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.
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!
I like the idea of ground and fresh ginger. The more ginger, the better!
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!
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.
Love these cookies. Used butter, didn't have cloves or raisins and used crystalized ginger. Hard to stop eating them.
Thanks for a great recipe. Everyone in my family enjoyed the cookies.
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!!!
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!