Reviewed: Jan. 13, 2012

Love this cookie. I skip the frosting and double the spices for our tastes, but it's the easiest cookie I've made in a long time. I whip it in the mixer and use a disher to measure and get wonderful cookies every time!

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Reviewer:

Melanie

Reviewed: Dec. 31, 2011

Good recipe, but I ended up under baking the first batch with the time specified. Baked the second batch for 20 min. and it turned out great. Also to take a little sweet from the icing, add 1 tbsp orange juice. Made a huge difference

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Reviewer:

srd1988

Reviewed: Dec. 26, 2011

Very good, however I did cut the butter in half and added shortening for the other half. It was a much softer cookie and totally delish!!! Will make again sans the icing put a buttercream one on instead!

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Reviewer:

mom

Cooking Level: Expert

Reviewed: Dec. 22, 2010

This was my first time making these, and they didn't turn out quite like I had hoped. My Grandma used to make a cookie similar to this and they were irresistable, these were not. The turned out flat and not very soft and chewy. The frosting was too runny and didn't look anything like the picture. I will most likely not make this recipe again, but try for another one.

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Reviewer:

ajfire92

Reviewed: Dec. 5, 2010

I also skipped the icing. Adjusting the spices seem like a good idea for second batch or second time through recipe, but I would go with what is called out first and go from there. Also, watch the first batch after it cool. Cooking time can be adjusted to leave you with a soft cookie that stays soft, or a ginger snap-like cookie if you you bake them a bit longer. I have made them both ways, but prefer them slightly softer.

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Reviewer:

Mark in WI

Home Town: Menomonee Falls, Wisconsin, USA

Reviewed: Dec. 21, 2008

This was a great recipe! I omitted the icing when I tasted the cookies and they were delish by themselves. They stay fresh and moist for days!

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Reviewer:

bakerschmaker23

Home Town: Allentown, Pennsylvania, USA

Reviewed: Dec. 17, 2008

Great recipe! I also used 1/2 wheat flour and 1/2 Splenda and the cookies were perfect. I thought the icing was just right on top of the cookies. It is a simple icing recipe and I think the tablespoon of vanilla was just right. I could not "roll" my dough into balls to make the cookies though because the dough was too gooey. This may have been because of the flour substitution, so instead, I just spooned the dough onto the cookie sheet and that worked just as well.

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Reviewer:

Alycat123

Reviewed: Dec. 11, 2008

I gave this four stars because the cookies were yummy! The icing, however, was horrible. I noticed that it seemed a bit much to have 1 tablespoon vanilla, but made it anyways. Maybe 1 teaspoon? Anyways, I will make this again, but with a different icing recipe.

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Reviewer:

LauraJLS

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

Reviewed: Nov. 15, 2008

This is one of my all-time favorite cookies for Christmas - I've been making them for years and have given away the recipe many times.

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Reviewer:

MOMMYBRYAN

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Stoney Creek, Ontario, Canada

Reviewed: Dec. 8, 2007

Skipped the frosting - seemed sweet enough on its own. one of my favorite Taste of Home recipies. Did increase amount of spices by half - may put more in next time.

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4 users found this review helpful