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Spice is Right Cookies Recipe

Spice is Right Cookies

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on December 21, 2009

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    Others who wrote such harsh reviews must have missed a step. I followed the recipe they turned out great. For my spices I added cinnamon and allspice.

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  • on November 29, 2009

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    I only made the Chai spice cookies, but they were the best cookies! They are chewy, gooey, and yummy! My husband and I loved them so much, I had to make another batch. They will become a Christmas tradition for us!

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  • on October 11, 2009

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    I've been looking for a spice or ginger cookie recipe that doesn't call for molasses because I live in Costa Rica and haven't been able to find any. So I adapted this recipe a little by adding 1/2 a teaspoon each of cinnamon, ground cloves and ground nutmeg, plus a full teaspoon of ground ginger. A dash of salt, too. They turned out beautifully! Soft and flavorful. I love a recipe you can experiment with!

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  • on May 10, 2009

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    This is a really great recipe. Not only is it extremely easy with so few ingredients, but also, it can be dressed up in so may ways. I added 1.5T freshly grated ginger, 1/4 tsp chinese 5 spice, a pinch of clove and cardamom, and a bit of black pepper...I know it sounds like a clusterf*%# of spices but it's an absolute "must try." Now, there is too much sugar in this cookie for my taste, so I only used a cup of light brown sugar and a couple tablespoons of maple syrup(honey would be great also for a lil extra "sticky factor". they're moist and very flavorful. Would even be great with ginger and orange zest. So many possibilites....

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  • on December 24, 2008

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    I made these cookies according to the recipe from the website. While it is a lot of butter, mine turned out good. My first cookie sheet full did spread out into each other a little bit so I just put less on the next one. I made the plain & the chai. Today they are still soft & moist. I had no problems rolling them into a ball. I was a bit suprised that there was no egg used, but everyone that has had some has raved. First time I've ever made cookies that stayed soft after cooling. I'm pleased with the results.

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  • on December 21, 2008

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    I followed the recipe and got a good-tasting, tooth-sticking toffee disk. There is too much butter and sugar for the amount of flour.

    Also, in writing a recipe of this type, more guidance is needed in the method. Make 24 equal-sized balls is insufficent. Indicate how large the balls should be, or the volume (a tablespoon, ? Two?

    This dough is also too soft and sticky to easily make balls of dough without chilling, but chilling was not called for.

    Finally, 375 degrees for 12 minutes doesn't come close to baking these.
    My guess would be a higher temperature is needed.
    Perhaps you need recipe editors? Who can cook.
    Jan

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  • on December 21, 2008

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    I baked these cookies yesterday for my family. We made the chai version, which is similar to the regular recipe but I added in a bit of black pepper, a bit of cardamom, and some chopped candied ginger. The recipe says that it makes 24 cookies on one cookie sheet, but there just wasn't room. Instead I made 36 smaller cookies spread out over two sheets. They looked as though they weren't quite done when I took them out of the oven, but I remembered other commenters saying their cookies got overdone, so I had faith. Wow, they were delicious once they'd cooled! The whole family really loved them.

    Not only that, but they were even better today. They are soft and chewy, and the spices have settled in more and become just a bit stronger. This will definitely become a regular in the cookie rotation!

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  • on December 21, 2008

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    I made these cookies yesterday and today there is no more, my 15yo son ate them all. They turned out pretty big so I know the next time not to have so much on the cookie sheet. I didn't use the dark brown sugar, I used what I had which was light.

    I haven't brought those spices in a while so I was kind of shocked at how much they cost but it was worth it. So I'll be making this batter and keeping it in the freezer.

    Thanks Sunny....!!!!

    Elley from Pittsburgh

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  • on December 20, 2008

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    I made this recipe according to how I saw it on the Dear Food Network special (with only one cup of sugar and baking powder instead of sodal and it was TERRIBLE. The cookies ran together into an enormous gooey mess that was all greasy. I ended up doing some thinking and improvised a little. I made the second batch with two cups of flower, 1/4 tsp of baking powder (as indicated in the special on TV, and added an egg to the recipe. Doing these changes made quite a delicious spice cookie. Hope this helps some people. I should have read some reviews before attempting to make these cookies. I have also had this disconnect with recipes before (the recipe on a show being different than a recipe online, but overall I love Food Network.

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  • on December 15, 2008

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    i made these today nd the flavor was ok i would have thought it would have a little more kick but i think it was too much butter my cookies were greasy nd you could taste tell it had alot of it in there so i was disappointed

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