YUM! I used butter instead of margarine, golden syrup instead of molasses as that's what was on hand. I also doubled the ginger as I love the stuff. Great bickie

This recipe tasted okay, but the cookies were so flat--I don't know what went wrong! I don't know if I messed up the ingredient amounts a bit or if something was old, but it wasn't quite a 5 for me. I'll try to make them again and rate them again!

THESE WERE THE BEST GINGERSNAPS I HAVE EVER HAD. THANKS FOR THE GREAT RECIPE :)

My husband just loves these cookies! I find that the best results is to bake for ten and a half minutes, six cookies to a tray, for the right amount of crispness. Again, excellent!

These are awesome! I used butter instead of margarine and added 1/2 teaspoon more of ginger. My family loves ginger snaps and we love this recipe. I will never go back to store bought.

LOVE these cookies!! I always add a tiny bit more ginger for that not-so strong, ginger after-bite. I let them sit on the pan for 2 minutes before taking them off. Crispy outside. Chewy inside. YUM!

I followed your recipe and it is One of the best ginger biscuit recipes I have ever done. Thankyou. The Dough is the best I have made yet, the texture and taste was creamy. The biscuits doubled in size and looked devine (I love how they look gingerly). They made a rich set of 3 dozen like you said. My only doubt would have to be the salty strange aftertaste I got with them. That starts to fade after a night in the fridge. Anyhows, I think my only changes would be to Half the amount of Baking Soda and add another half a tablespoon of ginger. I enjoyed the experience and I thankyou for sharing your wonderful recipe. xx

This was an excellent gingersnap - one of my favorites.

Simply awesome. Easy to make, freeze well

I made these for my husband, not a cookie fan, but he loved these! I made no substitutes for this recipe and followed it exactly. They were still very good and soft the next day. Mmmmmmmmmmmmm........

What a wonderful recipe! I followed other suggestions and added about 1/4 c. extra flour to the recipe which really helped to keep the dough firm enough to easily roll out. I kept the rest of the recipe the same. My fiance (who doesn't like gingersnaps) has eaten three already this morning!

I made these just according to the recipe, and they were phenomenal! I've never had such rich, spicy gingersnaps. I'm a fan of the texture-a bit of crisp on the outside and chewy in the center-but if you're looking for something that breaks with a snap, this isn't the recipe for you. This one is going in my 'favorites' book!

These cookies were so good. I originally made them to use as a crust for a cheesecake, needless to say, I never made the cheesecake. I couldn't stop eating them. I will be making these cookies at each holiday. More often if I could just keep away from them, but it's impossible.

Great recipe, didn't change a thing! Everyone loved it! Now a favorite of my families. Thank you for sharing it.

If I could give these more stars, I would. I didn't change this recipe and it doesn't need it. So, so good and the dough is great! Is a definite keeper, thanks for sharing!

This hurts, but I'm giving this recipe a 3-star rating. The cookies were fun and easy to make. The dough tasted FANTASTIC! I had to stop myself or the cookies never would have made it to the oven. I also made the dough the day before and refrigerated it overnight. It was very easy to roll into balls. Anyway, the problem was the finished product. They did puff up a little in the oven, and even crack on top, just like the recipe says. But they flattened out really fast - are they supposed to be completely flat when done? They were also raw in the middle so I had to lower the temperature and cook them longer. They're not bad, but I don't really like the chewiness. I always thought the "snap" in ginger Snap meant that it snapped when broken in two. These just kind of bend. I'll rate the raw dough a 10, though. That was fabulous!!

Huge hit, everyone wants the recipe. Mine stayed soft which was fine with my guests.

This is the best recipe for gingersnaps!!! I have made them over and over and it is my most requested cookie for swaps.

FANTASTIC recipe! I did alter it just a bit though...only used 2 tsp. of ginger rather than 1 TBSP. They look great and taste great!

These tuned out great. I did add a dash of ground cloves and rolled them in raw sugar instead of refined white, but that is due to personal preference than any issue with the recipe - a tasty one!