Reviewed: Nov. 30, 2009

I haven't made these yet. I like the idea of cayanne pepper! Has anyone had the gingersnap cookies from "Clarke's Bakery" in London? The best in the world! Searching for the recipe. I know they use baking powder instead of soda! They are a bit hot and spicy.

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

Reviewer:

Samba

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Gallatin, Tennessee, USA

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

Reviewed: Sep. 19, 2009

These cookies are amazing. Very gingery. They aren't crisp, but instead came out with the perfect chewy-yet-firm baking. I got crystallized ginger for cheap from C-mart.

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

Reviewer:

aerinth

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

Reviewed: Jun. 6, 2009

I wouldn't recommend making these if you don't have the fresh or candied ginger. Also, like some of the other reviewers said, they aren't crispy or snappy. Next time I'll probably try a different recipe.

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

Reviewer:

geckofur

Cooking Level: Expert

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

Reviewed: May 24, 2009

First of all, do not add 1 Tbs. of cayenne as someone said before. They were way to spicy even for the adults. I had to throw the whole batch away. These came out very doughy. Not chewy or 'snappy'. I am cooking at high altitude, but I made adjustments. I was disappointed. I tried them three times hoping for success, but they just weren't what I was looking for.

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

Reviewer:

kateco4

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

Reviewed: Feb. 26, 2009

Phenomenal . . . Do not change anything!

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

Reviewer:

clreich

Cooking Level: Intermediate

Home Town: Chestermere, Alberta, Canada

Living In: Carstairs, Alberta, Canada

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

Reviewed: Dec. 18, 2008

I will never use another ginger snap recipe ever again!! I think I made my cookies a little larger than I needed to, so I increased the baking time by two minutes. Otherwise, I followed the recipe exactly. Thank you!

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

Reviewer:

lola2337

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

Reviewed: Oct. 21, 2008

Loved this recipe! Very flavorful and not too sweet. I will definitely make these cookies again. My only wish is that the cookie was a little crispier.

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

Reviewer:

Prima Lisha

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

Reviewed: Sep. 14, 2008

I was looking for a ginger cookie recipe for a special friends' 90th birthday and this was it. I did add 2 teaspoons of ground cloves and rolled the balls in turbinado sugar. Delicious!! Also, I found crystallized ginger available at nutsonline.com for a VERY reasonable price.

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

Reviewer:

demas

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

Reviewed: Apr. 19, 2008

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

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

Reviewer:

Griffy

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

Reviewed: Mar. 26, 2008

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!

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

Reviewer:

brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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

Reviewed: Jan. 22, 2008

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!

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

Reviewer:

MountainMom3

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

Reviewed: Jan. 6, 2008

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.

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

Reviewer:

StacyG

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Las Vegas, Nevada, USA

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

Reviewed: Dec. 20, 2007

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.

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

Reviewer:

Caitlan

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

Reviewed: Dec. 16, 2007

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.

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

Reviewer:

MrsDesh

Cooking Level: Intermediate

Home Town: Gate City, Virginia, USA

Living In: Johnson City, Tennessee, USA

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

Reviewed: Dec. 15, 2007

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.

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

Reviewer:

FIVEFLYNUNS

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

Reviewed: Dec. 2, 2007

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....

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

Reviewer:

Varre n Robynns Mom

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

Reviewed: Nov. 5, 2007

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.

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

Reviewer:

ABCDEFG679

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

Reviewed: Oct. 31, 2007

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!

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

Reviewer:

anelson

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

Reviewed: Oct. 29, 2007

as good as it gets

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

Reviewer:

Dontcha411

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

Reviewed: Oct. 9, 2007

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!

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

Reviewer:

g.lyn

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

Ginger Snap Cookies

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!