Followed this recipe to the letter and wouldn't change a thing. Don't be afraid of that little bit of cayenne it really won't smack you in the face. It gives you a hint of spiciness without overwhelming and it's an important ingredient to what makes this cookie special. I rolled the cookie dough balls in Turbinado sugar and the cookies' texture was just about perfect. The only thing that I did differently was to bake for 11 minutes instead of 9. Thanks Anisa for sharing your unique and delicious cookie recipe.
Omg these were delicious!! I did drizzle melted rolos on the tops and I didn't have cayenne. I thought I did but didn't realize until it was too late. I will make these again and again. A dozen was gone in minutes. Three kids adored them.
I rolled these little babies in raw sugar before baking them for 9 minutes. They are soft in the center and crisp on the outside because of the sugar - just right! The cayenne is such a nice addition to these delicious gingerbread cookies! Try them!
Quick 1 Bowl cookie with great flavor. We made a 1/2 recipe and baked it in a counter top oven. I did switch up the shortening and the butter since I only had regular shortening and had to add a 1/4 more flour because dough was way too soft. Next time I may do all butter and chill the dough for 30 minutes. 9 minute baking time was exactly perfect in my oven.
The taste was good but there is too much shortening in this recipe
These are wonderful cookies - if you want to keep them at all soft / chewy definitely don't overbake though! I cut the cayenne pepper in half but otherwise followed the recipe as written. I made the cookies just a little smaller then called for as well so ended up with a few more then the recipe said it would make (which is unusual usually I make my cookies large and end up with way less then the recipe said it would make)! They are delicious - great mix of spices in this one - they are warm soft crunchy chewy spicy and delicious with a big glass of milk to wash them down!
I made some changes - made it vegan and a little bit more crumbly.
I used a melon scooper to make perfect uniform cookies. They were absolutely delicious.
This is an excellent recipe. I followed it except that in addition to the ground ginger I added two tablespoons of finely chopped fresh ginger. I used a two tablespoon scoop and baked for 14 minutes. Came out crusty on the edges and soft in the middle which I think is the best. Part of the reason for the extra cooking time is that I use full size insulated cookie sheets that seem to add about three minutes to cooking times found here.
