Review: Double-Ginger Cookies, May '01

[Jessica]

These were amazing--a high 9. The dough takes very little time to mix and the only unusual ingredient is crystallized ginger, which Whole Foods sells in bulk. I must have made smaller cookies because I got 3.5 dozen instead of 2 dozen, but I thought they were the perfect size. The ginger taste is strong but not overwhelming and even with the sugar coating, these are not too-too sweet. We have guests that arrived yesterday and the cookies are already gone. I know I will be making these again--probably within a week or two http://www.cookinglight.com/bbs/smile.gif
Also, they were very tasty with Lemon-Ginger Ice Cream from 1998.

[sharon]

Although I have seen several favorable reviews of theses cookies, I thought there were terrible. The crystallized ginger takes forever to cut up and sticks to the knife and itself even when you spray the knife with cooking spray. When you add the ginger to the flour mixture it just lumps together and it certianly doesn't help to mix it with a wisk as the recipe says. So bottom line was that they were a very labor intensive cookie.

I would have been ok with that if they tasted terrific. They didn't. My husband, who will eat pretty much anything, told me to throw them away. I thought they had the texture of little bread loaves, not what I look for in a cookie. I will never make them again.

[Jessica]

Just a suggestion--I put the crystallized ginger in my mini chopper and it did not stick very much. I stirred it with a wooden spoon and that worked very well.

[Marsha]

We thought these were quite good - a more cake-like consistency and not extremely ginger-y but good. I think we now prefer a less sweet cookie and these are not very sweet.