Amazingly yummy! My friend's, family, dads employees demand these... I have to make 150 soon! Gah! Should be fun! Thanks for the recipe!

These were so good! I am 8 weeks pregnant and they are the perfect morning sickness cure. I used black strap molasses to get all I could out of a cookie. Easy and delish!

These are really good! I got tired of grating ginger so I did about half fresh grated and half bottled ground fresh ginger. I chopped the crystallized ginger as small as possible so there woulnd't be any big bites of spice. My kids absolutely love them!! Using a rounded teaspoon, the recipe for 48 cookies actually yields close to 120 cookies!

These cookies are fantastic! My boyfriend's favorite cookie from a local specialty store taste just like these. I preshape balls and freeze them and just make small batches. These are absolutely the best ginger cookie.

This recipe is good, but it can be seriously pumped up into an adult taste treat. Use 1 cup fresh minced ginger in addition to 1 cup crystalized ginger, decrease powdered ginger by 1 teaspoon and replace with fresh ground black pepper, add 1/2 teaspoon cloves. Amazing. If this is really for adults, macerate the fresh ginger in a couple of tablespoons of vodka, brings out yet another level of flavor. My next twist will be to add cayenne pepper, haven't tried it, but just wait....

These are excellent! There is so much dough that I divided it up and shaped it a few ways- dropping, rolling balls, and cookie cutters. The dropping made uglier cookies, so from now on I will roll them between my hands for a second. Also, these cookies aren't too sweet and since I had royal icing on hand I put some on and it was the perfect amount of sweetness.

I'm giving this 4 stars instead of 5 only because they just aren't as good as my grandma's. This recipe makes a humongous amount of cookies. I will definitely half it next time. When reading other reviews I noticed people talking about the expense of candied ginger. It's really easy to make at home. Cook 1 cup pureed ginger and 3 cups of sugar over medium-low heat. After the sugar melts you can add some ghee (clarified butter, but regular butter will work too) and spices such as cardomom or allspice. Let the mixture boil for a few minutes while stirring constantly then pour into a shallow pan to set. YUMMY! We keep it on hand all the time for upset stomach.

the taste was phenomenal but the constituency was poor. they were very soft, thin, gooey and floppy. I wasn't going for them to be hard like actual ginger snaps, but they needed more flour or something. I'll have to play around with the recipe and see if I can get the consistency right. but the flavor especially with the crystallized ginger was perfect.

I was a quarter cup low on flour. Has potential. Not enough ginger. Try first with the Robert E. Lee spices and then with some extra ginger. Could be the right texture but think I over baked. Try 8 or 9 minutes rather than 10.

Very good gingersnap recipe! I didn't have the crystallized ginger or fresh ginger so I just added 2tsp cinnamon. I also rolled these in sugar before baking. Excellent!

as good as it gets

This recipe is a great and delicious way to use all that fresh ginger you have left over! These cookies are easy to make and oh so tasty! I followed the advice of adding more fresh ginger instead of crystallized ginger, since I had none on hand - that worked great!

Super easy, very fast, a family favourite.

totally awesome cookies. didn't have brown sugar so i used white. was still great!!

These cookies are simply delicious! I iced mine with lemon icing (fresh lemon juice mixed with powdered sugar). The lemon flayor goes so well with ginger. I will definitely being making these again.

These turned out fantastically! I wish I had read the 'replacing crystallized ginger' with fresh ginger before making them ("my bad!") - I live in the Middle East and have to import crystallized ginger - it's so expensive even in Canada, importing it makes it even more so! Fresh ginger is extremely cheap here and in huge abundance, so I will definitely be making these again skipping crystallized and upping fresh! Great recipe, it's going in the recipe box for sure.

Definitely a different twist to the traditional ginger snap! My boyfriend thought they were too gingery but everyone else loved them. I left out the fresh ginger as I couldn't find any.

These are the best ginger snap cookies ever! My daughter and I rolled the cookie dough in sugar before we placed them on the cookie sheet. You have to try these!