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5 Item(s)
Michelle
02/56/2021
02/26/2021
Love, love these cookies. I have put my own little twist on them. I put flake salt and sugar on the top
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Gina
03/75/2020
03/16/2020
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Rating:
I only had pamela’s pancake flour .. I omitted the baking soda but followed everything else.. flattened Each 1” ball they really spread. Crunchy, thin , Not too sweet deep molasses flavor... AMAZINGLY GOOD.
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Make it egg free?
12/355/2019
12/22/2019
What would you suggest to make these egg free? Would an egg replacer work?
Because there is only one egg called for in this recipe, we think that you could use an egg replacer successfully, either a commercial one or one made with flaxseed.
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E Springer
08/223/2019
08/12/2019
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Rating:
Used about 2 Tbs worth of freshly grated ginge
ather than powdered and crystallized versions), creamed into the butter mixture to ensure flavor would distribute well. Otherwise followed the recipe pretty closely. Cookies are soft and chewy inside, not overly sweet (a good thing, from my perspective). A bit crumbly in milk, but great flavor.
ather than powdered and crystallized versions), creamed into the butter mixture to ensure flavor would distribute well. Otherwise followed the recipe pretty closely. Cookies are soft and chewy inside, not overly sweet (a good thing, from my perspective). A bit crumbly in milk, but great flavor.
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Susan Blumen
12/336/2019
12/03/2019
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Rating:
This recipe is fabulous. Superior flavor. The best ginger cookies-not dry, not mealy! I made them so they were crunchy because that is my favorite. I just flattened them. If you bake them as balls then they have a nice chewy consistency in the middle.
I didn't think I would like the cut up crystalized ginger, but I really do like it. a lot. Definitely my favorite!
I didn't think I would like the cut up crystalized ginger, but I really do like it. a lot. Definitely my favorite!
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