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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MRS_KNEAR

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Reviewed: Nov. 28, 2007

My family did not like these at all.

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love4chocolate

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

These were awesome! Next time I would try a bit less sugar and more ginger if you like a more "gingery" taste. But overall great consistency and flavor! I will definitely make these again.

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Amy

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 18, 2007

Too good! I couldn't stop eating these. The ginger flavour is outstanding!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Nov. 15, 2007

Made these many times and they've been great. Has anyone had problems using Splenda though? I made a batch this time, using Nature Something...a Splenda knockoff...and they didn't flatten out (they "cracked", but they were still balls) and they tasted chalky (flavor was right, but they were dry and chalky).

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Debra

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Reviewed: Nov. 9, 2007

These came out amazing. The first time I made it, I used Country Crock instead of real butter for nutritional reasons. They didn't taste any different but it was very difficult to roll into balls because it kept sticking to my hands so I used spoons. It just took longer so I recommend using actual butter if you want it to be quicker.

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Anna

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Garland, Texas, USA

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Reviewed: Nov. 7, 2007

I LOVE these cookies. Great recipe :)

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BOBNKAT00

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Reviewed: Nov. 7, 2007

I thought these cookies were pretty simple to make, and fun at that. They turned out nice and crispy for me and were incredibly delicious! I made them for my grandma, she doesnt taste much except for ginger and she simply loved these cookies!

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Ariane

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

An overall good tasting cookie. too puffy and cake-like for me(not the starbucks ginger molasses cookie I've been looking for)

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AmandaY

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Reviewed: Oct. 26, 2007

This recipe is absolutely wonderful! I've made these cookies several times - once for a party and they were a huge hit! I think the fresh ginger makes such a huge difference in the quality and taste. These are better than any store-bought ginger snaps I've ever had and I love the way they melt in your mouth! Thanks!

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HarmonyStar111

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 17, 2007

Excellent! Everyone loves these cookies. Not like the hard ginger snaps from the grocery store.

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MBM0404

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Reviewed: Oct. 17, 2007

I used two teaspoons of ginger instead of fresh ginger and they turned out great. It was kind of weird that some ended up very flat and others very puffed (in the same pan), I think I will mix it more next time.

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ilovetocookyummyfood

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Reviewed: Oct. 8, 2007

These didn't work for me. They turned out flat. Good taste though. They turned out more like ginger snaps for me.

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KIKINE22

Cooking Level: Expert

Home Town: Albany, Oregon, USA

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Reviewed: Oct. 3, 2007

These were really delicious. I used 2 tsp of ground ginger instead of the fresh ginger and honey instead of molasses. Everyone loved them!

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SR

Cooking Level: Intermediate

Home Town: Oak Park, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 1, 2007

They were ok. I liked the flavor of them, but the texture turned out way wrong. When I baked them they flattened out paper thin. Tasted good though.

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BigSisChef

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

I've made these cookies at least 25 times since I first downloaded the recipe (only 6 months ago). My friends and co-workers love these cookies. The recipe is easily doubled and even tripled. I've bumped up the ginger content to 5 Tbs/60 cookies and it is fabulous!

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Well Aged

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Sep. 28, 2007

These cookies are the perfect texture. Just soft enough, yet have a bite to them. A perfect marriage!

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sweetstuff

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Reviewed: Sep. 14, 2007

These had were seriously delicious! The only changes I made were that I added a little bit more ginger than called for (heaping tablespoons instead of regular, so maybe 1/2 t. extra) and I sprinkled a little extra sugar on top directly after I removed the cookies from the oven. The recipe was very easy to make. I was short on time, so I didn't fold the dough together gently; I just mixed it with a regular mixer. The dough was in my fridge for about four hours instead of one. I baked the cookies when I got home and they were awesome! Thanks so much for the recipe!

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