Reviewed: Nov. 24, 2009

My husband and I really liked these. We really love ginger, though, and some of our friends commented on the over-abundance of ginger (whereas my husband thought they could use more ginger.) Our friends still liked them, but prefer the big soft molasses spice cookies that I make. I'll make these occasionally for something different.

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Sweets

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Reviewed: Nov. 14, 2009

I add more crystallized ginger than it calls for (2-3 x more) but these are divine!

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Jenna Branson

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Reviewed: Nov. 9, 2009

Had some extra ginger around the house to use up, and these cookies were the perfect use. Loved the great ginger flavor! The only thing I'd change is to bake a little longer than directed (or maybe my oven is just off), because mine were a little underdone. I didn't care though. I could eat this dough raw... it's so good!

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 7, 2009

The cookies were a little paler than I'd expect from gingersnaps, but they taste of -excellent- and as gingery as I'd expect. Great recipes.

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Dominique

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Reviewed: Oct. 25, 2009

Excellent. I added the traditional spices; cinnamon and cloves. I used my onion chopper to chop the crystallized ginger; it worked great. The bake time is not nearly long enough; I tried 20 minutes with two trays in the oven. I like my cookies crispy.

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mbrown1958

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Reviewed: Oct. 16, 2009

these are now my all time favorite cookies. I used to buy the Trader Joe's triple ginger, now I can make my own! I would not change anything on the recipe. Thank you Laria, this is a winner!

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Carmen

Cooking Level: Intermediate

Living In: Waynesboro, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

These are very good cookies, but I don't think they're quite as good as Trader Joe's addictive Triple Ginger Snaps. It is definitely easier if you buy minced crystallized ginger - the Ginger People sell a terrific one. Tasty, just not out-of-the-ballpark great.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 28, 2009

These are worth every moment it takes to make them! They are wonderful! I didn't change a thing.

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MEBDMIA

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Reviewed: Sep. 27, 2009

I found this recipe when looking for a homemade version of Trader Joe's Triple Ginger cookies. Loved it. Now I've been diagnosed with gluten intolerance and can't eat wheat or butter. This recipe translated beautifully to GFCF (gluten-free, casein-free), though. I just subbed a bit of Earth Balance margarine and shortening for the butter. I used a blend of rice, garbanzo, and tapioca flours for the flour, with 1/2 t of xanthan. They came out PERFECTLY - no one would know they're not "normal". They are a bit spicy, but that's the point - I would recommend dicing the candied ginger VERY finely though.

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sa1157

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Reviewed: Jul. 18, 2009

I first ran across these cookies and made them for special occasions. I was away from my cookbooks recently, however, and wanted to make them for my mother who suffers terribly from arthritis (ginger is one of the wonder spices and particularly good for arthritis). They were as good as we remembered them being and, with a chopper, are not that difficult to make. Don't, however, use one the hand-grinder ginger bottles for powdered ginger! That was the killer. Thanks to the contributr and All Cooks -- I depend on you heavily when I'm visiting my parents!

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 17, 2009

I've made these twice now and we love the flavor and "bite" of these cookies. I used the fresh minced ginger in the jar and crystallized ginger bits (both from The Ginger People), which I further chopped a bit, so they really weren't any more work than any other cookie. However, I had a problem with them turning out so flat. I've experimented with baking time, oven temperature, refrigerating or not, and adding 1/4 cup extra flour - all without any real improvement. I can't quite figure it out but I will continue trying as they are extremely delicious.

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Charlu

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Reviewed: Apr. 12, 2009

i totally agree! a complete pain in the butt to make, but so totally worth it! my family loves them! thank you so much for the recipe!

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Rho

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Apr. 5, 2009

If you are looking for a ginger cookie with alot of ginger this is your recipe. I followed the directions to a tee and they were spectacular.

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phil

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Reviewed: Jan. 4, 2009

These could have been the best cookies I've ever made! They were easy to make and came out perfect mine baked for 12 minutes. If you like ginger cookies, you will LOVE these. I did not get to baking until 2 days after I made the dough and they still came out great.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Dec. 27, 2008

Mmmm. These little babies rock!! Althought I love ginger in all forms, I took a lazy shortcut and didn't use the fresh ginger this time and instead used a little more ground. And I used ginger in syrup instead of crystallized ginger. I also added a generous splash of vanilla. This one is definitely a keeper. They are delicious and really not that much trouble...if you like to bake, that is.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 27, 2008

These are wonderful. Didn't have the cry. ginger, just added a little extra fresh and a little more ground. Rolled in sugar before baking. Family loved them.

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nommersue

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Reviewed: Dec. 25, 2008

I'm not crazy about the bites of fresh ginger either. I guess I'm just used to fresh ginger in savory dishes, and that's how I like it. These were OK, but I doubt I'd make again. I only made these because I had crystallized ginger to use up.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 24, 2008

I've been searching for a good triple ginger cookie recipe since my husband likes Trader Joe's triple ginger snaps. Decided to try this one. He gave me the highest compliment - said he liked these even better than the Trader Joe cookies! These cookies are also now one of my favorites. The dough was firm enough to use a cookie scoop and drop onto cookie sheet (lined with Silpat) without having to refrigerate it first. This recipe does require a lot of prep work (mincing fresh ginger and chopping crystallized ginger), but the end result is well worth the effort, especially if you love ginger. :)

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RikkiMama

Cooking Level: Intermediate

Home Town: Sendai, Miyagi, Japan

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 24, 2008

My family liked them.

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Donjebakes

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

I made this without the crystalized ginger and it still came out really tasty. I didn't have enough ground ginger so I used more fresh ginger instead. My mom doesn't really like ginger but she ate these right up. I would definately make them again.

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