Reviewed: Apr. 15, 2012

The spice cookies came out as good as they look even better we used pumpkin spice instead. They came out very chuwy almost like a cake, these cookies were delicious. It also was an ease to get them off the pan

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2 users found this review helpful

Reviewer:

stottswoman

Reviewed: Sep. 8, 2011

Not enough spice for me and didn't like the look of the cookie or the color:-(

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2 users found this review helpful

Reviewer:

hzthomas

Cooking Level: Expert

Reviewed: Apr. 16, 2011

Quite nice, but a bit plain. I used half brown sugar and half white sugar, doubled the cinnamon, added some ground ginger and some vanilla. I thought these were best eaten within 2 days or they went a bit stale

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3 users found this review helpful

Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Mar. 10, 2011

The corrected amount of milk made for a perfect cake like cookie. I'm not one to alter other folks recipes however,I did tweek this one to make it a bit healthier. Instead of using real butter, I used a heart healthy buttery spread. You know, the one in the yellow, green and red tub? They came out great. Thank you for sharing a recipe that has made it through so many generations.

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5 users found this review helpful

Reviewer:

RAZZBERY1

Cooking Level: Expert

Home Town: Albany, New York, USA

Reviewed: Jan. 6, 2011

Outstanding recipe - EXACTLY what I was looking for! I read the comments about the milk and found that only 1/2 cup gave me the perfect consistency.

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7 users found this review helpful

Reviewer:

Judi

Reviewed: Nov. 16, 2010

These cookies turned out very well. We used these with my daughter's girl scout troop as part of earning a badge and they enjoyed making them as well as eating them! I wasn't able to locate currants though so we used golden raisins.

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6 users found this review helpful

Reviewer:

Becca798

Cooking Level: Expert

Living In: New Market, Alabama, USA

Reviewed: Dec. 21, 2008

I just made these cookies. This is just the recipe I have been looking for. Just like the ones my Aunt used to make us all the time. I am going to add more raisins though. Very good!

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8 users found this review helpful

Reviewer:

quigs

Home Town: Chicago, Illinois, USA

Living In: Midlothian, Illinois, USA

Reviewed: Jan. 15, 2008

Good cookie, I used 3/4 cup of milk and a lot more raisins. When I make it again I'm going to top them with a glaze, that will be the finishing touch they needs.

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7 users found this review helpful

Reviewer:

Nancy Kline

Reviewed: Dec. 13, 2007

This recipe is great! Just the right amount of spice and just chewy enough. I added ground ginger, which worked well.

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7 users found this review helpful

Reviewer:

Megan

Reviewed: Oct. 6, 2004

Pretty yummy, if a little bland. I sprinkled the tops of the cookies with turbinado sugar before I baked them, and that sweetened them up a bit. Very cakelike texture.

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4 users found this review helpful