These soft ginger cookies are a favorite of ours around the holidays.
The recipe doesn't say to chill the dough, but yes, you must do this. Also I cut the ground ginger down by a teaspoon.
Read MoreI'm giving these cookies only a 3 because They were okay but if I make them again I will make a few changes. They're definitely chewy, that I liked. To me they are too sweet and not enough flavor. I may try adding a smidge of cloves and using less sugar if I make them again.
Read More The recipe doesn't say to chill the dough, but yes, you must do this. Also I cut the ground ginger down by a teaspoon.
I'm giving these cookies only a 3 because They were okay but if I make them again I will make a few changes. They're definitely chewy, that I liked. To me they are too sweet and not enough flavor. I may try adding a smidge of cloves and using less sugar if I make them again.
Gingerbread cookies are my favorite, but they are so hard! They need to be dunked (try lemonade!) These are so soft and the taste is outstanding. I won't be buying hard cookies anymore.
This was pretty good, but it has a pretty strong ginger taste. A bit too strong in my opinion. My friends loved them though, and they keep begging for more.
I followed the recipe and the cookies were way too sweet. I would recommend adding less sugar. When I baked them for 14 min. and they burned at the bottom. I will definitely have to make some changes if I make them again.
I made this, but forgot the ginger. That was okay because I'm not a huge fan of the stuff anyway. They are WONDERFUL!! I expected the strong taste of the treacle to overwhelm, but it didn't. They are the perfect thick, soft, and chewy spice cookies, and I'll definitely make them again. Maybe tomorrow.
The recipe was so easy to follow being the first time I was baking cookies. They were ready in no time and I loved them very much.
They flattened right out.....no shape, just flat chewy ginger cookies I had to cut apart....they tasted wonderful, but looked terrible.
Wonderful texture, but very strong taste of molasses. I will edit recipe by substituting half the white sugar with brown sugar and possibly reducing the amount of molasses used.
I used cane sugars instead of regular sugar as that’s all I had. These were so tasty and easy to make!
Oh my goodness, these cookies are super delicious! I was in the mood to bake cookies but wanted something different from the usual chocolate chip, so these were what I chose to try. I’m so glad I did! The original batch/recipe seemed kind of huge, especially for the first time trying them, so I cut it in half, which I’m kind of sorry I did, because they didn’t last long! I made these exactly as instructed. Buttery, gingery, molasses yumminess! Also, the chewiness factor was perfect. I didn’t expect these cookies to be as good as they are, as they are pretty modest looking. Super straight out of the oven, and just as tasty the next day. I will say that I didn’t chill the dough and it was fine for me, but I did need to shape them (flatten) as they didn’t really spread out as they baked. Just something to note. Awesome recipe, will definitely make again soon!!
