Ginger Snaps II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 8, 2012
Great recipe! but had to cook longer than 9 mminutes, my range isn't that good
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Reviewed: Aug. 7, 2012
Wow!!! These are amazing. As suggested in previous reviews I doubled the spices and added 1/2 tsp cloves and nutmeg because we like our's with a snap. They are wonderful. I'm sure I will be making these again and again. They will be in my Christmas Cookie tins this year. Thank you Sherry!!!!!
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Apache Junction, Arizona, USA

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Reviewed: Jul. 13, 2012
The first time I baked these with VEGATABLE oil instead of shortening and used Splenda they did not flatten but puffed and craked, EXCELLENT HOWEVER, I JUST BAKED THEM WITH SHORTENING AND SPLENDA AND ROLLED TOPS AS PRESCRIBED, THEY PUFFED AND CRACKED, I JUST READ THAT I SHOULD BAKE LONGER TO HAVE THEM FLATTEN, THANKS. RUBY'S MOM
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Photo by AuntE
Reviewed: Apr. 9, 2012
good taste, good crunch.
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Photo by AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA
Reviewed: Mar. 27, 2012
These cookies are amazing!!!! I did almost double the spices and I also added some pumpkin spice! Soooo good !!!
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Reviewed: Dec. 19, 2011
Good cookie, next time I'll add additional ginger and clove. The dough was really easy to work with. I also cooked longer for a crisper cookie.
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Photo by julias1

Cooking Level: Expert

Reviewed: Nov. 23, 2011
Oh my word these are my favorite ginger cookie now! I doubled the spices like someone suggested, cooked them slightly longer and they came out nice and crispy/chewy :)
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Reviewed: Nov. 10, 2011
These are wonderful, soft ginger snaps. People will want the recipe - don't change a thing.
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Cooking Level: Intermediate

Home Town: Denton, Texas, USA
Living In: Lewisville, Texas, USA

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Reviewed: Sep. 4, 2011
Delicious! I have nothing more to say.
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Reviewed: Feb. 27, 2011
These ginger snaps are soft and delicious! I doubled the ginger and cinnamon, as others had suggested. I also ended up adding a bit of extra flour- about 1/4 a cup- and I would recommend that anyone else baking at high altitude make the same adjustment.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Displaying results 1-10 (of 145) reviews

 
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