Recipe by Jennifer Mazorra Salamy
"My Aunt Lisa always made these chewy ginger snaps around the holidays. These are so easy to make and are sure to disappear for whatever crowd you make them for, your family or a get together. Enjoy!"
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white sugar, or as needed
I made them again but this time with 1/2 cup of melted butter and 1/2 cup of white sugar. First time I tried this recipe they turned out too sweet to my palate and due to the canola oil - very greasy. They're perfect this time. Thanks for sharing.
Rather decent recipe, so thank you for sharing it! I was looking for something to make for this year's cookie exchange, and this fits the bill nicely. I decided to try it out today, and will be making 12 dozen of these two weeks from now, after all.
My toddler is fully enjoying this cookie with a small glass of milk.
Having just made the cookies today, I find the crunchy edges and inner chewiness delightfully seasonal and a nice change from other run-of-the-mill cookie exchange fare. I wonder if any will last until tomorrow to see if the texture or taste improves from what impressed me today.
The only thing I did different from the recipe was to use vegetable oil. Oh, I also lightly sprayed the pans and only halfway rolled the cookies in sugar, trying to prevent any from sticking to the pan, in case that was going to happen otherwise.
wonderful! I took these to work once and a coworker told me that they were amazing cookies. We all laughed when I told her their name.
I just made these cookies to take to my church's social hour tomorrow. They smell and taste great, although they are a little bit oily.
We loved them. Although next time I think I will add just a bit more molasses.
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Ginger Snaps
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 59
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