Triple the Ginger Cookies
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and followed the recipe almost exactly. I used an entire jar of McCormick's crystallized ginger (about 2+ oz) ground in a food processor. Clearly that was much less than the 1/2 cup called for in the recipe, but at over $8/jar, who can afford that for a batch of cookies? I did not compensate with any extra fresh or powdered ginger but they still tasted very good. They did, however, come out flat and soft and those that survived my family for a few days got softer and stuck together as time went on. For the second batch, I used Crisco butter-flavored shortening,and doubled the amount of fresh ginger and powdered ginger. When I tasted the uncooked batter I was worried that I had produced an inedible ginger kick-in-the-head but those cookies were incredible. The batter was much easier to work with--not sticky, it was easy to shape in uniform round balls that produced perfectly shaped round raised cookies with a cracked surface. Once baked, the cookies were crispy but not hard and intensely gingery without a bite. I am writing this, my first review, to save myself from eating the rest of the cookies. Fortunately, I gave most of the batch away yesterday for a "ghosting."Read More
I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized ginger gives the kind of hot sensation you get from eating Thai food--not exactly what I'm looking for in a cookie. Homemade treats usually disappear quickly at my office, but I couldn't find any takers for these overwhelming cookies. If I were to make these again, I'd definitely omit the crystallized ginger.Read More
I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much! I like ginger, but biting into a small chunk of crystallized ginger gives the kind of hot sensation you get from eating Thai food--not exactly what I'm looking for in a cookie. Homemade treats usually disappear quickly at my office, but I couldn't find any takers for these overwhelming cookies. If I were to make these again, I'd definitely omit the crystallized ginger.
I have made this recipe twice in the last week. Wow! These cookies are good! Thank you, Laria. I did modify the recipe the second time I made them. In the first batch I used butter and followed the recipe almost exactly. I used an entire jar of McCormick's crystallized ginger (about 2+ oz) ground in a food processor. Clearly that was much less than the 1/2 cup called for in the recipe, but at over $8/jar, who can afford that for a batch of cookies? I did not compensate with any extra fresh or powdered ginger but they still tasted very good. They did, however, come out flat and soft and those that survived my family for a few days got softer and stuck together as time went on. For the second batch, I used Crisco butter-flavored shortening,and doubled the amount of fresh ginger and powdered ginger. When I tasted the uncooked batter I was worried that I had produced an inedible ginger kick-in-the-head but those cookies were incredible. The batter was much easier to work with--not sticky, it was easy to shape in uniform round balls that produced perfectly shaped round raised cookies with a cracked surface. Once baked, the cookies were crispy but not hard and intensely gingery without a bite. I am writing this, my first review, to save myself from eating the rest of the cookies. Fortunately, I gave most of the batch away yesterday for a "ghosting."
These are fantastic!!! To make chopping the crystallized ginger easier, I used my mini prep food processor--did a beautiful job in just a fraction of the time. Will make again and again.
Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen, you can grate it quickly without peeling it because the skin falls to the side as you grate. I reduced the baking powder to 1 1/2 tsp. to keep the saltiness down. If you like to add other spices to these cookies, you should try cardamom or five-spice powder.
As much as I REALLY like ginger, I made sure that I chopped the crystallized ginger into very small pieces. I really do think these are the BEST ginger cookies that I have EVER eaten, and I'm almost 55 years old!!!
AMAZING! I wanted to ensure they would be crunchy and chewy so I added 1/4 c more butter and decreased baking soda to 1 1/2 tsp. Theese are the best Ginger cooies ever.
Dee-lish-us!!!The prep isn't bad for such a great product. I even rolled to cookie balls in turbinado sugar before baking (makes a great sweet crunch).
YUMMY!!! These are wonderful! The grocery store near me ran out of crystallized ginger (available in the baking aisle near the candied cherries for fruit cake). I ended up tripling (actually probably more than that) on ground ginger and grated fresh ginger. I also found ground wet ginger near the minced garlic and used 2 teaspoons of that as well. (I'm a HUGE ginger fan.) These came out soft, moist and cake-like which I love. I can appreciate a crunchy cookie, but I like my ginger cookies soft. Beautiful cookies! Will definitely make again. Though mine did stick to the cookie sheet. I will have to lightly grease it next time. Thanks Laria!
