Soft, Spicy, Heavenly Ginger Cookies

I LOVE this recipe. It's very forgiving. You can overbake or underbake them a little and they'll still taste great. I did not have regular molasses, so I used 1/4 cup light corn syrup with a tsp. of blackstrap. When I peeked in the oven I was alarmed. These cookies spread and puff up a lot, then fall as they cool. My cookies do not resemble those in the photo; they are less crackly and more flat.THANK YOU for this recipe, everyone who's tried them loves them.

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Wow!!! I gotta say, I think these are the most amazing cookies I've ever made! I'm a student of Holistic Nutrition and just finished a course in Herbology, and all the spices in these cookies have AMAZING healing properties! So I doubled them, and doubled the molasses for all the awesome minerals and B-vitamins, and WOW!!! I have never been so tickled by a cookie! FANTASTIC!

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Great cookies! Thanks for the recipe. They are very easy to make. The only change I made, was I did not roll them in sugar as I thought they would then be too sweet for us. And they were perfect. Thanks again!

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I just made a batch and even though I forgot to add the fresh ginger, they were still delicious with a mild ginger taste. I used unsalted butter instead of margarine, so they were't vegan. Next time, I'll definitely remember to add the fresh ginger which should make them more spicy, pungent ginger taste. I used a disher to scoop up roughly 25-30 gram/2 tbsp balls (I used one of those little diet scales, but wasn't really trying to get it exactly) and rolled them in a raw cane sugar crystals and regular sugar mix. I flattened them slightly on the sheet and they spread out to about 3 inch wide cookies, 13-14 min. They didn't have all those nice cracks though, maybe because I used the raw sugar or old baking soda or needed to bake them a little longer? Hmmm... I also put in a tsp of vanilla but I think it might be better without it. I wanted to try them without the raisins and they were plenty sweet without them; with the fresh ginger, the sweetness should be have a even better balance with spicyness. I hope this dough freezes well, because I set aside some to make at a later date (my famiy is not big on sweets). I love how tender, almost cakey, they were when I tasted them slightly cooled and how there are no eggs because my niece and I have slight reactions to eggs. After they were completely cooled, they were slightly chewy, yum! I wonder if this cookie dough, without all the spices, would work as a base for other kinds, chocolate chip maybe?

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These were wonderful! I've made them twice. The first time, I followed the directions and used walnut-sized balls of dough for each cookie (and got about 40 cookies). They were good, BUT the second batch was even better. I didn't have any fresh ginger for the second batch, so I used an additional 1.5 tsp of ground ginger. I also used golfball-size drops of dough. The end result was an even moister, softer cookie (about 24 cookies total).

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These were AWESOME! I was surprised to mix the baking soda w/the water. I loved the fact that there were no eggs. Thanks for sharing!

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I shall add my 2 cents worth to the long list of reviews. These were amazing. My son, who couldn't wait for them to come out of the oven, ate the cookie dough! Acceptable as there is no raw egg in it!!! Divine. Thanks for the recipe pollen.....

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Absolutely perfect! Not only are these great by themselves, but I also sandwiched some ice cream between two of them and froze them. Delish! thanks for the recipe!

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These were great. I ran short on margarine so I used some vegetable oil as well. I skipped the raisins and thought the dough tasted great contrary to what others said. I also needed way more than 2 TBL to roll it in... and I rolled mine in a cinnamon/sugar mix. Will try the cane sugar next time. I baked mine on parchment paper for 10 minutes. At 10 min they looked a little under done but I know that most cookies harden up quite a bit so to guarantee a super soft chewie cookie this was essential for me! They turned out so fantastic even the picky little guy I take care of wanted to eat more and more!

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These are delicious!! One of the best ginger cookie recipes I've made (and I've made quite a few in my day). I also used minced ginger from a bottle, and I left out the raisins since I was making these as a present, but will try adding them in the next time (as I love raisins...). This was the first recipe I found that called for both ground ginger and fresh- I really think the fresh adds a lot to the overall flavor. Thanks, Pollen!!

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Who knew I was such a baker? ;) These were absolutely amazing, Pollen. They truly are bakery quality. I often have gingerbread cravings and end up paying $1.75 for one little plain gingerbread man from the shop up the street. Sorry, Cookie Lady, I'm saving my money! Mine baked up beautiful like the picture, soft on the inside with a slight crunch on the outside. Do not skip rolling these in sugar. I used raw cane sugar and I think it made them even better as it didn't get sucked into the dough and was a beautiful, golden color. Also, don't fret about the dough not tasting fantastic. The flavor really changes quite a bit after baking. A keeper!

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As most have said, these are awesome! I used grated ginger in a jar from the produce section for the fresh ginger, and used freshly grated nutmeg. This was also the last of four types of cookies I was making, so I was feeling lazy and spread the dough in a jelly roll pan and sprinkled the top with the 2 tbsp sugar. I baked at 325 for 10 minutes ( I think, this morning was a long time ago now). Everyone loved them at the coffee time after church service. I know I'll be making these again!

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These are excellent. My friends and relatives have requested these remain on my Christmas cookie tray. Thanks for posting.

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I have fallen in love with these cookies! I guess if someone does not like ginger, then these would not be for them -- but ANYONE who remotely likes ginger will LOVE these cookies. They are easy to make and the recipe is well written and the directions a breeze to follow. I did follow the suggestion in the directions and chill the dough before dropping onto the baking sheet. The baking time was right on! And as at least one other reviewer said -- DON'T leave out the chopped FRESH ginger. It's what sends these cookies over the edge. I would also strongly suggest including the raisins (unless you don't like them). I can't wait to make these again. Thank you, Pollen.

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Made these last night... huge hit! Instead of molasses I used "Baker's honey" (a darker almost molasses-like honey) and omitted the raisins. After refrigerating for 20 minutes, I flattend them before dipping in sugar... and in 10 minutes, they were perfect! Thanks for the great recipe!

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These were a fantastic ginger cookie. I used a heaping tablespoon of fresh grated ginger, omitted the raisins and stuck it in the fridge. A half hour later they were still too gooey to work with so I added some more flour and put them in the fridge for another half hour. I could finally work with them although I had to put them in the fridge again between batches to keep the dough workable. I will definitely make these again - thanks so much for posting!

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The best gingerbread cookies I have ever eaten!

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These cookies were excellent! So soft and chewy, and the perfect amount of ginger/molasses flavor. Thanks!

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these tasted great and had good texture, despite my inability to figure out how to adjust for high altitude - they came out flat instead of big and puffy. I did adjust the amount of water down to 1/4 of a cup, to make it less sticky and it worked great - make a crumbly dough that i just mashed together. also added some spice mix to the sugar for rolling the cookies in, as well as used crystallised ginger instead of fresh ginger. i also used butter instead of margarine, and probably will use a little less sugar next time. for altitude, they came out pretty well, just had to cook them a few minutes longer.

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