5 Reviews

Made one batch and they were so incredibly yummy, I had to make a 2nd batch! I followed the recipe as is. I always use butter in my cookies. Rolling them in walnut size balls is all you need to do and they don't spread much at all while baking. They come out picture perfect! I did add orange coloring to my 2nd batch. These are so unique and I've told everyone about them. I am thinking of trying them in lime. Thank you for sharing!

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Mrs Gingerbread December 14, 2009

Super delicious! I didn't have brown sugar so, in all, used 1/2 cup white sugar plus 2 tablespoons molasses (too sweet for my taste; forgot pudding mix already contains sugar. Will reduce sugar to 1/2 cup next time -- there definitely will be a next time!). Didn't have real lemons; squeezed 2 tbs of lemon juice from a plastic 'lemon' (can increase this too for a nice lemony flavour). Used a shallow madeleine pan to retain round shape. For another tray, added 1 tsp flour + 1 tsp cornflour to remaining dough -- thickness of cookies was 1/4 inch. My dried cranberries, white choc with hazelnut croquant (chopped) and halved macadamia nuts went very well with this -- a tad indulgent! Thanks much. :)

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RotiJala January 31, 2009

Wow! These were fantastic! I'm an amateur baker--as in these are about the fourth recipe of cookies I've made from scratch and they were awesome. The only change was that I used 1.5 tsp of dried orange peel rather than fresh zest. I dropped two ways: regular rolled balls pressed a bit and they were perfectly round and smooth and soft; and then the America's Test Kitchen way, rolled, torn in half, turn rough middles 90-d to face up and gently pressed back together, they were a mix of soft and crunchy textures, almost as if there were nuts in them. I should've heeded Chuck's advice and doubled the batch. I'm making more today and making a pistachio batch too!

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jessica_six August 29, 2008

Fantastic Cookies! Double the recipe-it' s just works, and you will thank me later....... I didn't have orange extract so substituted Grand Marnier (1.5 Tablespoons for a double batch), and some extra zest. These really do hit the Orange Creamsickle taste sensation. Will be making these again and again......

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Chuck_Roast July 20, 2008
Soft "n" Chewy Creamsicle Cookies