Reviewed: Aug. 14, 2009

Very good, I used butter instead of shortening and substituted GF flour instead of wheat, followed the recipe otherwise and they are fantastic.

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gluten free baker

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Reviewed: Aug. 8, 2009

Delicious. My 12 year old daughter made these and LOVED it. Very easy and wonderful.

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wcriswell

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Reviewed: Jun. 26, 2009

Awesome..I give them 6 stars.My wife loved them,the girls at her work want another batch..I added 1 tsp of ground cloves for the spice as April mentoned.Truely awesome..(Mental note..dont sift flour with ceiling fan on high)Thanks All..

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Leo Snider

Home Town: New Liskeard, Ontario, Canada

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Reviewed: May 24, 2009

These were very snappy cookies! Perfect with a cup of tea. I followed the recipe exactly except I used baking powder instead of soda. They came out well-crinkled. I will need to practice more to get the right size!

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hilda

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Reviewed: May 21, 2009

Delicious! Used butter instead of shortening - didn't have a sifter, and still came out fantastic - stayed soft and chewy!

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Jen

Cooking Level: Intermediate

Home Town: East Meadow, New York, USA

Living In: New York, New York, USA

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Reviewed: Mar. 20, 2009

Very yummy! Used golden crisco and loved the texture and slight buttery flavour. Next time will add a bit more ginger and maybe cloves to give a little more spice.

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eatyourveggies1

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Reviewed: Mar. 14, 2009

These are the BEST tasting gingersnaps I have ever tasted. I made them for my family for the holidays and the were stunned. I only added a dash of nutmeg and they were perfect.

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Chef-aholic

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Reviewed: Mar. 12, 2009

I followed this recipe with exactness, and they came out a lot flatter than a lot of the pictures. They are fine for a gingersnap, but I think I prefer "big soft ginger cookies" to these.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Mar. 7, 2009

These are the best! My husband ate the whole batch in a couple of days. He said they were really really good. Thank you for sharing!

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CAROLP4564

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Reviewed: Mar. 5, 2009

So delicious! I also added cloves, because I like a spicy ginger cookie. But the best part of this recipe is the consistency. Perfectly chewy with a little crisp around the edges. Yum! Big find.

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Natalie

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Reviewed: Mar. 2, 2009

Great flavor, but mine turned out flat after using butter instead of shortening. Next time I'll try the shortening as written. I read that gingersnaps help with morning sickness, so I am eating my fair share!

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Amybeth1977

Cooking Level: Intermediate

Living In: Dover Foxcroft, Maine, USA

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Reviewed: Feb. 26, 2009

Better than the last gingersnap recipe I tried.....those were terrible! I'm keeping this recipe :)

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Nora

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Milton, Florida, USA

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Reviewed: Feb. 19, 2009

Easy to make and absolutly delicious. They practically melt in your mouth.

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hpohyar

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Reviewed: Feb. 1, 2009

I've tried store-bought gingersnaps and they're o.k. But when I made these for my kids and my mom, WE will not buy another store-bought gingersnap. DELICIOUS!!!

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angela v.

Cooking Level: Beginning

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jan. 2, 2009

I think I baked mine too long (longer that the recipe says since I seem to always have to bake stuff longer in my oven) even thought I watched them closely. They just didn't look done but then they turned too crispy even though they were baked on an airbake sheet. I prefer the Big Soft Ginger Cookie recipe on this site.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 31, 2008

I used a pinch more ginger and added 4 min to bake time to get the snap.This time I used shortning instead of butter and got a little more height to them(not as puffy as the picture). Made these for a friend who declared "better than Archway". Thanks

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klsmith

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Reviewed: Dec. 30, 2008

It taste just as it promised! mmmmmmm good!

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Almost a chef

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Reviewed: Dec. 29, 2008

Unbelievably good. They disappeared in no time. I served them as a dessert on Christmas Eve with a little dish of cool whip for people to dollop on if they so desired... the combination and the cookies were a hit! (Note: I substituted butter for the shortening, but made no changes other than that.)

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Molly

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I too used butter for these, my niece who was helping also dropped them back into the cinnamon sugar after baking just to give them that extra sugariness. All who tried them over Christmas loved them so will definitely make again.

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Jennifer

Cooking Level: Expert

Living In: Bendigo, Victoria, Australia

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Reviewed: Dec. 25, 2008

These cookies are sooo good. One tip,let them cool for a ouple of minutes before moving to a cooling rack. The first sheet I removed too quickly and they slumped through the wire rack, so I had to eat them, couldn't serve bent cookies now, could we? Hubby liked them too.

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