Ginger Cookie

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Everyone I've given them to loves these cookies. They're my favorite to make for late-night study groups, as they go great with coffee.
I've had the problem where they came out flat, but it was because I was in a time crunch and couldn't properly chill them. Even so they tasted amazing.

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I really liked these cookies. Simple, sweet, just the right amount of spice. I couldn't not find ginger perserves so instead I used apricot perserves. It worked nicely and there wasn't any fruity flavor to take away from the spice. I have had this recipe saved in my receipe box for two years and I can't believe I waited so long to make them.

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I also did not have the preserved and used the chopped cristalized ginger. They are tasty. They keep well but... they're nothing to write home about. They are easy to make and nice to have around so I may make again.

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However, I took someone else's advice and bought crystallized ginger, just chopped it very finely. These won me a two blue ribbons at the county fair, one for 4H and one for open class. Thank you, Food Network :D

The 4H Judge actually suggested another addition that I have yet to try..after you finish baking them, melt a bit of white chocolate and dip half of the cookie into it, then sprinkle some more finely chopped crystallized ginger on that half. Apparently it's to "kick it up another notch." Perhaps Emeril would enjoy that?

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I followed the recipe exactly, except that I couldn't find ginger preserves. I substituted really finely chopped crystallized ginger. 2 TBS. The cookies turned out perfectly and looked just like the picture and the taste and texture were wonderful. Can't wait to spring them on my co-workers. Just make sure that the dough AND the cookie sheet are cold.

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I made two trial batches before baking 144 cookies for a Cookie Exchange. This cookie is wonderful and everyone who took it home has given rave reviews on the great taste. Because I had so many cookies to bake, I made and chilled six separate batches of dough overnight. The next day I rolled and dipped in Turbinado sugar and again let them chill overnight. By the third day I zipped through the baking process. I have a convection oven but quickly found that turning the tray at 6 1/2 minutes prevented any burning. I could not find the preserves but used three different kinds of crystallized ginger (slices from Williams-Sonoma's Australian Ginger, McCormicks and cubes from thegingerpeople.com. Fabulous results. I used parchment paper and Pampered Chef clayware. Awesome cookie!.

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The first year I made these, they turned out perfect and people raved about the great flavor... I'm sure it's operator error, but the last 2 years, they do not rise or crackle--they come out paper thin and greasy. Not sure what I'm doing differently. If anyone has a suggestion, please let me know. Thanks!

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Exactly like my mom's old recipe!

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I made these cookies last year as holiday gifts for friends and family along with some other holiday goodies. I choose this recipie because they looked gorgeous in the picture all cracked and sugar coated. And the best part was that mine turned out the same way. They were sooo good that I am probably going to make them again this year! They were so delicious and I love the kick of ginger! I tried to find another recipie that used ginger perserves (because I had to but a large jar but couldn't find any. Anyone know of any good recipies for ginger perserves other than more of these?? Thanks!

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I couldn't find ginger preserves ANYWHERE, so I just finely chopped crystallized ginger. They turned out great, with the perfect amount of ginger flavor! I will definitely make them again.