Reviewed: Dec. 10, 2009

Amazing!!! I didn't have OJ t follow other reviewers suggestions, but I didn't want to use water either so I used what I had on hand...Apple Cider. I also used blackstrap molasses and yes do chill the dough before rolling into balls. Theses were amazing!!

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yellow_rose_33

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Reviewed: Dec. 10, 2009

I just love these cookies! They have the perfect amount of spice - not too much so they are accessible to everyone. They also stay soft and chewy (with a bit of a crisp on the outside). Mine did not come out looking like they do in the picture, instead they looked more like ginger snaps, but they were still delicious. I will be make these again and again!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Dec. 10, 2009

Delicious! I had pressed them down rather flat to avoid the gooey middle that others posted. They still spread further and I ened up with a BIG cookie. Next time, may use the medium scoop instead of the big scoop to portion out the dough. I will drizzle with vanilla icing for a pretty presentation. Thank you!

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BROZZY

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2009

These are the best, simple gingersnaps you can make. They don't try to be too fancy. They're just awesome!! My mom asked me for the recipe, and she is the "cookie master" in my family. I used butter instead of margarine, and it was great. I recommend butter.

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Wally

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Reviewed: Dec. 8, 2009

YUMMMY! So good! I couldn't stop eating them. Perfect winter cookie.

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jamiek

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Reviewed: Dec. 8, 2009

Best Cookies Ever! I did like other reviewers and used O.J. instead of water and chilled the cookie dough before shaping it. I was out of eggs when I made them, so I substituted 1 Tbsp. of ground flax mixed w/ 3 Tbsp. of water. You couldn't taste a difference and the cookies turned out perfectly. These are a big hit and my husband was really glad that I came home with some of them left over from the cookie exchange. YUM!

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linzdawn

Cooking Level: Intermediate

Living In: Kalispell, Montana, USA

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Reviewed: Dec. 8, 2009

My husband and father in law are not ginger cookie fans, but neither of them could stop eating these! I used real butter and my hand blender was broken so I mixed it with the sugar by hand. Cookies still turned out perfect! Definitely bringing these to the holiday cookie exchange.

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maikou

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Reviewed: Dec. 8, 2009

These cookies turned into a nightmare. I checked after making them that I had the right ingredients and amounts of each ingredient. These did not work at all. I have no idea what happened as I see thousands of raving reviews. The dough was incredibly sticky and impossible to work with, even after taking other reviewers suggestions to put the dough in the freezer before forming balls on a cookie sheet. They looked like cookies when I checked on them in the oven after 8 mins, but they were just goopy messes in reality....didn't cook on the bottom properly at all...just messy to try and clean-up and throw away. No clue what the problem was....oven works fine and I checked the ingredients/amounts as I said. I was really looking forward to these cookies too...I wish I could see someone else make them to know how to pull this recipe off. Baffled and confused I am!

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funkypeach

Cooking Level: Beginning

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Reviewed: Dec. 8, 2009

Wonderful! Used oj in place of water and measured flour a little generously. No problem with stickiness and they look just like the picture. Will become a long time favorite!

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WVgirl

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Reviewed: Dec. 8, 2009

I have made these cookies for 3 years. They come out perfect every time. They are awesome with a glass of milk. If you love gingersnaps, but want a soft cookie - this is it!!!

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Jeanie

Cooking Level: Intermediate

Home Town: Leavenworth, Indiana, USA

Living In: Spurgeon, Indiana, USA

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Reviewed: Dec. 8, 2009

Pretty disappointing...I am not a margarine fan and the oily flavor and texture it gave these seemed overwhelming. I also usually underbake my cookies because we like them very soft, but even cooking these for the full 10 min they were still raw in the middle but almost hard on the outside. I also tripled the spice since we like things very ginger-y, and I think without doing that they would have been really bland. The dough was impossible to work with no matter how long I chilled them, and compared to other recipes these were, well, horrible.

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Cookingfor5

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Reviewed: Dec. 8, 2009

Very good cookie, I to used the orange juice like other reviews recommended but still would like it to be more gingery, so I will try fresh giner next time. My cookies turned out a little crispy I hope they soften in the airtight container.

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7bloom

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Reviewed: Dec. 8, 2009

I was in a rush, and hate using margarine, so I decided to make these as oil-based bars. I used 2/3 c. oil, added 1 T. vanilla, used half brown sugar and half white, and juice instead of water. I made one and a half time the recipe for a 9x13 pan and baked it for about 1/2 an hour. The result was a very flavorful, dense bar that was amazing with a glass of milk.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 8, 2009

These cookies really live up to their name. They are big, soft and so good! I took the advice of others and let them chill for awhile so that I could handle the dough more easily and I also patted them down prior to baking. I will be making them again for Christmas!

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TLC1971

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Dec. 7, 2009

The dough was a little too sticky to roll into balls. I added about 2-3 tbsp extra flour to combat this and also chilled it in the freezer for about 10 minutes which helped a lot. The recipe tastes really good and

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coladapina

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Reviewed: Dec. 7, 2009

I've made these as gifts for the family for 3 years now. They're inexpensive and delicious! I add red sugar to the white sugar that coats the outsides for that holiday touch.

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 7, 2009

These are the BEST ginger cookies ever. Very easy and then always turn out. I don't change a thing... I follow the recipe exactly. Every time I make them I am told I should have baked more!!

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VEGSUND

Home Town: Port Moody, British Columbia, Canada

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Reviewed: Dec. 7, 2009

So good! Especially right out of the oven.

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shardy4

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Reviewed: Dec. 6, 2009

We tried this recipe based on all the great reviews and we were NOT disappointed. We also added the 1/4 teaspoon of salt as suggested by previous reviews and it was delicious! We will be using this recipe year after year! It is definitely a keeper!

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PappyCat

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Reviewed: Dec. 6, 2009

What am I doing wrong!! I was so excited to try these cookies and mine turned out nothing like all the pictures for this recipe. First off, the dough was so gooey that I could barely roll them in sugar. Secondly, the cookies puffed up nicely during baking, but after cooling for the 5 minutes they were completely flat, with no cracks. And finally after they cooled, the centers looked uncooked and were a different color than the edges. I cooked them for the full amount of time. They tasted fine, but looked just awful. I plan to try again, but I really don't know what to do differently to achieve the success everyone else seemed to have.

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