Taste is great and the recipe is easy. The only problem I had (maybe I did something wrong?) was the dough was really crumbly. After I refrigerated it, I had to add about 1 - 2 T of milk so the dough could be formed into balls.
From EatingWell: November/December 2008
Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.