Reviewed: Aug. 25, 2008

I don't know whether or not I did something wrong, but these cookies didn't turn out at all like I thought they would. I was expecting a crunchy cookie, but what I got was a soft, chewy cookie lacking in flavor. I double checked everything I put in and I don't know what I could've done wrong. Maybe it takes practice to get these cookies just right, so I'll give it a 3 to allow for margin of error. Does anyone have any suggestions?

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pumpkinheadjds

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Reviewed: Aug. 7, 2008

These cookies are awesome! Soft inside and a nice crust outside. Added more spices though.

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pattyowen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pampa, Texas, USA

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Reviewed: Aug. 5, 2008

Quick, easy and straightforward recipe. Make the full 3 dozen. They go fast!

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James

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Reviewed: May 22, 2008

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!

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Rae

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Reviewed: Apr. 15, 2008

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!

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samina bint benjamin

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

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 :)

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eiraena

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Reviewed: Jan. 22, 2008

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

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Justin Hodge

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Reviewed: Jan. 17, 2008

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

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Shelley

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Reviewed: Dec. 16, 2007

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!

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BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Durham, New Hampshire, USA

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Reviewed: Nov. 13, 2007

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!

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CHELSEAK3

Cooking Level: Expert

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

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Reviewed: Oct. 29, 2007

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.

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kstump

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Reviewed: Oct. 26, 2007

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!

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donnaw

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Reviewed: Oct. 18, 2007

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.

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 1, 2007

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

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Tammy W

Cooking Level: Expert

Living In: Petersburg, West Virginia, USA

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Reviewed: Sep. 26, 2007

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.

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Grapefruit Girl

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

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!

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Joelsjen

Cooking Level: Expert

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Reviewed: Sep. 12, 2007

Great! Did double the ginger.

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mischiefsgirl

Home Town: Paso Robles, California, USA

Living In: Atascadero, California, USA

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Reviewed: Sep. 5, 2007

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

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leboulanger

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Sep. 2, 2007

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.

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DIDYASMYLE

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2007

easy and quick to make plus there just yummy:)

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Stephanie

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Ginger Snaps II

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