Reviewed: Nov. 9, 2012

These are the best cookies I have ever eaten. I have made them twice now and no only do I love them but my guests raved about them. I did use unsalted butter instead of shortening and they came out chewy and delicious. I also served them with a pumpkin dip which consists of half a can of pumpkin purée, 3/4 cup confectioners sugar, 4oz whipped cream cheese and 3/4 tsp of pumpkin pie spice. Absolutely wonderful. Thanks for the recipe!!!

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Reviewer:

BrendaJ

Reviewed: Oct. 28, 2012

Great recipe! Amazing how good the cookies are. Recipe is easy to follow as well, especially as a beginning baker.

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Reviewer:

dudezak

Reviewed: Oct. 5, 2012

Fantastic recipe! They expand nicely on there own (I'm use to flattening them). I use a icecream scoop and they flatten down nicely while baking! The only thing I might change next time is add a little more Molasses, I was hoping for a more molasses taste, But that's just me : )

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Reviewer:

kasper

Reviewed: Sep. 29, 2012

This was a fantastic recipe and the cookies barely made it through a day. I made this recipe gluten free by substituting brown rice flour and corn starch for normal flour. (1 cup reg flour= 3/4 cup brn rice flour +1/4 cup cornstarch)

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Reviewer:

Cat

Reviewed: Sep. 28, 2012

Dough is sticky and hard to work with, which in turn makes it difficult to make 5 dozen cookies. flavor is great

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Reviewer:

Boomer's Wife

Cooking Level: Intermediate

Reviewed: Sep. 26, 2012

These cookies are outstanding!! I've never made gingersnap or molasses cookies before but had a craving for them, and this recipe looked very good. I used butter instead of the shortening only because that is what I had on hand. I also added about a quarter tsp of nutmeg. I found I only needed to bake for 8 minutes to get that perfect crispy on the outside, chewy on the inside texture. YUMMY!!!

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Reviewer:

Kristen

Reviewed: Sep. 23, 2012

Excellent cookie... made pretty much as directed. Did add a little allspice, maybe a teaspoon and then rolled just in white sugar rather than cin-sugar. Came out perfect.

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Reviewer:

RoMama

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Sep. 9, 2012

Best cookies ever!

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Reviewer:

Traci

Reviewed: Sep. 5, 2012

My kids were unsure about these cookies but they are now my 6 year old son's favorite! They're moist and they have great flavor! I did substitute the shortening for butter since it just sounded healthier and they still turned out great.

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Reviewer:

rivalynne

Reviewed: Sep. 2, 2012

I followed the recipe exactly and the cookies are very good. Delicious, perfect-looking, and gift-able. I am eating three and sending the rest over to the neighbor's before I devour the entire batch.

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