Reviewed: Nov. 22, 2009

These were super soft and tasty!!!

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Alex

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 15, 2009

So very delicious! I upped the grated ginger to 3 TBS and added about a tablespoon of finely chopped candied ginger. For the ginger "trifecta", I added powdered ginger to the sugar used for rolling the balls before baking. I love the chewy texture and the zing from the ginger and molasses. This one's a keeper!

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Oregonian

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Substituted honey for the molasses and brown sugar instead of white. Also added one teaspoon each of nutmeg and cinnamon. End result was great! I love the taste but wondering how to make them a little less chewy and more crispy?

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dopes

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Reviewed: Oct. 18, 2009

**Yum Yum** These cookies are so easy to make and are perfect. I did double the fresh ginger and also added a tsp of cinnamon and they came out great. Will definatley add to my list of favourites

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princesschurchy

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Reviewed: Oct. 8, 2009

*Wow*! I baked these for a friend, but I just ate one and they are SUPER~! The recipe is easy, they look pretty, smell good and taste great. Two thumbs up for sure. ps- I used oil instead of butter because she can't have dairy and they came out perfectly.

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Danya

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Reviewed: Sep. 1, 2009

These are excellent cookies! Very easy to make and a nice taste and texture. Leave them out overnight to get crispy on the outside. And I made them into disks (not balls) and only dipped the top half in the sugar before baking. Next time I make them I will try less butter - I suspect that they will be just as good with less better.

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eatdrinkbemerry

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Reviewed: Aug. 29, 2009

These cookies are absolutely wonderful! Easy to make and taste out of this world. Did not change a thing, perfect as they are.

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EMSGIRL

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Delicious!!! I have tried to make ginger/molasses cookies and they always end up flat, but these were perfect. Unfortunately I had to do without the molasses on my first batch and substituted brown sugar for the white sugar... still delicious and perfect.

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heather

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 2, 2009

I have made these for a few years now, they are my families favorite cookie ever! I bake from scratch as a rule and have tried dozens and dozens of cookie recipes, this one is the top of my list. The cookie is amazing, complex with perfectly blended flavors. Thank you for the recipe!

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chrismarie

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Reviewed: May 6, 2009

These cookies were delicious! Definitely chill the dough thoroughly because as I found, the dough sticks to your hands and is hard to roll if still a little warm.

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Manda

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Reviewed: Apr. 30, 2009

These cookies are amazing. I don't change a thing.

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Stefani

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Apr. 22, 2009

Excellent! A little less molassas next time, maybe, but a very good and super-easy cookie. Resisted the temptation to flatten the raw cookies with a fork and am glad I did. Cookies flattened nicely on their own, creating attractive little cracked-tops.

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Brad

Living In: Kingston, Ontario, Canada

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Reviewed: Apr. 1, 2009

These were a huge hit with my husband and kids. They were soft and chewy and oh-so-delicious!

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armywife

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Reviewed: Mar. 23, 2009

I baked these for 'goodie' day at the office. I got rave reviews for them. I up the ginger a little bit, about half again and watch them closely to not over bake so that they stay soft and chewy. I've tried them with fresh ginger and with powdered. I've found it well worth the effort to grate the ginger as this makes a much tastier cookie.

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Aar3on

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Reviewed: Jan. 25, 2009

These cookies are fantastic! I replaced one of the cups of flour with whole wheat flour and they turned out great. Because I live at a high altitude I adjusted the baking time to 11-12 minutes. It was perfect.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Jan. 24, 2009

These are delicious. I like a recipe that works the first time without changing a thing. These lasted one night. The fresh ginger is perfect.

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Jere

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Reviewed: Jan. 12, 2009

These cookies are great! the fresh ginger is wonderful and they are my new favorite cookies! THANKS!!

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gr8fulmama

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Reviewed: Dec. 27, 2008

I am required to make these for family every Christmas season! I found this year that rolling them in white sparkling sugar gives them a beautiful look and actually keeps them from spreading too much while they bake. LOVE these cookies.

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Shelby F

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Reviewed: Dec. 22, 2008

These cookies have an amazing simple, fresh flavour. They bake up to be just the right consistency, slightly soft with mildly crispy edges.

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lovinmymixer

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Reviewed: Dec. 18, 2008

These cookies have become a regular in our house. I always freeze some when I make them, and they keep very well this way. Freezing is the only way I can keep some around, they are eaten as quickly as I make them otherwise. I have stopped going to the effort of grinding fresh ginger for them and use powdered instead, but otherwise follow the recipe as written. I chill the dough well and do not flatten the balls. I dip the tops in turbano sugar before baking. They are chewy, flavorful and moist.

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Toni N H

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Fresh Ginger Cookies

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