Reviewed: Jan. 11, 2007

Very yummy! I followed the reciped exactly. I baked them for 12 minutes and they turned out perfect. The right amount of chewiness (for me anyway!) The only thing was I found the yeild was closer to 2 dozen than 3 dozen. They are so good, next time I'll double the recipe.....they won't last very long!

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VENUS781

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2006

the cookies turned out great...i only wish mine would have stayed puffed up....they turned out very flat...but still taste great! everyone loves them.

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jlagos

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Reviewed: Dec. 21, 2006

I read through everyone's reviews and made some adjustments to the recipe. I added 1/4 tsp cardamon and doubled the amount of ground ginger which added a nice spice. I added extra flour since I used butter. I also used an organic sugar with bigger crystals. I think using this sugar to coat the cookies looked nicer than plain white sugar. If you coat the cookies with a sugar like this, only roll the top part in the sugar when coating.

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Nicole

Cooking Level: Beginning

Home Town: Eatontown, New Jersey, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 20, 2006

these cookies are quick and easy. I made them formy daughter's school project and they tasted great!!!

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Taylor S.

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Reviewed: Dec. 16, 2006

These are the best gingersnap cookies I have ever had!

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Kaykay08

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Reviewed: Dec. 14, 2006

My housemate really liked these snaps. I'm not a gingersnaps fan so I'm going on her review here. I followed the recipe to a T. Nice and chewy.

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Miss Chelsea

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 14, 2006

Very tasty cookie.

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Pammie1965

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Reviewed: Dec. 5, 2006

These cookies are delicious. I didn't change a thing, they are slightly crisp on the outside and soft on the inside. My VERY picky children are gobbling them up.

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begbaker

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Reviewed: Dec. 2, 2006

These cookies are delicious! Everyone loved them! Great recipe!

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Chrystal W.

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Reviewed: Nov. 24, 2006

I'm not a fan of ginger snaps but I needed them to go with the pumpkin dip. I've changed my mind these were very good. I will be making them again.

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BOLOTY

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Reviewed: Nov. 23, 2006

So Delicious! I had to make a second batch later that day by request!

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SAIRBEAR

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Nov. 5, 2006

Mmm! These were delicious! Made them for a party and they were gone in an instant! I baked them in a toaster oven, so it took a little bit longer than 8 minutes, but they turned out great. I used butter, so they were on the chewier side, which is how I like them.

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STARDANCEKID

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 27, 2006

These gingersnaps rock! If you're debating on which recipe to choose; this is the one. I followed this recipe almost exactly except instead of rolling the dough in cinnamon sugar, I chose to use sanding sugar. It gives the cookie a bit more texture and it looks really good too.

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Mumma

Cooking Level: Professional

Home Town: Lewistown, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Oct. 11, 2006

Very good cookies. I used half regular flour and half whole wheat flour and they turned out great. I didn't find it necessary to let them sit on the sheet for 5 mintues before transferring to cooling rack though.

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Heather

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Reviewed: Sep. 24, 2006

Very nice texture. Just like my mom made when I was growing up. And the aroma fills the house. Perfect for a crisp fall day.

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Melissa H

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Latrobe, Pennsylvania, USA

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Reviewed: Aug. 25, 2006

Made gingersnaps for the first time ever with this recipe and they turned out really good. They do remind me of my grandma's. Thank you!

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Michelle H.

Cooking Level: Intermediate

Living In: Shawnee, Kansas, USA

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Reviewed: Jul. 27, 2006

awesome! Add a dash of ground cloves and allspice.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 13, 2006

I've never really liked gingersnaps but these are delicious! I swear I ate about half of the cookies on each cookie sheet as they came out of the oven. I will certainly be making them during the winter holidays and might even take the suggestion of KJD79 to add cardamom. Thanks for sharing!

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Margcamp

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Reviewed: Feb. 27, 2006

Good cookies...I added an extra half cup of flour and an extra 1/4 teaspoon of ginger as well as 1/4 teaspoon of allspice. I cooked them for exactly eight minutes and they turned out perfectly, with just the right amount of chewiness!

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