Chewy Spice Cookies

Cookies are delicious and chewy! It states it makes 42 cookies! I didn't get anywhere near that count! Any one else?

Okay i made these with molases they where okay so next i used corn syrup instead of molases and they where awsome cooked them longer like 15 minutes turned out like the pic you see for recipe so ya they are a hit with me love them

These are the best spice cookies I've ever made! The spice ratios are perfect and the black pepper very subtle. Used butter instead of shortening, dark brown instead of light brown sugar, and.... added chocolate chips! The dough was very sticky but chilling until firm made it easier to form balls. Rolled them in raw sugar and didn't bother to press them down. The secret to keeping them chewy is to not overbake. yummyyummyyummy

This cookies should not be named chewy spice cookies. They are not chewy at all. The flavor is good, but the texture is crispier than I expected. Also, mine did not get nice and crackled on the top like the photo. Mine were smooth. I did add an extra half cup of flour, as another reviewer suggested, since the dough was very sticky. I probably won't make these again, as I really wanted something with a too their, chewy texture.

...oh, forgot one important thing: I used a mini-icecream scoop (1 oz) to measure the dough. This made dough-rolling in the sugar much easier and gave me uniformly shaped cookies for baking.

Less 30grm of shortening, plus 1/2 cup of flour...Perfect!!Chewy, crispy and lightly spicy.

After reading the comments about being to crunchy and not chewy enough, I added a 1/2c flour and turned the oven to 325. They were perfectly chewy, lightly spicy flavor. A big hit with my dinner guests.

I thought these would turn out "chewier" but they were eaten quickly even though they were not as soft as I thought they were going to be.

I felt that this recipe was pretty foolproof. Though the dough does seem a bit loose for balls, I interpreted it this way: Drop the heaping tablespoon of dough into the sugar, then lightly toss it around in there till it's covered and balled up. You can be afraid to get a finger or two messy with this method, but the texture comes out just perfectly, and with my oven I found that 12 minutes was ideal. Definitely try these!

Anytime you need to roll the dough into balls, such as in this recipe, & the dough is too wet, simply add more flour 1/4 cup at a time, until it is easier to handle. It works perfect!

I made them into muffins. They were spicy. I used yogurt instead of shortening. The batter was too wet to make into cookie dough.

my dough was pretty loose as well. I chilled it and that seemed to help a bit. the cookies came out crumbly and crunchy. they were delicious but I was hoping for a chewier cookie.

I love this recipe tasted like my Grandmother use to make,brings back memories thank you

i made these (using egg substitute instaed of an egg). very good! i disagree w/ the comment below - my dough was perfect for making into cookie-balls. and i used pure cane sugar to roll them in, so the effect was even prettier. i was thinking they'd be too molasses-y (that's a lot of molasses!), but they weren't... bravo!

not very good. the dough didn't turn out very "doughy" (it was more like between a dough and a batter) so it was very hard to roll into balls. the flavor wasn't amazing, and it just wasn't the best recipe for this kind of cookie.