The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 7, 2009
These cookies are excellent! I've been making them for about 2 years and my friends and family ask for them again and again. The recipe makes a lot of cookies so I love to make a batch, put them in the freezer (they freeze beautifully), and take one or two out at a time to have with tea. Delicious!
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Cooking Level: Professional

Home Town: Freeville, New York, USA
Living In: Tyngsboro, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 26, 2009
I would give these cookies a million stars if I could! Followed the recipe exactly except I I got impatient and only chilled the dough for an hour or two. Came out perfect - moist, chewy, and spicy.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 19, 2009
I just got done making these cookies. WOW! The dough is beautiful and easy to work with. The taste is fantastic. I used half butter and half shortening, and thats the only change I made. I used a scoop and all the cookies came out uniform and beautiful. I loved making these. I will be sending these cookies the a friend stationed in Iraq and I know he will love them too.
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Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Aug. 18, 2009
Everyone loved these. I'll definitely make them again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 13, 2009
FABULOUS!! GOT SUCH RAVEINGS ON THIS RECIPE. IT IS A KEEPER
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Cooking Level: Intermediate

Home Town: Orange, California, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 11, 2009
This was a huge hit over the holidays. I had several different people with several different tastes raving over these cookies. I was worried at first because the dough was a bit dry but I guess that's what it's supposed to be like. They turned out great and I'd love to make them again. I suppose I should...
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LB
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 30, 2008
These were very, very good. I used butter instead of shortening with no problems. I also substituted brown for white sugar. I froze the dough for two days, then kept it very, very cold between each baked batch by keeping it outside in the Utah winter! I used a tablespoon size ice cream scoop to form. The dough was just a little sticky, but not any stickier than other cookie dough you roll. Perfect baking time for me was 9 minutes on parchment paper, which makes cleanup a breeze! The cookies were crispy around the edges and soft everywhere else. Nice recipe, thanks for sharing it!
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Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA
Living In: Stansbury Park, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 25, 2008
Great recipe! I used red and green sugar, and colored sprinkles on some to make them festive looking. Big hit with the family. I liked that they didn't have to be rolled out.
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Cooking Level: Intermediate

Home Town: Port Edwards, Wisconsin, USA
Living In: Wisconsin Rapids, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 21, 2008
I made these as part of my Christmas baking. I love the combo of sugar/spice cookie. My kids and husband said this recepie. Was a keeper!! They were nice and chewy and go well with a glass of milk.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 17, 2008
These cookies are wonderful! My husband isn't crazy about molasses or gingerbread type cookies or cakes, but loved these cookies. They stayed soft & chewy for over a week, kept in an airtight container. The recipe didn't state light or dark molasses....I used light & they were yummy! Other than that I did't change a thing. Just be sure not to overbake! Eight minutes seemed to be perfect if left on the cookie sheet 1-2 minutes after taking them out of the oven. This is a keeper!!!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Springville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 11, 2008
These are very sweet. I would definitely cut down on the sugar next time.
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Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA
Living In: East Northport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 1, 2008
So easy, and it cooks so fast that I baked them in the morning for breakfast...I live in a humid country, so I'll let you know how long they last...IF and ever they get to x-mas!! Fabulous! I added nutmeg and all-spices as well :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Sep. 26, 2008
Delicious! I used butter rather than the shortening. I took them out of the oven at about 9 mins, as I like a softer cookie. They have stayed soft and still taste good four days later. I will make these again.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
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Reviewed: Jul. 25, 2008
This is one of my favorite cookies. I always get asked to make these for Christmas cookie trays at work. Just the aroma of them baking reminds me of winter and the holidays but they are good year round. I use my cookie scoop to form them into balls and they go quickly when I am in 'baking mode' during the holiday rush. The dough can also be made the day ahead and refrigerated until you are ready to bake.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 5, 2008
This is a great spice cookie, even for me though I don't usually appreciate that sort of thing. We didn't have any ginger, so I used pumpkin pie spice in place of all the spices. I also tried to roll and cut these into shapes, but that didn't work out-- the cookies ballooned (my three-year-old though it was magic: the gingerbread men turned into snowmen!) But the cookies tasted great anyway.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 5, 2008
I have finally found a cookie that I make well and tastes great! Thank you, Karin! Unbelievable!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 29, 2007
I made these for a cookie exchange party. I needed seven dozen so I tripled the recipe and came out with 17 dozed, wow!!! But everyone LOVED these cookies. They are wonderful, time consuming due to the refrigeration process but really easy to put together, decorate, and bake! Thanks for the recipe.
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Cooking Level: Expert

Living In: Port Lavaca, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 19, 2007
THese turned out great! I used a course sugar to roll the balls in before baking. Kind of made them look sparkly. I crave these spicy cookies and could eat a batch myself!
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Cooking Level: Intermediate

Home Town: Havana, Illinois, USA
Living In: Geneseo, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 13, 2007
Everybody loves these cookies. They are gone the first night. I roll them in green and red sugar during the holidays.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 10, 2007
Fabulous!!! I made a couple of changes. I only had butter so made them with butter versus shortening. I also made a mistake and didn't allow the melted butter to cool. This made for VERY soft dough, so I had to add about 1/2 cup of flour. We rolled them in red and green sugar for Christmas. I big hit in my house.
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Cooking Level: Intermediate

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