Reviewed: Dec. 25, 2007

Very good chewey cookie. These have an excellent taste and they stay fresh for a long time.

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Dick O.

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Reviewed: Dec. 25, 2007

These cookies absolutely melt in your mouth. Best gingersnap recipe I have ever used!

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Reviewer:

Becky Garrett

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Reviewed: Dec. 24, 2007

Taste is wonderful. Cookies came out a little flat and if baked too long made great gingersnap like cookies, nice and crisp. The soft cookies were prone to harden when left out too long, also. Put away quickly in a container. We will enjoy, but I'll keep looking for a thicker softer cookie. Thanks for the good recipe.

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Reviewer:

~Melissa

Cooking Level: Expert

Home Town: Red Wing, Minnesota, USA

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Reviewed: Dec. 23, 2007

I followed this recipe exactly..The cookies turned out wonderful! Perfectly cracked on top and just the right softness. I can't stand a crunchy cookie!!

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Strwbrywn20

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

Chewy and delicious. Just the right sweet and spicy flavoring-a definite Christmas favorite!

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Reviewer:

jmama

Cooking Level: Expert

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Reviewed: Dec. 22, 2007

Oh my! These really are the best gingersnap cookies I've ever tasted. I followed the recipe with one addition..a little grated fresh nutmeg. Used the pampered chef small scoop to measure and just 8 min in the oven. This is definitely a keeper!

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CRAFTYEM

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Reviewed: Dec. 21, 2007

Thank you for sharing this wonderful recipe! These moist, spicy cookies were an instant hit with my family and friends. They were definitely worth the extra effort involved in so much sifting. I plan on making these every Christmas from now on. Thanks again!

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JessieB

Cooking Level: Expert

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Reviewed: Dec. 20, 2007

Chewy, spicy, delicious, and every one turned out perfect!!

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Reviewer:

JOLLYGREEN23

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 20, 2007

almost like my moms

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Lovebug

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Reviewed: Dec. 18, 2007

Excellent recipe! I love spicy things so I amped up the spices and made them chocolate gingersnaps. I freshly ground up sticks of cinnamon, added 1/2 tsp. of freshly grated nutmeg, doubled the ground ginger to 2 tbsp., added 1 tablespoon of minced fresh ginger, and 1 1/2 heaping tbsp. of Dutch Processed Dark Cocoa powder. Everything else was followed. Highly recommended.

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Reviewer:

Joyce van den Berg

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Dec. 17, 2007

Incredibly easy, cracked and baked perfectly. The molasis and ginger flavors were well proportioned. Sometimes one cna overpower the other. This was my first time making gingersnaps and I will definitely use this recipe again.

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Dec. 16, 2007

These cookies are great! The whole family loves them. I followed recipe exactly. Grandma rules!

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msj

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Reviewed: Dec. 16, 2007

These are fantastic. Easy to make and came out perfectly with the recipe as is. I will make every year (at least).

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michelle

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Reviewed: Dec. 16, 2007

I don't know if it was something that I did wrong, but I only got just over 1 dozen and they went flat. I followed the recipe exactly and they looked nothing like the pics. they were darker and I thought had to much molasses. I plan on tring these again with some changes.

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Jen, MO

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

Simply amazing.

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TIFFSTA31

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Reviewed: Dec. 12, 2007

This was my first time making Gingersnap Cookies so I was a bit nervous. I doubled the batch as I do with all of my cookies and it turned out wonderful. I was kind of worried because the molasses has such a strong scent even after the batter is mixed that I began to think I did something wrong,as taste testing the final product.OHHHH BOYYY are they great. I will use this recipe every christmas.Thanks.

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My 3 Babies

Cooking Level: Intermediate

Living In: Cranesville, Pennsylvania, USA

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Reviewed: Dec. 10, 2007

Fabulous!

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Reviewer:

Lainie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 9, 2007

This recipe produced one of the best cookies I have ever had. The batter was a little dry but it stuck together great when using a small scoop from Pampered Chef.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Dec. 8, 2007

These are wonderful! I substituted butter for the shortening and the result was very good. Fantastic flavor and texture. Great addition to the Christmas cookie tray. I baked mine on parchment paper for super easy clean up.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 8, 2007

This is the first absolute 5-star recipe I have found on this site! Amazng cookies. I rolled them into balls and flattened them a bit. I Followed the recipe verbatum otherwise, and they cracked on top perfectly! Who knew a shortning recipe would be so good (I usually go butter or 50/50).

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