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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: May 5, 2008
Very nice and easy. I added a teaspoon of vanilla to kick it up a notch.
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Judy Lu
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 11, 2008
This recipe is very fun! It tastes more like a cinnamon cookie than a brown sugar cookie. Too much baking soda though.
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KARENINCOLORADO
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The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 10, 2007
I should have read the reviewws befoe I started this recipe... I made the cookie dough just as instructed and tasted it the soda was overwhealming so I came in and read the reviews and saw that I was not the only who had the soda problem so I went back and made another half of the recipe and added it to the first bowl.. much better... then I it in the fridge to set for half an hour... when I put them on the cookie sheet I sprinkled a few gingrsnap crumbs that I had left over from another recipe that turned out to be a very nice touch I am going to take them to a cookie exchng tomarrow but will take an altered recipe with them...
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LANIEBABE
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Cooking Level: Expert
Home Town: Winnemucca, Nevada, USA
Living In: Vancouver, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Nov. 17, 2007
I too removed soe baking soda from the recipe. Many bakers discussed how the dough was soft and a little "runny." Pop the dough into the refridgerator for a few hours and it is very easy to use. DO NOT restir the dough. The baking soda will be working!
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Reviewer:

Eileen R
Cooking Level: Expert
Home Town: Boston, Massachusetts, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Oct. 6, 2007
I thought these were really good and nice and soft, but I did add more flour as it seemed pretty thin to me. My family gobbled them up in no time!
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Reviewer:

DANA60
Cooking Level: Intermediate
Home Town: Tiffin, Ohio, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 3.86 star rating.
Reviewed: Sep. 7, 2007
These puffed up nicely while baking but flattened out as they cooled. Kind of too sweet and gummy, even after adding a little more flour. I won't try these again.
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nana
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Apr. 24, 2007
After reading some of the reviews I reduced the baking soda to 1 tsp and also used only 1 egg. I added a tsp of almond extract and as I didn't have enough shortening, I topped it off with margarine. The end result was pretty tasty. I made them for a play date and all the kids and moms really liked them. The did spread more than I had realized they were going to so my pan became one big cookie that I had to seperate, but even so they were a soft, chewy, brown sugary delight.
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Reviewer:

Jessica B
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Cooking Level: Expert
Home Town: Waycross, Georgia, USA
Living In: Severn, Maryland, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 30, 2006
Reduced baking soda and loved the outcome. I liked that it wasn't overwhelmingly sweet and turned out being soft and a little fluffy. My husband just about ate the whole batch. Thanks for offering it.
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Melanie
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The reviewer gave this recipe 1 stars. This recipe averages a 3.86 star rating.
Reviewed: Jul. 25, 2006
Not very good, cakelike.
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Reviewer:

JANINEMM
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 23, 2005
Okay, I took the advice of some of the other reviewers of this recipe, and added a little less baking soda. WOW these cookies are amazing!! I added raisins and pecans, because the cookies just seemed to ask for them! Great recipe.
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Reviewer:

JULIASHEPARDSON
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Cooking Level: Expert
Living In: Niceville, Florida, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.
Reviewed: Aug. 2, 2004
These were more like cake than cookies. They are soft and puffy. They could also be a little sweeter. Probably a good cookie to put icing on. If I decide to try this recipe again, I will omit one egg so it won't be so puffy. I also used only 1 teasp. baking soda. It was plenty.
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BRINDY
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 2, 2004
This recipe was great and easy. After a first try they weren't quite right but then I added some almond extract to it and they really worked. The almond did not distract from the taste, it added lots to it. When I make them I can barely keep them in the house they go so fast.
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Reviewer:

Mikerra
Cooking Level: Intermediate
Living In: Dallas, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 22, 2003
I think this is a great recipe, aside from the overwhelming taste of baking soda. I had to reduce it to 1/2 a tsp to get a normal tasting cookie...
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Reviewer:

STARGAIZER02
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: May 9, 2003
I made these for a women's retreat that I went to a few weeks ago. I left some at home for my husband and he couldn't stop eating them. I sent the leftovers home with my mom and my brothers & Dad loved them too. There was a faint taste of ginger in them, but I don't know where it came from. Bottom line, I'd definitely make them again.
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5 users found this review helpful

Reviewer:

RESSAS
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Cooking Level: Expert
Home Town: Medical Lake, Washington, USA
Living In: Tucson, Arizona, USA
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