These cookies have become a regular in our house. I always freeze some when I make them, and they keep very well this way. Freezing is the only way I can keep some around, they are eaten as quickly as I make them otherwise. I have stopped going to the effort of grinding fresh ginger for them and use powdered instead, but otherwise follow the recipe as written. I chill the dough well and do not flatten the balls. I dip the tops in turbano sugar before baking. They are chewy, flavorful and moist.

Reviewed On: Dec. 18, 2008

This was a hit in our house. I made it into muffins. They freeze well, and although they do not have a typical quickbread texture, they are a health variation.

Reviewed On: Dec. 18, 2008

I imagine they are better the third or fourth day, but it was all we could do to wait till the second day to eat them. They were great the first day, even better the second. I rolled the dough into logs before refrigerating and sliced into 1/4 inch slices, then baked until just lightly browned. Watch them closely, they are so much better if not over-baked. This recipe is a keeper.

Reviewed On: Dec. 18, 2008