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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
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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Reviewer:

kconnerly
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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: Sep. 17, 2008
Just double the ginger and you will have an excellent soft ginger cookie.
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Reviewer:

KTCRUISER
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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: Jul. 6, 2008
These were good. I think I'll reduce the sugar next time, as the molasses adds sweetness.
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Reviewer:

Joel & Lauren
Photo by Joel & Lauren
Cooking Level: Intermediate
Living In: Nashville, Tennessee, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jun. 17, 2008
Absolutely delicious! I subbed 1/2 cup of the white flour for wheat flour. Added an extra teaspoon of cinnamon. Also added about 1/4 cup finely chopped crystallized ginger for extra flavor and a crispy texture. Only dipped half the ball of dough in sugar, but after eating, realized that they're a bit sweet. Perhaps cut back on the sugar in the recipe? DELICIOUS!
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Reviewer:

Hannahmont
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jun. 11, 2008
Delicious! I didn't want to refrigerate the dough, so I dropped them with spoons and sprinkled on purple sugar. They were very tasty and fun.
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Reviewer:

Andrea
Cooking Level: Expert
Living In: Lakewood, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Mar. 5, 2008
OMG SOO GOOD!!! the best ever soft ginger cookies!! yumm. i didnt chang anything except the size. i mide them about as thick as a quarter. and i didnt flatten them, they flattened by them selfs. yummie everyone loved them. deffinetley a repet!!
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Reviewer:

alix_bo_balix
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Feb. 17, 2008
I used orange juice instead of water, as others suggested. It definitely helps to chill the dough before rolling. These cookies were delicious and didn't last long in my house.
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Reviewer:

Christy B.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Photo by Skye
Reviewed: Jan. 29, 2008
This is one of the best cookies I have ever made, the recipie is super!
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Reviewer:

Skye
Photo by Skye
Cooking Level: Intermediate
Home Town: Sarasota, Florida, USA
Living In: Savannah, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jan. 19, 2008
The best cookies I have ever had!
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Reviewer:

bakerbee
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jan. 12, 2008
These are incredible!!!! I made them aroudn the Holidays about 4 times. They were a hit for every gathering I brought them to. I substituted the OJ for the water, PERFECTION.
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Reviewer:

Jonathan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jan. 1, 2008
Really amazingly good, and easy to make.
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Reviewer:

skyward17
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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: Jan. 1, 2008
These cookies were very good. The only reason for the 4 star rating is that it was a bit too sweet and I felt the spices needed to be increased. Like the Cinnamon and cloves mainly. What I really like about the recipe is the fact that they do stay soft even after a day or two.
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4 users found this review helpful

Reviewer:

Nandabear
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Cooking Level: Intermediate
Home Town: Recife, Pernambuco, Brazil
Living In: Round Rock, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 22, 2007
This went down very well with both my 9 year old daughter and my work colleagues. Have been looking for a ginger biscuit that is moist, not hard and these were just fabulous. Also had enough raw dough to put some in the freezer pre-balled and they worked wonderfully, just popped into the oven without defrosting!
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Reviewer:

cheshire cat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 12, 2007
These are absolutely the best ginger cookies. I don't particularly like ginger cookies in general, but hey, it's Christmas and Christmas means gingerbread men, so I tried this recipe. I made it with dark molasses. They are so good. I'll be making these again and again... not just for Christmas! A recipe for 40 servings makes 64 big cookies. Put the sugared balls in the fridge before baking. Oh, and if your spices are new (ie: stronger) go easy on the ginger and cloves.
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Reviewer:

inezanzen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 11, 2007
EXCELLENT
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Reviewer:

jtalneyneedham
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 9, 2007
This recipe is FANTASTIC! I am living in Costa Rica right now and it is hard to find molasses so I used honey and fresh ginger and they turned out GREAT. I will make these again.
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Reviewer:

paula
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 9, 2007
These cookies are amazing! Extremely moist and soft. They are better than the ginger cookies we buy from the bakery at the grocery store. I plan on making them for a Christmas cookie exchange. I'm sure they're going to be a hit!
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Reviewer:

BUFFY9433
Cooking Level: Intermediate
Living In: Spokane, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 6, 2007
Most definitely the best ginger cookie I've tasted- chewy soft and not overpoweringly spicy. They seem to taste better the next day, and stay nice and soft for days. I preferred them NOT rolled in sugar, but that's just personal preference. I don't like things overly sweet. They were easy to make and the dough was great to work with.
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Reviewer:

Trina
Cooking Level: Intermediate
Home Town: San Diego, California, USA
Living In: Pearland, Texas, US