The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 17, 2008
These are incredible. I made the dough last night before bed and then baked them today to freeze for a christmas cookie/christmas bread platter. I used half butter in place of all shortening. I had to refrain from eating more than one they were so good. I rolled mine in different colored sugars, which I found at my local Grocery Outlet on the cheap, for a more festive look.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 17, 2008
This recipe is great! My cookies came out beautiful. I got almost 6 dozen from a single batch, maybe I made mine small? Regardless, I baked mine 10 minutes and they were a tiny bit crisp and nice and chewy. I only refrigerated for 1.5 hrs because I am impatient and the dough was very easy to work with! I will definetly be making these again.
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Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
These are outstanding!!!!! I altered this recipe slightly: one c of butter flavored shortening 1/2 c of salted butter omitted salt 1.5 c of brown sugar 1/2 c of granulated sugar measured spices loosely I received rave reviews for the cookies and in my oven they needed only about 7-8 minutes per batch, perfect crispy/chewy texture. I did have to flatten with a fork after rolling in sugar in order to get the texture I wanted. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
Wow these are so good my family thinks I am a baking genius and I am sending them another batch tomorrow. I did two small changes butter (because every cookie should be baked with butter) and since I used butter these did not have to sit I was able to bake them right away and half brown half white sugar for more depth in flavor. These will be made every christmas from now on.
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Home Town: Sexsmith, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
These were GREAT! Husband, FIL, me, MIL--everyone LOVED them! We followed the recipe as stated (which is how it should be, or write your own if you change it that much!), and it turned out awesome!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 14, 2008
WAY TO MUCH MOLASSES THE MORE I CHEWED THE WORSE IT GOT!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Dec. 14, 2008
Lovely cookie! I like a slightly chewy cookie - so either my oven is too hot or my cookies were smaller than walnuts - I adjusted and turned the oven to 350 degrees and baked for about 7 to 7.5 minutes. Really nice! I do believe I'll be making these again next year.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 14, 2008
these are really good. can anyone tell me the purpose of melting the shortening though.
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VJM

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 12, 2008
Amazing recipe. Subbed butter for shortening. seemed to work well. also, pressed down cookies into colored sugar to get them to look like the ones on the picture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Photo by CAT772
Reviewed: Dec. 12, 2008
These are absolutely delicious and are the one cookie I enjoy both soft and crunchy. I didn't realize I was out of ginger so I finely chopped a few slices of crystallized ginger to substitute and I think they turned out even better that way.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 11, 2008
I just finished baking a batch of these, was looking for something new to bake. YUM!!!! My husband wanted to know what the wonderful aroma was. You definitely need to keep an eye on while baking - one tray came out a bit crispy. 8 minutes was perfect for here in CO at 6,000 ft.!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 11, 2008
I followed this recipe exactly and rolled the cookies in red and green sugar for the Holidays. Huge hit! My husband and I, along with the people we shared these with, are hooked. *Definitely keep these in an air tight container, as part of the appeal of these cookies is their crunchy outside and soft, chewy inside. Note, that if you freeze the cookies, they will return to their perfect consistency if you allow them to warm to room temperature first. Amazing cookies! I highly recommend adding them to your recipe box.
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Cooking Level: Intermediate

Home Town: Ankeny, Iowa, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 10, 2008
Followed the recipe exactly, except rolled in red and green sprinkles. Baked mine for 8 minutes, turned out great!
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 8, 2008
It's getting to smell a lot like Christmas. These cookies have a wonderful aroma while baking. I followed the directions and was rewarded by a perfect cookie. The spice blend, appealing texture and overall attractiveness earn them a spot on my favourite Christmas cookie list.
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Photo by CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 8, 2008
Very good. I chilled these for only 1 hour and they still worked out wonderfully.
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Photo by Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 8, 2008
Super soft and tasty!! Highly recommend!
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Photo by Jess

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 6, 2008
We JUST made these cookies a few hours ago for a party later tonight. We made them a bit bigger than recommended, and they looked great - half of the batch was made with red sugar and the other half was regular granulated. We didn't have the full thirty-six cookies because they were so much bigger, but we still couldn't resist trying one. Oh, goodness! If we hadn't used up the last of our flour, we'd have made at least one more batch just for ourselves! The great recipe presents wonderfully textured spiced cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 6, 2008
I'm a country boy from Kentucky and grew up with homemade molasses cookies. All I can say about this receipt is OMG!! I used butter for the shortening and pure Kentucky sorghum molasses (made at Oberholtzer's Sorghum Mill in Liberty, KY). The cookies have a wonderful buttery, rich, spiced flavor, slight crunch on the outside and moist, chewyness on the inside. When I bit into the first one, I quite frankly had a flashback to my childhood. This recipe is going to be a part of my annual Christmas collection from now on!! Thank you Karin for this fantastic recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 4, 2008
Nice shape, chewy texture, great balance of spice. I followed these recommendations from other reviewers: 1) Instead of 2c. granulated sugar as written in the recipe, I used 1c. granulated sugar and 1c. brown sugar; 2) I used butter-flavored shortening; 3) I baked the cookies right away without refrigerating the dough; 4) I only used 1/2t. salt; 5) I used a baking stone, baked the cookies for 10 minutes, took them out of the oven, let them sit for one minute on the baking stone, then removed the cookies and placed them on a cooling rack. They turned out perfectly. Additionally, I used a number 50 scoop, which resulted in the recipe making 70 cookies.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 4, 2008
Try this recipe using butter-flavored shortening and substitute dark brown sugar for 1/2 of the total sugar amount. Really enhances the rich flavor. I also underbake them a bit for a nice chewy center and crispy outside crunch. My family's hands-down favorite !
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