Reviewed: Dec. 25, 2007

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

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Lowcmom

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lowell, Massachusetts, USA

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Reviewed: Dec. 20, 2007

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

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GoofyGirl

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

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Reviewed: Dec. 20, 2007

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!

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mckmandy

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Reviewed: Dec. 16, 2007

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!

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KUMINSPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 16, 2007

Amazing. A regular in my holiday cookie tins.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Dec. 15, 2007

these were DELICIOUS!!! I substituted the sugar with 1/3 cup each white, light brown, and dark brown sugar, and added 1/8 tsp cloves. Next time I would probably cat down the sugar to 3/4 cups.

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icecreamlover

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Reviewed: Dec. 13, 2007

It didn't quite ball up to roll in the sugar per the recipe, but I plopped it in the sugar and rolled it which worked great. No mess on the hands that way too! Wonderful cookies!

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Dawn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2007

These cookies are so tasty! They are not at all sticky and really fun to roll and drop in sugar. They also don't stick to the pan when they are coming off. I bake them for eight minutes flat to get a semi-soft cookie, but that is just our taste. I made no alterations to the recipe, and it was delicious!

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shrinkydink33

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

These are great! However, if you, like myself, enjoy a "bite" to your ginger snap, you definitely need to add some pepper! Great cookie for fresh out the oven with a glass of cold milk.

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Lynn

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

this was amazing, if you follow it exactly it comes out awesome

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Jordan Phillips

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Reviewed: Dec. 2, 2007

Very good cookie - I'd followed the reviews below and added roughly 1/4 c. more flour to make up for using all butter, which made the cookie rounder and less spread out. I also added more ground ginger (1/2 tea) and 1/4 tea. ground cloves. I set the timer for 7 min, and check them each minute later than 7, everyone likes them better when they're slightly undercooked in the middle. Great cookie! I got rave reviews at the in-laws huge Thanksgiving gathering!

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cookie_addict

Cooking Level: Beginning

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Reviewed: Nov. 29, 2007

awesome gingersnaps, soft and not too spicy

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daisyE80

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Reviewed: Nov. 26, 2007

I made these exactly according to the recipe. I made a double batch (which gave me almost 8 dozen!) rolled the dough into balls, rolled it in the sugar, then placed the balls on a tray and froze them. When they were frozen, I tossed them in a freezer bag and have been taking out a few at a time to bake. SO. GOOD. !!!! I've been experimenting with the temp and time - I think a little higher temp for a little longer (375 for 10-12 mins) makes them slightly crunchier while retaining their melt-in-your-mouth quality. My kids and boyfriend can't get enough of them! YUUUUMMMM!!!!

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Kris Maas

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

everyone who tried them really liked them. i followed recipe exactly, perfect gingersnaps. thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 18, 2007

FANTABULOUS! These were a perfect combo of crunchy/chewy. Used butter instead of margarine and used half white/half brown sugar and cooked on a pizza stone. Yummy

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Nov. 18, 2007

These are SO good! I tripled the recipe to give away. Everyone loved them. I used all whole wheat flour to make them healthier, and I needed to add about an extra cup at the end to make the batter thick enough to form into balls. Then I just dropped them into the sugar to coat the tops, not the entire cookie. They were sweet enough. Mmmmmmmm

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Tiffany

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Reviewed: Nov. 11, 2007

These cookies were great!! I changed it up a bit by using butter, adding 1/4t black peper and folding chopped crystalized ginger into the batter. So yummy, they all were gone in one day!

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stephanie98012

Cooking Level: Professional

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 9, 2007

These were delicious. I added 1/4 tsp cardamom and extra cinnamon. Also I ran out of molasses, so it ended up being 1/8 molasses and 1/8 honey. I think it was better that way though. Eat them warm.

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maddiegasoline

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Reviewed: Nov. 8, 2007

These are THE BEST cookies ever. i didnt change a thing and wouldnt next time i make them (which is today...lol...) Just the right amount of ginger.

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Nov. 5, 2007

My husband wanted me to make something other than chocolate chips. I had my 15 year old son helping and even he thought it was real easy to make. The cookies look just like the picture,I also doubled the ginger and cinnamon,and baked them at 350 for 8 min with my double ovens it was a snap!We already decided to make them part of our Christmas cookie collection.

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Deb from NJ

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Grandma's Gingersnaps

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