Reviewed: Dec. 23, 2011

I used ginger paste and I could barely taste the ginger in the cookie. However, they ended up tasting just like Archway molasses cookies, which are some of my favorite. My daughter is allergic to eggs so I wanted a Christmas cookie she could have. This made a tasty cookie. I only used three cups of flour and rolled them into balls, coated them with sugar and pressed them with the bottom of a glass like someone else suggested and they turned out fantastic.

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3 users found this review helpful

Reviewer:

LJames

Reviewed: Dec. 22, 2011

These cookies were very good. I actually replaced the ginger with pumpkin spice (because I was all out at the moment), added a touch of vanilla, and sprinkled the tops of the cookies with sugar. This is a great quick and basic recipe.

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2 users found this review helpful

Reviewer:

Allegra

Reviewed: Dec. 18, 2010

These cookies taste good, but I did have trouble with them maintaining their shape. Maybe it was because I used gluten-free flour. I tried to do cut-outs, but the cookies just spread, so I just gave up and made them all round. Having said that, with gluten-free flour, these cookies are safe for all food allergies I can think of!

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7 users found this review helpful

Reviewer:

csilkeba

Reviewed: Dec. 14, 2010

Made these tonight for a function where a child is allergic to milk and eggs and they came out GREAT! We used cookie cutters and followed the recipe to a T and they taste wonderful. Will be using this recipe again and again!

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18 users found this review helpful

Reviewer:

Kairi's Mom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Kingston, Ontario, Canada

Reviewed: Nov. 24, 2010

GREAYT!

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7 users found this review helpful

Reviewer:

Maya Papaya

Cooking Level: Intermediate

Living In: River Falls, Wisconsin, USA

Reviewed: Feb. 2, 2010

Great cookie to make with little kids who try to eat the batter (since there is no raw egg in it) and they were very tasty as well

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8 users found this review helpful

Reviewer:

NJNOLE

Reviewed: Dec. 20, 2009

These were okay until they cooled. Now they are hockey pucks. I'm going to give this recipe some credit by saying maybe I baked them too long (first time I've used a dark cookie sheet), but I will NOT be trying these again. They were also pretty easy to make, the consistency was right after sticking the dough in the refridgerator for 20 minutes.

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8 users found this review helpful

Reviewer:

Jul

Cooking Level: Intermediate

Reviewed: Oct. 18, 2009

Pretty good. I baked them for 7 minutes. I didn't roll them out, just spooned on to sheet and flattened with a glass. Not as pretty as the picture but not bad tasting at all.

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7 users found this review helpful

Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Oct. 13, 2009

Delicious. My vegan friends adored it.

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6 users found this review helpful

Reviewer:

Ethan the Baker

Cooking Level: Intermediate

Home Town: Brockville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 5, 2009

these cookies are awesome! i followed the recipe however, i made a half batch and used vegetable oil instead of shortening, then added 1 tbsp soy milk when dough was a little too dry to roll out. it turned out perfet. rolled two logs and cut into rounds like shortbread. FANTASTIC!

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9 users found this review helpful