Reviewed: Mar. 21, 2012

These are the best ginger cookies I have ever eaten! My nephew is wheat intolerant so I made the recipe with spelt flour (in the same proportion) and they turned out the same as if they were made with all-purpose flour. My husband, family and colleagues all love these cookies! Thank you so much for posting this recipe so we can all share in consuming these little nuggets of gastronomic joy!

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Reviewer:

WYLDEANGEL

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 13, 2012

Great Recipe! My husband loved them, he had not had a real ginger cookie since he was a little boy!

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Reviewer:

halfbaked

Reviewed: Jan. 4, 2012

Kids and adults adored these cookies over the holidays. Added a dash of cinnamon and ground cloves. Also, the first batch I stored in a tupperware ... a mistake. They became soft. Leave the cookies out and they'll stay crunchy.

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Reviewer:

Tracyap

Reviewed: Dec. 28, 2011

I made these for a cookie swap with all my relatives. They were hugely popular - I like my ginger cookies with some BITE. I recommend rolling the cookie dough in turbinado sugar before baking it - the sparkle makes them feel that much more festive! This will be a welcome addition to our family traditions.

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Reviewer:

Amanda Leigh

Reviewed: Dec. 16, 2011

LOVE these. Have made them a few times now, and they're worth the effort :)

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Reviewer:

emberr

Reviewed: Dec. 13, 2011

Best ginger cookies I have ever had.

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Reviewer:

CAIRA01

Reviewed: Dec. 12, 2011

These are excellent! I almost thought the ginger flavor would be too much, but it's not - it's perfect! And the soft, chewy texture of the cookie is very nice. Nice change from the typical gingersnap cookie, and now one of my favorites. Thank you!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Dec. 6, 2011

Unfortunately, these were not a hit with anyone in my family. Ginger cookies are my son's favorite, but he wouldn't even eat these. Too gingery.

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Reviewer:

Floweryone

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

Reviewed: Dec. 5, 2011

This has become my trademark during the holiday season. I put a twist on things though by adding more fresh ginger than is called for. I also do not put the crystallized ginger in the dough, but I add one little piece to the top of the dough balls before baking so they look cuter. Delicious!

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Reviewer:

krismitch

Reviewed: Dec. 5, 2011

These are fantastic! I made them exactly as written except for my high altitude adjustments (1/4 tsp less baking soda, 3 tbsp of acidic liquid such as buttermilk or mayonnaise). Don't let the reviews that these are too gingery sway you. If anything, I was looking forward to the "spicy pieces of ginger" and didn't taste them as much as I would have liked. I might add more crystallized ginger next time or cut the pieces larger.

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