I love The Barefoot Contessa's recipes and I love Ginger. So I knew that these cookies would be special and they were. Crisp, chewy, spicy cookies that had attitude. I was concerned about the amount of candied ginger, not for myself but for my family and friends, but made exactly as written and I wouldn't change a thing. Let me tell you, that everyone who tried them couldn't say enough nice things about the cookies. They all asked for the recipe and went away happy. These were the only cookies that I kept a batch of for myself and dh, were we ever glad that I did. These will be a repeat cookie in my christmas tins and trays from now on. Kudos on an excellent recipe susie cooks.
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I'm giving this recipe 3 stars because it's too spicy. These cookies look like they're from a gourmet bakery. They're crispy on the outside and chewy on the inside. Next time I'll reduce the cloves to 1/2 or 1 tsp. I'll also reduce the crystalized ginger to 1/2 cup.
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These are wonderful! Super ginger-y! People will find out if they really like ginger or not when eating these! They were enjoyed by most who tried them, a few thought they were too strong. Must like ginger! I like these over ginger snaps, which are a more crisp cookie.
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These cookies were nice & chewy! I added a handful of chopped fresh mint.
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I absolutely LOVED these cookies!!! Ina's recipes are always right on, easy to follow and ALWAYS taste delicious!!! These are the best around!!!!!
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Made these up for a treat during Thanksgiving Week. Everyone raved and they were enjoyed by all but one who was NOT a Ginger fan. These are nice and moist, and the flavor and cheweyness is absolutely fantastic! Thank You for this great recipe.
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I should've given my "tips" for this recipe in my review. First of all, follow it to the letter. The dough is very stiff. When it was all finished, I didn't have very high hopes for a moist cookie, but boy, was I wrong.
Secondly, I keep a shaker full of sugar in my cupboard. I focused a shake on the parchment paper prior to setting down a ball of dough, then pressed the dough down and sprinkled the top.
Thirdly, I am not a molasses expert. Light, dark? I settled on "Grandma's Gold Label", as I'd seen in mentioned in other recipes.
Lastly, the most reasonable resource for crystallized ginger for me turned out to be Super Target. The "Archer Farms" brand pieces required very little (if any) additional chopping, unlike the McCormick brand, and were much more reasonably priced. There aren't any specialty markets near my home, and I wanted to bake these today.
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I rolled the dough for each cookie in a ball and rolled the ball in the sugar and then pressed them down. Worked perfectly. My favorite cookie is a ginger cookie and this one is truly the ultimate one. Thanks so much for posting.
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These are my husband's favorite cookies. I have to double the recipe whenever I make them. When I first started making them I found the dough a little sticky to work with but now I dip my fingertips in sugar when pressing them down and it works out fine.
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I have made this cookie MANY times from her cookbook. I have varied on a few things, light vs dark brown sugar, sorghum vs. molassese but following the recipe to a "T" is important, you have to do the 5 min beating and the 1 min of the egg to get the right texture. AND you must not overbake them! The dough is very sticky, I tend to put the dough in the refrigerator and only bake what I'm going to eat/serve. Perfect everytime!
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I have to confess if forced to choose between spice and chocolate desserts, I would choose the former. Given that, this has been in my cookbook to try for a long time. I am so glad I finally tried it as the cookies were just superb - a giant soft ginger cookie punctuated with bits of crystalyzed ginger. On reading the recipe, I wondered why the liquids needed to be mixed for 5 whole minutes but it turned out to be an important step as the mixing melted the brown suger and turned the mixture into a dark glossy syrup. Thank you susie cooks for a fantastic cookie!
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Followed the recipe as shown and ended up with a dry crumbly "cookie" dough. I had to add more oil and some water to get it even close to workable.
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