This is my families new favorite cooky. Everyone who has tried it loves it and wants the recipe.

These were pretty good, but I was expecting better from the reviews. I followed the recipe exactly but my cookies came out rather flat and, for some reason, much too salty! Texture was good though.

These cookies are outstanding! Everywhere I've brought them, people have raved.

Very good cookies. My first pan did not cook very evenly. The second pan came out perfect. Next time I will let the pan containing the balls of dough come closer to toom temperature before baking.

I did not have enough of the candied ginger, but otherwise thought these were good. Be careful when adding fresh ginger, the little stringy pieces can be quite unappetizing.

These are fabulous- I got tons of compliments on them. The only change I made was to roll the dough in granulated sugar before baking for extra sweetness and sparkle.

This is a great ginger cookie, we all loved them. We're making our second batch tonight... Hopefully we'll have some left over for the neighbors!

Added glace ginger, candied ginger, ground ginger and.... the zest of a lemon... oh my gosh are these ever good... not if you don't like ginger though... or shouldn't that go without saying?? They are super easy to make and I've rolled them into logs in wax paper and am leaving them in fridge for baking on demand. *****

This is hands-down the best ginger cookie I've ever made -- very chewy, moist, lots of ginger flavor, and they keep very well for days. I've made these for lots of occasions and am complimented on them every single time. Thanks for the recipe!

As long as you have a food chopper, this recipe is quite easy! A 2-inch piece of fresh ginger will yield the amount needed in this recipe - although of course, adding more doesn't hurt! The dough is really sticky - I recommend rolling the dough into logs with saran wrap and freezing it, then slicing it into rounds. I found the ginger flavors had more time to meld and intensify after storing the dough in the freezer. This is a wonderful ginger cookie!

I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and followed the recipe almost exactly. I used an entire jar of McCormick's crystallized ginger (about 2+ oz) ground in a food processor. Clearly that was much less than the 1/2 cup called for in the recipe, but at over $8/jar, who can afford that for a batch of cookies? I did not compensate with any extra fresh or powdered ginger but they still tasted very good. They did, however, come out flat and soft and those that survived my family for a few days got softer and stuck together as time went on. For the second batch, I used Crisco butter-flavored shortening,and doubled the amount of fresh ginger and powdered ginger. When I tasted the uncooked batter I was worried that I had produced an inedible ginger kick-in-the-head but those cookies were incredible. The batter was much easier to work with--not sticky, it was easy to shape in uniform round balls that produced perfectly shaped round raised cookies with a cracked surface. Once baked, the cookies were crispy but not hard and intensely gingery without a bite. I am writing this, my first review, to save myself from eating the rest of the cookies. Fortunately, I gave most of the batch away yesterday for a "ghosting."

You will never find anything close to these in the store! The best ginger flavor ever!

These are buttery, spicy cookies. I love the candied ginger...what a fun treat! I used slightly less sugar and made a triple batch. I rolled half the recipe into balls, rolled them in sugar and froze them on a plate. Then I put the frozen cookie dough balls in an air tight container and left them in my freezer. I can make a small batch at a time by putting them on a baking stone and cooking them until they are golden brown. By making a small batch at a time, I don't eat "too many" at once.

Excellent cookies! I use Billington's Muscavado Light Brown Sugar to give the cookies an even deeper flavor. The cookies taste better two or three days after baking, if you can wait that long.

These cookies were really yummy, but my cookies turned out very flat. I used golden syrup instead of Molasses, could that be why? If somebody knows how I could make these like the ones in the photo, please let me know.

These turned out amazing!!! CHANGES: I used soft margarine instead of butter; oat flour instead of all-purpose flour; 1/2 cup candied/crystallized ginger, which I blended together with the egg & molasses (I poured boiled water on the ginger before using to remove some of the sugar). Also increased fresh ginger root to 3 tbsp & added to the blender mixture (didn't have ground ginger, but it has better kick with more of the fresh stuff!!). Added 1 1/2 tsp nutmeg/gr.clove.cinnamon mix to flour mixture. I spooned (teaspoon) rather than 'formed'; dough was still pretty soft after 2 hrs in a metal bowl. Use PAM (or other non stick spray). They were done in 7 min. at 350. A little too sweet-- next time I'll skip the sugar coating before baking. Chewy, crispy...gingery:)

These were wonderful! Crispy outside, soft and chewy inside, and very, very "gingery". My kids said they were the best cookies they've ever had. They don't spread much as they bake, so you can place them fairly close together. Took only about 15 minutes to bake in my oven, rather than the 20 suggested. A great recipe!!!

Incredible cookies. Doubled the recipe and didn't change a thing. Everyone loved them. Glad I made a double batch.

I adjusted the recipe by adding almost 1 tsp more of each the ground and fresh ginger. While I liked the crystallized ginger in the cookie (a nice surprise when you bite on a piece!), I think I used the wrong type or brand. I got really crystallized pieces - they were almost crunchy! I think I'll try using a different brand, or soak the chopped c. ginger in some liquid (like rum or water!) to soften them up next time. In all though, a nice, mellow gingery cookie that I'll make again. Thanks for sharing!

Easy and deliciously spicy. I cut the brown sugar by half, and rolled small balls of dough in granulated sugar before baking for a little sparkle. (Remember that the candied ginger is very sweet too.)