Ginger Cookies

From: Annacia

On Oct 23, 2007

For my 5 star rating I am really taking the healthy aspect into strong consideration. There is no egg to add cholesterol, I used 1/3 cup of Splenda Brown Sugar, a slightly generous 1/3 cup of heart health margarine and made up the 12 cup with unsweetened applesauce. I simply LOVE that these cookies use whole wheat. I opted for the "few" drops of vanilla. I needed to add more flour to get a dough that was stiff enough to cut well (likely because I added the applesauce). Best of all they taste wonderful! the amount of ginger is right on the button for a nice little nip of ginger. I chose to skip the icing and not add all that extra (and un-needed) sugar. It's a great recipe.

From: WI Cheesehead

On May 27, 2007

If I had read the whole recipe and seen it was a cut out (not the gingersnaps I thought it was!), I might not have made it. I am not a cut out kind of person. Maybe I will try the previous reviewer's way. Anyways, I have never heard of kneading cookie dough and think I put too much milk in. I rolled it out and got about 14 biscuit sized cookies. I had enough for 2 more, so we just ate the dough. It was yummy. I didn't ice them. They have a unique flavor. However, my DD said, "Just make the cookie dough next time." We both liked the raw dough!

From: BestTeenChef

On Mar 5, 2007

These cookies were delish!!! I had alittle bit of trouble with the dough, i added alot more than 1 tsp! I also just rolled a blob of dough into a ball and then flattened it between the palms of my hands instead of rolling it all out. I iced mine with a simple icing (vanilla, milk and icing sugar) and then i topped it with a cherry. All in all it was a great flavor of cookie! Thanks for the recipe Chef floWer!

From: ladypit

On Dec 16, 2007

Nice cookies. We made Christmas shapes. We did not glaze; just ate them plain. You cannot taste the chocolate at all. They are more of a spice cookie. Very nice and crispy. Thanks.