Ginger Cookie

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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.

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Except for the pepper, and using shortening instead of butter, these are identical to my grandmothers recipe that has been in our family over 80 years.
I do use more ginger and cinnamon than in the recipe just to make them spicier
and I never cook them more than 10-12 minutes so they are soft inside.
Our family loves these cookies.

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Followed every single step and the cookies turned out amazing!!!!

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WOW.. thank you sooooo much for the recipe. The cookies were amzingg.. i baked it for my co works the other day and they absolutely loved it,, =
thanks again.

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These are great holiday cookies, quick and easy. Deffinatly a good recipe.

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This cookies are wonderful! It took me a while to find the preserves but I finally found them at Whole Foods. I would recommend this recipe to all my friends!!

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I followed the recipe to a Tee! I have had several people ask for the recipe! I have another recipe for ginger cookies that is good too, but thought I'd give this one a try becuz it makes more cookies and I needed more cookies for a cookie ex-chg at work. I thought it might be a mistake using a new recipe for the ex-chg (I had my fingers crossed, but nope they were a big hit!! Thanks food network. You've done it again :

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I tried this one twice to but both times my cookies came out flat more like pancakes. The raw dough has a good taste but the finished product has major issues. I used brand new baking soda, cooled the dough as directed, check my oven temp with a thermometer but all was flat city.

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Love the taste and chewiness!

I changed a few things:
1. Doesn't need to be on 375-turned it down to 350 baked around 11-12 minutes.

2. No need for a greased pan-the first batch spread on me. I'm going to use parchment next time.

3. I also just finely chopped crystallized ginger since I could not find the preserves. I only used about an ounce.

4. MAKE SURE TO CHILL! This was the most important.

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I am not one for taking time to rate and review recipes (although I appreciate when others do! but this recipe is so perfect that I couldn't resist! For many years I have been in love with the ginger cookies at a local bakery. I have never found a recipe to reciprocate it and love it so much that I buy the dough by the pound from the bakery and make them at home. However, I think I have finally found the recipe! This one is almost exactly like my bakery's and is just perfect!! I followed the instructions except couldn't find ginger preserves so I chopped up crystallized ginger really fine and mixed with a tablespoon of applesauce (to have the same consistency of preserves. I, like others, baked only 15 minutes (on parchment and they were perfect. PLEASE try these if you love soft and chewy gingersnaps!