Reviewed: Apr. 6, 2012

This is a great cookie! It was easy to put together, though my batter was really sticky and I had to refrigerate before I could roll it into balls. I think that is my issue, not the recipe. The granulated sugar sort of disappears on the cookie so I might look at other options. I used 1t. each of cinnamon, ginger and clove and subbed brown sugar for white. They are soft and delicious. Will make these again and again!

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Reviewer:

WhoknewIcouldcook

Reviewed: Dec. 25, 2011

Followed recipe but added twice the amount of ginger. Absolutely wonderful cookie! This is a keeper!

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Reviewer:

Sugamomma

Cooking Level: Expert

Home Town: Forestville, Maryland, USA

Living In: Winchester, Virginia, USA

Reviewed: Dec. 23, 2011

I just joined this site -- which I've been using for years without doing so! -- specifically so I could add another five-star rating for this amazing recipe. I just made what may be the single best batch of cookies ever -- and I'm a very, very experience baker! So, so good!! I worried about the amount of sweetener, using oil, the fact that the baking sheets were to be ungreased, etc, etc etc. But, except for adding 1/2 tsp fresh nutmeg and a scant 1/4 tsp black pepper -- and mixing by hand -- I followed the recipe exactly and the results could not be better! Thank you, Dani, for such a great recipe!

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Reviewer:

lakesq

Reviewed: Dec. 20, 2011

These cookies are the absolute positive BEST...they are crunchy on the outside and soft on the inside (but not too soft)...A definite keeper and I will make these cookies over and over again...THANK YOU so much for sharing this recipe...It is the BEST Ginger type cookie I've come across and I wanted to let folks know that..I baked mine for 10 1/2 to 11 minutes...they came out perfectly and so delicious. The 1/4 cup of sugar listed (before the salt) is used for rolling cookies in before baking them and not meant to be added to the flour mixture...at least that's how I took it to be...also too, may I suggest that you use a fresh box of baking soda when making these great cookies.

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Reviewer:

Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

Reviewed: Nov. 24, 2011

love these! easy as can be, and are great

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Reviewer:

DAKOTAMUM

Reviewed: Aug. 2, 2011

These are delicious!!! My dh really enjoyed this cookie. (of course, I did too.) Will be making these again soon. Thanks for the recipe. This is a KEEPER!!!

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Reviewer:

Cecilia

Cooking Level: Expert

Living In: Fresno, California, USA

Reviewed: Jul. 6, 2011

I made these for a ginger presentation I had to do in my culinary class. Everyone said they were great and loved them! They were so easy to make too. I will definitely make again!

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Reviewer:

angelhawk65

Reviewed: Nov. 29, 2010

I love this recipe! My newborn son had a milk/soy allergy and it was hard for me to find recipes that tasted good and did not have these two ingredients. When I found this recipe, I jumped for joy. I used canola oil instead of vegetable oil and the cookies tasted perfect. I still make them the exact way today. Sometimes I use one cup whole wheat flour and 1 cup all-purpose flour to make them more healthy.

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