Reviewed: Jul. 18, 2005

My husband loves ginger and loved these cookies.

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Reviewed: Jul. 8, 2005

I am a huge ginger snap fan and these did not disappoint! I could not find any crystallized ginger in my grocery store so I just used double the fresh ginger amount and it was just the right amount of ginger flavor! Thanks for the great recipe!

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Natalie

Cooking Level: Intermediate

Home Town: Cheshire, Connecticut, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jun. 8, 2005

These were seriously good.. Like bakery quality -- in both looks and tastes. I was a little worried that the ginger would be too much, so I cut the fresh ginger to 1 tbsp.. next time will use the full amount. Even my husband, who is not a huge ginger fan adored these. They stay nice and chewy, too.

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VACookie

Home Town: Washington, D.C., USA

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Reviewed: May 22, 2005

I love this recipe! These are so good. Worth the time! I roll in crystallized sugar for an extra sweet crunch.

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MASKSOFNOH

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Reviewed: May 1, 2005

Fantastic recipe!!! I made these to send to my mom for Mother's Day, but we snuck a few here, too. I added a cup of white chocolate chips to the batter. So gooey and delicious!

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ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 20, 2005

This recipe is excellent! The cookies were so moist, I couldn't believe it. I didn't have ground ginger, so I used 2 tbs fresh ginger and a little more crystallized ginger. These are the best ginger cookies ever! The only slight problem(didn't affect the taste), was that the cookies were flat. My cookies didn't look like the picture, but they tasted great. Does anyone have suggestions?

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MONI8

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Reviewed: Mar. 20, 2005

these were easy to make. i peeled the fresh ginger with the bowl of a spoon, and used the kind of chopper you pounce on with your hand. i cut the crystallized ginger with a knife. but here's why i only rated it 2 stars: it took more than an $8 bottle of crystallized ginger to make the recipe, and the results weren't worth it. sorry. also, if you don't use a really good baking sheet, the cookies fall apart when you try to remove them (i had two different types of sheets). i also substituted whole wheat pastry flour for the white, which added a "wheatena" crunchiness to the batter. won't be adding these to my christmas list, though.

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ZENXA49

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Reviewed: Mar. 15, 2005

These are for ginger & gingerbread LOVERS! 5 stars because they came out just like everyone said they would: chewy & delicious. I loved the idea of the three types of ginger but was looking for less of a gingerbread taste. I usually like my cookies less chewy...but my cookies were gone in a day and they stayed nice and soft. I baked one batch 2-3 minutes longer and loved the crispiness. Thank you :o)

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AVIENDHABAKES

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Reviewed: Jan. 15, 2005

awesome! i've been waiting for this chewy ginger recipe forever. will use again and again. for my twist on this recipe.....i double the ginger amounts. yummy!

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HYDROHONEY

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Reviewed: Dec. 11, 2004

I just had to try this one after reading all the rave reviews. These cookies have a wonderful, rich flavor & are easy to make. With a good knife, like a santoku, chopping both the fresh & crystalized ginger is easy. I chilled dough for 2 hours & felt it necessary to return it to the refrigerator while each batch baked. I will probably add extra fresh ginger next time I make these. This is the first cookie recipe I've ever made where I liked the finished cookie better than the raw dough. Thanks, Laria, for a truly great recipe. P.S. I think these cookies turn out well as long as you put lots of ginger in. For my latest batch I didn't have enough crystalized ginger, so I used extra fresh & powdered and they tasted the same. They are still the best cookie I've ever made. My friends also gave them rave reviews.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Nov. 30, 2004

These were AMAZING!! Perfect cookie consistency, nice and soft/chewy, with great ginger flavor. They are not that difficult to make. I grated the ginger root instead of chopping and that worked fine. Will be giving these out as holiday gifts!!

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LE03ZY

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Reviewed: Oct. 22, 2004

These are for ginger lovers - top marks!

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BECC1

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Reviewed: Oct. 5, 2004

Absolutely delicious. I didn't think they were a pain in the butt to make, with a food processor to chop both the crystallized and the fresh ginger, and a welcome break for a busy mom between the making and baking. I will make these again and again and again...

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RENEE STUART

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Sep. 12, 2004

I LOVE these cookies! They are a pain to make but well worth the effort!

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JAM51952

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Reviewed: Sep. 9, 2004

Best ginger cookie ever! I grated the fresh ginger instead of chopping it.

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MUSE47

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Reviewed: Aug. 13, 2004

These cookies were absolutely fabulous. The ginger taste was perfect and the texture was delightful. If you like ginger cookies, you'll love this recipe!

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JANEWIZZY

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Reviewed: Jan. 1, 2004

Hello ginger fans. This is by far one of the best cookie recipes I've ever made. The trio of ginger was delish! I used a small ice cream scooper, rolled them in sugar and then pushed them down with the bottom of a small glass dish. I made them 3 weeks ago and they are still chewy. If you've never had the chewy ginger pieces give them a try first . . I've found that you either like them or don't. I LOVE THEM, so I was tickled when I saw them in this recipe. I took them to a cookie exchange and they were a big hit. Thank you for sharing this recipe Laria.

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ande16

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Carmel, Indiana, USA

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Reviewed: Dec. 3, 2003

This recipe is fabulous! Added a little extra ginger, rolled in turbanado sugar before baking and then drizzled a few with bitterweet chocolate. If you add a little shortening to the dough in place of some of the butter, the cookies will stay softer. This cookie is a regular at my house and requested often by friends. Thanks!

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VERBENABETH

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Reviewed: Nov. 12, 2003

These were awesome cookies, with a nice & chewy texture. The only problem I had was trying to stop myself from eating all the candied ginger before it could make it into the recipe!

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 12, 2003

These are fabulous ginger cookies, nice and soft; they remind me of the gingerbread men I used to get as a kid. And I found them very easy to make... the worst part being trying not to eat them all when they come out the oven!

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CAZL

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Triple the Ginger Cookies

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