Reviewed: Nov. 22, 2009

Fine, but - not fabulous.

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BB

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Reviewed: Nov. 1, 2009

really tasty and really cute. I hate molasses, but it was ok here. I will make a double batch next time.

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mmhmm

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Oct. 29, 2009

I bought some rose water and really wanted to make cookies with it...so I used this recipe as a base. I used all butter instead of shortening. I exchanged the molasses for light corn syrup and added 1 tbs of rose water to the butter cream mixture. I changed the ginger and cinnamon for 1 1/2 tsp of cardamom. Viola! Cardamom Rose Snaps ;)

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 18, 2009

Love these cookies.

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AT7192

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Reviewed: Oct. 9, 2009

Loved them! I added a little extra cinnamon and ginger at (1/4 tsp each) to give them just a teeny extra spice. Figured my non-ginger snap eating family might be pushed to the limit if I went any stronger. I baked them for 9 minutes on a parchment paper lined baking sheet. The appearance, texture and flavor was wonderful! Enjoyed with a glass of ice cold milk!

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Texastwinkie

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

I used shortening and doubled the spices...FANTASTIC!!!

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SGORDON

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Reviewed: Sep. 23, 2009

I also used extra ginger 2 teaspoons. The entire family loved these.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

A friend of mine made these cookies last night and I fell in love with them. The only differences she made were to use 1 Tablespoon of ginger, and substitute real butter for the shortening. I will be making these soon. The tablespoon of ginger really gives the cookies the true zing of a ginger snap! Love it!

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TasteTester

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Reviewed: Sep. 4, 2009

Made smaller cookies (1 tsp). Used same cooking time, came out perfect for little hands!

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PMommy

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Reviewed: Aug. 22, 2009

These are really good! I took the advice and doubled the spices with no regrets.. next time I'll actually triple the ginger. I've had my hand in the cookie jar all day.. and also made a couple of icecream cookies sandwiches with coffee icecream.. haven't tried those yet but I bet they'll be wonderful!!!

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Aug. 21, 2009

Excellent ginger snaps. I used a little more of the spices that the recipe said also I added a 1/4tsp of ground cloves. Bake for 9 minutes and it came out perfectly soft and chewy. Will make again and again.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jul. 29, 2009

The BEST ginger snap, definitely double the spices and I used butter instead of shortening! My daughter said they taste like heaven ;) Our road trip will be super with them on board!

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Pinksneekaz

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Reviewed: Jul. 24, 2009

Really easy dough to make and rolling into small balls and dipped into plate of sugar. worried wjhen i took them our at nine minutes and they were soft. Let them cook in front of the air conditioner and then plucked them onto a cooling rack, Left them unwrapped and they crisped right up, Wanted that snap when I bit in and I got it. Crispy.

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Cathy Walker

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Reviewed: Jul. 12, 2009

Used butter and still turned out great! Made 4 batches in 3 days....guess we can say they were a hit!!

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cr

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Reviewed: Mar. 29, 2009

they came out horrible!!! It was my first time making ginger snaps of any kind but the taste was aweful!!!not to blame the owner of this recepie but,Just giving you a WARNING be careful if this is your first time making ginger snaps and or you dont have experience.I think part of that is what happened to me and it was gros! I would not really say they were ginger snaps.They were greasy on the outside and dry on the inside. I did not do that part wrong so they really are greasy and dry though , made wrong or rite.

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sgrace17

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Taste-wise these were terrific! They definitely need to be cooked for at least 14 mins. though, otherwise they are too soft and don't hold their shape.

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Mar. 23, 2009

Made it again with only half the amount of baking soda, and thought it was even better.

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Rachel

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Reviewed: Mar. 15, 2009

I've taken the advice and doubled the spices and added cloves,pumpkin spice and whaterver else seemed nice to go into a sweetpotato pie,and the result is a very nice spiced cookie. A sure hit every time!

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gelatigirl

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Reviewed: Mar. 11, 2009

Great ginger snaps! I rolled the entire balls of dough in sugar, and they turned out just as good. I also greased the cookie sheet, just to be sure. Pretty simple to make, and taste great!

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Teresa_S

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Reviewed: Jan. 7, 2009

I made these cookies and halfway through I realized I didn't have ginger..so I used 1tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground cloves. They are great! I suppose they are not really a ginger cookie without the ginger but they are great nonetheless. Also, I used real butter as some other people suggested and they turned out very well.

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