The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Photo by rosered1200

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Susan May
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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Photo by Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA
Living In: Owatonna, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

Home Town: Yerington, Nevada, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 17, 2008
These cookies disappeared as fast as they cake out the the oven!
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Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Living In: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Photo by jalexandropoulos
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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Cooking Level: Expert

Living In: Sitka, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA
Living In: Spencer, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by berry
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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Photo by Katrina

Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 28, 2007
My family did not like these at all.
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Photo by love4chocolate

Cooking Level: Intermediate


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