These were wonderful! Crispy outside, soft and chewy inside, and very, very "gingery". My kids said they were the best cookies they've ever had. They don't spread much as they bake, so you can place them fairly close together. Took only about 15 minutes to bake in my oven, rather than the 20 suggested. A great recipe!!!
They're very, very chewy, even in the desert - maybe from the raw ginger? I'd recommend baking them until the tops are brown, too (they'll still be chewy), and waiting a bit before eating them - they only get better. Thanks for the recipe!
Finally found this recipe after losing it for so long! I made this with butter flavored Crisco(remember to add the 1 1/2 tbls of water to the 3/4 c. of Crisco or the cookies won't come out correctly). They tasted as if they were from an expensive bakery, and I finally had my favorite cookie again! Thanks Laria! As for the complaints about the crystallized ginger, I saw that 1/2 cup was way too much for what amounts to a quart of cookie dough so even without reading a review I reduced it by half. Additionally, if you don't like too much ginger then a recipe titled "Triple the Ginger" isn't going to be for you.
For a family of ginger lovers, these are the cookies of the gods!!! I did not chill them before baking, too impatient, and they turned out perfect, just like the picture. Used a microplane to grate the fresh ginger, didn't even peel it, quick and easy. Needless to say, these will be made again and again. THANK YOU!!!
Great recipe. However, you have to be familiar with how strong crystallized ginger is. It's kind of like eating the strongest cinnamon candy. Surprisingly spicy. If you like crystallized ginger, you'll love this cookie. I made a change to the recipe. I refrigerated the dough and then formed it into a 2 inch thick log which I then cut into half inch slices. They baked up perfectly. Much easier than forming round balls.
I didn't find these hard to make. I used a food processor to mince the crystallized ginger so that part only took me 30 seconds. I also followed others advice & froze the fresh ginger so that went fast too. I LOVE the crystallized ginger bits in these cookies! That's why I found this recipe...to mimic the trader joe version. I know some people don't like them, but to each his own! Thanks for the recipe!
These were not hard to make and they are the BEST ginger cookies I have ever tasted. I cut the brown sugar back to 2/3 cup and they were just fine. They crystallized ginger has sugar on it and I sprinkled the tops of the balls with sanding sugar. I used a cookie scoop rather than rolling them into balls and that worked really good also. I highly recommend them.
Careful about the distance on the cookie sheet and careful about baking time and temperature! Do you use an oven thermometer? I find it indispensable and I just don't know how some people manage without one! These cookies are rich and tasty, even too sugary for my taste, so I made them smaller. I used hot air to bake them for 10 minutes at 165C. Initially, I tried to bake at the suggested 175C and as I was keeping an eye on them I saw that at around 7 minutes they had started to burn around the edges...
I found this recipe when looking for a homemade version of Trader Joe's Triple Ginger cookies. Loved it. Now I've been diagnosed with gluten intolerance and can't eat wheat or butter. This recipe translated beautifully to GFCF (gluten-free, casein-free), though. I just subbed a bit of Earth Balance margarine (dairy-free) and shortening for the butter. I used a blend of brown rice, garbanzo, and tapioca flours for the flour, with 1/2 t of xanthan. They came out PERFECTLY - no one would know they're not "normal". They are a bit spicy, but that's the point - I would recommend dicing the candied ginger VERY finely though. I also like to add cinnamon and lemon/orange zest - they add a lot.
As long as you have a food chopper, this recipe is quite easy! A 2-inch piece of fresh ginger will yield the amount needed in this recipe - although of course, adding more doesn't hurt! The dough is really sticky - I recommend rolling the dough into logs with saran wrap and freezing it, then slicing it into rounds. I found the ginger flavors had more time to meld and intensify after storing the dough in the freezer. This is a wonderful ginger cookie!
I love ginger so I had high hopes. I was a little disappointed. The flavor was only moderately gingery, but they do have a noticeable hot bite from the ginger. I would have preferred more ginger flavor and less hotness. *The next day the hotness had mellowed, and the flavor improved. They turned out great.
