Reviewed: Nov. 27, 2009

I can't believe it, I finally found MY Grandma's Gingersnap recipe! My grandma taught me this recipe when I was about 10. My recipe box was stolen in 1999, and I have yet to replace some of the recipes. Judging my the comment about 1899, our Grandmas must have been about the same age!

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Jacklyn Wood

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Orange, California, USA

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Reviewed: Nov. 27, 2009

Oh my I made these cookies today and my husband loved them. Gingersnaps are his favorite and these were so easy. I baked them for 8-9 minutes. This will be my gingersnap cookie recipe from now on.

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Debra

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Reviewed: Nov. 25, 2009

This recipe was not only simple to follow, but the cookies were absolutely delicious!! I definitely recommend this recipe to anyone who is a fan of gingersnaps.

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Shanny

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Reviewed: Nov. 25, 2009

I am definitely adding this to my xmas cookie assortment. I added 1 teaspoon of ground cloves, as suggested by a few reviewers, and I loved the extra flavor. Also used butter instead of shortening. Tasted just like a cookie I used to get from a local bakery that just closed. The next time I make these, I want to roll the dough in large sugar crystals, I just need to find some!

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2009

Very good! Mine had the consisency of peanut butter cookies which I loved and I adored the rolling around in cinnamon sugar! Something the kids can help make! And they taste great also! Great recipe! I'm keeping this one!

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AgaCobra

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fairmount, Illinois, USA

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Reviewed: Nov. 22, 2009

These are super good and just what my granpa was wanting. I was out of shortening so I used lard instead (which I interchange often) other than that I followed the recipe to a T. Entire family snarfed them down including the kids so there are not many left 1 hour after baking, lol. Have a feeling I will be making more soon!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 21, 2009

Fantastic recipe. My family is very fond of gingersnaps and I wanted to try a new recipe. I ended up deciding to double the batch and other than that I also added 2 tsps. of ground cloves since we like them extra spicy. The aroma throughout the house was unbelievable. We could hardly wait for them to cool to dig in.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 13, 2009

I made these today for the 1st time and used lard instead of shortening and they were perfect! The centres are chewey if you cook them for 10 mins but I'm sure I could 'snap them up' a bit more by adding 3 to 5 more minutes in the oven.

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Toscorpio

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Reviewed: Nov. 8, 2009

Delicious!

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BECCAB

Living In: Lynn, Massachusetts, USA

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Reviewed: Oct. 29, 2009

What a great recipe- the house smells wonderful, they look pretty, and they have an awesome taste. My 3 year old neice is here, and I gave her two when they came out of the oven. I could hear her sitting at the table going m-m-m-m when she was eating them. She brought me her plate, and when I told her to put it in the dishwasher, she said "I think I need more." After sampling one myself, I have to agree, I think I need more too. lol. So I am making myself a cup of tea and am going to sit down and savor some of these. I would love to know how they taste after they have had a couple of days for the flavors to mellow, but I am sure they will be gone when the kids get home from school. Great recipe! Thanks so much for sharing this family treasure.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Reviewed: Oct. 17, 2009

Not enough ginger. Also they turned out really flat like others said.

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lsams

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Reviewed: Oct. 17, 2009

Sooooo delicious. Fresh out of the oven, they were possibly some of the best cookies I've ever eaten. We enjoyed them with vanilla ice cream. My only change was using all butter instead of shortening. Very tasty!!

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Lauren Eileen

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Reviewed: Oct. 16, 2009

These turned out great. Wouldn't change a thing.

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bunnyboots

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Reviewed: Oct. 16, 2009

Great recipe. I followed the recipe to the letter, however I did substitute butter for shortening. They turned out fantastic! Next time, I think I would add a little more cinnamon and a little less ginger, because I prefer a more cinnamon-y taste. Overall, a fantastic recipe, and super easy to make!

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Christine

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Reviewed: Oct. 7, 2009

Excellent recipe. I did add some additional spices. (Clove, Nutmeg, Cinnamon)

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ZoeB

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Reviewed: Oct. 2, 2009

Simple. Yummy!

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Becky1975

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Reviewed: Sep. 30, 2009

I can't believe I haven't rated this recipe before now. I have made this recipe countless times, and I always have to double it. This is by far the recipe I have used the most from this site. These cookies are addictive, I don't usually make them unless I plan to give most of them away because I can't leave them alone. I usually cook them for about 9 minutes or so, when they are at the stage where they look like they could use another minute. They are best chewy, in my opinion, but if you like crunchy cookies then leave them in a little longer. I have many requests and compliments for these cookies, from co-workers and family. My 17 yr old daughter has made them for her friends and gets requests for them also. If you love the taste of traditional gingersnaps, (but prefer not to eat 'rocks') this recipe is for you. Crispy outside, chewy inside, absolutely delicious. Oh, the only thing I do different is use butter rather than shortening, I never have shortening on hand.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Sep. 28, 2009

This makes a very pretty cookie with the crackles and the sugar coating. If you want them chewy you have to take them out before they look done, just as they start to crackle. Also good as a crisper cookie. I used butter flavored crisco and they turned out great.

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kat

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Reviewed: Sep. 20, 2009

I found the recipe yummy but not enough spice, even though I added cinnamon, nutmeg, cloves. On the first recipe I also used demerara (evaporated cane juice) instead of white sugar, and whole wheat flour. I made no changes to proportions. My husband found it too sweet for a gingersnap, so the second time 'round I made the same changes as the first time, plus I reduced sweetener and used splenda for some of it (1/2 c Splenda, 1/4 c demerara). I also doubled the ginger. Still yummy, although a bit of aftertaste from the splenda (not fault of recipe!). I gave it four stars instead of five because of the sweetness and lack of punch.

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