135 Reviews

Though I'm not a fan of ginger, I wanted to try and see what ginger cookies tasted like. The texture is very nice...a light shell on the outside and soft and cakey in the middle. And I imagine that if you like ginger, this would be very tasty. I won't make it again, but I'm sure DH's coworkers will enjoy these.

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lilorchid82 November 02, 2010

These are soooo good! I made my second batch tonight! The first time I did not have molasses, so I substituted honey. I also used Smart Balance for the margarine, left out the raisins and used 2 1/2 t. of the ground ginger and skipped the other(I have young kids and didn't want them too spicy!) I could barely keep from eating these in one sitting! I did have to bake for 16 minutes to get the desired slightly crunchy on the outside and soft on the inside (could just be my oven!) Thanks for posting!!

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kateburns01 June 15, 2010

An amazing and easy cookie recipe. I added a tablespoon of grated fresh ginger in addition to the chopped ginger, and it makes the cookies more intensely ginger. Everyone loves these cookies. Originally we made them for a vegan friend, but ended up eating them all. We've made three batches in the past week!! Thank you for this wonderful treat. Great with a cup of tea!

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Suzy Snoflake April 17, 2010

Wonderful, wonderful. I love these! I grated the giner instead of chopping it. Yummy.

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L. Davenport March 01, 2010

Absolutely delightful! My kids loved them, and even I, with a complete lack of a sweet-tooth, couldn't stay away from them. I put the dough on the pan in small Tablespoon scoops, and then gently flattened them slightly with a fork. Sprinkled a little vegan sugar on top and baked, and they came out beautifully. Will definitely make them again!! :)

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HippieVeganMamaTo5 February 14, 2010

I'm not a vegetarian, and this is still my go-to recipe for ginger cookies. They are SO good! Soft, spicy, and downright dangerous. My only change is using butter instead of margarine (because that's what we use at our house) and decreasing the water to 1/4 cup. Thanks for a terrific recipe!

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ajm's mom February 11, 2010

Excellent! Very Excellent!! After I mixed everything up, I read the top comments and wondered as chef 463299 did, if the recipe needed an egg or if they would be too health foody. No worries! This is a fantastic cookie. I got 53...I guess mine were a little smaller, but I like to have several cookies, and if they are a little on the small side then I can do that with less calories!

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Kim S. January 30, 2010

Fantastic recipe! The only change I made was to omit the nutmeg (personal preference) . They are now on my cookie tray for the holidays. Thanks for a terrific recipe.

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Briteyz January 06, 2010

Excellent recipe! This will be the one we will make from now on. Loved the taste and texture. Thanks Pollen.

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Doelee December 24, 2009

Wow! A delicious, soft and chewy cookie! I had no fresh ginger so I put in 3 tsp of ground. I also substituted allspice for cloves and canola oil for margarine. With all o the substitutions, they were still amazing! Thanks so much for a great cookie to go on my Christmas treat plate!

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andreaadams01 December 14, 2009
Soft, Spicy, Heavenly Ginger Cookies