I cut the sugar down to 3/4 cup, and these still turned out very tasty! Might be able to even get away with 1/2 cup, since they are rolled in sugar. Nice flavor of molasses and ginger. Chewy on the inside and crunchy on the outside.

Thank you so much for this great recipe! What great, soft cookies! Fresh out of the oven they were chewy on the outside and soft/yummy on the inside. They keep so well, too! I didn't even use the fresh ginger, instead I used 1.5 teaspoons of ground ginger and drizzled in extra molasses and they still turned out really wonderfully.

I'm eating one right now. Mmmmm. I love the use of fresh ginger. They're soft and chewy; not bakery-cakey. Very yummy. I need to go get another one!

Very good and easy to make. I use even more fresh ginger, and find them delicious and potent, but not overly sweet. The sugar rolling is a must with these, and the courser the better. They last well too, IF they don't get gobbled up right away.

These were great. I baked 1 minute under baking time to make sure it didn't come out crunchy- I like chewy cookies. I added fresh ginger but I added extra, and it was too gingery.

My family loves this recipe. I use 3-4tbs of ginger. It helps that you can find fresh grated ginger in a jar now in most produce sections. Yum!

Absolutely loved these. Used fresh ginger, probably more than called for. Will try not to make too often only because I can't stop eating them!

I just made these cookies three days ago and they are quickly disappearing. I did adjust the time in the oven a bit to just 10 min instead of 15 and they are fully cooked and chewy moist. Best recipe using fresh ginger that I've tried so far, and I've tried at least 2 others.

Excellent cookie! I had some fresh ginger left over from an asian dish I was making and decided to go looking for a cookie recipe. Very glad I found this one! I made the cookies slightly larger - I used a 2 tbsp. measuring spoon - and ended up with 2 dozen. Baked just a bit longer too, about 18 minutes. They are best after they have cooled, since the flavors don't come out as well when they are fresh out of the oven. I also used the tip of freezing my ginger before grating on my mircoplaner. Worked great!

These were indeed awsome. Held up great when dipped in milk, and soaked up milk well. 100% delicious. Mine didn't go flat in the oven like the one's in the picture, so I started flattening them with a fork before baking. Made them pretty too.

Wonderful cookie that the whole family loved. I usually don't have much of a sweet tooth and am more than happy eating only one cookie. These are so good that I did not want to stop eating them! This recipe is a definite "keeper."

These cookies disappeared as fast as they cake out the the oven!

This is my absolute favorite cookie. The flavors are balanced perfectly and no change is needed with the recipe. I wish I could give more than five stars.

this recipe was alrite...i think it was a bit too overpowering though and i dont think its like the starbucks ginger molasses cookie i hoped it would be. try less ginger in the recipe unless you really want that strong flavour

So good! I think next time I'm going to try adding some minced candied ginger to the recipe for even more ginger flavor. This recipe is definitely a keeper though.

So EASY and so delicious, in a pinch I have used a tablespoon and or tablespoon and a half of ginger spice, and they came out just as good.