Reviewed: Nov. 28, 2009

These turned out great but I found that 12 minutes was a little too much...11 was perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2009

Very good. I used only crisco, no butter, and increased the ginger to 1tbs, per another reviewer. I also pulled them out at about 11min, so they were still a little chewy inside, but crispy outside. They were a hit with the company that we had, and my husband and 15-month old son really liked them as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Courtney K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

Excellent in every way! Using shortening preserves that nice, crispy S-N-A-P when you bite into them. I baked for 12 minutes, which gave the perfect crispness throughout, with no chewiness. A genuine gingersnap should not have a buttery taste - and I'm an advocate of butter MOST of the time when baking cookies. But not here. In great-grandma's day, they were made with lard. To us, a proper gingersnap needs robust ginger flavor and a warmth left on the palate after eating them, so I increased the ginger to 1 tablespoon and added a few shakes of cayenne pepper. Also, laced the sugar in which I rolled the dough balls with more ginger. Perfect in every way. Absolutely addictive - A++!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

A keeper! 3/4 cup shortening/1/4 cup butter 1/3 - 1/2 cup molasses

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

Marvelous! If you don't put them in full time they remain a bit soft, perfect really.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Natalie B. Verbeke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

This is my mom's recipe! But I add more spices like nutmeg and allspice. Just made some to give away as gifts for Christmas!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tara

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

I'll make them again-my husband really liked them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2006

Wonderful! I made far more than 18 with the batch though, and I only baked them for 7 minutes, not near the 12-15

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

M McD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2006

A new favorite!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

whirligig

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2006

Very yummy. I used butter rather than shortening and they were crispy on the outside and chewey in the inside. My husband says they should be a new holiday tradition!

Was this review helpful? [ YES ]
4 users found this review helpful