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Reviewed: Jun. 4, 2008

Great cookies, everyone that tried them loved them. Although the spice level was a little higher than expected, so next time I plan on cutting back on the cloves. Other than that they were awesome.

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Jason


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Reviewed: Apr. 12, 2008

These cookies got rave reviews at a gathering I went to today. No one could stop eating them! Definately a keeper and one I will be making again and again. Thanks for sharing!

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Lynne Landis

	Cooking Level: Intermediate Home Town: San Luis Obispo, California, USA Living In: Essex, Connecticut, USA
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Reviewed: Jan. 30, 2008

These cookies are just awesome. They bake up pretty thin, and leave a nice taste of black pepper behind, but are not spicy. This is a really unique find.

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How can something that sounds so wrong, taste SOOOOO right? If you love spice cookies you have to try these! Tip: They do get firm once cooled. But, if you like them soft like me, put them in a zip lock bag with a piece of white bread. It keeps them soft for about 3 days. Thanks for the recipe!

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Seeshell

	Cooking Level: Expert Living In: Palm Springs, California, USA
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Reviewed: Sep. 19, 2007

These are fantastic ! My husband loves me to make mini-cinnamon crumb cupcakes for work. They are so time consuming. I had a box of Krusteaz Cinnamon Crumb Cake mix in the pantry, so I used this recipe ( doubled...the box was 1 lb. 5 oz.), used a 1 1/2" scoop, rolling the sides and top, but not the bottom ( afraid that the sugar would melt and burn the bottom of the cookies), baked for 12 minutes ( the tops did not crack...didn't matter)...made 36 unbelievably great cookies. Now when he asks for his cinnamon cakes, he is getting these ( and I am sure , with no complaints. He hasn't tasted them yet , but I know he will love them.) Thank you soooooo much !

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HEIDI IN TN

	Cooking Level: Expert Home Town: Wayland, Massachusetts, USA Living In: Seymour, Tennessee, USA
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