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Exquisite ginger cookie! Soft middle - crunchy outside - Absolutely Divine! If you love ginger snaps / cookies this EASY recipe is it! Thank you, thank you, thank you!
very good, i really like ginger so i could certainly use more in these. thank you so much for this great recipe!
These are Awesome, amazing, scrumptious, delicious... and all other like words. They are a favorite among all of my friends and family, many of whom are non-vegan and love criticizing vegan food. I am constantly asked to make them and I will continue to as long as I have hands to bake with. Although, even if I did lose them I would just learn to bake with my feet.
WOW! These are deliciously spicy. I also tried it with addition of zest from one orange. Oooooh! very very good.
can I use brown sugar and 2 EGGS and chocolate morsels in this recipe .
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.
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!
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!
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?