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"They tasted great, but it seems like these cookies are a case of trying to do too many things and so not doing either of them as well as they otherwise might.I've been looking for a molasses or ginger cookie that I could roll out, and these are the best ones I've tried, but they're not quite there yet. Rolling them was a beastly pain. I refrige..."
"Not really suitable for rolling. I refrigerated them for 3 hours and used a ton of extra flour and did manage to roll them, but there was no way they were coming up in one piece. Dough is just too soft and sticky. I gave up on rolling and baked them as drop cookies. Good flavor, very strong molasses taste. They pufffed up a lot and had more o..."
"Fantastic cookies! Crunchy edges, chewy centers, delicious with or without the glaze --and the glaze is good enough to just eat with a spoon. They weren't quite gingery enough for me, but I think that's the fault of a less-than-ideal spice source, not the fault of the recipe."
"A good base recipe. Step 7 is important -- without something added, they're too bland. I did a plain batch to test the recipe, then one with chipotles and one with green chiles. The plain and the chipotle were made with milk, as directed. For the green chile batch, I used buttermilk instead. It's good both ways. I won't make them plain again..."
"Perfect! I didn't change a thing and wouldn't change a thing. Faster and easier than many other recipes, and the flavor and texture are ideal. The only problem is there's not enough room in my stomach to hold as much as my mouth wants to eat."
"These were very good, but a little heavy on the dairy for me. I could still taste the cream in the finished product and it distracted from the luscious caramel complexity. I cooked them to 248 and they didn't have to be refrigerated but they were more soft than chewy. If I make them again I'll take them up to 250 at least."