Healthier Big Soft Ginger Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Arizona Desert Flower
Reviewed: Aug. 4, 2013
These are wonderful! I did not roll and refrigerate, but baked immediately. Omitted the raw sugar and it wasn't missed at all! I made larger cookies (14) and baked them for 14 minutes. Crisp on the outside and soft on the inside....perfection! Thanks!
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Photo by Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA
Reviewed: Mar. 21, 2013
I followed the recipe but used margarine. These are delicious! You definitely can't tell that there's whole wheat flour. Nice texture, nice density, great flavor.
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Reviewed: Nov. 24, 2012
When do you add raw sugar? I omitted it and added about 1" grated ginger root. Cookies were very soft but did harden up once they had cooled. Very good recipe!
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Reviewed: Dec. 4, 2012
Maggie I would take a good guess that the raw sugar would be used when the dough was rolled into balls then you would dip the top part into the sugar for decoration .. if you waited until after they had baked the sugar would fall off .. I had an old recipe that called for rolling the dough balls in white sugar and then they would have a crackled top when they had cooked.. Hope this helps.. Dena :)
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Reviewed: Jul. 19, 2014
I made this with 1 tbl minced ginger in wet ingredients and increased the cinnamon. Gives these cookies more flavour
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Photo by rigwife
Reviewed: Oct. 19, 2014
Not sure what I did wrong here, followed the recipe but they came out harder than I thought and little! Baked for 10 min as suggested, the balls were a little over an inch in diameter...does anyone who is smarter than me have any ideas on what went wrong? Help! Flavour is good though, just size and texture went sideways!
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