8 Reviews of The Barefoot Contessa's Ultimate Ginger Cookies

From: justcallmetoni

On Feb 26, 2007

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!

From: Barbara_ Ann

On Dec 11, 2007

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!

From: 898631

On Jan 29, 2009

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.

From: TXOLDHAM

On Sep 28, 2009

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.

From: CynicalPink

On Jan 26, 2009

From: two poodles

On Nov 1, 2009

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.

From: SUSZB

On Dec 30, 2006

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.

From: Edamame

On Jun 12, 2009