grand slam for me. Even if I didn't want cinnamon cookies, these would probably make great sugar cookies.

These were such great cookies! A bit hard to form into balls, but I didn't refrigerate them. I would suggest making less of the cinnamon-sugar mixture, as there was plenty left over. Using the 18 cookie recipe, we ended up with one less than three dozen. I highly recommend these cookies!

These cookies were the best. I used vanilla from Mexico and it was the ticket to a great taste. I will definitely make again.

Very simple ingredients and cookies turned out wonderful!

Great recipe, and very flexible! The cookies were soft the first day, but crisp the second. I was able to roll them in cinnamon-sugar, sugar, or just leave them plain. Just make sure to be careful about the bottoms - the cinnamon-sugar mixture can burn if you bake them too long.

These were really wonderful! Equally as good rolled in cinnamon, as they are without the cinnamon, with added chocolate and Peanut butter chips instead

These cookies were unbelievably quick and easy to make. I followed the recipe exactly except I used margarine instead of butter and they tasted great, but didn't spread as much as I wanted them too. I gave them 5 stars anyway though because my friends all loved them and they were so convenient. I will definitely be making these again, thanks!

MMMM Ok are all the recipes on this site this good, I made this after making homemade biscuts and my own pork recipe becasue I wanted a good desert., I subst the sugar for a splenda to cut down own the sugar and they are supurb. This is an awesome recipe and makes plenty. Follow the recipe exactly and they will be soft, sugary and delictabley cinnamonny. MMMMMMM

Great cookie. We even added some mini chocolate chips to half of the batch. Thanks!

Don't plan on giving these away, it is waaaay too hard! =) Yum Yums!

Wow. I was wary with all the reports of flat cookies, but these turned out fluffy and rounded, much like muffin tops as described by a previous reviewer. I did alter the recipe by using 2 cups whole wheat flour and the remaining balance using white flour. Chilled the dough for an hour before easily forming them into perfect balls. I also added about a teaspoon of cinnamon to the dough. Used a food processor to cream the sugar, and for the final addition of dry ingredients to wet, processed until just barely mixed. Yummy, yummy. Cake-like consistency with a crispy outside. Cinnamon lovers rejoice. Can't stop eating them. HELP! Evil recipe!

Best cinnamon cookies I have ever made! My boyfriend was teasing me about the fact that my cookies didnt taste as good as store-bought kinds, they lacked that "je ne sais quoi" and never turned out crispy or chewy enough. Well this recipe showed him! The cookies turned out wonderfully crispy on the outside and moist + chewy on the inside, irresistable! I had to half the recipe the next time so we wouldnt eat too many of them! The second time around I made a depression in the centre of the cookie after rolling in cinnamon mixture and put in a teaspoon of raspberry jam , delicious.

I made these for a Christmas cookie exchange and these were wonderful!

Tasty, but nothing exciting. They have a nice cinnamon sugar flavor but are very flat. I would probably make these again, but they wouldn't be my first choice.

I made these cookies and my family couldnt eat them fast enough. They are a new family tradition recipe. But the dough is kinda hard to make in a ball so Instead I used a cookie spoon and I added a teaspoon of baking power. They came out great!