96 Reviews of Soft, Spicy, Heavenly Ginger Cookies

From: Anu

On Dec 23, 2002

I'm one of those who "hates" ginger, so I made this for mom and grandma and they completely fell in love with these chewy, ginger-ey cookies, although my mom, who is a ginger fanatic said that she could do with even more ground ginger! I used butter instead of margarine, and honey instead of molasses. I also used the optional raisins, and since I was in a hurry, I added more flour (about 3 or 4 heaped tablespoons extra) to make the dough less sticky and easier to handle, instead of refrigerating. I also needed to use more than 2 tablespoons of sugar to roll them in... it just got sucked right in! The baking time is perfect and in 12 minutes these cookies turned a lovely golden colour. The aroma wafting in my kitchen while these were baking was simply dreamy! Thanks pollen... this was a huge hit!

From: Roosie

On Mar 18, 2003

I am a huge ginger-lover, so this may be a little biased, but these are probably the best cookies I have even eaten! I used butter instead of margarine, but other than that I followed the recipe. The fresh ginger is really what makes these cookies so amazing. I would definitely recommend not putting in grated ginger instead of finely chopped ginger because the tiny chunks are phenomenal! Mine cooked for about 10-11 minutes (I made 3 batches) and are so pretty! They're crinkly and sparkly on the outside and wonderfully chewy on the inside! I love these- I'd give them 5,000 stars if I could!

From: catxx

On Dec 21, 2002

Heavenly indeed! I made these cookies to give as Xmas gifts, and they were so scrumptious I had to wrap them up very quickly or DH (who "hates" ginger) & I would have eaten them all! I used a mixture of treacle and golden syrup instead of the molasses, and found chilling the mix for an hour before rolling was a very good idea. As Mallina says, the fresh ginger just makes these cookies! Now to make a batch for ourselves...

From: Take a Letter Maria

On Apr 7, 2005

These cookies were great.I made these cookies for a school function but my kids and their friends ate them as I was baking them. I made them exactly as the recipe stated except that I did not have fresh ginger and did not think my kids would like it so I added extra powdered ginger and a little vanilla extract. Thank you for the great recipe.

From: Gimpy Morris

On Nov 19, 2002

Made these little beauties over the weekend and they turned out great. Substituted maple syrup for the molasses and they tasted great anyway.(but everything else was by the recipe) Soft while warm and perfectly crunchy after they cooled.

From: Vegan Courtney

On May 12, 2004

My boyfriend and I made these cookies exactly as the recipe said, although we must have smaller walnuts here because the recipe made 40 scrumptious-sized cookies and 2 "sumo" gingerbread men. The taste of these is completely amazing--I wish I could give you a higher rating. These are the best cookies ever, from appearance to taste to texture to ease of preparation. Thanks for sharing this recipe!

From: Angela Kellis

On May 30, 2006

Totally delicious. Instead of raisins, I left out the fresh ginger and added 1 cup of chopped crystallized ginger. They were perfect.

From: SunsetHappy

On Apr 19, 2008

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!

From: Bobbie

On Mar 15, 2008

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.

From: Olleboma

On Dec 7, 2003

I have followed the recipe except that I did not add the cinnamon, the raisins, and I did not roll it on sugar at the end. Also, after chilling the dough for a couple of hours, I rolled it to 1/8" thick and cut out some Christmas trees and little man. The baking time should go down a bit, and I figured that 7-8 minutes is enough. They turned out really good, thanks!