The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 15, 2009
DELICIOUS. moist, thin, spicy, and sweet! plus, they were really easy~ only changes were to sub in butter for marg., and add a tsp of vanilla. the cookies do spread a bit, so make sure to keep them 2" apart (or whatever's good for the size of cookie you're making).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 11, 2009
These cookies are really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 5, 2009
Excellent! I usually use imported Swedish gingersnaps for the crusts on my pumpkin cheesecakes (which have placed 1st in competition), but I ran out. I made these instead (very thin) with the following adaptations to mimick the Swedish Imported ones: add 1/2 tsp ground cloves, and instead of 1TB ground ginger, I used 2 tsp ginger paste (bought from the produce section). These are excellent-just what I was looking for!
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Photo by bake-aholic

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 31, 2009
I cut the ginger down by about 3/4 tsp (personal preference) and substituted pure maple syrup for molasses because it's what i had on hand. They are heavenly!!! Cooked for 8-9 minutes and they are crispy on the pan side and chewy in the middle. Yum. Mine came out quite flat though, but maybe my baking soda was too old.
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Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 29, 2009
These cookies are the best gingersnap's ever...so delicious and easy to make. I make them ever Christmas.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 23, 2009
When I make these they are gone in no time!! My only addition is a little black pepper to add a little heat. I love these and they make the house smell wonderful!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 4, 2009
The only addition I made: 1 tsp cloves and 1 tsp allspice. Good gracious! EVERYONE LOVED THEM!! Thank you so much for a great recipe, a keeper for sure.
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Cooking Level: Intermediate

Living In: Vidalia, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 29, 2009
Simply the best ginger cookie I have ever eaten! They are soft, not hard and crunchy like normal gingersnaps.
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Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 14, 2009
These were pretty awesome. I crushed the heck out of them to make a crust for my double-layer pumpkin cheesecake. It was out. of. this. world! I do recomend that you use brown sugar instead of white, it tastes much better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 13, 2009
Very tasty cookies. I used butter instead of margarine but otherwise followed the recipe exactly and they turned out great. Will definitely make again.
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Cooking Level: Expert

Home Town: Hibbing, Minnesota, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
Great recipe! I also used cardamom as suggested by others- I like gingersnaps with a kick! I topped my cookies with crystalized ginger- You can find it at import markets an natural food stores. It is a really intense, though sweet ginger. If you use it, chop it up before you top your cookies with it, it usually come in chunks.A little goes a long way. I used butter too, it made the cookies chewier, but not greasy.
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Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 6, 2009
This has to be the very best cookie I have ever baked or eaten. (I did add the cardomon as I read in one of the other reviews. 1/4 Tsp per recipe and it makes a million dollar difference.) This will stay a favorite at my home. Recipe makes 5 dozen and enough for one big cookie. Here in Las Vegas,Nv. it takes 7.5 minutes in a perheated oven. (I always use unsalted butter also)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 29, 2009
These were delicious! I added about 2 tsp of ginger to it, and I also added a little more flour because somehow the 2c made mine very very thin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 26, 2009
these are really really good.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 15, 2009
I followed the recipe but my batter turned out more along the lines of cake batter when I used margarine. I switched to butter flavored crisco and the next batch turned out perfectly. I'm not totally sold on the ginger flavor. I'm not sure what this recipe is missing but it's missing something. Also, I had to bake them for 12 minutes to get them cooked. It's probably my oven. Overall, the flavor and texture is good but I'm still searching for my "go-to" recipe.
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Cooking Level: Expert

Home Town: Baker City, Oregon, USA
Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 15, 2009
I followed this recipe minus the molasses, I figured it was going to come out a little odd. But to my surprise it came out wonderfully! I substituted maple syrup, I doubled the portion. Let me tell you, I was shocked at how good it was! Just enough gingery goodness and a touch of maple syrup! Wow!
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Cooking Level: Intermediate

Home Town: Pismo Beach, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 5, 2009
These were absolutely perfect as is, my boyfriend and I ate all three sheets of cookies! In one night!
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Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 3, 2009
The first time I made these my friend came to my house and told me it smelled like Christmas and her grannies house. I figured out how to make the balls small enough before I spread them out using a little finger pat. I made them a second time for a potluck and I did something wrong because the cookies flattened on me, but my co-workers went to town on them and said they were divine. I like making them with Splenda and then rolling them in Turbinado (raw) sugar before they bake. Definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 29, 2009
This is a very good, simple ginger cookie. I used shortening instead of margarine and these turned out perfect for me. An extra special touch is to 'paint' each cookie with a glaze using a pastry brush. The glaze: powdered sugar, lemon extract and milk. Yum, yum!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 26, 2009
Yup. Perfect cookies. I realized half way thru the recipe that I didn't have molassis so I used dark corn syrup.
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Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA
Living In: Dexter, Michigan, USA

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