Reviewed: May 27, 2012

Just made this meal up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my weekly cook book

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ROSITAFARRIS

Reviewed: May 24, 2012

These cookies are wonderful! I did use butter instead of margarine. The only mistake I made was only making a single batch the first time I made them because they disappeared! Now I always make a double batch.

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Char

Reviewed: May 23, 2012

These were delicious!! I had to follow other reviewers tips to place the batter in the freezer for about 15-20 minutes since without doing so the batter couldn't be rolled into a ball.

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schlizabeth

Reviewed: May 23, 2012

Love these! Great gingerbread taste. As other reviewers have recommended, I substitute orange juice or orange liquer for the water, and letting the mix sit in the fridge before rolling helps with the stickiness. And I put the sugar into mug so I can plop in the dough ball, roll it around, and pick it up easily. I used these in place of gingersnaps in another recipe on this site, Grilled Peaches with Gingersnaps (and ice cream!), perfect.

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mukaikubo

Reviewed: May 21, 2012

I remember making these but they got eaten before I had a chance to taste them myself. My husband and kids said these are the best ginger cookies ever. Even better than their favorite ones from Trader Joes.. This is a keeper. Thanks!

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blueskies

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Houston, Texas, USA

Reviewed: May 21, 2012

SO GOOD! So many compliments that these were THE best ginger cookie they'd ever had. Thanks Amy1028 for adding this recipe onto allrecipes.com!

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Cupcake

Cooking Level: Intermediate

Reviewed: May 20, 2012

i just made & baked them, no sooner did they come out of them my husband & my son ate them up! These were the first time i made them using this recipe, it was super easy.. oh, i added a tsp of madagascar vanilla, but-recipe didn't call for it, but i like the added touch.

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tb7294

Reviewed: May 17, 2012

If you like ginger cookies, you'll LOVE this recipe and if you don't like ginger cookies, this may be the recipe that changes your mind. I followed the recipe exactly, except for a repeated suggestion from many reviews, to substitute orange juice for the water. By rolling the uncooked ball of dough in sugar, it produces a crackly exterior that seems to really highlight the soft and chewy interior. I also opted to make a simple glaze of powdered sugar and milk, which I drizzled over the cooled cookie. Perfect. This will be integrated into my Christmas cookie lineup.

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kelly

Reviewed: May 11, 2012

These cookies were a perfect blend of spices! If you are a gingerbread/spice fan you will love this! I froze my dough for about an hour and they ended up spreading out into thin, but still moist, chewy cookies.

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