Just made these today. I made the dough yesterday. I added more fresh ginger, used 1 cup of butter and 1.5 tsp. of baking soda (someone had previously suggested this for more chewy cookies)and rolled them in raw sugar before baking and they are perfect. I don't really like baking cookies, too fiddly for me, but these were well worth it!
Everyone loved these. They are also a great cookie to mail: moist and the flavor actually IMPROVES with time, plus they aren't super thin and breakable. My boyfriend lives out of town and I sent him a batch. I rolled them in sugar for sparkle as another reviewer mentioned, then wrapped two at a time in plastic wrap back to back and put them in a pretty box with some airpopped popcorn for padding. They arrived in perfect condition and absolutely delicious. Thank you for this great recipe!
Used 1/4 cup olive oil since I didn't have butter, and sorghum since I didn't have molasses. Added an additional 2 t. ground ginger instead of crystallized ginger (wanted to cut down on sweetness). Delicious!
Sooo good! Made these for my husband and I think he died and went to heaven. We like them spicy so I added a couple more teaspoons of ginger and grated an oz of fresh ginger into the dough. I also added several teaspoons of ground cloves. I under-baked them a little bit, but they're so good and chewy that way it was fine. Id recommend cooking them for 20 min if you make the dough balls more than an inch in diameter.
Whoo-ee!!! Yep, for ginger cookies, these go to the top of the list; HOWEVER, don't worry about chopping the crystalized too fine. I'm leaving the chunks bigger next time...maybe choc.chip size.
I followed this recipe exactly, except I couldn't chill the dough for 2 hours. It did rest for at least this time though. Perfect cookies and not too gingery at all. The dough is very soft and gooey - rolling the small drops of dough in sugar is a must and so is using parchment paper to bake on. The final result: a soft tender cookie with a crisp outer edge to them. I'll post again after they've been in a tin for a bit to see how they hold us. I used a food processor to puree the candied ginger pieces and I used minced fresh ginger from a jar (Asian cooking). All in all, not too gingery at all - and very flavorful. The cookie turned out just like in the picture. Definitely do again!
Fantastic cookie! I made these for my sister while she was going through chemo to help with the nausea. Now, I am a giner-holic, but even friends and family who are not loved these soft, delicious cookies. Definitely recommend these!
Wonderful! Followed the recipe exactly, other than rolling in the turbinado sugar as someone else suggested, which was a great touch. I'm a little surprised by the varied response on this recipe ... Mine were perfectly chewy in the center and crispy on the edges after 10 minutes, although fairly thin, unlike some of the photos. They do flatten and spread a lot from the balls. I did not use parchment paper or grease sheets, and had no trouble with them sticking. My only complaint was the recipe didn't make enough ... not that the yield was off, but just that we liked them so much we needed more! Will definitely double when I make these again next weekend.
If the cookie turns out half as good as the dough (it's chilling now), I will be a very happy camper. I'm having a hard time not nibbling on it. I had to use shortening rather than butter (I was out of butter), baking powder over baking soda (again, out), and increased the salt (to make up for the baking soda). Increased powdered ginger and chopped up a little extra crystallized ginger, and ginger syrup (I had used all my fresh ginger to make the syrup). Anyway, I know the recipe as written tastes wonderful, too!
Really yummy and cakey. Kids even loved them. Something different if you've got eaters that don't like nuts or chocolate.
These are the best ginger cookies on the planet! The crystalized ginger is a pain to cut up, but its definately worth it!
I made these for a cookie swap with all my relatives. They were hugely popular - I like my ginger cookies with some BITE. I recommend rolling the cookie dough in turbinado sugar before baking it - the sparkle makes them feel that much more festive! This will be a welcome addition to our family traditions.
Perfect replica of my favorite Trader Joe's cookie, at quite a cost savings. I used ginger paste from a jar and it worked very well, saving some of the prep time.
Amazing! Didn't have crystalized ginger and didnt miss it! Increased ground ginger and fresh ginger root as other cooks reccomended. Also, heeded advice of adding additional spices: 1/4 teaspoon each ground black pepper, cinnamon, cloves, and allspice. Used electric coffee bean grinder to grind all whole spices, and even the ginger root. For eye appeal and added moisture, mixed in 1 cup raisons that were dredged in self-rising flour right before baking. Doubled the recipe easily and yielded 12 dozen ( I like smaller cookies, dropped from teaspoon at 12 to cookie sheet). Last but not least, I used self-rising flour since I am lazy!! Absolutely fabulous cookie!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hello ginger fans. This is by far one of the best cookie recipes I've ever made. The trio of ginger was delish! I used a small ice cream scooper, rolled them in sugar and then pushed them down with the bottom of a small glass dish. I made them 3 weeks ago and they are still chewy. If you've never had the chewy ginger pieces give them a try first . . I've found that you either like them or don't. I LOVE THEM, so I was tickled when I saw them in this recipe. I took them to a cookie exchange and they were a big hit. Thank you for sharing this recipe Laria.
The love this recipe I used white sugar instead of brown sugar. I cut the sugar down to 3/4 cup and added 1/4 teaspoon each of ground cloves, 1/4 teaspoon black pepper and 3/4 teaspoon of cinnamon. I baked it longer for a crunchier cookie. It was real big hit!
Best ginger cookies ever! As others have said your fresh and crystallized gingers must be finely minced or a big chunk of either will overwhelm your palate.I prefer them rolled in sugar before baking ( as others have suggested) The sugar adds a slight crunchy texture and puts out a little of the "fire" of the ginger.
These are buttery, spicy cookies. I love the candied ginger...what a fun treat! I used slightly less sugar and made a triple batch. I rolled half the recipe into balls, rolled them in sugar and froze them on a plate. Then I put the frozen cookie dough balls in an air tight container and left them in my freezer. I can make a small batch at a time by putting them on a baking stone and cooking them until they are golden brown. By making a small batch at a time, I don't eat "too many" at once.
Easy and deliciously spicy. I cut the brown sugar by half, and rolled small balls of dough in granulated sugar before baking for a little sparkle. (Remember that the candied ginger is very sweet too.)
I first ran across these cookies and made them for special occasions. I was away from my cookbooks recently, however, and wanted to make them for my mother who suffers terribly from arthritis (ginger is one of the wonder spices and particularly good for arthritis). They were as good as we remembered them being and, with a chopper, are not that difficult to make. Don't, however, use one the hand-grinder ginger bottles for powdered ginger! That was the killer. Thanks to the contributr and All Cooks -- I depend on you heavily when I'm visiting my parents!
These were seriously good.. Like bakery quality -- in both looks and tastes. I was a little worried that the ginger would be too much, so I cut the fresh ginger to 1 tbsp.. next time will use the full amount. Even my husband, who is not a huge ginger fan adored these. They stay nice and chewy, too.
WARNING: these cookies do not take 20 minutes to bake!! Check at 10 minutes! This is a very good ginger cookie...nice and soft and flavorful. However, I am not crazy about the candied ginger, and I still prefer my standard gingersnap recipe, so I don't think I'll be repeating this one. But if you're looking for a good cookie, you won't be disappointed.
These are fabulous. For those of you who don't like biting into a hunk of ginger...the recipe does call for MINCED ginger. I take my chef tony super duper chopper and it takes it to fine little pieces. You want them to be no bigger than a peppercorn, tops. Even my two year old loves them. Someone recommened little jars of the chrystallized ginger...that can get spendy. You can also find it in the bulk bins at most stores or nutrition centers. Half a cup of ginger pieces ( you must chop them up yourself )will run you about a dollar. I make these all the time, and they will taste just fine if you double the ground ginger and omit the fresh, if you don't have any on hand.
This is an incrediable recipe! If you really like ginger, don't be afraid to double or even triple the amount of fresh and crystallized ginger. It's been a hit every time I've made it! If you find the ginger too much, try using younger ginger root. It's not as potent as the regular stuff.
Kids and adults adored these cookies over the holidays. Added a dash of cinnamon and ground cloves. Also, the first batch I stored in a tupperware ... a mistake. They became soft. Leave the cookies out and they'll stay crunchy.
i didn't think they were a pain at all. i also didn't find them "hot", and would probably increase the candied and/or ground ginger next time. either way, these are delicious, and i don't think i'll ever make another kind of ginger cookie. my father is a huge ginger-holic, and i can't wait to let him try these. even my three-year-old enjoyed them. thanks!
I think these are great cookies. The amount of ginger required is perfect. I live in Belgium and ginger cookies are not really know here but everyone who tasted them thought they were great. Thanks for the recipe;)
Excellent - I've made them twice & everyone loves them! The best!
terrific cookies..very gingery.
Apart from leaving the dough (I left it overnight), these are really easy to make. I loved the chewy texture and will definitely make these again, though I would not bother with the fresh ginger, I'd just use more crystallised ginger. Excellent!
I just had to try this one after reading all the rave reviews. These cookies have a wonderful, rich flavor & are easy to make. With a good knife, like a santoku, chopping both the fresh & crystalized ginger is easy. I chilled dough for 2 hours & felt it necessary to return it to the refrigerator while each batch baked. I will probably add extra fresh ginger next time I make these. This is the first cookie recipe I've ever made where I liked the finished cookie better than the raw dough. Thanks, Laria, for a truly great recipe. P.S. I think these cookies turn out well as long as you put lots of ginger in. For my latest batch I didn't have enough crystalized ginger, so I used extra fresh & powdered and they tasted the same. They are still the best cookie I've ever made. My friends also gave them rave reviews.
This is sooooo Good! They are very chewy and almost melt in your mouth. The only tip I have is: Buy your crystized ginger in the oriental section at the grocery store. You can buy it for about $8 in with the spices or in a box for $3 and 2 times as much in the oriental section.
My husband and I love this recipe. We've been buying Trader Joes Triple Ginger cookies for years and these are the best homemade version of that. The crystallized ginger adds such great texture. I rolled them in sugar and flattened them a bit. Very crispy and good.
The best GINGER cookie I have ever made! I love the crystalize ginger, it really gives the cookie zing!
Delicious cookies! I followed the recipe exactly and they came out soft, sweet, and full of ginger flavor. They taste exactly like the Gingeroos that Trader Joes sells.
WOW! Fantastic Ginger flavor. If you are not a huge ginger fan, you should probably follow a more standard recipe, but I just can't get enough ginger and these are moist too! Make extra! They'll go fast.
Best ginger cookies I have ever had.
Added glace ginger, candied ginger, ground ginger and.... the zest of a lemon... oh my gosh are these ever good... not if you don't like ginger though... or shouldn't that go without saying?? They are super easy to make and I've rolled them into logs in wax paper and am leaving them in fridge for baking on demand. *****
I didn't think these were any more trouble than most cookies, and less than some. The results were excellent. I love the extra burst of ginger you get when you bite into a chunk of fresh or crystalized ginger. I rolled mine in granulated sugar before baking them to give them a little more fancy appearance.
I've been searching for a good triple ginger cookie recipe since my husband likes Trader Joe's triple ginger snaps. Decided to try this one. He gave me the highest compliment - said he liked these even better than the Trader Joe cookies! These cookies are also now one of my favorites. The dough was firm enough to use a cookie scoop and drop onto cookie sheet (lined with Silpat) without having to refrigerate it first. This recipe does require a lot of prep work (mincing fresh ginger and chopping crystallized ginger), but the end result is well worth the effort, especially if you love ginger. :)
Groan!!! Oh so good! If you don't at least REALLY like ginger, don't bother making them :) I chop the crystallized ginger pretty finely, but even the occasional bigger chunk is still lovely and delicious to me. My boyfriend is not a huge gingersnap fan, but I couldn't keep his hand out of the cookie jar after making these!
Not happy at all! The cookies did not spread out. Instead they turned out like little puffed up mounds. Flavor is not bad but maybe it's just not my thing. If they were crispier I could maybe eat it with some tea.
