My mother-in-law has been making this exact recipe (with exception of adding 1tsp. cloves) for 50 years! She uses a recipe from an old Navy wives cookbook. At Christmas we play a "round robin" gift exchange game with 20 people. Her gift she brings is 2 dz. of these cookies. It is the hit of the game cuz everyone tries to figure out which is her gift. It beats out the other gifts by far. No one can Not like these cookies!

These cookies are awesome! I've made them 3xs in 2 days. I'm enjoying the 3rd batch right at this moment at 12:15 am fresh out of the oven hahaha...I'm Insane and should be in bed. The first batch I made I baked 1/2 and froze the other 1/2 for later (I wrapped it in plastic wrap tubular-like) and my 2nd baking I just grabbed the frozen tubular portion, sliced 3-1/2in rounds and cut each round in 4 quarters which made 12 nice cookies. They were really easy to whip up and worth any inconvenience cause their so tastey and alot cheaper, fresher, and tastier, than store bought frozen cookies. I renamed them "Little cheaters" as I no longer eat sugar, these are an exception. Thanks for sharing.UPDATE4/21/08:OMG I added semi-sweet choc that I crushed to dough b4 freezing...AMAZING!

excellent recipe...forgot to make something for a deptartment picnic and found this recipe with 1 hr to spare--it was the biggest hit there! substituted 1/4 of regular flour for hazelnut flour I was trying to use up, the rest I used whole wheat flour, turned out great. WARNING: make tiny balls of dough, I made what I thought were a good size and it turned into one giant cookie. Still delicious though :)

I made these and they turned out so good. My girlfriend begs me to make them constantly. The recipe yield is way off and needs to be fixed though

This recipe is outstanding, I loooove ginger snap cookies. Only thing I would try it out for 8 mins instead of 9.

These cookies are wonderful! 9 minutes makes soft cookies, 11 minutes makes crispy cookies. Also, there's no need to roll them in sugar...it's sweet enough as it is.

Today will be my 6th time making these. They are wonderful!! Men especially seem to like them. When they are in the house, my husband can't keep his hand out of the container. DELICIOUS! These are easy recipe to make! I Use evaporated cain juice in place of sugar- still delicious! I took advice and almost doubled the spices. Wish I would not have been so scared the first time and did the whole double amount! I always have since then. I use "real" butter in place of shorting. I used my 1/2 Tablespoon measureing spoon to make them round. I dipped the measurer in flour before scooping up the dough. Tapping them out on the side of the mixing bowl made them easy to remove. They looked to me to be the perfect size of any "normal" gingersnap. When using this way to measure them, a doubled recipe made 126! They are quite a change from your usual hard, crisp ginger sanp. These are soft and chewy and wonderfully spicy. I think you'll not be disappointed should you try these!

As with other reviewers, I found that nine minutes in the oven just wasn't enough. I baked mine at 12 minutes per batch and they turned out perfect!

These were super yummy! I ate way too many! I also added double of the spices, but wish I would have added triple the ginger. I also added some allspice and nutmeg. We loved them!

I substituted Splenda for the sugar. The cookies tasted fine. I had to cook them ~13 minutes but my cookies didn't flatten out so I ended up with ginger balls rather than flat cookies. Next time I would double or triple the ginger.

Wow! These cookies were easy and delicious!! I too used butter and doubled the spices. Also substituted maple syrup since I didn't have molasses. Still turned out excellent--did have to cook around 13 minutes. Will make again soon!

i think the flavor of these cookies is nice but we wanted a crunchier outer texture. baking them a few extra minutes really didn't make them crisp up....which is what we hoped for. thanks anyways sherry.

These were great! I wanted a nice crisp/chewy cookie and that's what I got!

I hate this recipe! I saw all the reviews and figured it would taste good. It sucked! For some reason, they were greasy on the outside and dry on the inside. They tasted strange and not like ginger snaps at all. I'm not a fan of ginger now that I made this recipe.

Great! Did double the ginger.

This is a classic, delicious cookie. Very good recipe.

I added more spices like other reviewers. I like my gingersnaps to have a kick so the extra ginger is essential (3 tsp). I had to use dark molasses cuz thats all I had and I wasn't about to go to the store for the light kind! They are beautiful!