Reviewed: Dec. 9, 2012

Wow, these are moist, soft, delicious cookies! After reading the reviews I did add extra cinnamon and a bit of cloves and nutmeg. The orange zest really enhances the flavor! These are not too sweet, so the various flavors really stand out -- pumpkin, fresh cranberries, walnuts, with the touch of cinnamon and orange zest. I ran a bake sale at my church today and these cookies were a big seller. Thanks for a great, unique recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RachelJD

Reviewed: Dec. 9, 2012

Loved these!! Made a double batch to take some to work and freeze some for the holidays. Love the sweet and tart flavors. This will be a staple recipe for me for the holidays from now on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Dec. 3, 2012

I made these cookies a few times. Reading reviews one person chopped cranberries– 1st time I put cranberries through a slicer-didn’t like result. Next time followed recipe totally – cranberries were SO GOOD whole and fresh - next time used 2 ½ cups of cranberries. I used a 1½ inch scoop for cookie size. Small number of cranberries leftover- I simply stuck on cookies – then used sliced almonds topping cookie dough and press the cookies a little wider, and baked at 375 for 18 minutes. The cookies do not spread at all – so they can be close together on cookie sheet for baking. One review used milk and powdered sugar frosting after cookies cooled. First few times I used normal consistency for powdered sugar frosting. This photo I used a thin frosting (enough milk the frosting was a runny consistency) using pastry brush covered cookies lightly. The cake like cookies with the crunchy almonds – oh – what an improvement, I simply used the almonds because they were ‘on hand’ (I’d over purchased sliced almonds for another cookie use!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

conqueress

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: West Chester, Ohio, USA

Reviewed: Nov. 12, 2012

Had this for the first time tonight and it was amazing! Definitely need the tang of the cranberries, that made it so interesting!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gina

Reviewed: Nov. 9, 2012

I've made these many times, and they're always really popular! Today I doubled the cranberries, added some lemon zest and orange juice concentrate (lack of an orange made me follow other reviewers' experience), and added more cinnamon and some all spice. Even without these additions, these are still incredible. Just the right amount of sweetness - and so cakey! Many people have asked for the recipe! Thanks for a great cookie :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megan

Reviewed: Nov. 8, 2012

bland, will never make again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

engineer_gal

Cooking Level: Beginning

Reviewed: Oct. 20, 2012

They came out very moist just as advertised but I thought the flavor was a bit flat. I think they could use some white chocolate chips to give them a bit of crunch and added sweetness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ajoesting

Reviewed: Oct. 5, 2012

These turned out really good! We used white chocolate chips instead of walnuts :) We used Craisins instead of fresh cranberries.... big mistake. They are so fluffy and yummy! I will definitely make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jennaandenvy

Reviewed: Sep. 12, 2012

soft and yummy! tastes like fall

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 6, 2012

Add 1/2 cup extra chopped fresh cranberries. Make glaze: 1 tsp soft butter, 1 cup powdered sugar, cinnamon and orange juice for spreading consistancy. Put on warm cookies. Bake longer than 12 mins. or they will be mushy.

Was this review helpful? [ YES ]
2 users found this review helpful