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!!”

“I tried to unmodify these back to unvegan… substituted butter, added an egg, less water. I didn’t really know what I was doing but they were DELICIOUS!”

“Baked these last night, intending them to be for my fiance, since I usually don’t care much for ginger cookies (molasses = eww), but I think I have already eaten more of them than he has! These are delicious! I made them non-vegan by using butter and an egg plus about 1 T of water in place of the 1/3C. Also used just slightly less sugar, and 3/4C whole wheat flour. The boy doesn’t like raisins, so those were also left out. After mixing up the dough, I let it sit covered in the fridge overnight, and then only baked for about 8 minutes. This recipe will definitely have a permanent spot in my recipe box! Thanks pollen!”

“Five stars for this recipe.I did make a couple of changes.I used unsalted butter instead of margarine.Also omitted the water and added 1 egg.Did not add raisins.All else the same. The house smelled so wonderful while these were baking.Both the flavor and texture of these cookies are exceptional.I must have made mine big, because I got 29 cookies from the recipe as written.Will definetly make again.”

“My husband loved these!!! I also gave the recipe out to a friend after she tried them.They both said they were soft, perfect spice, and very tasty!!I did skip the raisin (DH doesn’t like them) and used a bit more fresh ginger.Thanks so much!!”

“I made these for my Vegan Thanksgiving dinner in 2012, which was mostly attended by meat-eaters, and everyone raved at how delicious and hearty the vegan food was. They couldn’t believe this level of taste could be achieved at home — even those who had already been to Los Angeles’ top vegan restaurant Real Food Daily. The stars of the show, though, were these cookies, which had everyone going ga-ga over them. I printed out the recipe for 3 people. >br/br/

“Wow! Very tasty. I used cane sugar instead of white sugar, and honey instead of molasses. I also added about 1/4 teasp. all-spice. The cookies turned out to be little too sweet for me, so the next time I’ll definitely use less sugar. Though with a nice cup of espresso or herbal tee… hmmm… it’s simply delicious!”

“Amazing! I used half flax meal so as to make a high fiber cookie and they were delicious.”

“These cookies are awesome, and true to the title!(soft, spicy, & heavenly!)They were such a hit, that I’ve had to make them twice in a week.Thanks for the recipe, pollen!:)”

“These are indeed soft and heavenly! I used the ginger “paste” left over after making and filtering ginger syrup – about 1/4 cup. Since it was already sweetened, I lowered the sugar to 3/4 cups. I also omitted all the other spices as I wanted the ginger flavour to shine; used blackstrap molasses, subbed the all the water but 1 tbsp with 1 large egg. They puffed up beautifully and I got 30 large cookies. My only complaint was that they weren’t gingery enough… next time I’ll add more. I would also recommend lining the baking sheets with parchment paper as the one time I didn’t, the cookies stuck; the dough was very sticky and I had to flour my hands quite often. Thank you for an amazing recipe!”

“I made these cookies to use up some fresh ginger I had in the house, and I’m so glad I did! They were delicious–great amount of flavor but not overpowering. I baked them for 10 minutes and they were nice and soft. I also used butter in place of the margarine, and an egg in place of the water. Also, I accidentally used 2 tbsp of fresh ginger, and they were still delicious. Not too ginger-y at all. My batch made closer to 70 cookies, so I’m not sure if I made them too small, but they were decent sized. I’m sure I won’t have a problem using up extra ginger anymore :)”

“The taste is very good; spicy but not overbearing. I did not use fresh ginger OR any nutmeg. I wanted soft cookies so I took them out of the oven when barely browned on the edges; but when cooled they ended up sticking together. I bake with real butter, and I had to post a photo because my cookies looked nothing like the ones in the pic previously posted.”

“My husband was asking for soft ginger cookies last night.These were the best ever!Thank you for posting.Already transferred to my recipe book!”

“Made this to use up extra molasses…they come out a good consistentcy and the raisins were a good addition.I don’t taste the fresh Ginger much at all and they don’t come off as “spicy”.They DO have a persistent aftertaste for some reason.I can’t stand aftertastes.I still gave it 3stars because I figured perhaps something was wrong w the quality of ingredientsI used.”

“OMG!So freakin’ good!I made these because my husband’s cholesterol is higher than I’d like and I decided to cook vegan exclusively at home (I’ve always cooked vegetarian).He happily eats vegan entrees, but is very wary of vegan desserts, due to an unfortunate attempt at black forest cake containing baby food prunes.He gobbled these up!So did I, my stepdaughter, two of my nieces, my brother-in-law, etc.They were really easy to make, too.I foresee many, many batches of these in my future.”