Reviewed: Nov. 25, 2009

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.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Sep. 25, 2009

I had a serious craving for ginger cookies and decided to give these a try. I was curious how cookies without shortening or butter would turn out and I wasn't disappointed...these are fabulous! I didn't use a full cup of sugar and they were plenty sweet. It could just be my oven, but 15 min. bake time was way too much and they were close to burning after 10 min. My only problem around these cookies is self control and not eating the whole batch in one sitting!

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 23, 2009

great recipe! Im always looking for cookies that taste good made with oil. these are terrific.

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ashersgirl

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Reviewed: Feb. 11, 2009

Wonderful texture and flavors! My family loved them!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Jan. 31, 2009

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!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 28, 2008

super good. i was out of molasses so i used maple syrup.... delic!

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kazie212

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Reviewed: Dec. 9, 2007

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!!

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brandy

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Reviewed: Dec. 5, 2006

I thought this was a pretty good recipe. I used 1/3 cup of molasses to add more kick. I also rolled in powder sugar. I had to say that the recipe saying white sugar was a bit confusing - is that granular sugar or powdered. I assumed granular. also in the recipe the 1/4 cup of sugar is before the salt and perhaps i'm being too literal but that too seemed confusing. However I did not add the 1/4 cup and assumed it was what the dough rolls in. I acutally used powdered and it worked well. So all in all it was a good recipe, but i think the recipe could be a tad more clear! But it tasted really good! Thanks!

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TRACYRE

Living In: Beverly Hills, California, USA

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Reviewed: Dec. 4, 2006

A family favorite! A great addition to a Christmas platter. We prefer these to ginger snaps.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2004

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.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Dec. 11, 2003

this cookie made up beautifully. It was an even brown and the consistancy was excellent.

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RDLM46

Cooking Level: Expert

Home Town: Bainbridge, Indiana, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Nov. 28, 2001

This is a crunchy but not hard cookie. Even undercooking it by 5 or 6 minutes didn't yield a soft or chewy cookie. It has a good flavor. The dough doesn't have to be refrigerated before forming balls, nor do you have to soften butter for it which makes it a great last-minute recipe.

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BARBBB

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Reviewed: Aug. 14, 2001

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.

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