- Most Helpful
- Highest Rating
Yum! These are great!, and I know the grandkids won't like them because the ginger has a "bite" to it! So, I get to eat all 33 that the recipe made :) I used a cookie scoop, made without the sesame oil as I don't use it. Nice and chewy, I'm in love!
These are some of the best cookies I have ever had! You have to watch them closely so the are still chewy, as the get crunchy fast if you bake them too long. I did not have ground ginger or cloves and substituted cardamom instead. Also left out the sesame oil. They never last - too good to resist!
This is a wonderful crispie cookie with great ginger flavor. I made it just as the recipe was written. It will become one of my regulars.
I loved these. I was out of ground cloves, so used allspice. I also added 1/2 teaspoon of black pepper (saw that in someone else's note) and 1 teasponn of cayenne pepper. I am taking some to a party and it makes me sad. I want to hoard them for myslef.
Mm-mm-mm! So very gingery they burn the back of your throat ever so slightly in a very pleasure-enhancing way... (This could be a function of my candied ginger which came in huge chunks: hence less candied and more ginger!) Used only 3/4 c sugar in the dough but otherwise followed the recipe. Love the spice combination, love how quick and easy these are to make, love the texture, love these cookies, period. Used a 1-inch cookie scoop and got 40 cookies. Thank you so much for the recipe! ETA: served these to a friend of mine, who (after one cookie) said "I'm speechless". After the second one she proclaimed these cookies to be perfect, and had a third one (and then a fourth). We are officially wowed by the perfection that is this cookie recipe! Thanks again!!
I love this recipe!! It's so easy to follow. I have no problems rolling the dough into balls after leaving it in the fridge overnight. I like the fact that I can leave it in fridge as long as I want and work on it in my own time. I also used self raisng flour. Only one comment - this recipe is too sweet for my taste so I think next time I will use only 0.5 cup of sugar and omit covering the balls in sugar at the end part. Overall, it's a five star!
My biscuits didn't look anything like the picture, in fact they were much thicker and didn't spread much...on checking the recipe, I discovered that I had misread the butter amount and put in much less! Despite this, everyone loved the flavour and rated this very highly. I can't wait to try this again to see what they are really going to taste like!
Very good - my Dad is a ginger lover and thought they were great. I especially like the chunks of crystallized ginger throughout. Stayed moist and chewy for several days.
This is a truly wonderful recipe & the best ever for Ginger Cookies. Everyone who has eaten one is hooked. I make them according to the recipe but always double it. (They're still gone in a day.)
Delicious! I've tried many recipes for molasses and ginger cookies over the years and have found several that are 5 star. I've added this one to my collection, even though these cookies spread quite flat and I prefer a thick, toothsome cookie that's crispy on the outside and chewy inside. (I usually use shortening or lard in my ginger cookies which makes them thick and hard.) These cookies are more chewy than crisp. They're only slightly crisp on the outside and I think they'll get even chewier as they sit. The flavor is wonderful...almost addictive. It's hard to stop at one. I added 1/2 tsp. of black pepper to add a bit of a "bite". My cookies were a bit larger than the recipe indicated and I ended up with 20 that were about 4" in diameter. The sugar makes them a bit "sparkly". I lowered the oven temperature to 350° and baked the cookies for 12 minutes so that they wouldn't get too brown. A keeper!