Reviewed: Nov. 14, 2007

YUMMM!! These were soft with just a little bit of sugary "crisp" on the edges. Delicious with a glass of milk :)

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KS20740

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Reviewed: Oct. 25, 2007

These were incredible! I didn't change a thing and they turned out perfect. I made these for a potluck and they were a big success. The night that I made these I kept waking up from dreams about baking them again. I will definitely make these cookies again and again.

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QueenMommy

Cooking Level: Beginning

Home Town: Livermore, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 16, 2007

My first allrecipes.com review ever, and I have to chime in on the great reviews! I tried the recipe exactly as stated. I love ginger snaps but am not a fan of how hard and crunchy they are. These come out soft and so pretty! They could pass for real professional looking cookies! yummmm

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Stacienrt

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Reviewed: Oct. 3, 2007

Wonderful! Didn't have molasses so I substituted dark corn syrup and they turned out fabulous! Crispy on the outside but soft in the middle. Will be adding this to my holiday cookie collection! Not too sweet so could even be frosted.

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cjs_mama

Cooking Level: Intermediate

Home Town: Black River Falls, Wisconsin, USA

Living In: Westby, Wisconsin, USA

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Reviewed: Sep. 30, 2007

Delicious! They were a bit on the gooey side, but I like cookies that way. I also added some freshly grated ginger to the recipe to give the cookies a stronger flavor, and they were fantastic.

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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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Reviewed: Sep. 10, 2007

This recipe is great. MUCH better than the other "big soft ginger cookie" recipe I tried on this site. They are about exactly the same, except this one doesn't add an extra tablespoon of water to the batter. Fantastic!! Thank you again!! This is THE recipe.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Jul. 30, 2007

I made these cookies last night and they turned out FABULOUS! I always use butter when baking, so I substituted that ingredient. I also added about 2tbsp of Crisco; I find this added a soft buttery taste! I also used a bit of left over decorators sugar (white) mizxed in with the reg sugar. Fantastic cookie! I will definatley bake again.

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kbedley

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Jul. 20, 2007

Wonderful! I followed the recipe exactly, except for using 1/2 c. butter and 1/4 c. Smart Balance (cholestoral-lowering margarine.) They turned out delicous and got rave reviews. Would definately make again.

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bobcatt331

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Reviewed: Apr. 8, 2007

If you like ginger cookies then you will love this recipe. They taste good and look good. The only alteration I made was to use unsalted butter instead of margarine, and I refrigerated the cookie dough for about 10 minutes to make it easier to roll into balls with my hands. The cookies are moist and chewy. I think the cooking time needs adjustment though, I made them the size in the recipe and it took 12-13 minutes per batch.

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caroline

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Reviewed: Feb. 15, 2007

Excellent cookie. Change nothing in this recipe – especially the butter!!! These won’t last very long – if you want extra’s – double the recipe!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Feb. 3, 2007

These were fantastic! My family was very impressed, and said they tasted professional. They were easy and fun to make. Everyone's demanding me to make more!

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Anna

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Reviewed: Jan. 28, 2007

I made these twice, once with brown sugar, once with white. Excellent cookies either way. Mine were baked in 8 minutes.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2007

The best ginger cookies I have ever made. My two sisters have their special ginger recipe and I always thought theirs were the best but not anymore! Now mine is the BEST!! I rolled my cookies in raw sugar before baking and it gave them a really pretty look. I got rave reviews from all that received them for Christmas gifts.

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Lila-rose

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Reviewed: Jan. 2, 2007

Made these for Christmas and they were fantastic! Very soft and chewy, and perfectly spiced. I rolled them in red and green colored sugar to give them a festive touch. VERY GOOD COOKIES!!!

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RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

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Reviewed: Dec. 24, 2006

These cookies are really good, but I found them way too sweet! I could only eat about a couple before I maxed out my sugar tolerance. I indicated that I wanted 30 cookies and followed the recipe -- I ended up getting over 5 dozen cookies. My cookies were ~2 in in diameter. Despite, I would follow this recipe again and use less sugar.

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Stay-C

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Reviewed: Dec. 23, 2006

Even though it says not to substitute the butter, the cookies still taste great if you do - they just come out a little thinner. I make them with dairy-free margarine (because of food allergies), and everybody loves them.

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AnotherCarol

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Reviewed: Dec. 15, 2006

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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inezanzen

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Reviewed: Dec. 11, 2006

YUM!! Very good, just what my sweet tooth was looking for. This is a keeper!

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munnymommy

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Reviewed: Dec. 5, 2006

This recipe is so easy and the cookies are WONDERFUL!! I did add quite a bit more ginger than what the recipe called for, but that was just for personal taste. Fabulous cookies!!

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Melanie

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Reviewed: Nov. 22, 2006

I made these cookies last night and they're great. I used the exact ingredients the recipe called for, but I did make them a little smaller (about 1 inch round) to gross more cookies. I also reduced the time about 2 minutes and they turned out chewy and delicious.

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emily

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Big Soft Ginger Cookies

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