I only made 2 changes to the recipe as written: Added more spices, and added a but of rum for more flavor. I read through the reviews and have to say... if you follow the directions and don't over cook the cookies (I made that mistake with one sheet...) this comes out great! I made this recipe twice so far, the first time so much of the dough went into my children's mouths that there weren't enough cookies! Both times came out wonderful. However, I used dark molasses the first batch and mild molasses the second. I happen to prefer the dark molasses version. I did change the cookie forming method however. Instead of cooling the whole batch of dough, I put it into a ziplock bag, cut the end off and "piped" the cookies onto the sheet. I then froze them for a few minutes to help keep their form, and baked them. (Much quicker then waiting for the whole bowl to cool) I also sprinkled a few with regular sugar and it added a wonderful touch. These are more of a cake like cookie, but not too much so. Cake like cookies tend to stay soft for longer though which is good for my purpose. I sent them to my deployed husband and his room mates and am awaiting the response on how they arrived!
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