Reviewed: May 20, 2012

I'm giving the recipe four stars because the dough was too sticky for rolling out, but the cookies were spicy good. I sprayed my cookie sheets with non-stick pan coating. They had a tendency to stick to the pan otherwise. Using a small ice cream scoop, I formed balls and flatten them to 1/4 inch thick. Mine turned out rather flat - not like the picture, but my whole family loved them. Will be making again. For a different take: Can sprinkle on a bit of a cinnamon-sugar mixture and bake. But very good as is too.

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Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Jan. 5, 2012

So yummy! I didn't have the patience to cool overnight and do these as roll cookies, so I just did 1 hour in the fridge then rolled into balls and baked as your standard drop cookie - turned out great. Had tonnes of compliments and requests for the recipe after our potluck!

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Reviewer:

shelfor

Reviewed: Dec. 23, 2010

A HIT! Tjhis is going to be a new Christmas tradition. I think I might have used too much corn syrup (more than the 1 c. a previous reviewer suggested) and the cookies fell - spread too thin. but still - crispy, soft, delicious. sure to impress.

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Reviewer:

JennA

Reviewed: May 15, 2010

I can't believe I haven't rated these yet! I make these around Christmas time every year and they are one of my all time favorite cookies. They are a little messy and hard to work with and I've never been able to use cookie cutters with them but as a spice cookie, they're so unbelievably good. I think I'm going to make another batch today actually... just thinking about them makes my mouth water.

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Reviewer:

Rora Starita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Hickory Hills, Illinois, USA

Reviewed: May 7, 2010

I've never met a cookie I didn't like and this one is no exception. However, kudos to anyone who can roll these out. I followed the recipe exactly and the dough was incredibly sticky. There is no way I could have rolled them out so I dropped them and they turned out well. My first batch took almost 14 minutes at 350 (on a baking stone), so I baked the rest of the cookies at 375. Perfect. Thank you for a really different wonderful tasting cookie! Note: the cookies got really hard after the first day so I'm thinking the extra cooking time or the temp change was the problem Will cook less time next time even if they don't seem quite done.

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Reviewer:

Susan

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 15, 2010

Prepared as the recipe indicates the dough is WAY too sticky to roll out even right out of the refrigerator! Something's wrong there! The cookies also come out looking very flat. Not enough flour. Taste is improved by adding fine ground pepper to sugar and rolling a ball of dough or sprinkling it on after forming it into a dollop You'd have better luck using a Spice cookie recipe and adding pepper to it!

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Reviewer:

EAB

Reviewed: Mar. 2, 2010

ok:)

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Reviewer:

Cookn'up_a_vegetarian_storm

Cooking Level: Intermediate

Reviewed: Dec. 30, 2009

Ah, THESE were the cookies that saved the day. Delicate flavor and beautiful shiny texture. My daughter came to TX from Portland OR, and we chose 4 recipes from this site for our Christmas cookie-baking tradition. Two were horrible (too much baking soda!!), and one was just OK, but this one is an OUTSTANDING cookie!! I am clove-shy because it can overpower a recipe and give it a medicinal taste, but my daughter insisted on following the recipe, and the spices are delightful, very well-balanced. The dough was very sticky even after chilling overnight, but it could be rolled with much extra flour sprinkled about. We discovered, when we forgot one batch, that it improves the flavor, if you cook them twice as long as recommended, or to taste. They were almost burned at 18 minutes, but the flavor was developed into a very pleasant burnt-sugar taste, of which I am very fond. So cook them as long as you dare. I think they're better almost burned.

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Reviewer:

Lambchop

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

Living In: San Diego, California, USA

Reviewed: Oct. 29, 2009

These are my favorite cookies in the whole world, but I agree with what everyone else has said about them, the dough is way too sticky, even after it has been refrigerator. And then I found that after I pulled them out of the refrigerator and baked them (using the drop cookie method), they would come out like flat discs and they were very crispy, but tasted great. I have made these cookies many times, in high altitudes, in low altitudes, but I finally found out the trick: do not refrigerate them. After I mixed all the ingredients, I decided I wasn't going to wait for the refrigeration. They came out fluffy and cake-like, and they still taste amazing. True, you do have to use the drop cookie method, but they are fantastic. Oh, and you can make them as large or as small as you want and they still take about 10 minutes to bake. They do tend to stick to the baking sheet, and I'm not sure how to remedy this, but I'm sure that there are more talented bakers out there who know the trick! Thanks for the great recipe!

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