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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kconnerly

Home Town: Eustace, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Sep. 17, 2008

Just double the ginger and you will have an excellent soft ginger cookie.

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KTCRUISER

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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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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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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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Andrea

Cooking Level: Expert

Living In: Lakewood, Ohio, USA

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Reviewed: Jun. 7, 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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Hannahmont

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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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alix_bo_balix

Cooking Level: Intermediate

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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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Christy B.

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Reviewed: Jan. 29, 2008

This is one of the best cookies I have ever made, the recipie is super!

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Skye

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 19, 2008

The best cookies I have ever had!

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bakerbee

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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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Jonathan

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Reviewed: Jan. 1, 2008

Really amazingly good, and easy to make.

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skyward17

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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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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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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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cheshire cat

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Reviewed: Dec. 11, 2007

EXCELLENT

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jtalneyneedham

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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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paula

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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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BUFFY9433

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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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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Trina

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pearland, Texas, USA

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Reviewed: Dec. 4, 2007

I love these cookies! I use this recipe to make teacher treats during the holidays and they are always a huge hit!

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BELLALUNA

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Reviewed: Dec. 2, 2007

these are so good and so simple and are soooooooo good when warm

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TWISTEDPARENT

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Big Soft Ginger Cookies

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