Frosted Ginger Cookies

  • DIA2SYD Posted: 10/05/10
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    Good flavor and texture, but not outstanding. Also, be very careful not to place them too low in the oven because they will brown very quickly.

  • mistifi Posted: 01/05/09
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    These cookies have never failed me. You don't even really need the frosting, though it adds a nice touch. I like adding fresh-squeezed orange juice to the powdered sugar to make orange-flavored icing.

  • my3kids Posted: 11/22/08
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    We loved this recipe, my kids asked for a second cookie after finishing the first! I didn't have all the needed spices on hand so I substituted 1 tsp. pumpkin pie spice, 1/2 tsp. Cinnamon, and 1/2 tsp. ginger for all the spices listed. They turned out wonderful and I will probably keep the change for next time. I also added a bit more lemon as other reviewers suggested to the glaze. I think I might try almond or just a little vanilla next time. They baked for exactly 10mins. in my oven and I let them cool for 20 mins. on a rack. Perfect!

  • RebeccaCH Posted: 12/18/08
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    These are awesome! I made them and brought them to work and everyone ate them by the handful. They are light and soft, but have great flavor and just a little but of crunch around the edges. I liked them just as much without the frosting, but I frosted them anyway. I might reduce the amount of lemon juice in the frosting next time to suit my own taste, but no one else seemed to think it was too sour. Also, I didn't have cloves so I just used a little extra ginger and cinnamon and it worked great. This is a keeper for sure!

  • kimmayrose Posted: 10/10/10
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    I was surprised at how good these cookies were! SOOOO good! They froze well and stayed chewy. I will make them every holiday season.

  • SybilA Posted: 12/22/08
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    I must have done something wrong as my cookies ended up being little domes and not nice flat, round cookies. I got exactly 40 balls, the dough was fantastic. Was I supposed to flatten them before I baked them? They still taste incredibly delicious, but are just little domes!

  • Michelle94904 Posted: 01/04/09
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    This is a great, delicious, beautiful, and simple ginger cookie recipe. I'm online copying the recipe for a friend who ate nearly my whole batch. They look beautiful when frosted. I doubled the recipe easily. Highly recommended.

  • Amypiper Posted: 02/22/09
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    This recipe is awesome!! I make them without the frosting and always slightly undercook them. This time around I added milk chocolate chips to them. I have to say, I think this was the best batch yet! This cookie is always loved by everyone. It is one of our family's favorites.

  • boobookittyfuck Posted: 11/30/09
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    These cookies are amazingly tasty. I made them specifically for my husband, as I am not really a ginger type of girl, but I could not resist them! I followed the recipe to the T and they were moist and delicious.

  • kategunby Posted: 12/14/09
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    These cookies are great! Very easy, quick, and cute! The sugar coating makes them unbelievably tasty, and you really don't need the glaze - try one before you put any on and decide for yourself.

  • lecolburn Posted: 04/28/10
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    I made these cookies for a girlfriend who is pregnant and experiencing morning sickness because ginger is supposed to ease nausea. They were so easy to make and delish! Nice and crunchy on the outside and very chewy on the inside. I will make these again and again.

  • box686 Posted: 12/21/09
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    These cookies are great. Easy to make and they stay fresh for a week (mine were gone after that).

  • GStroud Posted: 11/19/09
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    I made this for my annual cookie swap a few years ago and now my husband asks for them every Christmas. They are easy to make, even for an imperfect baker such as me. And they taste delicious with a cup of tea or hot cocoa! To make the icing easier, I mix it all up, stick in a ziploc bag, cut a small corner off and pipe it over the cooled cookies. I also frost right on the cooling rack, but place wax paper underneath to make clean up super easy!

  • Mellyhead Posted: 12/09/09
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    I have made this recipe every year for Christmas and once for Valentines Day. These cookies are incredibly soft and the icing is the perfect touch. For the icing I omit the water and use fresh squeezed orange juice instead of lemon. And I usually omit the cloves and add just a little extra cinnamon.

  • garliclemon Posted: 10/31/10
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    Total yum. Best ginger cookie, and I've been searching for one for ages. These stay perfectly soft, and the icing is a nice touch but not necessary. I subbed in orange juice for lemon once, and it was just as good. These are so fluffy. I did add a bit more molasses after tasting the dough, but I tend to prefer a bit more bite from the molasses. I agree with other reviewers, it works better to chill the dough--even as little at 15 mins--before rolling the balls, otherwise it's too sticky. Another good icing idea is make a batch of chocolate ganache and swirl that on top of the cookies. This is my go-to ginger cookie recipe now.

  • JaneOL Posted: 12/22/10
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    These are so good and so easy. I like that they stay soft and chewy. Delicious ginger flavor and just the hint of lemon in the frosting is a nice touch.

  • swimfly Posted: 12/14/11
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    these cookies were amazing!!! Everyone loved them! They stayed moist and chewy. I frosted some and left some plain to compare and my crowd all said the plain were very good but preferred the frosted. Definitely going to make again!!

  • alacka Posted: 01/09/12
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    Very very best cookies turned out. I'm still a bit sub-rule took the recipe from http://peanutbuttercookierecipenow.com/ I got even better

  • CandaceCH Posted: 12/11/11
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    Easy, yummy, and gingery! I didn't make the icing: with the sugar-rolling, these cookies definitely don't need icing.

  • MegDesmond Posted: 12/13/11
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    Perfectly soft, sweet and spicy!

  • Ralacey Posted: 12/24/12
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    Thes were so easy to make and delicious! I agree that freezing the dough for 15 minutes before rolling in the sugar made it much easier.

  • brighteyes8 Posted: 10/10/13
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    Delicious, soft, and spicy! These are on the sweet side for sure, though. Great with or without the frosting but I think the lemon frosting is both surprising and a nice change of pace. If you like your frosting more lemony, use more lemon juice and less water -- maybe 2 t. juice and 2 t. water. As is, it just hints of lemon. I subbed all whole wheat pastry flour for the AP flour and you could not tell the diference. Otherwise made exactly as written.

  • Wiannu Posted: 12/03/13
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    This recipe is wonderful! I am making tins and these cookies are definitely going in them. I did try making a batch with Splenda as a substitute... not the same effect :(

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