The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 15, 2009
These cookies are fantastic! They were chewy but you couldn't tell that they were whole wheat. The spices were just perfect but I did add a bit of topping to the cookie before putting it in the oven. I put one package of crystallized ginger and 1 cup of white sugar into a food processor and blended it until well mixed. Then I dipped the cookie balls into the mixture before putting into the oven. It adds an extra kick!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 10, 2009
I serve these with pineapple cream cheese and they are a big hit every time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 7, 2009
I added about 1/2 more spices than it called for to make them extra spicy and they turned out great.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 20, 2009
I LOVED these! They turned out perfect and my husband really liked them. I put about 3Tb of butter in a 1 cup measuring cup then filled the rest with applesauce. I used 3/4 c. of Splenda and 1/4 C. of brown sugar. I also only dipped some of the cookies in the white sugar before baking- it only really makes an aesthetic difference, but the ones without it looked great so I say it's not worth the calories. I also DID press mine down, otherwise they just got too tall and puffy, but there's not harm in that either. I loved these cookies- especially all the spices and mollases. YUM! I Will definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 3, 2009
First off I'd like to say I don't like gingerbread cookies, but I decided to make these for my mom. I really like them! Especially since I always use whole wheat instead of white flour. I had an issue with them all kind of melting together, but that's fine. I had only half cup of molasses so I made up the other half with raw honey, which could explain the melting. I also substituted raw sugar for the white, which works well since raw sugar has a molasses taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 27, 2009
Made these for Leah's birthday, the response I got back was "professional, awesome and amazing". Thanks for a great recipe.
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Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 1, 2009
These cookies have a very nice flavor. I use heaping spice measurements and the flavor is delightful. The whole wheat flour is fantastic! My cookies spread out a lot and are very thin (even after adding more flour and chilling) but they still have a nice texture. Crispy on the edges and chewy in the middle. I will make these again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 20, 2009
I am munching on the first batch that came out of the oven (yummm!!) and these are divine. You can't even tell they were made with whole wheat flour. This recipe is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 3, 2009
I made these for a pregnant friend who was having bad morning sickness. When I was making them, I ran out of molasses, so I used honey to make up the rest (it turned out to be about half and half). I also added ground ginger to the sugar and rolled the balls in that. I made them again for my family, this time with all the molasses and I found the molasses flavor too strong (I use blackstrap, though, so that could be why). Everyone who has tried any from the first batch has said they are the best ginger cookies they have ever had- ever. I would have to agree. These will be a staple in our house. Thank you for a most excellent recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 27, 2009
These are awesome! No one can tell that they are made with whole wheat flour, and they deliciously spicy. Great use of my whole wheat flour.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: May 10, 2009
Delicious! I swapped out the white sugar for brown to make them more chewy, and left out the allspice and cloves (as I didn't have them). I also added 1/2 tsp of salt. They did spread quite a bit, but the taste definitely made up for it! Thanks for the keeper!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 29, 2009
Thanks for sharing the recipe. I've always liked ginger snaps, but I love that these are chewy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 20, 2009
Awesome! Only had 1/2 cup molasses so I used maple syrup to supplement. Also, skipped the allspice because I didn't have any. Use 1/2 cup white sugar and 1/2 cup brown. Very tasty, especially with a cup of coffee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 7, 2009
The tops of these cookies "crackle" much as snickerdoodles do, but with the taste of unmistakable ginger. These are quite spicy for gingersnaps, with an afterbite (kick).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 7, 2009
These cookies are amazing. Nice kick to them. You cannot tell they are whole wheat like you can with some other cookie recipes. Thanks for sharing.
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Cooking Level: Intermediate

Living In: Butte, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 22, 2009
This is a great recipe! The cookies turned out moist and soft. I put the dough into the freezer for 20 minutes prior to rolling into balls. I also like my cookies soft, so I cooked for 8 minutes. I made smaller cookies, so one batch produced 120 perfect cookies. I made some alterations as others have. I used 1 stick butter and 1/2 cup applesauce. I also used 1/2 cup white sugar, 1/2 cup brown sugar splenda, and 1/2 cup splenda for baking. I didn't have ground all spice, so I added additional cinnamon. Even with the alterations this recipe was fabulous. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 17, 2009
Outstanding cookies!! I had "pumpkin pie spice" on hand and not all of the individual spices called for in the recipe. But I looked at the pumpkin pie spice label and determined it contained most of the spices needed. So an alternative spice mixture that I used was: 2 tablespoons pumpkin pie spice, 1 1/2 teaspoons ginger, and 1 1/2 teaspoons cloves.
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Home Town: Gladewater, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 6, 2009
I used egg whites and lowfat butter and they still turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 3, 2009
This was a hit on my christmas cookie trays. I had to direct several people to the wonderful allrecipes. com for them. You have a real winner and healthy with these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 23, 2008
awesome cookies! i didn't have molasses, and the store was sold out (can you believe that?!) so i used 3/4c dark karo corn syrup instead, and a little bit of brown sugar. my cookies are still super tasty, soft, chewy, and have that beautiful crackle top. i can't wait to try these with molasses, i bet they'll be amazing!
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