The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Lovely flavor. I ate four from the baking pan over my sink before they even had time to cool. These things are deliciously dangerous.
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Home Town: Wheeling, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
I made these two nights ago & they are already gone. I found that I had to cook them for about 10.5 minutes in order to lose that "are these finished cooking?" texture to them. The true find was putting a scoop of vanilla ice cream between two warm cookies...
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Cooking Level: Expert

Home Town: Winchester, Massachusetts, USA
Living In: Westford, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
I love Starbucks Ginger Cookies. These are just so much better!!!!! I agree with other reviews saying to let the mix sit before rolling, its a bit gooey at the start. Get some oil on your hands!
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
OMG these are delicious!!! When the directions say to make them walnut sized...they mean it...I made mine 3 inches diameter and they covered the entire cookie sheet! Ahh FOLLOW THE DIRECTIONS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
yummuy yummy yummy!! But I baked them a little shorter time so they were extrea gooy and soft. Great when frozen too!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
I've had better
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
I have made these at least five times for various gatherings, and everyone always asks for them. They never fail to please everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 28, 2009
These are wonderful and my go-to recipe for ginger cookies. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 25, 2009
I was looking for a soft cookie that would stay soft as my aging father can only eat soft foods. He was so thrilled with these cookies. They stayed perfectly soft. I used orange juice in place of water and set the dough in the freezer for about 15 minutes before rolling into balls. The pressed down cookie balls make for perfectly round cookies. Beautiful and delicious.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 25, 2009
I'm giving these a 5 because my kids LOVED them, but I didn't care for the cloves flavor. I will try them next time without the cloves. I chilled the dough and had no problem rolling the dough. They turned out perfectly round and shiny on the top from the sugar.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 25, 2009
These are so good! Beautiful cookies, too! There is something a bit strong(maybe cloves?)in the cookie, will cut down on it next time. Did half butter, half shortening(always love the texture of these cookies). The strong spice taste still didn't take away any stars for me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 24, 2009
My oldest daughter asks for these every fall/winter. She loves them! I have to admit...so do I. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 23, 2009
I am actually baking these cookies as I write this review. I cheated and tried one a couple of minutes out of the oven. One word - OUTSTANDING! I used the orange juice in place of the water and I also used another reviewer's advice and put the dough right into the sugar and rolled them like that - much less sticky. I made them a little smaller than suggested and it looks like I'll get about 3 dozen cookies - and they are plenty big. Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA
Living In: Columbus, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 18, 2009
I've never made Ginger cookies so thought I'd give it a try. I made 2 batches this wknd. They are awesome! I did a few changes based on preference and others reviews: fresh orange juice instead of water, brown sugar instead of white, 1/2 butter & 1/2 butter flavored crisco instead margarine, nutmeg instead of cloves. Chilled dough and pressed with fork. Cooked for 7 min. They are PERFECT. I also made icecream sandwiches with them and wrapped in foil. Filled the freezer. Soooooo Goooood! Thanks for a great recipe :+) UPDATE: made these many times, this time with all butter flavored crisco, all brown sugar and same subs as before. Rolled small balls in cinnamon sugar and placed on parchment paper, didn't flatten them out, cooked for 8 minutes. They are perfect size and taste awesome!
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Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 17, 2009
I made these for a company Thanksgiving party last year and they were the first thing gone (before the actual "meal"). I had sooo many compliments about how chewy and soft they were and they are always a hit. I also made a very large batch to send to my husband in Iraq earlier this year and he said his buddies couldn't get enough. These are in one word: AWESOME!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 16, 2009
These cookies are really good except I think I will use less ginger next time. It was quite strong in the aftertaste. I also wouldn't flatten them as much. They look better and taste better thicker. Otherwise, these were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 16, 2009
...to debunk a complaint..wait 5 min to roll into 3/4 inch balls. they are sticky till you drop them in sugar...we are making sweet things...work gets sticky sometimes :) use fingertips to roll into balls and drop in sugar..easy to handle at that point. Used OJ vs water. going to drizzle with cream cheese vanilla icing just ate my 1st one...friggin great cookie...icing not needed but if you want to hit a home run...drizzle with above.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 16, 2009
AWESOME! I didn't change a thing! I put the dough in the fridge for a long time on accident but they still turned out good. I flattened some and didn't flatten others and I actually liked the non-flattened ones better. They turned out picture perfect! Before I baked them I rolled each ball in white sugar. AWESOME!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 15, 2009
These were a big hit with my family. MY brother told me that they were 'almost too good'! I did add some extra cinnamon and about a teaspoon of nutmeg for more flavor. They turned out perfect though- very soft and a lot of spice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 12, 2009
So good! I used 1 Cup whole wheat flour and 1 1/4 Cups white flour. I also just used 1/2 cup butter but added 1/4 cup unsweetened applesauce. The cookies turned out delicious and very moist! I made the cookies a little smaller and I didn't flatten them at all because they spread out on their own.
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