These ginger biscuits crackle on the top as they bake. A lovely food gift for any one who loves gingernuts!
These cookies are gorgeous, just like the ginger biscuits I used to buy from the gingerbread shop in Ashbourne, England. I did make a couple of changes. I used butter instead of vegetable oil (never been too fond of anything other than butter in cookies) and I also doubled the spices. I did use another reviewers advice and let cool on wax paper rather than a rack. I made 14 large size cookies from this batch which were crunchy on the onside but so chewy inside. The aroma in the kitchen was heavenly! I will certainly be making these again and again... - 12 Jan 2013
These were SO GOOD! I followed some other suggestions and here's what I ended up using: 2/3 cup canola oil; 1/2 cup white sugar; 1/2 cup brown sugar; 1 egg; 1/4 cup molasses; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 t. baking soda; 1/4 t. salt; 1 t. ground cinnamon; 1 heaping t. ground ginger; 1 t. vanilla; 1/2 heaping t. ground cloves; 1/3 cup sugar (for rolling dough balls). I baked them for 10 minutes. They turned out perfectly. This is definitely going in my recipe box!!! - 08 Nov 2007 (Review from Allrecipes US | Canada)
These are the BEST molasses cookies ever! I like them better then any store bought or bakery bought molasses cookies that I have tried. The key to making these soft and chewy in the middle is to cool them on wax paper rather then a cooling rack. Cooling them on a rack allows cold air to circulate around and through the cookie as it cools, which causes them to become crunchy. If you cool on wax paper no air gets THROUGH the cookie so they stay warm longer and doughy inside. This tip works well for Chocolate chip and sugar cookies too. Try these, they are wonderful!!! - 01 Dec 2007 (Review from Allrecipes US | Canada)