Reviewed: Dec. 21, 2011

This recipe is great - very close to my family's recipe for these cookies. I would suggest using margarine instead of butter - the dough rolls out much more easily especially when the dough is cold. That way you don't need to add all the extra corn syrup. I also like to double the spices, especially the cardamom. You can sprinkle the cookies with colored sugar prior to baking to make them more festive (my stepson loves to decorate them with colored sugar).

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Reviewer:

swedishchef

Reviewed: Dec. 21, 2009

I followed this recipe to the letter and had no problems with it. The dough is super hard out of the fridge but I worked it a bit with my hands then rolled it out just fine. A lot of flour helped in making it roll out super thin and I didn't have any problems with crumbling until it started to warm up. They were exactly the cookies I was looking for. I only gave it 4 stars because if I make it again, I will definately double the spices. I like my spice cookies to be really strong and these are pretty mild as is.

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Reviewer:

Vickilyn

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 7, 2009

5 stars for flavor, but 1 star for difficulty. As other reviewers noted, it was really difficult to roll out since it was sandy in texture. I could roll it with great effort (after it was at room temp - no way right out of the refrigerator) and could only get 1 or 2 cookies cut out of it because the rest was so crumbly. I tried adding more corn syrup after re-reading the reviews which did help the dough stick together better, however, it was extremely hard to mix it in! My arms were exhausted and it was too much for my Kitchen Aid mixer!

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9 users found this review helpful

Reviewer:

sweetandsalty

Reviewed: Dec. 10, 2008

This recipe needed some tweaking. There was not near enough corn syrup to get the dough to stick--it was "sandy". I added about 2/3 cup and that was adequate, but from looking at other recipes I think you could add closer to 3/4 to 1C and still be fine. My spice additions were at least doubled and I used as follows: 2 tsp cloves, 1T cinnamon, 2tsp Cardamom, 1T ginger, and I will add more Ginger next time as I like them zingy. WITH those changes, it was a good recipe.

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20 users found this review helpful