Ginger Cookie

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This recipe is easy despite the extra time needed to refrigerate the dough. The cookies turn out great, not too sweet and with a subtle ginger flavor. Ginger preserves can be found at your local Cost Plus World Market or a British food store if not in your local market.

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These were very good, but not as chewy as advertised, but then I like them on the crispy side. I baked them in two batches, the second batch with the oven reduced to 350 as I felt they browned to quickly at 375.

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it was a pretty good recipe i dont really like ginger bread cookies but i could eat these.

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These cookies are delicious and extremely simple to make. The only "specialty" ingredient would be the ginger preserves, but you can find these in most of the major supermarkets and it is well worth it! To get the crisp outside and chewy inside, these cookies are chilled and then cooked in a rather hot oven (375 F. be careful if you use certain types of cookware to watch the cookies carefully in the last couple of minutes of cooking. They can easily burn on the bottom. Try the low end of the cooking time and then check to see how they are doing. And make several batches! They will be your family's new favorite!

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These cookies are good. However, I was hoping for spectacular, given the number of steps it took to make them. Because there was no molasses in my cupboard, I had to use dark corn syrup instead. Maybe using molasses would have made the difference.

I will probably make them again, but more as a basic cookie and not for special occasions.

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These cookies are delicious! My husband and I loved them... I made a half-batch to test the recipe and they came out perfectly. Although the recipe calls for several ingrediants, it is well worth the time and effort! The ginger preserve added a wonderful kick!

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Too many igredients, to long of a process to complete.

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This recipe is delicious. Well worth the time to let it rest. My husband doesn't like ginger snaps but he loved this cookie! They are addictive!