Ultimate Ginger Cookie

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I have made this recipe 3 times, with rave reviews & use uncrystalized ginger from Trader Joe's-less than $2 for an 8 oz. bag-you still get that great, tasty bite from the ginger.

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This is is tastiest cookie I have ever eaten. The spice level is high and the crystallized ginger is great. Try it you will love them. I make more than 16 cookies with this recipe. B.

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Loved these cookies. I didn't add as much cloves as what the recipe called for since I am not overly fond of cloves. Next time I will leave out the crystallized ginger as it's so expensive. Stored them in a tupperware container with a slice of bread and they got better with age.

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These cookies are CRACK. My partner said they are best dessert I've ever made.

All thanks to Ina. I don't know what other reviewers are talking about. One thing I've learned about her recipes is to follow everything succinctly, otherwise, be prepared for inconsistencies. For example - extra large egg at room temp doesn't mean large egg right out of fridge - this definitely affects the body and texture of cookies. Only note is crystallized ginger is hard to find and expensive. For this recipe the crystallized ginger cost $21.00 alone. Recipe makes about 2 dozen hand sized cookies. Also - she's right exactly 13 minutes cooking time. I think one more minute and cookies would have been too hard.

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This was my first time making these. The only thing I didn't follow was adding the extra crystallized ginger. Cookies were a bit hard when I baked for 13 minutes. I baked for 10 and the were softer but not soft and chewy without undercooking them. The flavor was okay but nothing to brag about. Maybe I should have added the extra ginger. Don't think I will make these again.

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This was my first time making this recipe. I am NOT a baker. However, following this recipe exactly the way it was written I ended up with soft and oh so tasty ginger cookies on steroids. They were fantastic. I guess I should state that I love ginger!!! They were soft and chewy and if you love ginger as well, then this recipe is for you!

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This is the second time I've tried to make these cookies. I followed the recipe exactly except that I used a large egg instead of extra large. Could that really make that much difference? The first time I made them, they were hard as a rock and I threw the whole batch away. Well this batch is crunchy on the outside and chewy on the inside but the ginger is overpowering. They have such a bite! I'm afraid I'm going to have to try another recipe because this one has been a failure for me.

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Delicious! Made the recipe exactly as written (times 6 for a cookie exchange. Even used Ina's trick of flipping the cookie sheets at the half way point. Nice crust on the outside, soft on the inside with a pleasant zip of ginger. These cookies won "best overall cookie" at the party.

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I adore Ina Garten, love her show, own all of her cookbooks, and have made many of her recipes - mostly savory dishes. While these Ultimate Ginger Cookies taste good for those who like a sharp, gingery flavor, the dough is the messiest and stickiest I've ever worked with! Also, Ina's baking temperature of 350* was too hot in my oven, so I tossed the first batch that got burnt beyond recognition in 10 minutes. I lowered oven temp to 300* and baked second batch for about 14 minutes, and they turned out much better.

I've been baking cookies as holiday gifts for many years and wanted to try some new recipes this season, but I'll stick to my tried-and-true varieties in the future. Nothing "ultimate" about this recipe other than the pricy ingredients and gingery taste.

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I made a batch last night and they are very good. The texture is perfect. The candied ginger bite is very yummy. I highly recommend to use the ice cream scoop to roll the balls for the cookies. I didn't have one and scooping correct sized unit was a little time consuming when it could have been easy and quick. I took one star out because to my liking, the clove taste is a bit overpowering and the cookies are a bit too sweet.