Reviewed: Nov. 7, 2009

DELICIOUS! If you love almond as much as I do, try adding 1 tsp almond extract and 1 cup sliced almonds. The ginger and almond flavors compliment each other in a delectable way.

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lkoeppen315

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Reviewed: Oct. 19, 2009

These came out very nice...exactly like the posted pic:) but i used butter instead of shortning, chilled for 15 mins, made it easier to handle and shape...baked for exactly 10 min..yummmmm.thank u for sharing

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Malouka

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Reviewed: Sep. 27, 2009

Very good and very easy! A keeper!

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Chris

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

Phenomenal recipe! Made just as recipe indicates and they are perfect. I'll be sure to make these many more times this fall.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

The absolute best gingersnap recipe I have ever used! :) The cookies were flat and chewy and moist and perfect for a dunk in either milk or hot tea. Thanks so much for sharing this recipe with us!

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rosburn

Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA

Living In: Grover Beach, California, USA

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Reviewed: Aug. 14, 2009

I've been looking for a gingersnap recipe that makes a crispy, crunchy cookie, and I'm happy to report that this is DEFINITELY it!! A few notes for those who are looking for that familiar degree of spiciness that leaves a bit of warmth in your mouth after the cookie is gone; add a couple of shakes of cayenne pepper to your dough and mix well. You can also use ground white pepper. Many folks think they need to use more ginger, but 1 Tb is plenty for the size of this recipe. More ginger won't give you that zing, but pepper will. The recipe made 40 perfect little disks. I rolled them in sugar laced with more ginger, and flattened the balls slightly. They baked up nice and flat, looking much like the commercial variety, with a far superior flavor. Thank you SOOOOoooo much for this wonderful recipe. The one I've been searching for for decades!

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Baricat

Cooking Level: Professional

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Reviewed: Jun. 18, 2009

The perfect gingersnap-- look no further! I added just a bit of nutmeg and followed the directions otherwise. Cookies came out crisp and perfectly done.

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This really is a great recipe. I'm not a fan of gingersnaps in general, but I couldn't stop eating these. I didn't sprinkle or dip in sugar, and I did add a little bit extra flour from reading other's reviews of how greasy they were. Overall, fantastic recipe that will be my go to recipe for gingersnap cookies.

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FISHBONE

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Reviewed: Dec. 22, 2008

These came out excellent !!!!!!!!! You do not have to change a thing. The recipe is dead on !!!!!!! A big hit....You must try them.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

These gingersnaps are soooo good! I added extra spices, a sprinkle each of cloves, nutmeg, cayenne pepper and white pepper... gives it extra spiciness!!! I also flattened these cookies when placing them on the pan. I only fit 9 to a smaller cookie sheet/ 12 to a bigger cookie sheet as they spread a lot. Yumm-sters!

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Janeille

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Groveland, Florida, USA

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Reviewed: Dec. 17, 2008

These cookies are phenomenal. I added just a touch more ginger (I like it strong!) but otherwise didn't change a thing. These are by far the best gingersnaps I have made - this recipe is a keeper!

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LEFTOVERSAGAIN

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 8, 2008

HOLY COW! Absolutely fantastic. For some reason, I was hesitant about making gingersnaps, but these turned out perfectly. I did follow the hint about beating the sugar and shortening for a good long time, and I flattened them a bit with the bottom of a glass. I baked them for 11 minutes, let them sit on the pan for 2 minutes and transferred to a rack to cool completely. I wanted to try one, and looked for a "bad" one, but there werent any! Every time someone eats one of these delicious confections, Larry gets angel wings for posting this recipe! I will be making these cookies over and over again!

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Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Galena, Ohio, USA

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Reviewed: Nov. 11, 2008

Came out flat and crispy just like a gingersnap is supposed to! I took the suggestion of others to beat the eggs into the shortening/sugar mixture for a bit longer to get it to bake out crispy. Mines rolled out perfectly (they weren't sticky). This is a super easy recipe!

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 22, 2008

Recipe as given is a tad salty, try reducing salt to 1/4 teaspoon for better balance.

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Joel P.

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Reviewed: Oct. 5, 2008

Oh wow...I used to dislike gingersnaps very much. A friend of mine told me they were his favorite so I tried this recipe. I'm glad I only baked half the dough tonight; he can't pick them up until tomorrow, and these are likely to be gone by then. SO delicious! Following other reviewer's advice, I worked the shortening, sugar, and egg for a good long time for crispiness, added a little nutmeg and allspice, flattened before baking, and baked for 13 minutes on parchment paper. Perfect. I guess I never liked gingersnaps before because I had only had the store bought kind in the past. Thank you so much.

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Caraloopy

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Delicious cookies! I thought the little ones wouldn't like them, but I was so wrong. They are enjoying them right this moment. Not only do they taste wonderful, my house smells amazing. Thank you for sharing this recipe!!!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Aug. 15, 2008

The cookies were really good. They were very easy to make, I handed out the ingredients to my daughter (6years old) and she mixed everything together and enjoyed it. To make it a bit spicier I added some ground black pepper. There's no need to flatten out the dough after dipping in sugar it spreads out just fine.To make it crispier mix the shortening sugar and egg for a slightly longer time and then leave the dough till it's slightly browning round the edges not as soon as it puffs up and starts to crack, otherwise it will be doughy and soft - unless that's how you'd prefer it. Great recipe. Thank you!

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Dima

Cooking Level: Beginning

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Reviewed: Jul. 5, 2008

Mine turned out chewy every time. I followed recipe exactly. Excellent cookie, but did not have the "snap" that I desired.

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ALICIAPENNEY

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Reviewed: Jun. 2, 2008

Somehow I missed reviewing these up til now! I made them at Christmas time and they turned out great! I was in search of a CRISPY gingersnap with a lot of ginger flavor...not just another soft spice cookie. These were the ticket. I did bake for very slightly longer then recommended...and left them on the cookie sheets for a bit after taking out of the oven. Thanks for the awesome recipe!

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Feb. 15, 2008

Thank you so much for this recipe! I tried another Ginger Biscuit/Cookie recipe for my partner and well...it was rather horrid. So after careful perusing of the many recipes, I settled on trying this one. Let me tell you...he has raved about them and said they were better than store bought ones! My adjustments were heaps more of the ginger/spice (B/c he loves that!) and I did not have molasses, so instead I used Golden Syrup. I'm not fond of ginger cookies myself, but these....these were excellent!

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Crispy Gingersnaps

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