Reviewed: Dec. 13, 2003

I made these this morning for my father as this is his favorite cookie. WOW! These are very simple and taste wonderful! I made these exactly as the recipe stated and wouldn't change a thing! Thank you Ruth Ann for sharing this and maybe starting a new family tradition for Christmas! Our whole house smells WONDERFUL right now!

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mrsagent92

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Reviewed: Nov. 12, 2003

These cookies were easy to make and tasted delicious! I used butter instead of margarine, otherwise followed the recipe exactly. The only reason I didn't give it 5 stars was because the cookies had a chewy texture and I like mine a little crispier. If you like your gingersnaps chewy, this cookie's for you!

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BLACK CAT

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Reviewed: Oct. 9, 2003

Very good tasting, but I would add 1 more cup of flour.

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JJEER

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Reviewed: Jul. 13, 2003

This is a delicious crisp, cookie with a wonderful spicy ginger falvor. I will definitely make these often!

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MOMJOLIE

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Reviewed: Jul. 6, 2003

Best gingersnap that I personally have ever had, I have made this recipe many, many times And I can never keep them in the house. My kids absolutely love them...thanks....

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ROCHELLE_5

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Reviewed: Jun. 24, 2003

Yummy! Hubby ate them all in one evening. Oink!

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MCABSUE

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Reviewed: Jun. 4, 2003

Holy cow these are delicious!! I'm a DISASTER in the kitchen, so if I can make these taste good anybody can! I like my ginger cookies with an extra bite so I added another tablespoon of ginger and threw in some allspice as suggested by fellow reviewers. I'm not sure how much of a 'snap' these have as they were a little cake-y in the middle, but that's how I like them. If you want them more crispy I'd make the dough balls slightly smaller and bake the full ten minutes...and they DO spread, so six per sheet is all that will fit. The taste is delightful and would be perfect with a cup of tea. Absolutely yummy! Get yourself in the kitchen and make these now!

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KCARDWELL

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Reviewed: Jan. 20, 2003

I added the black pepper and alspice as mentioned in a posted review above... IMO, it really overpowered the cookie. I'll try this recipe again leaving out the black pepper... I hope his helps! I also baked them 10-12 mins...and they still don't "snap". I hate to say it but as far a Ginger Snaps go, I love Archways... I haven't found a recipe that has the same taste...

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PAUL830

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Reviewed: Dec. 30, 2002

Great recipe! Quick and easy to make with good tasting cookies. They spead a lot when cooking so space more than 2 inches apart on sheet.

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Hollye75

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Reviewed: Dec. 23, 2002

These were totally awesome. Thank you so much for sharing this recipe. Of all the cookies I made this holiday, these by far turned out the best. I couldn't keep them around!

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C. Biery

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Reviewed: Dec. 21, 2002

These are awesome gingersnaps. They are chewy just the way i like them. However they could be a bit more flavourful.

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ALMOST AS IF...

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Reviewed: Nov. 8, 2002

The best gingersnap I have ever tasted!! Crispy but melts in your mouth, and beautiful to look at-- the top cracks perfectly in the last few minutes of baking and the sugar gives it a crystalized shine. These cookies spread a lot when baked, so space them wide on the cookie sheet.

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TRESFOLLE22

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Reviewed: Aug. 1, 2002

not quite what i expected but really good all the same. yum!!!

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ISLAND_GIRL

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Reviewed: Feb. 10, 2002

Easy to make and delicious!

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TAUPPERLE

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Reviewed: Jan. 18, 2002

This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!

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SHORTIE93003

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Reviewed: Dec. 21, 2001

These turned out great! I brought them into work and got rave reviews. I'm going to use them for my pumpkin ice cream pie crust this year. This was the first time I'd made gingersnaps, so the gooiness of the batter was a little hard to get used to, but the cookies were well worth the mess!

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LEAHSDAUGHTER

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Reviewed: Nov. 19, 2001

I used butter instead of margarine but this turned out to be the best gingersnap cookie I've ever had (even better than the gingersnaps at the bakery I work at!) Thanks RuthAnn!

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