Reviewed: Apr. 10, 2008

I just made these cookies three days ago and they are quickly disappearing. I did adjust the time in the oven a bit to just 10 min instead of 15 and they are fully cooked and chewy moist. Best recipe using fresh ginger that I've tried so far, and I've tried at least 2 others.

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rosered1200

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 28, 2008

Excellent cookie! I had some fresh ginger left over from an asian dish I was making and decided to go looking for a cookie recipe. Very glad I found this one! I made the cookies slightly larger - I used a 2 tbsp. measuring spoon - and ended up with 2 dozen. Baked just a bit longer too, about 18 minutes. They are best after they have cooled, since the flavors don't come out as well when they are fresh out of the oven. I also used the tip of freezing my ginger before grating on my mircoplaner. Worked great!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Mar. 10, 2008

These were indeed awsome. Held up great when dipped in milk, and soaked up milk well. 100% delicious. Mine didn't go flat in the oven like the one's in the picture, so I started flattening them with a fork before baking. Made them pretty too.

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Kim R.

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Reviewed: Mar. 1, 2008

Wonderful cookie that the whole family loved. I usually don't have much of a sweet tooth and am more than happy eating only one cookie. These are so good that I did not want to stop eating them! This recipe is a definite "keeper."

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HollyB

Cooking Level: Expert

Home Town: Yerington, Nevada, USA

Living In: Reno, Nevada, USA

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Reviewed: Feb. 17, 2008

These cookies disappeared as fast as they cake out the the oven!

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Jeannie79

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 31, 2007

this recipe was alrite...i think it was a bit too overpowering though and i dont think its like the starbucks ginger molasses cookie i hoped it would be. try less ginger in the recipe unless you really want that strong flavour

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honestreview

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Reviewed: Dec. 21, 2007

So good! I think next time I'm going to try adding some minced candied ginger to the recipe for even more ginger flavor. This recipe is definitely a keeper though.

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Janell

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Reviewed: Dec. 19, 2007

So EASY and so delicious, in a pinch I have used a tablespoon and or tablespoon and a half of ginger spice, and they came out just as good.

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JayBoy

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Reviewed: Dec. 11, 2007

Wow! What a good cookie! I love the fresh ginger flavour and that, the molasses is not overpowering. I can't keep the cookie jar full of them. They dissappear, straight off the cookie sheets as they come out of the oven.

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Miss Q1

Cooking Level: Expert

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Reviewed: Dec. 10, 2007

YUMMMMY PERFECTION!!! I followed this recipe exactly as written, and these cookies are the BEST!! Neither my husband, nor I, are that fond of gingersnaps due to the powdered ginger "bite", but the use of fresh ginger in this recipe is fabulous! We both love these cookies. They've quickly become our favorite. My cookies came out the perfect thickness (not too thin, and not too thick -- I hate cakey cookies--blech!), and they were soft, yet not too chewy. Perfect! Thanks for sharing this recipe! I've served these at a few parties, and everyone raves about the cookies and asks me for the recipe. TIPS: Chilling for the 1 hour is crucial, otherwise your cookies will be too thin/crispy. Also, I use about 1.5 tbsp of dough per cookie, and I roll them into "balls". I then roll into the sugar, then I flatten the balls "slightly". If you flatten them too much, you will get a flatter/crispier cookie. I re-sprinkle with some sugar as soon as the cookies come out of the oven. YUM! Also, if using "blackstrap molasses", I add in about 1/2 tsp - 1 tsp extra sugar into the dough mix, since blackstrap has a bit more bite to it than the other type molasses. To store, I keep the cookies in a metal cookie tin. If left uncovered on a plate, the cookies will harden.

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BAYSIDE

Living In: Annapolis, Maryland, USA

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Reviewed: Dec. 10, 2007

Used this recipe for a cookie exchange last year, my grandma (who hates chocolate) snarfed soooo many! They turned out excellent, and stayed chewy and delicious for about a week. I followed the recipe exactly, as it was the first time I tried it, and I wouldn't change anything.

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Chazwaine

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

Very good cookie. I added 1 tsp. baking soda and 1 tsp. cinnamon. I had a very nice thick cookie with the extra tsp of baking soda.

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jalexandropoulos

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Dec. 9, 2007

I think these need more flour and they came out crispy (I tried baking @ different times - still the same). I like the big soft ginger cookie recipe better.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: Dec. 7, 2007

I substituted 1/2 cup Splenda and 1/2 cup sugar instead of all the sugar. They stayed in mound shapes and were a tiny bit dry...a good coffee or tea cookie. I liked the balance between molasses and ginger. You could taste both, but neither were overwhelming. A wonderful mildly sweet addition to the cookie tin.

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Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Dec. 4, 2007

Oh my goodness. This is the best cookie ever. Just chewy enough, not too spicy, not too sweet. I used ground ginger and a dash of cinnamon, but it's still amazing.

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venticat

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Reviewed: Dec. 2, 2007

Lovely flavor. I wanted to eat them all day long. I loved the idea of sprinkling sugar on cookies when then were straight out of oven

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eyezzzcreammm

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

top notch ginger cookies. this is the first time i've tried ginger cookies and i must say it is super delicious.. especially with good ol' english breakfast tea! =)

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berry

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Reviewed: Nov. 29, 2007

I made this mostly exactly as written, the only change I made was I didn't have fresh ginger to grate so I used fresh ground ginger that you buy in the jar and keep in the fridge. I cut it down a little because I feel like it is stronger than fresh shaved, but maybe I wouldn't do that again. The taste was good, maybe a little buttery for my taste but certainly soft and chewy even the next day! Great combo of molasses and ginger cookie.

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Katrina

Cooking Level: Expert

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Reviewed: Nov. 28, 2007

Maybe it was me? I used the ground ginger instead of fresh, just because that was what I had on hand. I've never found that it made a difference in cookies before, though. At any rate, my dough was very dry and crumbly - rather like a pie crust is after you cut in the shortning and before you add the water. I was expecting a dough like chocolate chip or sugar cookie dough. It rolled into balls easily enough, and the kids liked the cookies, so I guess that was the most important thing. I'll keep looking for the perfect ginger cookie recipe. Thanks, though!

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