Reviewed: Dec. 5, 2009

I accidently left out the molasses and was surprised at how easy the dough was to work with ( I didn't need to chill it). The spice is wonderful without the sometimes overwhelming molasses! Next time I'm going to remember the molasses and compare the two variations!

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sambev

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Reviewed: Dec. 5, 2009

Taste was good (but nothing to write home about) and they stayed soft, but I was disappointed with how they looked - no crinkles!

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Kendra

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Reviewed: Dec. 4, 2009

I just took these out of the oven, and I'm already telling my husband to slow down..he has eaten 3 off the cookie sheet, and is eyeballing the ones coming out of the oven in 2 mins...I made these as written and have had no trouble at any stage. I did bake them a little longer though 10 to 12 mins....they look almost like the picture, maybe a little thicker,, need less to say I will be adding this recipe to my favorites..Thank you

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JPUTNEY

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Reviewed: Dec. 4, 2009

Yummy! I already need to make these again! I could not stop eating these.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 4, 2009

These are easy and tasty and I have had consistently good results with them. They are exactly as stated in the description and in my opinion a nice change from the standard gingerbread cookie. Very sticky when transferring the dough to the pan so it's nice to have someone else around to open the oven or answe the phone. Your hands will be a mess!

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blythe

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Reviewed: Dec. 4, 2009

These cookies are amazing. I read the other reviews and used the orange juice instead of water. I also used 1/4 cup brown sugar and 3/4 cup white sugar like someone else suggested. I feel like it makes it a little bit healthier. Even though it probably doesn't. I didn't have any margarine, so I just used real butter. I thought they were wonderful, especially dipped in coffee. yum. However, my family thought they had just a little too much of a salty taste. Maybe next time I will cut down on the salt. Also, I used unsulfured molasses and I think thats what make them a lighter color. If you want to get the darker effect, then I believe the answer is blackstrap molasses. I've read that it's not as sweet as the others, so maybe a little more sugar will be needed, but it has iron and other things that make these cookies a little healthier. Thank you for the great recipe. It will defenitely be a keeper in my family.

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amyleem

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Reviewed: Dec. 3, 2009

Best cookies EVER! Like others, I refrigerated the dough for about 45 minutes and added vanilla. I also used orange juice instead of water and added about 1/2 teaspoon of nutmeg. Awesome!

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Kimmie

Cooking Level: Expert

Home Town: New London, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Dec. 3, 2009

these were pretty good on their own, but i used them to make sandwich cookies using the cream filling from "Homemade Twinkies" by Tyler and they were out of this world! They were best when frozen and then thawed, as suggested in the twinkie recipe. half the cream amount is still way to much but you won't complain :)

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mandygirl99

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Reviewed: Dec. 2, 2009

WOW! Ive never been a fan of ginger cookies, but this one is amazing! Super moist and soft, great flavor also. I added a little bit of cinnamon and nutmeg to my dusting sugar, YUM! will make again for sure. Thanks Amy! **Made this again tonight, I was short a 1/4 C of granulated sugar, so I substituted light brown sugar for the rest that I needed. I also added a little vanilla, since I was out of sugar I rolled the dough balls in dry instant vanilla pudding mix then baked as normal. Came out wonderful! I have to hide these from my boyfriend. *For those who are having problems with the consistency of this dough, consider the following: If at all possible have your margarine at room temperature or a little bit cooler, the softer your margarine the softer the dough will be. The 2nd time I made this my margarine was softer then the first, I had to chill the dough for 30 minutes before scooping and rolling in the sugar. I also think that the temperature of the oven will depend on wether or not your cookies will crackle. My ovens calibration os cooler than what it should be, I bake these cookies for about 13 minutes instead of 10 and I also do not get the crackled look. Last, do not substitute the margarine with anything! This is what helps to keep them soft and moist!

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miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 2, 2009

These are the best cookies on the PLANET. Holy .

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Cinestress

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Reviewed: Dec. 1, 2009

Wonderful ginger cookie! I followed directions to the letter and I came up with 24 perfect cookies! The dough was not sticky outside of what I would expect for cookies (no sticking my hand into a bucket of gooey dough), and they taste phenomenal! I will try to sustitute orange juice for the water, however made as written, amazing and perfect! Thanks for posting AMY!

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AuntB

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Reviewed: Dec. 1, 2009

This recipe is deelish! The dough should definitely be chilled prior to shaping the cookies. I pop it into the freezer for 20 mins before the first batch and then in between batches. I like to do the cookie balls smaller because they are rather rich but I don't flatten them. I find that when they poof up the middle stays softer longer (although they don't last long in my house. I also like to use turbinado sugar (not raw) to coat them.

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Madgity

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Reviewed: Dec. 1, 2009

delicious! very soft and tasty.

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tessak

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Reviewed: Dec. 1, 2009

I make cookies all this time. They are my favorite junk food. These cookies were so easy and they turned out perfect on the first try. I did half my first batch in powdered sugar and the other half in regular sugar. The powdered sugar made the cookies look like a wintery snowy wonder land, but I'd say next time I will just make all of them as the recipe calls. The ones rolled in regular white sugar were a little more crispy. Delicious!

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bqgagliano

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Reviewed: Dec. 1, 2009

These are wonderful!! I followed the directions exactly the first time, and they turned out really good. This second time, I substituted 1/4 of the white sugar for brown, used 2 TBS of molasses, omitted the water, and substituted butter for margarin, and my family loved them even more! I use a 1 TBS dough scoop to get them the perfect size. I also take a orange juice glass, dipped in sugar, to lightly press them down. Next time, I'm going to try the orange juice as another reviewer suggested.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Dec. 1, 2009

I'm usually not a huge fan of ginger cookies due to their strong flavor but I made them for my husband since he loves gingersnaps. I'll have to say these cookies were amazing! They have a terrific flavor not overpowering. Everyone loved them! Can't wait to make them again.

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lynn68

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Reviewed: Nov. 30, 2009

These were absolutely delicious! Even my teenage son enjoyed them and he doesn't usually say a lot about my baking! Thanks for sharing the recipe! I'll definitely be making these for Christmas and throughout the year.

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JUDYS

Cooking Level: Beginning

Home Town: San Ramon, California, USA

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Reviewed: Nov. 30, 2009

My husband who has always hated ginger cookies really liked these cookies. The rest of the family likewise gave it a big thumbs up. I substituted 1/2 cup of butter and 1/4 cup of applesauce for the 3/4 cup of margarine.

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