Comments on: Ultimate Ginger Cookies

By: 150 Best Fall Recipes | Brown Eyed Baker

150 Best Fall Recipes | Brown Eyed Baker — Thu, 05 Jan 2012 03:22:27 +0000

[...] Brown Sugar-Pecan Shortbread Cookies Chewy Oatmeal-Raisin Cookies Cranberry White Chocolate Chip Cookies Snickerdoodles Soft and Chewy Sugar Cookies (base for all of my decorated cut-out cookies) Thick and Chewy Chocolate Chip Cookies Ultimate Ginger Cookies [...]

By: Cornelia Cree

Cornelia Cree — Sun, 18 Dec 2011 16:17:05 +0000

I am paying %4.00 a pound for very fresh candied ginger at Sprouts. The Ginger People’s Ginger Chips is $1.40 / # not including shipping. I will certainly try them.

By: Cindysangels

Cindysangels — Sun, 18 Dec 2011 01:26:07 +0000

Check out Amazon for “The Ginger People Baker’s Cut Crystalized Ginger Chips” at http://www.amazon.com/gp/product/B001ELL2HO/ref=oh_o01_s00_i00_details. It’s far less expensive and worked well with this recipe. Just be sure to break up the ginger a bit more.

By: Michelle

Michelle — Sun, 18 Dec 2011 01:13:34 +0000

I concur with the two ladies who left comments below. The crystallized ginger doesn’t melt into the cookie, they are distinguishable and the cookies in general have a pretty strong ginger flavor.

By: Cindysangels

Cindysangels — Sat, 17 Dec 2011 03:14:18 +0000

Hello,
The ginger is strong in these. If you are not a fan, then they probably are not for you. The key is breaking up the ginger crystals into smaller pieces so as not to get a concentrated piece of ginger. I find them refreshing. Will see how my sons like them and compare with my mother’s recipe.

By: Cornelia Cree

Cornelia Cree — Sat, 17 Dec 2011 01:57:44 +0000

To nonpareil baker: No the pieces of ginger do not dissolve. But perhaps you will not be happy with them personally. However, when I make these people scarf them up.

By: the nonpareil baker

the nonpareil baker — Sat, 17 Dec 2011 01:28:53 +0000

Hi Michelle! I’m thinking of trying these, but I’m wondering about the crystallized ginger. Are the chunks discernible in the baked cookies, or do they melt away? I’ve never really been a fan of crystallized ginger, so I’m wondering if I will like these or not. Thanks!

By: Erin @ Texanerin Baking

Erin @ Texanerin Baking — Thu, 15 Dec 2011 18:14:24 +0000

I’m Hamannde above and these cookies are still my favorite cookies! I now use 100% whole spelt and they’re just as good. People go nut over them. Amazing, amazing cookies. Thanks again for sharing them with us!

By: Cindysangels

Cindysangels — Fri, 09 Dec 2011 14:48:47 +0000

I’ve baked these Ultimate Ginger Cookies for the Troops and they are amazing! The key is chopping the ginger up into smaller pieces. If you love ginger, then these are for you. I bake, freeze, and ship in 4″ plastic resealable bags as part of the Bakinggals.com community. My sons are going to love this new recipe for the holidays!

By: Ray

Ray — Tue, 06 Dec 2011 17:34:33 +0000

Don’t know if any one has posted this but you can purchase the crystallized ginger at world market ~$2-4 (I bought it on a 3 for $5 sale) for 2.5 oz. Bottle says Crystallized Ginger Root diced. Its very hard not to eat it just by its self. Cookies sound amazing. Can’t wait to bake them

By: Cornelia Cree

Cornelia Cree — Sat, 03 Dec 2011 21:38:50 +0000

Also I used raw sugar for rolling cookies. Very tasty.

By: Cornelia Cree

Cornelia Cree — Sat, 03 Dec 2011 14:43:05 +0000

I’ve made this recipe twice. Here in the drought conditions of Texas I found it too dry, almost impossible to shape into cookies. Finally the 2nd I pressed the dough into a miniature muffin tin and baked. New name=muffies. The third time I do these I will decrease the flour by 1/4 and see if molding the dough improves. The taste is so terrific however that it is worth the effort

By: Gingerbread Recipe | Brown Eyed Baker

Gingerbread Recipe | Brown Eyed Baker — Fri, 02 Dec 2011 05:02:48 +0000

[...] ginger with sushi, ginger ale (mint ginger ale is a favorite variety of mine), candied ginger or ultimate ginger cookies, if it has ginger in it, there’s a 99.9% chance I’m going to love it. Which is why [...]

By: Cornelia Cree

Cornelia Cree — Fri, 25 Nov 2011 13:53:42 +0000

I had nothing but grief from this recipe, no doubt cause by the drought-dry temperatures in Texas. Next time I will eliminate 1/4 c flour. There is so little moisture that the 2nd time I made these I pressed them in a mini-muffin tin (muff-ees?) which worked a little better. Also, the cookies were then much smaller. Knowing the weight of the flour would certainly help. BUT the taste beats all! I would put ginger cookies above chocolate chip anytime.

