Ginger Spice Cookies
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Total Reviews: 10
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By hostess_snack_cake
Chicago, IL
on December 05, 2010
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BEST COOKIES EVER!!!!!!!!!!! I make them every Christmas. I don't fuss with the fine sugar or the ginger juice. I just grate in about an inch of fresh ginger and they are the best. THE BEST EVER!!!!!!!!!!!
By s.torres_9487567
irvine, CA
on December 03, 2008
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These are the best. My family has come to expect these from year to year. They symbolize the Christmas season for us all. I love them and anticipate making them every year. They are so GREAT!
By jc_10996971
Arlington, VA
on August 27, 2008
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I just baked these cookies tonight... i did it and puff they burned =( of course im not an expert on cookie baking, but right now i have a batch which i cut thiicker and im using half of the time checking every 3 minutes just to not ruin them.
I will buy in the future the brand of molasses they recommend and try again, because the brand i had at the moment the flavour was way too strong and a little tangy (golding farms, and i also prefer another teaspoon of ginger ground powder.
My batch of the thicker ones and frozed for 2 hours, they are just done and look and smell very nice..
i baked them for 12 minutes because they were thicker i baked it until i pressed my finger and the dough didnt stay down...
nice i cant wait for them to cool off!!!!
By jshirey_4687408
Milford, NH
on December 22, 2006
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I love this recipe, it will definately be added to my Christmas baskets this year and every year. However, my only problem was with the baking time; I ruined a batch because I put them in for the minimum time, which was still too long and the edges burned. Fourteen minutes seems to be enough time.
By jmathy_6858840
Ridgefield, CT
on December 14, 2006
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With the "extras" this recipe calls for -- from the ginger water to the superfine sugar -- you'd think this would be a special cookie. No big deal. If you make them, roll extra-thick, as they tend to get hard.
By abarnold_5876051
Omaha, NE
on December 04, 2006
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The cookies had just the right amount of kick to them with the spices The black pepper really brings out the flavors. You will only want to bake them for about 8 minutes though. Much longer and they burn. I did most of them a little thicker and they turned out a little softer (more to our liking and I still got plenty of cookies. Wish I would have made less because they are so addicting!
By kristinac1014_1...
Winter Park, FL
on June 10, 2006
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I will make these every year at Christmas time. However I only cook them for 8 minutes and there great.
By drangement_1772332
msvl., CA
on September 26, 2005
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I made a batch shaped in heart-shaped tins for my husband but ate a few myself.
By bhigbee@foodnet...
New York, NY
on December 30, 2004
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I used gingerbread cutouts so everyone expected these cookies to be standard gingerbread. They were delightfully surprised. I used some blackstrap molasses -- not the best idea -- I should have stuck to the recommended sorghum molasses. I had no idea the types of molasses available!: http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,4063,00.html
By shanne_409305
mckinney, TN
on December 10, 2004
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These had the best flavor of any gingerbread cookie I've baked. My Mom won't stop raving about them. I don't know how important the ginger juice is but it wasn't difficult to make with a food processor. Delish!