I love ginger but honestly, these cookies were a bit too strong for me. The "bite" from the ginger was too much so I'll probably use 3 teaspoons max next time. Also, teaspoon-sized balls were too small. The bottoms burnt and I had to throw about a dozen of them away. However, when I made them at least tablespoon-sized, the tops cracked, just like the directions said, and they turned out fine.
LONG LAST…perfect ginger cookies. After much experimentation with many recipes, I just made this recipe EXACTLY as it read. My husband, a life-long cookie lover, said moments ago, "These are the best cookies I have ever had." Cooked to a chewy/crispy wonderfulness in a well pre-heated oven for 10 minutes (for once exactly the time stated in the recipe!), left to cool just a bit on the pan…then viola…perfection.
These are very good in terms of texture and flavor. I changed one thing on the second batch, because even though there is molasses, it is not enough to cut the bitterness of the baking soda. I reduced the soda to 1/2 teaspoon and added 2 teaspoons of baking powder instead. That seemed to give it enough leavening power. You could also add cream of tartar in an equal amount to the soda. The second batch I made with this alteration was perfect, and I will definitely make them again.
Brought a big batch to work and people kept coming back for more. You're missing out if you don't put in the candied ginger. It's very affordable if you get it from the bulk aisle of a larger grocery store. Just chop it finely and you'll get an excellent extra spiciness. I only made two changes, which I borrowed from other comments: 1) I used 1/2 white and 1/2 brown sugar, which worked fine, but honestly there's not much need to double down on the molasses here, so next time I'll try the recipe as stated. 2) I rolled the balls of dough in white sugar before baking them, which gave them a wonderful look and feel.
I substituted coconut oil for the shortening and they turned out excellent!
These cookies turned out very well! Perfect combination of chewy soft insides but firm outside. I cooked for 9 min instead of 10 because my oven is convection. I did not have crystallized ginger so I omitted it. I also chilled the batter for 15 minutes before rolling them into balls and then coating in granulated sugar. (I'll chill for 30 next time) This kept the cookies from going too flat. I agree with another reviewer that I could taste the baking soda ever so slightly so next time I will try her suggestion of baking powder and soda. I think the ginger amount was just right. I did not have all spice so I used 1/8 tsp nutmeg and 1/8 tsp cloves. I'll certainly be making again kids and husband gobbled them up!!
Best ginger cookie ever. I made these without the crystallized ginger and they were amazing. Spice level is perfect but not for the faint of heart.
The texture was absolutely perfect. The only thing I'd do differently next time is cut the ginger in half. I didn't add the crystallized ginger and still I think 4 tsp of ground ginger is just way too much. All other recipes use about the same ratio of ginger to other spices or they use more cinnamon actually. I could only eat one or two cookies in one sitting because the ginger was overwhelming.
Terrific cookies! I did use Crisco (I had some to use up) but I did not have crystallized ginger and they turned out beautiful. I also dropped rolled cookies in a bowl with about 4 TBS of regular sugar and shook the bowl to lightly coat the cookies and flattened slightly with a spatula. Ate 3 immediately!
