Reviewed: Dec. 20, 2008

These are fabulous. For those of you who don't like biting into a hunk of ginger...the recipe does call for MINCED ginger. I take my chef tony super duper chopper and it takes it to fine little pieces. You want them to be no bigger than a peppercorn, tops. Even my two year old loves them. Someone recommened little jars of the chrystallized ginger...that can get spendy. You can also find it in the bulk bins at most stores or nutrition centers. Half a cup of ginger pieces ( you must chop them up yourself )will run you about a dollar. I make these all the time, and they will taste just fine if you double the ground ginger and omit the fresh, if you don't have any on hand.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

liesh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I used just two tablespoons of chopped crystal ginger and the ginger powder and the results were great. I think the fresh ginger would have been too strong. I also tried shortening the 2nd time and it yielded a chewier cookie than using butter. Dip in coarse or regular sugar before baking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

Wowza! I'm never making any other ginger cookie again and it definitely tops any spice cookie I've made in general.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Excellent recipe, maybe not for the timid palate but a favorite for ours. The soft texture and complex, stimulating flavor of this cookie really set it apart from the ginger snaps I've made before. I rolled mine in sugar before baking and I'm pleased with the sparkling effect that resulted. The pliant form makes for an excellent ice cream sandwich, too. Write this one in your cookbook, you'll be coming back for more!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dr. Tom Crisp

Cooking Level: Expert

Home Town: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

Best ever! My husband was complaining about having too many chocolate selections in our upcoming xmas trays. So, this sounded good. Boy was I correct. My son has a peanut allergy, so finding crystalized ginger was tough. But I found the BEST ginger from The Ginger People. Super tasty, best I have ever had. These do take planning ahead to have your ginger supplies ready and to wait for baking. Well worth the effort. My husband is eating all the extras I have right now! My daughter is trying to keep up with him! I will make these many times again. The only thing I did in addition to what the recipe states is that I rolled the tops in sugar before baking. Made them a little fancier.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

Other people LOVED this, but it's not the recipe I'm looking for. They were chewy and kind of flat, and maybe just the *tiniest* bit greasy?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ABCDEFG679

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

Very refreshing and wonderful! I had been concerned about too much ginger, so I cut the dry ginger back to 1 tsp. The fresh ginger root I sliced and chopped in my Zyliss hand chopper and it worked great and got it so fine there is no chance of getting a bite of only ginger. I put the crystalized ginger in the food processor and chopped finely, almost made a mash. They are soo good! They taste like the real stuff! Will certainly make again and add the other tsp. of dry ginger.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

This is sooooo Good! They are very chewy and almost melt in your mouth. The only tip I have is: Buy your crystized ginger in the oriental section at the grocery store. You can buy it for about $8 in with the spices or in a box for $3 and 2 times as much in the oriental section.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mommymadness

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Irwin, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2008

Fantastic! If you haven't tried them yet, imagine a soft, chewy, gingersnap bursting with flavor, which leaves you with a warm glow that lingers - that what this is like. My family & friends love this recipe. Hint - make a double batch :-)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JESUSMYVICTORY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

It came out too oily and soft. Next time, I'll try to bake for 15-20 minutes, and/or put in less butter, or add more flour.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

johnnyhurt321

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2008

Wow, these are amazing. I used Soy Garden instead of butter (lactose intolerant) and that worked fine. Also used candied ginger instead of crystalized ginger. You can get it at Trader Joe's for about 1/4 the cost of the crystalized and it's just as good. And instead of mincing the fresh ginger, I just grated it, which saved a lot of time. The only problem I have with these is trying not to eat the entire batch in one sitting. Too yummy! Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bzorg

Home Town: Trumbull, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2008

Love these soft, spicy cookies with the bites of crystallized ginger! I made these for a cookie exchange Christmas 2007. They were the most popular cookies in the exchange and were requested again this year. These are not delicate cookies: if you don't like the hot spiciness of ginger, skip the recipe and go for something more tame.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tencms

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Outstanding. I made them for a bake sale- two months ago- and I've had to make three additional batches... due to _begging_. They have been described as "addictive".

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kendall Gray

Cooking Level: Professional

Home Town: Sioux Falls, South Dakota, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gma-Kit

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISTINE13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

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 room temperature before baking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUSAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful