Double-Ginger Cookies

  • booclarendon Posted: 12/21/10
    Worthy of a Special Occasion

    These are so good! I didnt use 3/4 cup of the crystalized ginger though, only 1/4 cup--expensive! I put it through the food processor to chop it up so there wasnt any big chunks. Then I used 1 tbsp of fresh ginger PLUS 1/2 tsp of ground ginger. the lemon came out a little strong but it was still delicious and came out like nice and puffy like the pics. I would make this again and maybe splurge a little more on the ginger. great cookie!

  • JennaG Posted: 12/04/08
    Worthy of a Special Occasion

    I threw my batch away. I am really surprised by all of the great ratings. Did I do something wrong when I made these? I do love ginger but I thought the chunks of crystallized ginger made for an uneatable cookie both in the extremely overwhelming flavor and the strange and crumbly texture. It was kind of like biting straight into a ginger root rather than a cookie. I love Cooking Light recipes but not this one. I really thought there may have been typo's in this recipe. Sad. I can not recommend nor will I make again.

  • lentzfive Posted: 12/13/10
    Worthy of a Special Occasion

    Tasty, moist, flavorful...these cookies came out just as shown in the picture with a nice professional look and a smart ginger taste (but not too overpowering). My kids and their friends haven't liked other ginger cookies and they ate these up.

  • MFBarry Posted: 12/12/08
    Worthy of a Special Occasion

    I agree with other reviewers - very strong ginger taste due to the crystalized ginger. I would not make this recipe again as it was expensive (3/4 cups of chopped crystalized ginger is a lot) and it wasn't that good. There are better recipes out there.

  • smburke56 Posted: 11/22/10
    Worthy of a Special Occasion

    tasteless, uninspiring....truly forgetable.

  • Ltoeat Posted: 12/16/11
    Worthy of a Special Occasion

    I was able to only get 14 cookies and had to bake them for 30mins. Made a lot of reductions, used only 1 cup of sugar, 1/2 tsp of grated lemon (only had 1 lemon on hand), 4 oz of ginger, which processed out to be about 1/2 a cup. I think putting the applesauce and ginger in the food processor will make it smoother. I only dipped the top of the ball in sugar and ended up using less than 2 TBS.

  • JuliFellows Posted: 12/27/11
    Worthy of a Special Occasion

    My family and friends loved these cookies! The bonus is that they're relatively healthy and low fat. I made two batches - the first with about 1/2 cup ginger and they were good. The second batch with the full 3/4 cup ginger were even better. I cut up the ginger with kitchen shears - very easy. These will go on my permanent Christmas cookie list!

  • Nancy0 Posted: 11/19/11
    Worthy of a Special Occasion

    I love ginger, the more ginger the better! Chopping up the ginger nice and fine makes all the difference!

  • MLocke Posted: 12/29/12
    Worthy of a Special Occasion

    I've been in search for a yummy and moist ginger cookie for years. I made no changes to this recipe and I love the cookies. Not only are they moist and chewy, but the flavor is kickin!

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