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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Reviewer:

Rho

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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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Reviewer:

phil

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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Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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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Reviewer:

nommersue

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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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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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Reviewer:

RikkiMama

Cooking Level: Intermediate

Home Town: Sendai, Miyagi, Japan

Living In: Sunnyvale, California, USA

Reviewed: Dec. 24, 2008

My family liked them.

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Reviewer:

Donjebakes

Cooking Level: Intermediate

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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Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

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.

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