Reviewed: Nov. 12, 2009

Sorry, about my previous review. I but it with the wrong cookie the cookies I made were by Amy1028. I am so very sorry :(

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DawnC

Cooking Level: Expert

Home Town: Kittanning, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

awesome cookies i used abou 4 tbls of ginger (not kidding) and I added black pepper to them. They have been loved by all who recieved them. I love them too!!

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joeycook

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Reviewed: Sep. 2, 2009

So good. Great with a big glass of cold milk.

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desertislandfood

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Reviewed: Aug. 19, 2009

I´ve made these cookies twice now in the same month. They´re pretty good. The only thing I would say is: the first time I made them, I eyed the ingredients and added maybe less baking soda than needed and the cookies were spread out nicely. I just finished making them again (I measured soda this time) and they came out like in your picture. Almost like little puffy biscuits. I would add less baking soda next time but will be making again. Oh and I have made these in the middle of a cookie crave with few ingredients on hand, so I never freeze the dough, but still turn out great.

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odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

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Reviewed: Aug. 19, 2009

Love, love these cookies! Those who say it's too sweet, try using brown sugar if you didn't. That will cut some of the sweetness. You can also try adding fresh ginger for a more ginger taste. Store with a piece of bread for continued freshness. :)

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revived

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Reviewed: Jun. 14, 2009

I've been making these for years; I love these cookies! before baking, I roll mine in Pearl Sugar - (bigger bits of sugar)- makes such a HUGE difference! but sometimes it's a chore to find it in stores! Swedish and Belgian shops have it, sometimes even grocery stores.

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honeegurl

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Reviewed: May 2, 2009

This recipe produced one of the best cookies I have made from scratch. Cookies turned out soft and chewy. I received many compliments on these cookies.

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Felicia

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

These cookies are amazing - soft and really pretty. Don't change a thing!

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susan

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Reviewed: Feb. 18, 2009

These cookies are wonderful! There are 2 recipes in AR for 'Big Soft Ginger Cookies' - they are almost identical in ingrediants with the exception of shortening vs. butter and one has 1 Tbs. of OJ. I made 2 batches - one with shortening and one with butter - included OJ in both. Family vote was that both recipes/cookies are excellent in both taste & texture. The cookie baked with butter comes out just a bit flatter. The cookie baked with shortening is a bit plumper. Rather than use white sugar for rolling... I used 'washed raw sugar' which is the same color as the cookie batter and the sugar crystal's are larger so it has a nice texture crunch when eating. Bottom line, these 2 recipes are both equally yummy! I am going to include these cookies in next years Christmas cookie gift boxes.

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sockmonkey

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

These are really good! I made them the first time subbing 1/2 of the sugar for Splenda and rolled them in white sugar. The second time I used all raw sugar. Loved the raw sugar on the outside, but prefer the 1/2 Splenda / 1/2 sugar mix for the main sugar ingredient. Next time I will use 1/2 Splenda in the mix and roll the cookies in the raw sugar. Thanks for a great recipe!

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 12, 2009

These were really good, very moist and a great flavor. The only drawback is they seemed work intensive to me and fairly messy with all the sugar but it could also be that the day I made them I was a little pressed for time! They were worth the effort though.

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HEATHER20

Home Town: Canyon Lake, Texas, USA

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Reviewed: Dec. 31, 2008

These were awesome, followed recipe exactly. Thanks for sharing

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 26, 2008

We has these cookies for Christmas. They were great. I will make them again. Thanks

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Cakee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 22, 2008

The only problem with making the recipe as presented was that there weren't enough!!! I ended up with 18 cookies and I split one with my husband. I made them on the 22nd for an Xmas Eve party and I'll probably have to make another batch! They are WAY too good!!! After reading the various reviews, the only change I made was increasing the cinnemon and cloves to 1 tsp each as I like those spices. I think they're perfect cookies!

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Dec. 14, 2008

The only problem with this recipe is that you have to make it every week! Just too good!!! I wanted to add something.I tried them with the orange and found I liked the combination so well that I added orange dried cranberries. Yumm

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sue2

Cooking Level: Intermediate

Living In: Florence, Oregon, USA

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Reviewed: Dec. 3, 2008

wow these were great they did not last long!!!!!

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momof2

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Reviewed: Dec. 2, 2008

Direct quote from my husband: "I've never liked a ginger cookie so much." He is on cookie #4. :) Seriously, these are delicious!! Thank you for sharing this recipe!

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daisy

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 13, 2008

Other people who ate these really really liked them, but it's not the recipe I'm looking for.

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ABCDEFG679

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Reviewed: Oct. 27, 2008

Awesome cookies. I use these to help with nausea and they're fantastic. Regular ginger snaps are like biting into concrete. These could become my newest favorite cookies.

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Kelly

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 30, 2008

Great recipe! I substituted half of the sugar for half cooking splenda. And substituted molasses with half honey half syrup mixture. I also tossed in grated ginger, a little grated orange peel and less than 1/4c brown sugar and did not use cloves. Very yummy.

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