Recipe by tiggs
"These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container."
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sifted all-purpose flour
chopped crystallized ginger
I used brown sugar instead of white... Delicious! I would chill the batter next time to make it easier to roll into balls.
I love ginger but honestly, these cookies were a bit too strong for me. The "bite" from the ginger was too much so I'll probably use 3 teaspoons max next time. Also, teaspoon-sized balls were too small. The bottoms burnt and I had to throw about a dozen of them away. However, when I made them at least tablespoon-sized, the tops cracked, just like the directions said, and they turned out fine.
Delicious, chewy perfect ginger molasses cookies! The whole family loved them - sprinkled with sugar when I took them out of the oven for that extra touch.
I substituted coconut oil for the shortening and they turned out excellent!
Best ginger cookie ever. I made these without the crystallized ginger and they were amazing. Spice level is perfect but not for the faint of heart.
LONG LAST…perfect ginger cookies. After much experimentation with many recipes, I just made this recipe EXACTLY as it read. My husband, a life-long cookie lover, said moments ago, "These are the best cookies I have ever had." Cooked to a chewy/crispy wonderfulness in a well pre-heated oven for 10 minutes (for once exactly the time stated in the recipe!), left to cool just a bit on the pan…then viola…perfection.
Terrific cookies! I did use Crisco (I had some to use up) but I did not have crystallized ginger and they turned out beautiful. I also dropped rolled cookies in a bowl with about 4 TBS of regular sugar and shook the bowl to lightly coat the cookies and flattened slightly with a spatula. Ate 3 immediately!
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Ginger Cookies
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 66
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