Reviewed: May 10, 2012

A+++. I've been using Allrecipes for years and this is the first time I've felt the urge to rate / review a recipe just so I could rave about it. I only made half the recipe and they disappeared SO fast. I wanted a strong ginger flavour so I was generous with all the spices. I also stuck the batter in the fridge for about half an hour before rolling them in turbinado sugar. They turned out fantastic, very soft with the extra added crunch of the big sugar crystals on the outside. Will definitely make these again, many times over.

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lollajames

Reviewed: Mar. 30, 2012

my sons and i loved making and eating these!

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Kris

Reviewed: Mar. 3, 2012

Very delicious and addicting :). Mine did not come out like a lot of the pictures, mine were flat and never really got puffy, but not sure if this was because my baking soda was old. I doubled the recipe because I wanted more then 15 (as the recipe states) and ended up getting 60 by make them 1 inch. They were soft for days which is why I liked them so much - I'm not a fan of crunchy ginger cookies.

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Reviewer:

lovethissite

Cooking Level: Intermediate

Reviewed: Feb. 8, 2012

So soft and yummy! Flavor was perfect! A

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yumMe

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Reviewed: Jan. 25, 2012

These cookies are delicious and stayed soft all day (as long as I could avoid them ... I'll probably never find out if they would last longer haha). I baked them for my students, who loved them! A couple of notes: the "15 serving" batch made almost 35 cookies! They are a beautiful dark brown if you use dark molasses (they look wonderful). Don't wait to see the cracks in the tops before taking them out. The first tray of cookies I made were burnt because I was waiting for the lovely crackling to appear. It appears as you cool them.

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Reviewer:

vnakoski

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Iowa City, Iowa, USA

Reviewed: Jan. 17, 2012

Saw the picture today and ran right to the kitchen. The ease of these cookies coupled with the 'on hand' ingredient list is only topped by the taste. Oh- my - gosh... the taste is WONDERFUL!!!

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lallewel

Reviewed: Jan. 16, 2012

For some reason, the site didn't allow me to give anything more than 3 stars for this. It deserves 5+! My kids, (they both love pumpkin, pumpkin pie, etc), thought these were amazing! They are delicious without being too spicy.

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mom24

Reviewed: Jan. 15, 2012

I recommend these cookies. A nice blend of warm flavors. In the spirit of Fudge Puddles I used this cookie dough to make them. I placed the rolled dough balls (without rolling them in white sugar) into non-stick mini muffin pans then baked at 350 for 12 mins. Once removed from the oven using the flip end of my pestle, floured, I quickly made wells in the center of each. Cooled for five mins. With a gentle touch and my paring knife I carefully removed them from the pans to a wire rack. In the microwave Melt 2 Cups White Morsels with one 14 oz can of sweetened condensed milk for about 1-2 mins depending on your microwave. Stir in the vanilla until smooth. Fill each shell with the white chocolate mixture and top with your favorite decorations or chopped macadamia nuts etc Mmm Ginger and White Chocolate. Get the milk!

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jan. 11, 2012

I like these. I've made them twice...!

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missjinny

Reviewed: Jan. 4, 2012

So very easy! Instant gratification! Yum. And because they are a cookie with an aquired taste they seem to last a little longer around here than usual!

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4 users found this review helpful