Reviewed: May 24, 2012

These cookies are wonderful! I did use butter instead of margarine. The only mistake I made was only making a single batch the first time I made them because they disappeared! Now I always make a double batch.

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Reviewer:

Char

Reviewed: May 23, 2012

These were delicious!! I had to follow other reviewers tips to place the batter in the freezer for about 15-20 minutes since without doing so the batter couldn't be rolled into a ball.

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Reviewer:

schlizabeth

Reviewed: May 23, 2012

Love these! Great gingerbread taste. As other reviewers have recommended, I substitute orange juice or orange liquer for the water, and letting the mix sit in the fridge before rolling helps with the stickiness. And I put the sugar into mug so I can plop in the dough ball, roll it around, and pick it up easily. I used these in place of gingersnaps in another recipe on this site, Grilled Peaches with Gingersnaps (and ice cream!), perfect.

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Reviewer:

mukaikubo

Reviewed: May 21, 2012

I remember making these but they got eaten before I had a chance to taste them myself. My husband and kids said these are the best ginger cookies ever. Even better than their favorite ones from Trader Joes.. This is a keeper. Thanks!

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Reviewer:

blueskies

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Houston, Texas, USA

Reviewed: May 21, 2012

SO GOOD! So many compliments that these were THE best ginger cookie they'd ever had. Thanks Amy1028 for adding this recipe onto allrecipes.com!

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Reviewer:

Cupcake

Cooking Level: Intermediate

Reviewed: May 20, 2012

i just made & baked them, no sooner did they come out of them my husband & my son ate them up! These were the first time i made them using this recipe, it was super easy.. oh, i added a tsp of madagascar vanilla, but-recipe didn't call for it, but i like the added touch.

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Reviewer:

tb7294

Reviewed: May 17, 2012

If you like ginger cookies, you'll LOVE this recipe and if you don't like ginger cookies, this may be the recipe that changes your mind. I followed the recipe exactly, except for a repeated suggestion from many reviews, to substitute orange juice for the water. By rolling the uncooked ball of dough in sugar, it produces a crackly exterior that seems to really highlight the soft and chewy interior. I also opted to make a simple glaze of powdered sugar and milk, which I drizzled over the cooled cookie. Perfect. This will be integrated into my Christmas cookie lineup.

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Reviewer:

kelly

Reviewed: May 11, 2012

These cookies were a perfect blend of spices! If you are a gingerbread/spice fan you will love this! I froze my dough for about an hour and they ended up spreading out into thin, but still moist, chewy cookies.

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Reviewer:

HooliaJulia

Reviewed: May 9, 2012

Fantastic Cookies. Even tastier with the addition of 2 tablespoons of crystalized ginger during the final stir. Then bake as directed.

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Reviewer:

MIRUSEL

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Living In: Vancouver, Washington, USA

Reviewed: May 9, 2012

The flavour of these cookies was good. My cookies were much lighter in colour than the recipe photo. I found that the batch of cookies I made on a cookie sheet with parchment paper were kind of flat and didn't crack. I also made a batch on a baking stone and the cookies puffed up nicely and had the cracks that traditional ginger cookies have.

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