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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Aaron

Cooking Level: Intermediate

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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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Reviewed: Dec. 12, 2008

Really tasty. Just a tip...do NOT refrigerate the dough overnight. Not sure why, but when I did it made the dough not rise. The second batch I followed the suggestion of putting it in the freezer for just a few minutes instead. That seemed to work out well.

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Maggie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 2, 2008

These cookies are delicious! They taste just like the ones from Starbucks too. Perfect consistency, and I love how strong the ginger flavor is.

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Amanda

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

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Reviewed: Nov. 26, 2008

Simply Delicious!! My husband likes these b/c they are not too hard/crunchy especially the same day the come out of the oven. If the dough seems sticky too you just try chilling it in between baking batches. This recipe calls for less flour so the cookie will be softer.

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Randalynn

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Reviewed: Oct. 31, 2008

the perfect ginger cookie, nothing more to be said!

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jan

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

Really, really, really good. It goes without saying that this is not a recipe for people who don't really like a strong kick of ginger, but if you do, these cookies will disappear in a flash (as they did in my home).

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Poulette

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 13, 2008

This was a fun change of pace from the usual gingersnaps and molasses cookies. While I'm very fond of those, these were good and somewhat "lighter" - the fresh ginger really adds a kick without weighing things down, keeping this from being one of the more intense spice cookies.

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daniva

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

I cut the sugar down to 3/4 cup, and these still turned out very tasty! Might be able to even get away with 1/2 cup, since they are rolled in sugar. Nice flavor of molasses and ginger. Chewy on the inside and crunchy on the outside.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 29, 2008

Thank you so much for this great recipe! What great, soft cookies! Fresh out of the oven they were chewy on the outside and soft/yummy on the inside. They keep so well, too! I didn't even use the fresh ginger, instead I used 1.5 teaspoons of ground ginger and drizzled in extra molasses and they still turned out really wonderfully.

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ComfyCook

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Reviewed: Sep. 24, 2008

I'm eating one right now. Mmmmm. I love the use of fresh ginger. They're soft and chewy; not bakery-cakey. Very yummy. I need to go get another one!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Jun. 17, 2008

Very good and easy to make. I use even more fresh ginger, and find them delicious and potent, but not overly sweet. The sugar rolling is a must with these, and the courser the better. They last well too, IF they don't get gobbled up right away.

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sky

Cooking Level: Intermediate

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Fresh Ginger Cookies

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