Soft, Spicy, Heavenly Ginger Cookies

I am a huge ginger-lover, so this may be a little biased, but these are probably the best cookies I have even eaten! I used butter instead of margarine, but other than that I followed the recipe. The fresh ginger is really what makes these cookies so amazing. I would definitely recommend not putting in grated ginger instead of finely chopped ginger because the tiny chunks are phenomenal! Mine cooked for about 10-11 minutes (I made 3 batches) and are so pretty! They're crinkly and sparkly on the outside and wonderfully chewy on the inside! I love these- I'd give them 5,000 stars if I could!

I'm one of those who "hates" ginger, so I made this for mom and grandma and they completely fell in love with these chewy, ginger-ey cookies, although my mom, who is a ginger fanatic said that she could do with even more ground ginger! I used butter instead of margarine, and honey instead of molasses. I also used the optional raisins, and since I was in a hurry, I added more flour (about 3 or 4 heaped tablespoons extra) to make the dough less sticky and easier to handle, instead of refrigerating. I also needed to use more than 2 tablespoons of sugar to roll them in... it just got sucked right in! :-) The baking time is perfect and in 12 minutes these cookies turned a lovely golden colour. The aroma wafting in my kitchen while these were baking was simply dreamy! Thanks pollen... this was a huge hit!

Heavenly indeed! I made these cookies to give as Xmas gifts, and they were so scrumptious I had to wrap them up very quickly or DH (who "hates" ginger) & I would have eaten them all! I used a mixture of treacle and golden syrup instead of the molasses, and found chilling the mix for an hour before rolling was a very good idea. As Mallina says, the fresh ginger just makes these cookies! Now to make a batch for ourselves...

Made these little beauties over the weekend and they turned out great. Substituted maple syrup for the molasses and they tasted great anyway.(but everything else was by the recipe) Soft while warm and perfectly crunchy after they cooled.

These cookies are in the oven as i'm writing this so i don't know what they taste like yet. I changed the recipe quite a bit though(i tend to to that, by accident usually). What i changed was: -I halved the recipe -used butter, 1 tsp. of pumpkinseed butter, and 1 tbls. of jam instead of only butter -since i don't eat wheat, i substituted soy, brown rice, and buckwheat flour for the all-purpose flour -used baking powder instead of the baking soda (by accident-grabbed the wrong thing) -and did not used white sugar but substituted stevia extract instead (my mother cannot eat not much sugar) The cookies should be ready in a few minutes, just have to let them cool. when i try one, i will rate it!! UPDATE: i also threw in some flaxmeal for a little added fibre!! I just tried a cookie.... scrumptious!! they are soft and have a perfect amount of ginger!! I think the fresh ginger really added to the cookie, do not leave this ingredient out!!