I tried this recipe after realizing that I can't make gingerbread cookies b/c cardamom and cloves are just too expensive. I made a few changes to the recipe, after reading the reviews and looking at other recipes for gingerbread cookies on the internet. I used 1/2 shortening and 1/2 butter (and I just now realized I used a total of 1 cup instead of 3/4 C!). I used 1/2 white sugar and 1/2 light brown sugar. I doubled the ginger and the cinnamon, since the smell of the molasses was still so overpowering. And added a few drops of vanilla extract to the batter I made about 70 cookies about of this recipe. I rolled each ball in granulated sugar and baked for 8 minutes. They were really great! The flattened out, and were ever-so-slightly crispy on the outside, yet soft and moist on the inside. The only reason I gave it 4 stars instead of 5 is that they still aren't spicy enough for me; next time I will add even more spices, and then I'm sure they'll be perfect. At any rate, this recipe, as I made it, is a keeper and is going to be copied onto a card for my recipe box along with my other favorite family recipes--a place to where few new recipes I try end up. Enjoy!
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