These are fantastic! I made them exactly as written except for my high altitude adjustments (1/4 tsp less baking soda, 3 tbsp of acidic liquid such as buttermilk or mayonnaise). Don't let the reviews that these are too gingery sway you. If anything, I was looking forward to the "spicy pieces of ginger" and didn't taste them as much as I would have liked. I might add more crystallized ginger next time or cut the pieces larger.
I was really disappointed in the flavor and texture of this recipe. I followed just as written, but these had very little ginger flavor, which was an absolute surprise to me. The texture was nothing like a typical gingersnap either. The cookies were very soft. I'll stick to my 'tnt' ginger cookie recipe.
I am a huge ginger snap fan and these did not disappoint! I could not find any crystallized ginger in my grocery store so I just used double the fresh ginger amount and it was just the right amount of ginger flavor! Thanks for the great recipe!
Made this recipe for the first time and the cookies are really delicious. They just got a little thin compared to the ones on the other pictures here.
Delicious! I'm a big fan of Trader Joe's triple gingersnaps and these had the same bite and flavor, but were much softer and airier. Like another reviewer, I rolled the 1" balls in raw sugar before baking. I also had to leave out the molasses and fresh ginger, but the cookies suffered no loss of flavor. They were a big hit at my Christmas cookie party and I can't wait to make them again.
I made these cookies exactly to the recipe and they are delicious. Not sure what the reviewer below me is talking about, because they really don't have any "bite" and are quite sweet. Perhaps some varieties of crystallized ginger are stronger than others?
the flavour of these was great but they hardened up quite a bit for me. They were still nice esp. if dunked into hot tea, but I would have preferred them to stay softer. Anyway, they are nice and gingery but if you are a fan of ginger (like me) you could definitely up the amount of ginger (especially the crystallized or powdered).
I love these! Easy to make and so good. They make a great hangover breakfast too.
These cookies have a really nice bite to them, and I LOVED them. The only thing I did differently was sprinkle coarse unrefined sugar over the top for a bit a "sparkle". Aside from that, wouldn't change a thing.
These are incredibly good! In addition, they freeze really well (at least for 2 weeks - then we finished them). This is my new favourite cookie and I'm usually a chocolate lover.
Couldn't stop eating these! Very very good. Take note of the recipe guideline about spacing the cookies apart enough - I didn't do this with the first batch and they spread and stuck together.
Love these cookies!!! Just made a batch and doubled it because of all the high ratings. I took the advise to use some shortening, so in my double batch I used 1c. butter and 1/2 c shortening. Cut down the soda to 3 tsp. for double batch and only used 1 1/2 c brown sugar. They are yummy and so close to Trader Joes Triple Ginger. Thanks Laria!
Have made these a few times now and they are fantastic!
This has become my trademark during the holiday season. I put a twist on things though by adding more fresh ginger than is called for. I also do not put the crystallized ginger in the dough, but I add one little piece to the top of the dough balls before baking so they look cuter. Delicious!
Great Recipe! My husband loved them, he had not had a real ginger cookie since he was a little boy!
I love this cookies!!! I live in Switzerland and I really missed Trader Joe's triple Ginger cookies. Found this recipe online and it is really yummy and my husband liked it too. =) I also add a little bit of Vanilla. It's really good. Love it!
LOVE these. Have made them a few times now, and they're worth the effort :)
I made this recipe yesterday for my knitting group and it earned unanimous praise. I included all three types of ginger and the result was a great flavor. This recipe is definitely a keeper!
Wonderful...only change i would make would be to make them a bit bigger but what a great ginger taste...not at all hard to make! also the crystallized ginger is available in bulk at Winco and other grocery stores...much cheaper that way!
These are excellent! I almost thought the ginger flavor would be too much, but it's not - it's perfect! And the soft, chewy texture of the cookie is very nice. Nice change from the typical gingersnap cookie, and now one of my favorites. Thank you!
Unfortunately, these were not a hit with anyone in my family. Ginger cookies are my son's favorite, but he wouldn't even eat these. Too gingery.
