I made these for a pregnant friend who was having bad morning sickness. When I was making them, I ran out of molasses, so I used honey to make up the rest (it turned out to be about half and half). I also added ground ginger to the sugar and rolled the balls in that. I made them again for my family, this time with all the molasses and I found the molasses flavor too strong (I use blackstrap, though, so that could be why). Everyone who has tried any from the first batch has said they are the best ginger cookies they have ever had- ever. I would have to agree. These will be a staple in our house. Thank you for a most excellent recipe!

Reviewed On: Jun. 3, 2009

Very good recipe- a little too much salt, but good none the less. I let the dough rise for 30 min, then punched it down and divided it into 12 pieces. i rolled each piece out and let them rise for another 30 min before baking. They turned out perfectly.

Reviewed On: Jun. 3, 2009

I made these for a vegetarian friend and had more than I needed to give her, so I hesitantly tried one. I am so glad I did because this is in my top 10 list of favorite foods and we always have some in the freezer for lunches or quick suppers. I don't mash the beans- I just buy 2 cans of refried black beans and then don't add as much water. I wrap them individually in foil and freeze them in a freezer bag. Bake them at 350 for 35-40 min and you're good to go. Thaw them out first, and you just have 15 min. These really are addictive.

Reviewed On: Jan. 28, 2009