The reviewer gave this recipe 5 stars. This recipe averages a 4.74 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 4.74 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 4.74 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 4.74 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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Photo by Julius8122

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 4.74 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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Photo by sleeslee84

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 4.74 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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Photo by riane

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 4.74 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 4.74 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 4.74 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 8, 2009
Great recipe and a hit with my family. I doubled the ginger and they turned out just great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 2, 2009
These cookies are incredible!! The continue to stay very soft and moist! Excellent!!
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Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 28, 2009
These cookies are delicious! I made them a little too big by mistake so they didn't turn out crispy or hard like traditional gingersnaps, they were quite soft but this made them taste just like the cookies you buy at our local Spicers (except Spicers have raisins or dates in them). They are fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 12, 2009
I followed the original recipe and they came out great! Thank you for sharing!
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Cooking Level: Expert

Home Town: Campbell, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 20, 2009
We made these over christmas (really my sister made them) and followed the recipe to the letter. They were by far the favorite cookie of the weekend. The cookies came out crisp and thin. My husband and my father both love gingersnaps and both agreed these were better than what we normally buy.
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Cooking Level: Intermediate

Home Town: Ewing, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 10, 2009
This is the second ginger snap recipe ive tried. The first one I got from a betty crocker cook book, it was ok, but it didnt turn out as good as i expected. about two weeks later my friend came over and we made these together. they are AMAZING cookies. We added about 1/2-1tsp of cloves, and doubled the cinnamon. great cookies!
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Photo by princessofnora

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Milton, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 10, 2009
I've made these a few times, and every time, they come out nicely! One of my top cookie recipes!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 4, 2009
I used brown sugar and snuck in 1/4 tsp of ground black pepper. Nobody seemed to mind. Tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 3, 2009
Perfect! Tastes like the Pepperidge Farm version. I used butter instead of margarine, which probably helped give it a little more "snap."
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 27, 2008
These have real personality! It's very strong, but not overpowering. I used 1 stick (1/2 cup) butter instead of 3/4 cup, and they came out perfect. Thought it would be a little healthier and didn't seem to compromise the final outcome!
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 26, 2008
I've had this recipe passed down to me from my Grandma Klein and it's always a hit. We also add cloves and a teaspoon of vanilla to the mix as well as adding cinnamon to the 'decorative' sugar. YUM! (Another top tip... If the cookies get too dried out, put a piece of bread in your cookie tin and it will soften them back up.)
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