Recipe by Noel Lenhart
"Somewhere between a molasses cookie and a gingersnap, these are especially good cookies."
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2 1/4 cups
grated fresh ginger
I was looking for something like the chewy ginger-molasses cookies at Starbucks, and this recipe does the trick. Thank you!
By the way, fresh ginger grates much easier if you freeze it first, and then use a microplane grater.
not enough ginger flavor. make sure to buy a bigger piece of ginger and use good butter. some weird flavor, possibly from the Anchor butter I'd bought in bulk at the deli counter.
Excellent cookies. Even my mother liked them and she hates ginger cookies. I used McCormick ground ginger instead of fresh grated ginger and they turned out just fine.
I didnt want to wait the hour for the mixture in the fridge, so I threw it in the freezer for about 10 minutes. It seemed to work fine to harden the recipe enough to make the dough balls.
Next time, I may cook them for longer in hopes that they will turn out cruncy rather than soft.
Best giger cookies that I have ever had and I've made quite a few. I followed the recipe completely including the chill time.
i was a bit doubtful at first, it seemed like a lot of ginger compared to other recipes, but these were excellent. i'm very impressed and will definitely use this recipe a LOT!
Personally, I loved these cookies. I thought they were really good. I am rating it a four based upon the all-around response I received from family, some of whom thought there was too much ginger. Perhaps decreasing the amount of ginger and a slight increase in molasses would do the trick next time.
This recipe makes flavorful, perfectly chewy cookies. These were exactly what I was looking for to go with a little hot chocolate or mulled wine on a cold evening. I also added a teaspoon each of cinnamon and nutmeg to mine.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Ginger Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 44
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