Reviewed: Nov. 20, 2009

My new favorite cookie. Perfect blend of spices with just that bit of bite. I made these 5 days ago and still have about 6 left. I just had one with my tea and they are still soft like they were baked this morning. Now that's impressive.

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Avon

Cooking Level: Expert

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Reviewed: Nov. 20, 2009

amazing...I can't stop eating them. I didn't have molasses so I used brown sugar that I dissolved in some water instead. And instead of cloves I had a pinch of nutmeg. They came out huge and the softest cookies I've ever made!

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mollyneaux

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Reviewed: Nov. 19, 2009

These are delicious. Took them camping and my friends husband ate almost all of them in one day!

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floritism

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Reviewed: Nov. 18, 2009

Very good cookie, but I was disappointed that they didn't stay soft for more than a couple of hours. Maybe I baked them too long. But a quick zap in the microwave cured the problem.

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tbmckay

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Nov. 18, 2009

I made these cookies last night, following the recipe to a T!..... The taste is amazing, but they were VERY flat. I did one batch normal, and the second I had put some of the dough in the fridge for an hour. They still turned out about the same. Very tasty cookie... but on the flat side so they don't look as nice.

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jfgoodtimes

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Reviewed: Nov. 17, 2009

These were absolutely delicious and a huge hit with my family. I will for sure make again!!

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lynnshamrock

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Reviewed: Nov. 17, 2009

They didn't turn out big and fluffy, but definitely soft! There wasn't enough spicy taste for me, so I rolled them in a mixture of sugar and ginger powder to help give it a bit more gingery kick. I will try the orange juice next to see if that helps as per other reviewers.

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vanillalilly

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Reviewed: Nov. 17, 2009

I like more ginger.

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Tokyobunny

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Reviewed: Nov. 17, 2009

Great cookie. I was waiting for the same look as the picture, for a walnut size cookie I did not get that, instead more of a ginger snap. Next time I will make them much larger, because walnut size balls, my cookies after being baked are the size of a silver dollar and still very thin. Otherwise great cookie with excellent flavor.

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karaleezobel

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Reviewed: Nov. 17, 2009

These were absolutely delicious! I'll have to double the recipe next time because they're almost all gone already!

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ambermabee

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Reviewed: Nov. 17, 2009

these were delish and I got rave reviews.

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archie8kitty

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Reviewed: Nov. 16, 2009

These are really good. I substituted orange juice for the water and they turned out great. I will be making these again!

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Nov. 16, 2009

They tasted good (I got rave reviews) but they spread out really thin and didn't plump up quite like I'd expected. I'm not sure what went wrong--- the dough was quite sticky and hard to form into a ball. I will try again!

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Kristie

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Reviewed: Nov. 16, 2009

Not many left after my 2 year old grandson got hold of them! These were awesome....thanks for sharing!

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grandeb

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Reviewed: Nov. 16, 2009

Great cookies that remind me of my Grandma-Her's weren't so soft though - more crunchy- Any ideas? and it seems like the margarine today has so much water in it? But these were great soft ginger cookies! Will definately be making batches to share with neighbors for the holidays!

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socalmom

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Reviewed: Nov. 15, 2009

These had a great flavor and texture, but mine were flatter than I expected and did not have that nice, "crinkly" top as shown in the photo. Any idea what I did wrong?

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cja

Cooking Level: Intermediate

Living In: Spring Grove, Illinois, USA

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Reviewed: Nov. 15, 2009

These were great, my dad loves these cookies. I will make them again. Made the recipe exactly as written.

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Lisa

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Reviewed: Nov. 15, 2009

We had a couple of dismal failures with another recipe and decided to give these a try for dessert tonight. They were so simple and easy to make. My 9 year olds loved having the job of rolling the balls in the sugar. We made them with orange juice. :)

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Tania R

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 15, 2009

Perfect. Just the right amount of spice. These bake at 8 minutes (at least in my oven). Do not change this recipe at all. These really are "Big Soft Ginger Cookies". The ginger and molasses taste is (yea, I said it earlier) PERFECT.

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DAVIDRAYROB

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 15, 2009

A good ginger cookie. I definitely recommend chilling the dough for at least an hour before rolling, I chilled my batch for about 15 mins and it was still very difficult to work with. I also think I flattened out the cookies TOO much - they came out very flat and large...and didn't look as nice as the picture.

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