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These cookies turned out delicious and looked nice with the sugar sparkling on the top of them. HOWEVER,I had lots of questions about these cookies as I began to make them. First of all, I decided to halve the recipe since I was still in shock about the amount of butter it would take. Secondly, I didn't know how small to make the balls, and decided on approximately 1 1/2 inches. Then I didn't know how far apart to put them on the cookie sheet, and chose to space them 2 inches apart. Should I grease the cookie sheet? Thought there was enough butter already and left it ungreased. It was good to refrigerate the dough since that made it so much easier to handle and roll into balls. I ended up with 38 delicious cookies for a half recipe. It's quite an easy recipe once all those decisions are made. Cookies are not my speciality, so perhaps another cook would not have been in such a quandry. These ginger cookies get high marks for their taste and ease of preparation.
The hit of the day - people were coming from around us to sneak a cookie!!!
Very good,the only thing different I did was use real butter,I always real butter in cookies they just taste better.Thank you for the great recipe.
These cookies baked up just great,soft but chewy. We found them very sweet which we are not used to, otherwise if you like sweet these would be 5 star.
These cookies are delicious, and pretty. They have the perfect balance of spices, one does not overpower the other, and the sparkly sugar on top is so attractive. I strongly recommend following Bev's direction to chill the dough for several hours. I covered mine with plastic wrap and let chill overnite. I used my smallest Pampered Chef scoop (1 Tbs size I think), and put 12 to a pan. Mine took about 12 minutes to bake. I also found that letting the cookies cool on the cookie sheet for 2 minutes before removing to cooling racks worked well. Thanks for sharing Bev, these cookies are a big hit with the family. Nick's mom
These cookies are so addicting! Everyone trys them then they can't stop eating them. I love that they are soft and not hard cookies. Very easy to make. Thanks for sharing Bev.
Since I found this recipe, I haven't used another to make Ginger cookies (my husband's favorite). The taste is more molasses-y than the others I made before and that's what my husband and I like about them. They are delicious! We also used half half butter and half shortening to spare the expense of the butter. They turned out just great. Thanks for sharing.