Comments on: Soft Ginger-Raisin Cookies

By: Summer

Summer — Sun, 25 Jan 2009 00:16:55 +0000

My 9yearold BEGGED me to make these for her. I am not a fan of ginger-anything or rasin-anything.

We baked and cooked and ….she says, they’re ‘okay’ and wandered away…

I ATE THE REST!!OMIGODDESS…THEY ARE WONDERFUL!!
Thankyou
Summer

By: G-Mama

G-Mama — Thu, 22 Jan 2009 06:50:30 +0000

I made the Soft Ginger Cookies today and they truly are yummy. I doubled the recipe so that I would have enough to share with the grandkids. I followed your advice and took them out of the oven after exactly 10 minutes of baking, and they are soft and chewy. I had never used turbinado sugar before; it really added to the delicious flavor. Thanks for passing on this treasure. I know this recipe will go into my “favorites” collection, and I will be making it again soon. I make a thin, crisp Swedish Ginger Cookie which is rolled in pearl sugar. That has been my husband’s favorite, but he may have another favorite.

By: Susan Flemming

Susan Flemming — Wed, 21 Jan 2009 18:03:27 +0000

I baked these this morning. They flattened as they cooled those couple of minutes before being transferred to cooling racks and didn’t stay rounded like yours Suzanne, but I suspect that may be because my butter was really, really soft when I started. Or possibly because I left out the raisins. You couldn’t pay my family to eat raisins… lol. In any case, they came out great. The sugar coating gives them a nice bit of crunchiness on the outside (I used demerara sugar because that’s what I had) and then they’re soft on the inside.

Thanks for a new recipe to add to my keeper recipes.

By: Jenny

Jenny — Tue, 20 Jan 2009 09:08:02 +0000

I baked them, and followed your instructions to the tee and they did come out perfectly soft, and stayed fresh for the whole 2 days they stayed in the house. Now I need to make more but I am out of Molasses ( I wonder if it would work to trade the white sugar and molasses for brown sugar?? ). Thanks for the yummy cookies – I find most years after baking all my favorite Christmas cookies the usual week cookies are just a bit blaaaaah.

By: Jenny

Jenny — Mon, 19 Jan 2009 03:19:05 +0000

I made these tonight. Yummy! We got three dozen from the recipe and there probably are only about six left! Had to leave the raisins out because my family won’t eat baked raisins.
Thanks!
~Jenny~

By: Lola-Dawn

Lola-Dawn — Sun, 18 Jan 2009 01:31:21 +0000

Mmm mm … let’s see … ginger, cinnamon, ground cloves, molasses … got everything right here. I’m gonna make some of these cookies RIGHT NOW! Thanks for the recipe!

By: Susan

Susan — Sat, 17 Jan 2009 21:20:30 +0000

Oh do they look yummy!

By: Pony Girl

Pony Girl — Sat, 17 Jan 2009 20:59:22 +0000

Those look so good….I like the soft version, too! I’ll have to leave out the raisins though, not a fan, LOL!
I gave your fabulous blog a shout out and a little award over at my site! Have a happy weekend!

By: Estella

Estella — Sat, 17 Jan 2009 20:15:57 +0000

The cookies sound and look delicious!

By: catslady

catslady — Sat, 17 Jan 2009 19:15:46 +0000

I may just have to break down and actually bake something – these sound wonderful.