love the ease of this recipe and the pretty cookies. i'm with those who doubled the spices. i also had to make a few substitutions since i'm in germany. i used half brown sugar and half white because the brown i'm used to from the US is hard to get here. i also had to substitute the molasses for 'goldsirup'. and, because i didn't have vegetable oil in the house, i used 1/4 cup olive oil (very mild) and 1/2 melted butter. turned out great and i certainly didn't have any problems with sticking to the pan (plus yummy butter flavor)! i also agree with the reviewer who said to put fewer cookies on the pan and bake more batches. MY secret to this recipe is to refrigerate the dough overnight. i did it the first time just because i didn't have time to bake several batches, but i've done it every time since because the cookies were prettier, the dough was easier to make into balls, and, the best part, the spices intensify and harmonize. i will definitely continue to experiment with these because the base recipe is so easy and consistently good.
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love the ease of this recipe and the pretty cookies. i'm with those who doubled the spices. ...