Spice Cookies with Crystallized Ginger

"These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdoodle and..." See more a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards."

"Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up adding 1/4 ..." See morecup brown sugar instead, and adding the whole egg. The texture came out delicately crispy and crunchy, like a tea cookie, and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out, but I liked the tweaked version so much I'll probably just make it that way."

"So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to r..." See moreun out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!"