135 Reviews

These are AWESOME. They are so easy and the aroma fills my kitchen with wonderful holiday scents. Took them to a dessert party and they disappeared before I set tray on the table. They will become a holiday staple. I increased the fresh ginger to 2 tablespoons, as we like the taste.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Jeanie N. December 11, 2013

Warning: Don't make these if you are 9 months pregnant and home alone for the night! I think I am in love! I didn't notice these were modified to be vegan until the dough was made. My first thought was: Oh crap! But I was pleasantly surprised when the first batch came out of the oven soft and chewy. I liked the result of the cookie best when I didn't flatten it before hand. I didn't have margarine so I used 1/2 cup butter and 1/4 cup vegetable shortening. This recipe is cookie perfection!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Hadice February 01, 2010

I like the idea of ground and fresh ginger. The more ginger, the better!

0 people found this helpful. Was it helpful to you? [Yes] [No]
atjvr December 02, 2015

WOW! BEST vegan cookie ever. No one can tell these are vegan. I use chopped crystallized ginger instead of raisins for a more ginger cookie. When you take them out of the oven, drop a few times the cookie sheet so the air gets out and flatten the cookies for a gooey texture. LOVE these!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anoushka July 08, 2015

Extremely delicious! I also substituted butter for the margarine, and 2 eggs and a Tablespoon of water for the 1/3 c. of water, and 1 c. of whole wheat floor instead of all white floor. Made as a Christmas cookie, so I dipped 1/2 of each cookie, after baked and cooled, in melted white chocolate chips (melted for dipping, as said on package of chips). The local coffee shop makes a similar cookie that is dipped in white chocolate, tis where I got the idea. These are better because of the chopped fresh ginger. Soft inside crispy on the outside, sooo good.

0 people found this helpful. Was it helpful to you? [Yes] [No]
myrlbohn January 01, 2014

Love these cookies. Used butter, didn't have cloves or raisins and used crystalized ginger. Hard to stop eating them.

0 people found this helpful. Was it helpful to you? [Yes] [No]
adopt a greyhound November 21, 2013

Thanks for a great recipe. Everyone in my family enjoyed the cookies.

0 people found this helpful. Was it helpful to you? [Yes] [No]
rpmazur November 15, 2013

I made these for my Vegan Thanksgiving dinner in 2012, which was mostly attended by meat-eaters, and everyone raved at how delicious and hearty the vegan food was. They couldn't believe this level of taste could be achieved at home -- even those who had already been to Los Angeles' top vegan restaurant Real Food Daily. The stars of the show, though, were these cookies, which had everyone going ga-ga over them. I printed out the recipe for 3 people. <br/><br/>You need to allocate a little extra time in cooking these cookies, because the dough is so sticky. It's difficult spooning onto the sheet or rolling into balls -- even if you chill the dough first, which I did. It was tedious by the time I was on my final sheet but well worth the time!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
robertmoon April 14, 2013

Wow! Very tasty. I used cane sugar instead of white sugar, and honey instead of molasses. I also added about 1/4 teasp. all-spice. The cookies turned out to be little too sweet for me, so the next time I'll definitely use less sugar. Though with a nice cup of espresso or herbal tee... hmmm... it's simply delicious!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nellinka November 29, 2012
Soft, Spicy, Heavenly Ginger Cookies