Reviewed: Dec. 11, 2012

Flavorful - soft - easy - a winner! I didn't have dark corn syrup on hand so I substituted the same amount of molasses. I also rolled them in turbinado sugar rather than white sugar or confectioners sugar which was perfect.

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Reviewer:

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

Reviewed: Oct. 18, 2011

Recipes smells great!

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Reviewer:

MICHALLORI

Reviewed: Aug. 3, 2011

I made these cookies for a friend who loves crystallized ginger and I have to say that they were the most delicious-smelling cookies I ever made. I don't like spice cookies or crystallized ginger, but I thought they tasted delicious as well. Mine did not come out as puffy and soft looking as the picture. They were flatter and pretty crispy. However, they still tasted great. Maybe I flattened them too much before baking. Next time, I'll flatten them a little less and see how that works out.

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Cranbury Foodie

Reviewed: May 22, 2011

Delicious! Used the brown sugar and whole egg suggested by other reviewers. Didn't have any cinnamon so I added 2 tspn of cardamom, and doubled the candied ginger. I baked them for only 9 minutes and they came out perfectly! Next time I'll keep the cardamom, add cinnamon, and maybe some small chocolate chips. This is going to be a standard recipe for us!

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Reviewer:

Tam

Reviewed: Jan. 15, 2011

I made these for the office and they were devoured quickly. What I like about them is their tenderness inside and slight crunch on the outside and with so much flavor that sticks around after the cookie is gone. Very tasty.

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Diana

Reviewed: Dec. 21, 2010

Great foundation for a custom spice cookie. I added chocolate chips and they were fantastic!

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8 users found this review helpful

Reviewer:

joelleberanek

Cooking Level: Intermediate

Home Town: Lemont, Illinois, USA

Living In: Homer Glen, Illinois, USA

Reviewed: Nov. 17, 2010

This was really yummy. I didn't have corn syrup so I used agave nectar. Also didn't use much sugar for decoration, the cookies were pretty sweet on their own. These are great tea cookies.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

These are delicious, and pretty too! Following others' suggestions, I doubled the recipe, using a whole egg, half molasses and half light corn syrup, and raw sugar for decoration (omitted the confectioners' sugar because the cookies are sweet enough). A big hit!

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Reviewer:

Lauren S.

Reviewed: May 22, 2010

Kids really like these! Not too sweet and not really too spicy. I only had uncrystallized candied ginger (Trader Joes - much cheaper) and rolled in turbinado sugar. Perfect "tea cookies".

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8 users found this review helpful