Ultimate Ginger Cookie

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I made these tonight and it smelled like Christmas in my apartment. Very good recipe, and easy too!

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i make at least a double batch of these every christmas and give them away as gifts. the flavors also stand up to using a wheat/white flour blend if you want to try that. these are amazing, but i also cut back on the crystallized ginger to about half of what Ina calls for. i will be trying to make these with unsweetened applesauce to see if i can pretend my way into thinking these are delicious and healthy...

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Very delcious cookie especially considering how easy the recipe is. A nice change of pace from the average cookie recipe. Thanks Ina, your fabulous!

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I picked this recipe to try because I thought it would be a good change of pace from my usual chocolate-chip or sugar cookie. These were great! Just the right punch of spice and tangy-ness. : They were really fast and easy to make and they came out really moist and chewy. My husband said when I told him what kind of cookies I was making- "oh, I don't like ginger cookies, I'm not going to have any of those." Hubby had three when they came out of the oven!! Ina has never steered me wrong before and she sure didn't with this recipe. This recipe has become a staple in my cookie repertoire.

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Like other people have said, 6 oz. of the crystallized ginger is way more than 1 1/4 cup. You only need about 3 oz.

I loved this recipe! I did not think that there were too much ginger in it; it was the perfect amount. I followed the recipe almost exactly. I just replaced the dark brown sugar with light brown sugar since that was what I had. I made 1 batch and I regret not making more! I don't know what is better...the cookie dough by itself or when it was baked.

I'm not sure how you were supposed to roll the dough because it was very sticky. I just ended up just grabbing some with my fingers, dipped it in the granulated sugar and then plopped it onto the baking sheets. It still turned out nice and round.

I would definitely recommend this to everyone!

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I am not a great lover of ginger. This cookie made me change my mind. I did cut back on the amount of cloves by 1/2 tsp., but used all other ingredients. It is the best ginger cookie I have ever tasted. It is moist and chewy with an intense punch of spice. These are now a permanent part of my archive of recipes.

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This cookie was fantastic. The outside was crunchy and the inside was moist. Everyone loved these cookies. However, there is a question with the recipe. The recipe calls for 1 1/4 cups crystallized ginger and then says 6 oz. This does not add up. I used the full 1 1/4 cups crystallized ginger and it was a little strong. The next time I make these cookies I will only use 8 oz. of crystallized ginger. I will split the difference. This recipe is a keeper.

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I used less crystallized ginger than the recipe called for and found the cookies could have used more. The molasses taste really comes through but the spices not so much. It might be best to use the freshest spices you can get for this recipe, as in not the bottles that have been opened in your pantry for a year or more like I used.
Very easy to make, the dough is a little sticky when rolling it into balls so I found it helpful to dust my hands with flour. They come out very cake like.

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The first time I made this recipe, it was a little too gingery. I decreased the ginger to 4 oz, and my family and friends love this recipe. It may be a new favorite!

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My husband is a ginger cookie monster. He loves ginger cookies. I made these with the crystalized ginger and he just loves them. The crystalized ginger makes this good, it gives it an extra special taste, which makes this cookie. I put the amount of cloves stated in the recipe and it was all right, didn't over power the cookies. I served it with a bowl of peach in lite syrup. Dunking the ginger cookie in the syrup OMG! Ina this is a winner. Love your recipes.