Ultimate Ginger Cookie

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I thought these were terrible! I followed the recipe exactly, but the cookies ended up having a strange after taste - like uncooked flour. Ended up throwing out the whole batch. What a waste!

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Everyone seems to love them, so I dont know what I did wrong. Followed the recipe as closely as I could and the dough got so hard I wasn't able to mix in 3/4c of the dry ingredients. I under baked them and they were soft out of the oven, but once cooled, are nearly too hard to bite into. Only work when dipped in coffee. The flavor is there, but the texture isnt what it said it would be. I wouldnt consider myself an amature baker either. I make cookies all the time, so I was surprised these didnt turn out! Oh well, guess I will try another recipe.

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Made this cookie recipe last night with the help of my boyfriend. We both love ginger and molasses cookies and were looking for a fantastic holiday cookie recipe. This one definitely hit the mark! We stuck to the recipe as closely as we could, only substituting fresh grated ginger for the crystallized ginger, as we couldn't find it in the store, and they still turned out wonderfully! Rolling it in the sugar was the icing on the cake; it gave the cookies a wonderful crunch on the outside while being soft and chewy on the inside. We baked half the batch and froze the other half, ready for baking when friends come over.

Thanks, Ina, for another fabulous recipe!

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Made these cookies and followed the recipe exactly except that I put four or five little chopped chunks of the crystallized ginger on top of each flattened cookie before baking. Got rave reviews and will make them again throughout the holiday season. Thanks, Ina, for another wonderful recipe--this one's a winner!

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These cookies were fun and easy to make. Took some into work and had a great response. I could go with or without the crystalized ginger. Either way, they were very good.

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The absolute best ginger cookie I ever had! Ina has done it again! I followed the instructions to a tee and baked it in a convection oven at 350 degrees for 13 minutes. I live at high altitude so, even though I was baking it on convection, it required a little extra time to cook. I also used grated fresh nutmeg because I had it on hand. I had never used crystallized ginger before, but it was outstanding.

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This looks like its a very good cookie my dad loves barefoot recipies and i love her recipies so i cant wait to try them

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This is the best ginger cookie ever. They just come out beautiful, I use them for gifts during the holidays. However, the person you give it to must like ginger. Everyone just loves them. I follow the recipe exactly.

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I make a lot of Barefoot Contessa's recipes and this one is my favorite. The cookie is sweet, spicy and delicious. They are always a hit at my house.

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These were fantastic when I followed the recipe exactly. However. . . I was out of dark brown sugar last night and substituted light brown. BIG mistake. The cookies were very dry and I ended up throwing them out. What a disappointment! Next time I'll know better.