Reviewed: May 25, 2012

Excellent. Got rave reviews

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Reviewed: May 24, 2012

i also substituted the shortening with butter and added a 1/2 tsp of nutmeg then pressed the cookies before baking and they are so soft and delicious :)

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hkatie907

Home Town: Eagle River, Alaska, USA

Reviewed: May 22, 2012

Oh god, it's delicious. The first cookie I made! Me and my family love them!

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Jessica

Cooking Level: Beginning

Reviewed: May 18, 2012

These cookies are crispy outside, chewy inside. Me and my husband just loved it!

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garliclover83

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 29, 2012

Amazing, amazing, amazing!

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Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Apr. 27, 2012

I'm glad that I made the suggested batch size. That initially seemed like too many cookies, but my husband keeps 'liberating' them as they cool! I needed ginger snaps for a recipe and - oddly enough - my grocery store didn't have any. I figured that they would be easy, and this recipe supports that. I think we have a new favorite in the house!!

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Trish

Reviewed: Apr. 22, 2012

These are really good gingersnaps! I was looking for a recipe that was not as crispy all the way through as the one I have always used. I think the 350 cooking temperature helps with this as well as the ingredients. I upped the spicy factor and added 1/2 t cloves as another reviewer suggested. I also added 1 t grated fresh ginger and about 1/3 c finely chopped candied ginger to make them triple ginger snaps. This will be my go to ginger snap recipe. Thanks for sharing.

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catie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Mar. 27, 2012

I'm going to give this 5 stars as I'm in the process of mixing the batter right now from the exact same recipe my mother and grandmother used. Every ingredient is the same including the double sifting! I know these will be the finest of all gingersnaps as I've made them dozens of times in my 77 years. Shortening really does give them a nicer texture than the butter that some have suggested but I've always been concerned about the trans fat factor. However, I have found a vegetable shortening made from palm oil that has 0 trans fat and now use that exclusively. Thanks, Marie, for sharing this wonderfully delicious and fragrant cookie recipe with everyone.

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tiggersuki

Home Town: Hinckley, Minnesota, USA

Living In: Alameda, California, USA

Reviewed: Mar. 18, 2012

I LOVE THIS RECIPE! I made these for a bunch of people, and even someone who never EVER eats cookies couldn't get enough! They came out nice and soft, and stayed soft! I'll be using this recipe FOREVER.

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purplerainboot

Reviewed: Mar. 9, 2012

I made 2 batches. I'm not sure what I did differently (if anything!) but they turned out so different. One was thin and kinda chewy and the second was fluffy and kinda crisp. Both were really good. I would definitely make them again.

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