These have a pretty good ginger kick and they are quite good. My only problem is, that both times that I made them, the batter spread and produced a very thin cookie. They had a crispy edge and a chewy center. Everyone loved them. I got about 5 dozen from a single recipe. I used a 1" cookie scoop, which really sped up getting the dough onto the cookie sheets. The first time I made them, they stuck to the cookie sheet. The second time, I used parchment paper - sticking problem resolved. I tried this recipe because I'm trying to reproduce a ginger cookie I had in Bermuda. The picture looks just like them and the ingredients are almost the same, so I thought I had found my recipe. But the Bermuda cookies were thicker and slightly chewy. Others, who've made this recipe, have described these cookies as exactly that, so I don't know what I'm doing wrong. The only difference in ingredients was the Bermuda cookies said vegetable oil and sugar, not brown sugar. Maybe I'll try that next time or use butter flavored crisco as others have recommended.
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These have a pretty good ginger kick and they are quite good. My only problem is, that both...