I am partial to butter, and I hate ginger/cloves, so I made a few substitutions: substitute 1.5 cups butter for the shortening, substitute 1 tsp. nutmeg for cloves and ginger (as in, 1 tsp. total in the recipe, not 1 tsp. each), and because of the butter I added an extra egg in case the cookies turned out too crispy (so 3 eggs total in recipe). AND because I was silly and didn't read one line of ingredients, I left out the baking soda the first time around. =P I also only chilled the cookies for about an hour, so they weren't really crackly on top after baking. Overall, the cookies turned out PERFECT and everyone loved them. I baked for about 10 minutes and they came out a little underdone in the middle, but after a night in an air-tight container, the cookies dried out nicely but were still chewy. I rolled some in red sugar for the holidays but left others plain and they were equally delicious. Everyone loved them, and I'm making them for 3 different parties this Christmas! They're a really nice chewy sugar-spice cookie, especially for the holidays. I will definitely be adding this recipe to my cookbook.
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I am partial to butter, and I hate ginger/cloves, so I made a few substitutions: substitute...