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Giant Spice Cookies
SUBMITTED BY:
Sandy Pyeatt
"'I heard this cookie recipe over the radio about 1950--shortly after my husband and I married,' recalls Sandy Pyeatt of Tacoma, Washington. 'The big spicy treats are so nice and chewy, they remain my favorite to this day.'"
RECIPE RATING:
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(4)
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (18.25 ounce) package spice cake mix
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup water
1/4 cup molasses
6 teaspoons vanilla extract
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DIRECTIONS
In a bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla; mix well. With floured hands, roll into 10 balls. Place 3 in. apart on greased baking sheets; flatten slightly.
Bake at 375 degrees F for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool.
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REVIEWS
Reviewed on Feb. 3, 2007 by
jho2003
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jho2003
Feb. 3, 2007
Great quick cookie. I suggest mix this by hand to make sure the cookies stay nice plump and chewy. I also did not flatten slightly like the recipe said. I will make again! Update: Even chewier and better flavor the next day!
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1 user found this review helpful
Great quick cookie. I suggest mix this by hand to make sure the cookies stay nice plump and...
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Reviewed on Apr. 27, 2008 by CANDLER
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CANDLER
Apr. 27, 2008
Attractive, tasty, and chewy. I created a well in the dry ingredients in which to add the wet ingredients, and I folded it all together with a silicone scraper. Instead of hand-rolling, I used a Pampered Chef medium size scoop.
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Attractive, tasty, and chewy. I created a well in the dry ingredients in which to add the wet...
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Reviewed on Dec. 21, 2007 by CATRINAU
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CATRINAU
Dec. 21, 2007
These were delicious without being too gingery. I'm not a big fan of gingerbread cookies and this was just enough to give me a bit of the taste of gingerbread, but the nice chewy softness of a regular cookie. I hand stirred it and I did NOT press them down, just left them in balls on the cookie sheet. They baked up marvelously and tasted divine! Soft, chewy and TASTY!
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These were delicious without being too gingery. I'm not a big fan of gingerbread cookies and...
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Reviewed on Jul. 3, 2007 by watergrrl
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watergrrl
Jul. 3, 2007
My cookies spread a lot because of all the liquid. I had a sheet of cookies that I had to cut apart. 12 per cookie sheet was too much. I made 17 cookies total, but they all ended up flat and not pretty looking like the photo pictured here. They'd make great ice cream sandwiches though. They are chewy and taste good, but they don't look so great. Maybe my baking soda was too old? I will try them again sometime, as it's so easy, and they're good. Not fabulous though. I sprinkled some granulated sugar on top of most of them before baking. Tasted better on day 2. *UPDATE* I made these again, this time rolling dough into balls and making much smaller cookies. I made 48 cookies, about 10-12 per sheet, baked about 10 min. They are GREAT.
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My cookies spread a lot because of all the liquid. I had a sheet of cookies that I had to cut...
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