By: 30 Favorite Christmas Cookies & Recipes | Brown Eyed Baker

30 Favorite Christmas Cookies & Recipes | Brown Eyed Baker — Sat, 05 Nov 2011 04:04:20 +0000

[...] 26. Soft and Chewy Sugar Cookies 27. How to Decorate Sugar Cookies with Royal Icing 28. Ultimate Ginger Cookies [...]

By: Top 10 List: Favorite Cookie Recipes | Brown Eyed Baker

Top 10 List: Favorite Cookie Recipes | Brown Eyed Baker — Tue, 26 Apr 2011 04:03:26 +0000

[...] 6. Ultimate Ginger Cookies [...]

By: Michelle

Michelle — Thu, 17 Feb 2011 03:27:57 +0000

Hi Martha, Hmm I’m not sure what to recommend. You could try less flour, but I definitely think it would be sticky. I’d probably try one more time with the recipe as-is and if it’s still dry, do a little less flour.

By: Hamannde

Hamannde — Sun, 23 Jan 2011 15:40:14 +0000

These are my favorite winter cookie! I made them about 6 times in two months. Everyone loves them. I use 1.5 cups whole wheat flour and .75 cup white flour and you really can’t tell any difference at all! Perhaps I’ll up that to 100% whole wheat next time

By: Martha

Martha — Mon, 20 Dec 2010 02:27:51 +0000

Michelle, I had just the opposite problem as Kristin. My dough was very dry and crumbly. I even looked up Ina’s recipe and saw that she had used an extra large egg but I don’t think that extra amount of egg would have made much difference. I re-read the recipe several times to make sure I hadn’t left anything out. I’m usually very careful when it comes to measuring ingredients. The cookies taste fine … they just aren’t very pretty … and aren’t nearly as dark as yours appear in the photographs. I made these for my DIL and she will love the flavor but I’m wondering what I could have done to increase the moisture in the dough. I’m wondering if I should go with 2 cups of flour next time and add 1/4 cup more if the dough is too sticky? Thanks for any input. I’ll definitely try them again after the holidays.

By: Soft Gingersnap Cookie Recipe | Two Peas and Their Pod

Soft Gingersnap Cookie Recipe | Two Peas and Their Pod — Wed, 15 Dec 2010 10:03:04 +0000

[...] Ultimate Ginger Cookies from Brown Eyed Baker Double Chocolate and Ginger Hazelnut Cookies from Cookin’ Canuck Gingerbread Cookies from Bake at 350 [...]

By: Kristin

Kristin — Fri, 08 Oct 2010 14:35:54 +0000

Thanks for the tips. Fortunately, after the dough had a chance to mellow out in the fridge overnight, the batches have been really good. It’s definitely a different cookie than the original is meant to be, but the flavor is great, the texture turned more chewy/soft. I’ll try it the way it’s written next time, but at least this one was better than I thought it would be!

By: Michelle

Michelle — Fri, 08 Oct 2010 13:55:11 +0000

Hi Kristin, I only ever buy large eggs, and that’s all I use when making, no matter what the recipe says. I figure it can’t make that much of a difference. So I wouldn’t alter the eggs at all. Don’t add extra flour either, as you found, it will greatly affect the texture. The dough is a little sticky, but try dipping it into the sugar before rolling it into the ball, that should help make it more manageable if you can’t work with it at all.

By: Kristin

Kristin — Tue, 05 Oct 2010 19:23:31 +0000

Hey Michelle, maybe you can help me figure this out. I’ve made this recipe 2x in the past year. The first time, the dough was so wet/sticky, it was really difficult to roll the balls. The baked cookie was still awesome. This past time, I added more flour to help make it manageable, but have made them too cakey. I’m hoping underbaking will help that texture. I also used 1.5 large eggs the second time since Ina always calls for an extra-large egg. I’m not sure if that makes a difference. However, I’ve only had light brown sugar both times, so maybe that’s part of my problem. I love Ina’s recipes, but this one has gotten me stuck a couple times. I think I need to try it with the dark brown sugar and just a regular large egg. 3rd time’s the charm!

By: 50 Fall Recipes (that are not apple pie) | Brown Eyed Baker

50 Fall Recipes (that are not apple pie) | Brown Eyed Baker — Thu, 09 Sep 2010 04:10:40 +0000

[...] 9. Anise-Almond Biscotti 10. Apple Hand Pies 11. Dulce de Leche Cheesecake Bars 12. Gingered Carrot Cake Cookies 13. Oatmeal Raisin Cookies 14. Peanut Butter & Jelly Bars 15. Pecan Pie Bars 16. Pumpkin Cupcakes with Cream Cheese Frosting 17. Snickerdoodle Blondies 18. Snickery Squares 19. Ultimate Ginger Cookies [...]

By: Betsy

Betsy — Mon, 02 Aug 2010 12:35:32 +0000

These cookies are phenomenal! I made them to add to a care package to send to my boyfriend, and he can’t stop talking about them. Thanks!