I've made these twice and they really are nice and soft. First time around, I did it almost exactly as the recipe stated and oh my god, it's way too sweet. And they were a bit plain (bland) outside of the massive sweetness. I didn't flatten the cookies with a fork dipped in sugar (thank god, the last thing this recipe needs is more sweetness) but I did press them down with my palm. This recipe doesn't spread all too well so it needs it. I ended up baking them 8.5 minutes. Second time around, I only used 2/3 cup of both the white sugar and brown sugar. And I added more cinnamon, some cloves, nutmeg, and ground ginger. That's when it really started coming together. I will definitely make this recipe again, with the adjustments.