Reviewed: Jun. 21, 2008

taste was amazing, but I will follow others' advice next time and add more flour as they flattened and spread out a lot....still fantastic taste though.

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vickiweaver

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Reviewed: May 25, 2008

These went over BIG! My husband surprised himself by preferring these to chocolate chip. They were also extremely popular for the coffee hour crowd at church. The only change I made was using margarine instead of shortening, and if I'd known how popular they were going to be I would have doubled the recipe. I baked them 12 minutes because I like my cookies more crisp than soft. The dough was stiff enough that I didn't have to chill it, but it might need it on a warmer day.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 15, 2008

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

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 7, 2008

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!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Apr. 29, 2008

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

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ADKENDALL

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 19, 2008

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!

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Micky

Cooking Level: Expert

Home Town: Saint Bernice, Indiana, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: Apr. 10, 2008

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.

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deven

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 7, 2008

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!

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Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

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Reviewed: Feb. 21, 2008

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

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aHouseofAprons

Cooking Level: Beginning

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Reviewed: Feb. 4, 2008

This was an excellent gingersnap - one of my favorites.

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Brenda50

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Reviewed: Jan. 29, 2008

Simply awesome. Easy to make, freeze well

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wat2eat

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Reviewed: Jan. 29, 2008

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........

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mstrait

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Reviewed: Jan. 27, 2008

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!

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EvelynMK

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Reviewed: Jan. 16, 2008

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!

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Beckifer

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Reviewed: Jan. 5, 2008

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.

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mharvey622

Cooking Level: Beginning

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Reviewed: Jan. 3, 2008

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

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Jennilea

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Dade City, Florida, USA

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Reviewed: Jan. 1, 2008

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!

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Dec. 26, 2007

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!!

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