Reviewed: Dec. 5, 2007

Oh my, these are delicious. Spicy, sweet, crispy at the edges, chewy inside. I didn't bother sifting and mine are a tiny bit too salty, but I blame my laziness, definitely not the recipe.

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Tatiana Wishbone

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Reviewed: Dec. 4, 2007

This recipe is easy and outstanding! The cookies are not only tasty -- soft with the slightest crunchy outside -- they look beautiful.

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Suzy

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Reviewed: Nov. 30, 2007

These are terrific! They taste wonderful and are quite easy to make. I followed the recipe exactly as written except that I did not roll the balls in sugar. Instead I sprinkled the sugar on top when they came out of the oven - just lazy, I guess. :)

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Nov. 21, 2007

these were delicious! I hgave never made gingersnaps before but one would never be able to tell. The only substitution I made was butter for shortening.

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Sheena Lee

Cooking Level: Intermediate

Home Town: Golden, British Columbia, Canada

Living In: Cranbrook, British Columbia, Canada

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Reviewed: Nov. 21, 2007

These cookies are just great; they have excellent flavor, perfect crispy-chewy texture, and are easy to make. My only suggestions are to refridgerate the dough before rolling, as it is quite sticky. Also, the first time I made these, I forgot the salt- don't do that! lol

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Rachel

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I had used this recipe for 2 christmas's now and every year I remember how incredible it is. My hats off to the author. I double the basic recipe because everyone loves them both at home and work

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QTEWALP

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

Tasted great even without the topping! My cookies appeared darker than the photo (due to the molasses, I'm sure) although they did look just the same. I didn't flatten the cookies before putting them in the oven which probably resulted in a puffier rather than flat cookie.

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MASON204

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Reviewed: Nov. 17, 2007

Yummy! The thing I always disliked about gingersnaps is they are hard cookies (I know, that's where the "snap" comes from), but these are delicious and soft! I especially loved that they came out perfectly the first time. I live above 5,000 feet and usually have to make a recipe a couple of times before I get it right for the high altitude, but not these!

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ltlangel74

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

Was cleaning out the cupboard, so made mass substitutions. Used 3/4 whole-wheat flour and 1/4 rye flour, went heavy-handed on the ginger, added a dash of cardamom, and replaced cinnamon with mixed spice. Also subbed unsalted butter for shortening. Used an exceptionally large egg so my relatively gluten-unfriendly flour mix would hold together just a tad better. Results were perfect for my tastes - no crisp snap, but firm on the outside with a good crunch and moist on the inside. Those trademark gingersnap cracks did appear on top, but weren't well-defined. Whole-wheat flour made batter a bit gritty; fine with me, but others may want to note that.

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Jacrobat

Cooking Level: Beginning

Home Town: Haverhill, Massachusetts, USA

Living In: Picton, Nelson-Marlborough, New Zealand

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Reviewed: Nov. 5, 2007

I have made several recipes of gingersnaps over the years. This one stands out! The cookies were delightfully chewy and flavorful. The hit of the party. Thanks for sharing!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2007

ive never baked before on my own but my grandma just passed away on tuesday and i decided to bake cookies to be buried with her. she was the best cook ever and always kept me supplied me with the best cookies wether i was near or far. these cookies are great and i am proud that i made them (but my grandmas were better, no offense). i even bought my own sifter and mixer for the project. thanks for the delicious recipe. Adeline Boomgarden, you are loved and missed.

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grandma's boy

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Reviewed: Oct. 23, 2007

I have been making this recipe for a couple of years now and find it to be the best recipe ever. I prefer to use the shortening instead of the butter option since it allows them to keep their shape better. Also, I do use the dark molasses and dark brown sugar. I think the lighter color comes from the mixing process. Very nice!

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GEEGE52

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Reviewed: Oct. 18, 2007

I made these cookies for a friend last week. I made them when I came home late one night and didn't know how they would turn out.. THEY WERE GREAT AND HE LOVED THEM. They were very soft and full of spice, and they were very easy to make. I will be making these often. Thank you

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betsy

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Reviewed: Oct. 12, 2007

Wow! These chewy spicy cookies were terrific! I followed the recipe closely, but I added 1/2 tsp. of nutmeg for more flavor. I chilled the cookie dough overnight, and they came out soft and chewy after baking. I took them to a church event, and everyone who tried one said they were delicious. Even my fussy son who prefers chocolate chip cookies liked these. He took all the leftover gingersnaps back to college with him. Yum!

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Nancy

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Brandon, Florida, USA

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Reviewed: Oct. 4, 2007

I'm not the biggest fan of gingersnap cookies, but these are great! They are reminiscent of pumpkin pie flavor. I left out the cinnamon sugar and just added more cinnamon. This dough rolls well for cookie cutters; just keep in mind that they expand while baking quite a bit. You do not need to flour (or sugar) the surface or chill the dough before rolling and cutting. I reduced the bake time to 7 minutes on a dark pan, 8 minutes on a standard pan.

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MPEPLIN

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Reviewed: Sep. 11, 2007

This were good cookies - but I'm only giving them 4 stars because there wasn't much 'snap' in these gingersnaps. As a ginger cookie though, these were very nice. I did add 1/4 cup more flour to my mixture so they would look puffy - instead of flattening out like my cookies always tend to do! I think the next time I make these, I may add a pinch of cloves to give them a spicier flavor.

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 4, 2007

Amazing...these were so tasty, and looked so neat with the cracks. I loved them.

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iluvwoody

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2007

These were the first Gingersnap cookies I've ever made and they were a hit. They turned out thin, crisp and chewy (not puffy like the photo) but they were terrific! All four kids enjoyed them and they're pretty fussy. I will definitely make these again. Thanks for sharing!

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happyjoyjoy

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Reviewed: Jul. 27, 2007

Delicious chewy cookie. I wish mine were puffy like the photo, but even flat like they turned out they tasted great. I did not do any sifting, but otherwise followed the recipe. Thank you for sharing!

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