Reviewed: Jan. 18, 2013

I made these exactly as instructed and they turned out great. I will definitely make these again. My husband loves ginger snaps, so he is going to flip over these. I don't eat wheat but with all the great reviews I just had to try them. Now I wish I hadn't. Now I know what I am missing. What we do for our husbands and children.

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Reviewer:

Laurie

Reviewed: Jan. 17, 2013

I love ginger snaps - but hate how they are so hard to bite through...so tried this recipe with no changes to see if it could solve the problem. With NO changes it is perfect. Slight crunch to the bottom of the cookie but the rest is soft and easy to bite through with enough ginger to have a 'snap' without a burn. No changes recommended.These cookies are flat so if you are looking for a cakier style cookie you will need to modify.

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Reviewer:

JC Bailey

Cooking Level: Intermediate

Reviewed: Jan. 17, 2013

very very good!!!! Baked up beautiful.

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Reviewer:

joann b

Cooking Level: Expert

Home Town: Berkley, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Jan. 16, 2013

First of all, I do not like molasses, so I used Karo dark instead. I cooked them for 8 minutes for the first pan, but they got crispy, so I lowered time to 7 minutes. They were crispy too. They had amazing flavor and I will definitely be making them again. The directions say to lightly smash the balls, and one reviewer said she ended up with ginger balls instead of cookies, so I smashed similar to how I would peanut butter cookies, but without the fork. Maybe I will smash less next time for a softer cookie... Not sure about that, but they were not soft.

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Reviewer:

Pollyvox

Cooking Level: Intermediate

Reviewed: Jan. 16, 2013

crunchy on the outside, soft middle. yummy!

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Reviewer:

bubba

Reviewed: Jan. 14, 2013

I make these every year for Christmas...my son in laws' favourite!! These are sooooo good.... p.s. they freeze well too!!

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Reviewer:

Patricia

Home Town: Brockville, Ontario, Canada

Reviewed: Jan. 14, 2013

I have been making these cookies for over 40 years. Chill the dough for at least an hour - I usually chill the dough overnight- this makes it easier to handle, I also use a small cookie scoop and that makes things go smoothly and quickly. Thanks for the post.

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Reviewer:

grammyc

Reviewed: Jan. 6, 2013

OUTSTANDING! If you are looking for an old-fashioned molasses cookie-here it is. I will make these again and again. The flavor is outstanding, easy to make and bake. I cannot give enough praise to this recipe.

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Reviewer:

Cairn Mom

Cooking Level: Intermediate

Home Town: Corfu, New York, USA

Living In: Williamsport, Indiana, USA

Reviewed: Jan. 4, 2013

Great flavor, but WARNING to all considering this for a holiday treat: they only last about a week before going stale, so don't over-look them if you have lots of sweets around. If you need to, the dough freezes very nicely.

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Reviewer:

KAS421

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 2, 2013

Wonderful ginger cookies! The friend I made these for ate the entire 2 dozen cookies in under 3 hours. I think they were a tad bit dry for my taste, but that may have been a mistake on my part. I would definitely make these again.

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