Recipe by Dani Boscarelli
"This is a recipe from my mother. Our family has been making them for 50 years."
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This recipe is honestly fool-proof. I've made them twice now. The first time, I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies, and tasted great. The second time, I got the flour right and they stayed in puffed little balls, more like a ginger snap. So you can pick which you want! Also, the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center, and up to 15 or 16 to get a true ginger snap. The choice is yours!!
only ok, not the recipe I was looking for
This cookie has excellent flavor and was very easy to make. I rolled the balls of dough in raw sugar instead of white sugar and they looked really pretty.
Followed recipe but added twice the amount of ginger. Absolutely wonderful cookie! This is a keeper!
This is my favorite gingersnap recipe! I like the fact that it uses oil instead of butter. I sometimes make them with half or all whole wheat; this is one of the few cookie recipes that I have been able to get away with that! To make them pretty for Christmas, I dip them halfway in melted white chocolate. They are out-of-this-world good that way!
Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.
Very good! The dough is super easy to work with. I prefer mine with more spice, so I add 1/2 tsp. of black pepper. Also, I thought they were a little too sweet and I found 3/4 cup of sugar works better for me. Watch the baking time carefully. I like mine a little softer, so I stop baking them just after they crinkle (10-12 minutes.)I took someone else's suggestion and I rolled them in turbinado sugar. They look very pretty. These are great for someone who can't have butter.
These cookies are the absolute positive BEST...they are crunchy on the outside and soft on the inside (but not too soft)...A definite keeper and I will make these cookies over and over again...THANK YOU so much for sharing this recipe...It is the BEST Ginger type cookie I've come across and I wanted to let folks know that..I baked mine for 10 1/2 to 11 minutes...they came out perfectly and so delicious. The 1/4 cup of sugar listed (before the salt) is used for rolling cookies in before baking them and not meant to be added to the flour mixture...at least that's how I took it to be...also too, may I suggest that you use a fresh box of baking soda when making these great cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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