Reviewed: Nov. 25, 2009

I've been using this recipe for years and absolutely love it! Quite a number of people have asked for the recipe over the years. Only things I do differently are to add 1/4 tsp. ground cardamon, use butter instead of shortening, and bake for exactly 10 mins. Cookies are soft and chewy, just like my husband likes!

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Reviewer:

Colette

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Reviewed: Aug. 21, 2009

Very good! Made recipe as is, cookies had a crisp edge, and were very soft in the middle. They fell apart a little too. They also seemed to taste a little more like molasses cookies to me than true gingersnaps. Smelled odd (like incense) coming out of the oven, but still tasted very good, and were easy to make - will probably make again.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Dec. 23, 2008

I'm not sure if it's the recipe or me that made these cookies alot cakier than how I like my gingersnaps to be. (My perfect gingersnap has a soft stiffness and a melt in your mouth middle.) I got confused by the discription that the dough should be soft and a little sticky and thought I'd accidently skimped on the flour when it was alot sticky. In the future I WILL NOT add more flour. I will scrape the dough off of the spoon into the sugar and use the sugar like flour to help roll it into a ball. I also should mention that I subbed brown sugar for white sugar and margerine for shortening. I would be interested to know if this made my dough stickier than those who didn't substitute

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LiTTLe

Cooking Level: Beginning

Home Town: Coos Bay, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 13, 2008

As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christmas cookie trays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 4, 2008

The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2 teaspoon of ginger for even stronger taste and it worked well.

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Pierogis

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Reviewed: Nov. 9, 2007

I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I imagine molasses would have made them even better. I also added a bit of butter flavoring. The cookies were extremely soft right out of the oven, but they firmed up pretty quickly, and days later they were still as tender as the poster of the recipe promised. (This recipe makes a lot, by the way- they weren't around days later for lack of consumption!) They're perfect seasonal cookies for the colder months. I served them at a gathering, and everybody said they were wonderful- even my husband, who insists that a cookie isn't a cookie unless it has chocolate chips in it.

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jun. 21, 2004

Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!

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