Ginger Snap Cookies Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Dec. 20, 2001
Crystallized ginger is expensive, I first made these for a Christmas cookie exchange and didn't want to go to the expense of the crystallized ginger, so feel free to leave it out, it is "non-essential", don't skimp on the powdered or fresh ginger to give them a nice "snap" and decorate with a confectioner's sugar (a little water and white confectioner's suger to a pasty consistency)piped on in stars, swirls or whatever suits you...they were a hit! (Ginger tends to be an adult taste but kids like em too!)
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Reviewed: Nov. 23, 2001
I was so surprised to find this recipe soooo delicious. They lasted only a few days in the house. I especially loved the chewiness of the recipe, not the hardness which usually is the typical "ginger crisp." I agree with another reviewer that this will become one of my regular cookies to bake. So different than the "toll house" types. Highly recommended!
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Reviewed: Sep. 16, 2001
I added 1 tsp of ground cloves and 1/2 tsp of cinnamon to this recipe. It was the first time that I'd made ginger snap cookies & these turned out fantastic! YUM!
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Reviewed: Aug. 3, 2001
These are terrific. Buttery with each little bite full of candied ginger. I'm putting this in my permanent collection.
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Reviewed: Jun. 15, 2001
If you love ginger, these are the cookies for you! They give you the full, spicy bite of ginger by using it in all three forms. I had to cook them a little longer than instructed to get them to the crispy "snap" stage, but they are equally good if you make them chewy.
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Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Displaying results 51-55 (of 55) reviews

 
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