Ultimate 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!

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I have done these cookies for 3 years around Christmas only. Being the purist I am, I have always made the candied ginger from scratch. I was doing it wrong. I never let them boil long enough, and never added enough sugar. This year I did the usual finger, but let them boil for over an hour,1/8 in. Slice, I don,t use a mandolin. Added about 2.5 c of sugar, you have to watch it, because it ends all of a sudden. But it turned out being the best! I also used organic brown sugar. I could taste the difference. The absolute best. Gave my taste testers a sample and they agreed. A total wow!!

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GREAT! and you need to not cook them to long or they get to HARD