Reviewed: Jul. 30, 2007

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!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jul. 30, 2007

these cookies turn out beautifully-I think they might need a little more salt or maybe a little more cinnamon but the appearance and softness of them is perfect.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jul. 8, 2007

My husband LOVES these cookies. He asked me never to buy gingersnaps again! I also upped the amount of spices as someone else suggested. I think I about doubled the spices.

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AMYSKITCHEN324

Cooking Level: Expert

Home Town: Chittenango, New York, USA

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Reviewed: Jun. 2, 2007

omg these are fantastic! i took everyone's advice and added more spices, 2 teaspoons of cinnamon and 3 of ginger, plus a pinch of nutmeg. i also used 1/2 cup of butter and 1/4 cup of shortening, and halved the salt. i actually found that 9 minutes wasn't long enough, even when cooled the cookies weren't done enough to hold together, so i let the next batch go and forgot about them until 12 minutes had passed! i thought they were sure to be burnt and ruined, but they were actually fantastic and absolutely perfecct. they were chewy and moist and soft, yet firm and really quite professional looking. they taste amazing. great recipe!

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basil

Home Town: Los Angeles, California, USA

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Reviewed: May 24, 2007

When I came across this recipe, I was looking for a cookie that roughly matched the tasty ginger molasses cookies you get at the brand name coffee shops (Starbucks, Second Cup, Bridgehead etc.) This one, while not a precise match, came pretty darn close. I should mention that when I made it, I used light brown sugar instead of white and it turned out quite well. This is probably why mine turned out to have a stronger than expected molasses flavour. I also slightly over did it with the shortening, so they turned out a little too fatty. Despite a few mistakes on the baker's part, they turned out just fine and were very popular among my housemates.

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MHELLIN

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: May 13, 2007

This is the best gingersnap cookie ever. Moist & chewy and they look so uniform and look great on a cookie plate.

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GRANNYU2

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Reviewed: Feb. 4, 2007

Wow! These are absolutely delicious. I won't even bother to try another recipe. The first batch disappeared in 24 hours. Batch 2 lasted slightly longer. I followed the recipe exactly (well, ok I did kind of heap the teaspoon of ginger). I used butter flavored Crisco for the shortening and it was fine. I would think using butter would make them spread a bit too much. Also, I cooked on convection at 325 for the 9 minutes. They were done perfectly. Thanks so much for the recipe!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Dec. 22, 2006

These cookies came out perfect and they're pretty to boot. Typically I'm a hard, crist gingersnap girl, but these cookies were really good. I added a pinch of nutmeg and allspice for some extra kick. The texture isnt too soft, they hold their own, but they're still soft to the bite. Definitely in my permanent collection.

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debhenry

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Reviewed: Dec. 5, 2006

I followed several suggestions and doubled the ginger and cinnamon and added a dash or nutmeg. I made them as a treat for work and they were a HUGE hit!

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ABBIEA

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Dec. 5, 2006

These were delicious! I prefer my ginger snaps to be on the softer, chewier side, and these turned out absolutely perfect (not too crispy and not too chewy)! Because I like them softer, I used butter instead of the shortening and doubled the cinnamon and ginger. Yum!

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H2OSMILES

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Edina, Minnesota, USA

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Reviewed: Dec. 4, 2006

These cookies are delicious and they are requested every Christmas. I always give tins of cookies as gifts and this one is a favorite of everyone.

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Linda C.

Cooking Level: Expert

Home Town: Mount Savage, Maryland, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Nov. 20, 2006

hmmmm so good! These looks so nice and professional! Just remember to pat them down a bit after placing them onto the cookie sheet cuz they rise more than flatten. Also, I added more spices but that's just my personal taste. Take them out after exactly 9 minutes even though they may seem very soft. They will harden after a while. Definitely a keeper!

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Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

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Reviewed: Nov. 12, 2006

These cookies were very good. They were moist and I prefer and crunchier cookie. All in all very tasty.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Oct. 29, 2006

These cookies are perfect! Just what I was looking for - a word of advice, though - do NOT overbake. They might seem wayyyy too soft when they come out, but they'll firm up a lot. If you take them out too late, they'll end up as hard and chewy as rocks. Take them out exactly as prescribed for perfect, soft, chewy cookies!

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ARDEO

Cooking Level: Expert

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Reviewed: Sep. 1, 2006

Super yummy!!! Chewy on the inside and crispy on the outside ~ just like my family likes them. These were gone in less than 3 hours!!!

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Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 9, 2006

These baking made the kitchen smell like Christmas! (A pleasant thought in all this summer HEAT!) Very good! I used dark molasses (all I had on hand) and a heaping teaspoon of both ginger and cinnamon. Would definately make these again! Thank you!

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MARIE83

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Reviewed: Jun. 21, 2006

Excellent! Turned out perfectly. I added 1/2 tsp of cloves and rolled the balls of dough in sugar. Makes about 3 dozen cookies.

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Lynsey

Cooking Level: Beginning

Living In: Terrace, British Columbia, Canada

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Reviewed: Mar. 17, 2006

This recipe is great for crunchy cookies. If you want a chewier cookie (that's how we like them) only bake for 8minutes. Add a 1/4 tsp. of cloves too! Yum!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Mar. 11, 2006

Excellent cookies - just the sort I was looking to make. They are a little more raised than I was expecting, especially when cooking, but they do deflate a bit after cooling and are snappy and delicious. The spices definitely need augmented though - I double the cinnamon and ginger, and added a touch of nutmeg to the mix and they were still not as gingery as I would have liked.

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weatherman

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Reviewed: Jan. 18, 2006

These cookies were so delicious. I did not need to make any variations except for adding more ginger and cinnamon. I like to sprinkle them with flour and sugar after they are done. They tasted excellent.

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