Reviewed: Jun. 18, 2013

This is by far the best recipe for soft ginger cookies I have ever tried. I substituted 1/2 cup of the white sugar for brown. Excellent recipe!

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lepoissonrouge

Reviewed: Jun. 17, 2013

LOVE this. It's so simple and doesn't require any "fancy ingredients" that I wouldn't have on hand in the kitchen. I was out of molasses so used honey & I used Ener-g egg replacer as well as earth balance margarine, & it turned out fantastic =) ill deffinately make this again!

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Misscamillefrancis

Reviewed: Jun. 14, 2013

These might be my most favorite cookie ever! I lost my ancient old recipe card that I had carried with me for 25 years. I was very happy to find this recipe. It's not exact, but darn close and I like the addition of the cloves (not in my original recipe). The first batch I made, I followed the recipe exactly. I felt the cloves were overwhelming and the cookie was a bit flat for my preference. The second batch I tweaked and my family almost didn't get any because I couldn't stop eating them! My Suggestions: 1 1/4 tsp Soda 1/4 tsp Cloves Triple Sift the dry ingredients! Use 1/2 C White Sugar and 1/2 C Brown Sugar Omit Water Refrigerate dough for 3 hours (be sure it is covered) Be sure to follow the directions and allow the cookies to cool on the baking sheet for five minutes before moving to cooling rack. Happy Baking!

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KatCooks

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Reviewed: Jun. 12, 2013

Great stuff! We substituted fresh Thai Ginger from the garden instead of powdered ginger in a 6 to 1 ratio. I ate 3 cookies while typing this!

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Bestfeeling

Reviewed: Jun. 9, 2013

Followed the recipe to a T and they were delicious. They looked a little under done after 11 minutes but took them out anyway. They were perfect. We usually make chocolate chip cookies but didn't have chocolate chips. My 13 year old nephew and 9 year old niece loved these almost as much as chocolate chip (phew!) I will definitely try them again and would take the advise to substitute the water for orange liqueur.

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Reviewer:

Nancy

Home Town: Miami, Florida, USA

Reviewed: Jun. 7, 2013

These cookies are amazing! I added 2 c oatmeal and some flaxseed meal softened in water. BIG chewy soft and irresistible! Today I am making them again and using fresh ginger.

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amypetersn

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Reviewed: Jun. 6, 2013

These are amazing!!yumlicious. Do press them down well with a sugared glass.

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Reviewer:

khillbilly

Cooking Level: Expert

Home Town: Parsons, West Virginia, USA

Living In: French Creek, West Virginia, USA

Reviewed: Jun. 1, 2013

These cookies are very tasty. I did make a change - instead of 1 cup of white sugar I used 1/2 cup of light brown sugar and 1/2 cup of white sugar. Also to prevent the cookies from spreading when baking I baked them at a higher temperature 375 degrees. Definitely making these cookies again.

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