Great Recipe! Sooo yummy. Heads up crystalized ginger is NOT cheap, but worth every cent for this recipe. ~mzzjones~
I adjusted the recipe by adding almost 1 tsp more of each the ground and fresh ginger. While I liked the crystallized ginger in the cookie (a nice surprise when you bite on a piece!), I think I used the wrong type or brand. I got really crystallized pieces - they were almost crunchy! I think I'll try using a different brand, or soak the chopped c. ginger in some liquid (like rum or water!) to soften them up next time. In all though, a nice, mellow gingery cookie that I'll make again. Thanks for sharing!
Excellent, I use the American ginger, but I found Thai ginger. I will use it the next time with guess as part of my dessert plus ice cream.
Wow, these are amazing. I used Soy Garden instead of butter (lactose intolerant) and that worked fine. Also used candied ginger instead of crystalized ginger. You can get it at Trader Joe's for about 1/4 the cost of the crystalized and it's just as good. And instead of mincing the fresh ginger, I just grated it, which saved a lot of time. The only problem I have with these is trying not to eat the entire batch in one sitting. Too yummy! Thanks for the recipe!
Had some extra ginger around the house to use up, and these cookies were the perfect use. Loved the great ginger flavor! The only thing I'd change is to bake a little longer than directed (or maybe my oven is just off), because mine were a little underdone. I didn't care though. I could eat this dough raw... it's so good!
These are wicked good and gingery. Mix them in the evening and bake them in the morning. Won't seem to take so long and the dough is easier to handle. PS: This recipe was in a "Silver Palate" cookbook from the 80s that I thought I'd lost forever. So glad to find it again!!
Incredible cookies. Doubled the recipe and didn't change a thing. Everyone loved them. Glad I made a double batch.
These are the best ginger cookies I have ever eaten! My nephew is wheat intolerant so I made the recipe with spelt flour (in the same proportion) and they turned out the same as if they were made with all-purpose flour. My husband, family and colleagues all love these cookies! Thank you so much for posting this recipe so we can all share in consuming these little nuggets of gastronomic joy!
Mmmm. These little babies rock!! Althought I love ginger in all forms, I took a lazy shortcut and didn't use the fresh ginger this time and instead used a little more ground. And I used ginger in syrup instead of crystallized ginger. I also added a generous splash of vanilla. This one is definitely a keeper. They are delicious and really not that much trouble...if you like to bake, that is.
Fantastic! If you haven't tried them yet, imagine a soft, chewy, gingersnap bursting with flavor, which leaves you with a warm glow that lingers - that what this is like. My family & friends love this recipe. Hint - make a double batch :-)
This is the BEST ginger cookie I have ever had... and it is NOT hard to make! If you like ginger you will love these cookies.
I've been making these exactly as the recipe is written for five or six years now. If you aren't a ginger fan, look for a different recipe because these are for those who are looking for a cookie with a bite. I read another reviewer's comment that she didn't like them because of getting bites of the crystallized ginger; that's exactly why I love them!
Made these as a test for a cookie exchange and followed the recipe exactly and one other person's tip to freeze the dough in a roll and slice from that. Cookies are the best my husband and I have had - especially good 1 to 2 days after baking since the ginger taste developed nicely. Not too gingery and still slightly soft. Made 20 on the first baking and still have some dough in the freezer - possibly because the dough slices were about 1/4 inch thick. Will definitely make for the cookie exchange in December.
these are now my all time favorite cookies. I used to buy the Trader Joe's triple ginger, now I can make my own! I would not change anything on the recipe. Thank you Laria, this is a winner!
I used just two tablespoons of chopped crystal ginger and the ginger powder and the results were great. I think the fresh ginger would have been too strong. I also tried shortening the 2nd time and it yielded a chewier cookie than using butter. Dip in coarse or regular sugar before baking.
I've made these a few Christmases in a row and they're amazing. However to the people who suggested forming it into a log, chilling, then slicing into rounds, I say DON'T DO IT. I tried that this afternoon and it was a disaster; spreads way too thinly in the oven so in the end the whole flat little pancake is overdone. Just stick to the program, form into balls, and roll in sanding sugar. Also, the addition of a 1/2 teaspoon of fresh pepper and the same of cardamom makes it extra tasty!