Reviewed: Jul. 19, 2007

Best ginger cookies I have ever made. Tried with with fresh ground ginger and honey it tates even better!

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Reviewed: Jul. 6, 2007

Mine turned out like traditional ginger snaps - thin and crisp (not TOO crisp) rather than the big, soft results some other people got. The flavor is very deep, rich, lovely.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 21, 2007

These were very good and made enough for a large crowd. Will definitely make again. Thanks!

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mbbdirks

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Reviewed: Apr. 22, 2007

I loved this recipe, and I was surprised too see how many cookies it really made. Great for when you need to share some treats. I think next time I will make it a little spicier, add some nutmeg.

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Nikolina

Home Town: Tacoma, Washington, USA

Living In: Vratsa, Vratsa, Bulgaria

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Reviewed: Apr. 19, 2007

these cookies are awsome!!! I made some for my dad for Christmas (gingersnaps are his favorite cookie), and he LOVED them!!! now i make them all the time because they are sooooo good!! I replaced the shortning for butter. They are the best gingersnaps EVER!!

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WJJJWW

Cooking Level: Expert

Home Town: Buena Vista, Virginia, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 18, 2007

This is the best ginger cookie I have ever had! I made a couple batches at Christmas. When the recipe is followed exactly, sifting and all, the cookies come out beatiful with a crackled top. But I got lazy and only sifted the second batch once. The tops didn't crackle, but the cookie was still delicious. I will be making these every year.

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Amanda123

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Reviewed: Mar. 13, 2007

I just made a batch of these, and they are delicious! I used becel margarine instead of shortening. I didn't have ground ginger, so I grated a peeled ginger root and used that instead. I'm not a big cinammon lover, so I rolled the cookies in sugar. They were wonderful!

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FIT123

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 22, 2007

I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely adore but tend to be picky about and thus have only very rarely. Now I've found a perfect recipe so I can make them on my own! The holidays are long past, yet my apartment currently smells like Christmas, and I have about 3 dozen light, crisp, pleasantly spicy, semi-sweet cookies cooling in my kitchen. This is definitely a recipe going in my "Will Bake Many Times Again" file!

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Melody

Cooking Level: Intermediate

Home Town: North Babylon, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 24, 2007

Wunderbar! Didn't change anything, came out fabulous

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Jan. 13, 2007

I made these to give away at for Christmas, and got rave reviews from everyone! They are definitely more chewy than traditional gingersnaps, but we like them that way. The only problem I had was trying to figure out the correct cinnamon/sugar mix. I first used too much cinnamon and they turned out dark-looking and too "cinnamony". I then mixed 1/3 cup sugar with just one and half tsp. cinnamon, and they were perfect! Very good!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 1, 2007

These cookies are so good!! I was a little nervous using a whole tablespoon of ginger, but they are great. I increased the cinnamon to 2 tsp as well. This will become a holiday standard...nice to have a cookie that isnt as time consuming as some of my other holiday cookies.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Jan. 1, 2007

These were AMAZING! My husband is soooo picky and LOVED these!!! Will make again and again!!

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Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 1, 2007

Amazing - my new favorite cookie! I always loved gingersnaps when I was a kid, but I haven't bought store ones in a while. When I was looking for different kinds of cookies to bake for the family for Christmas, I saw these and tried them. They came out absoultely perfect, and I'm sure I'll make them all the time now!

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Elizabeth Anne

Cooking Level: Expert

Home Town: Granville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 31, 2006

These had a great flavor. We compared them to a molasses cookie recipe and they taste very similar but with the added bite of ginger and not quite as sweet. I liked them. The dough is a bit sticky, so when rolling them, it helps to have a bowl of water waiting to dip you fingers. Somehow, this wetting of your fingers keeps the dough from sticking to you.

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CLAIREN207

Cooking Level: Expert

Home Town: Clinton, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 28, 2006

These were easy to make and very yummy, even my daughter that doesn't care for gingersnaps that much ate them! I used unsalted butter instead of shortening. They rose nicely in the oven and then flattened just before I removed them from the oven. I see that some of the photos submitted are a light color. Mine came out a dark brown. How did other's make them look so light in color as if they didn't use molasses or dark brown sugar? At any rate they were chewy and flavorful and everyone loved them.

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: Dec. 24, 2006

Everyone loved these and they were so easy to make!

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vica53

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Reviewed: Dec. 24, 2006

So fun to make, tasted GREAT

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Jennifer

Cooking Level: Beginning

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Reviewed: Dec. 24, 2006

Followed recipe exactly - the cookies turned out wonderfully! Look almost too perfect. Added just 1 minute to the time to get a little bit crispier cookie. Will definitely add these to my holiday cookie list!

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