Ultimate Ginger Cookie

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Best ginger cookie recipe ever! I only used one jar of crystallized ginger due to price but they were incredible!!! (Spice island crystalized gingerwill learn to make my own! YUM!

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What a disappointment these were. The only reason I gave them 3 stars instead of 2 is because the flavor is good though it was too much clove for me and my family. Cloves are such a strong flavor and the amount in these was overpowering. The prep time was long for what these were. I've made similar cookies, that taste just as good and were soft and chewy, that only had to be mixed together with a spoon (not for 5 minutes in a stand mixer. The Crystalized ginger didn't add as much as I thought it would and was a pain to chop. The cookies were almost too dry on the outside and almost undercooked on the inside. I have made similar cookies that were way easier, were soft and chewy but did not taste undercooked in the center. I would not go to all the trouble for these again. I will pull out my grandmother's Crackle Molasses Cookie recipe next time I am in the mood for a nice soft ginger cookie.

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These are fantastic, made the recipe exactly as is, but added a drizzle of dark chocolate. These would be fantastic at Christmas as my house smells gorgeous x

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The episode does not exactly match the recipe on the website. Ina did not specify DARK brown sugar, nor did she say use an extra large egg. She says to bake them 12 minutes in the episode. Recipe here says 13 minutes. She uses a medium ice cream scoop for a big cookie. The recipe here calls for 3/4" balls, flattening them before sugaring them. She rolled the balls in sugar and then flattened. This was the driest dough ever. Fell apart as I put them on the sheet pan. She also did not specify mixing times for each addition. I'm sure this made a difference. At 12 minutes, they were definitely NOT chewy, nor was the dough sticky. I will try them again according to the recipe here. Not impressed.

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Ina does it again, the most scrumptious cookies ever. Perfect texture and taste, crunchy outside and chewy inside...everyone who has tasted them wanted the recipe. This will be a favourite in our house for years to come.

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I love these cookies. They have become my favorite cookie.I have made them many times now. I usually don't like it when people change others recipes,but, I do change 1 simple thing. I use chocolate covered candied ginger, all chopped up. It satisfies my chocolate craving and my desire for the best ginger cookie. Try it next time.

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The best ginger cookies ever. Easy, fast, delicious, wicked to keep around the house. Try two with the best vanilla ice cream in between. Dough is sticky, I just used a cookie scoop, which keeps hands non-messy. I add extra cinnamon, etc. but that's a matter of taste.

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As usual, Ina puts forth a perfect-every-time recipe. I've made these more than once, and both the flavor and texture are perfection. A touch crispy on the outside, and moist and chewy-soft inside. I baked for a minute or two less than the recipe calls for. It's important to roll the dough in sugar as instructed, otherwise the raw dough is sticky and sticks to your fingers and the pan. Also, the dough is easier to handle with just slightly water-dampened fingers.

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Wow ...well that was a complete disappointment. I don't get it, how did these get such a good rating? I followed this to the absolute T. First. the dough was really tough to work with, very sticky. I used a small scoop and flattened the balls slightly as instructed. Cooked them exactly 13 minutes. They turned out flat and chewy, which is not a bad thing. But it was the flavor, they were just missing something or everything? Maybe not enough salt? Or maybe too much crystalized ginger that it over powered any hope these would be good? I made two pans and threw the remaining dough away. So sad

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Missing something and I followed recipe to the T. Sad cuz ginger is so expensive here , and I was looking forward to it all day for Christmas gifts.
Missing flavor!