Reviews & Comments

This is THE BEST ginger cookie ever! I made these over the Christmas holidays and everyone raved about them. I made them again this weekend for my grandmother and needless to say...she only got two. They were gone before I could set some aside for her. I used more lemon than the recipe called for and they were even better. Love, love, love this cookie!

I use the lemon glaze & crystallized ginger part of this recipe on my own soft molasses cookie, since we prefer soft cookies, and it has been a huge hit among both kids & adults! I've shared the recipe at least 3 times this holiday season. The mix of flavors is "heaven on earth" as my friend put it,with an elegant presentation. I will continue to make & share this cookie for years to come! Perfect for keeping the cookies pre-made in the freezer and topping them to take to parties & dinner.

I gave this recipe a three because the cookies are tasty and I gave it a three because they are too much trouble to make and too expensive to recommend. Perhaps in some parts of the country finely ground crystallized ginger can be purchased but not in mine and I ended up not using the ginger because, no matter what tricks I employed to keep it from sticking to the knives or chopper, the result was a sticky ball of ginger that couldn't have been sprinkled on anything. At about $4 for three ounces, plus the cost of a package of sugar cookie mix, spices and a lemon, it's costly for just three dozen cookies. If you make it, the glaze mix will not produce enough quantity to make your cookies look anything like the picture, and you may not have quite enough to put a thin glaze on each cookie. All in all, I'm not that pleased with using the Sugar Cookie Mix as a base; no matter how thoroughly I mixed it I still ended up with some sugar cookie lumps in the dough, just as in the Red Velvet cookie recipe I tested. I like this cookie well enough to make again, without the crystallized ginger, if I can develop, or find, a scratch recipe. And be very careful baking - they over-bake quickly before they've passed the touch test. I found that even with parchment paper, a non-stick sheet works better than my stainless steel sheet.

My husband and I made these last night for a treat at our cafe, rave reviews. I am on my way to pick up more ingredients to make more. I only got 2 dozen, so I will double this time. I love anything with crystalized ginger...I find at my local health food store, way cheaper than at grocery store.

Had to make something for coffee hour at church. Had the cookie mix, and the recipe. Found the tablespoon size too large, so I used a teaspoon instead. Made 5 dozen cookies, about the size of Gingersnaps. They were a HUGE hit, and I didn't even frost them! I will make them again!!!!!