Reviewed: Nov. 7, 2009

This was a quick & simple recipe. They did seem a bit more like snicker doodles than ginger snaps, but still tasty. I substituted 3/4c. whipped butter for the shortening, I didn't have ground ginger, so I used 1/2 tsp. nutmeg instead, and I also added 1/4c. water, which I think was really helpful. Definitely do NOT judge these cookies being done by the color, I suggest baking them 10 minutes tops, any longer and they will become hard.

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hmm0304

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Reviewed: Mar. 30, 2009

Replaced the shortening with butter, and cut it down a bit. Next time I'll add more of the seasonings. Came out delicate and tasty.

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Vin

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Reviewed: Mar. 18, 2009

These are really easy to make and I had no problem getting the dough to stick together. I can't imagine what might have caused tome reviewer's dough to be too crumbly. I had less ginger than requied so I made up for the difference with cinnamon and used 1/2 tsp. allspice, as well, so they were more spice cookies than ginger cookies. They were great, though.

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Tara

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Reviewed: Mar. 6, 2009

These are very good cookies but I did make a few changes. I read some of the other reviews that suggested using butter instead of shortning. I used 1/2 cup or 1 stick of softened butter. I only used 1/2 t of cloves and 1 1/2 t of ginger since I prefer ginger. Also used 1/2 cup of white sugar and 1/2 cup of brown sugar and added about 1/4 cup of molasses for extra taste. I didn't roll the cookies in a ball, just dropped by teaspoon and baked for about 14 minutes. Must have been an error in the baking time given. Since I didn't roll them in sugar I drizzled thin icing when they were still warm. tip-- use parchment paper on the cookie pan and there is no clean up needed. Good recipe.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: Dec. 20, 2008

Dough was a bit on the dry side. They came out alright. I would suggest these to be served as a tea biscuit moreso than a traditional cookie.

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IrishMountainGirl

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

OMGosh, these cookies are divine! I don't even like cinnamon, ginger, or clove! I just finished making these cookies for my husband & a friend. I only tasted them to check if they were done; I loved them so much I wrote this review (my first)! Used butter = to shortening; Added 1 T. of DARK molasses; Coated dough balls in either green or red sugar for Christmas colors; Used heavy stainless steel jelly roll pan and had to bake for 12 minutes; lightly greased the pans. I will definitely use this recipe again!

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NapaValleyBarbee

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe "dictated" per se....so I have a wheat allergy, so spelt flour instead, I used 1/2 cup BUTTER, I made up a basic royal icing of 1 c icing sugar, 1 egg white and some vanilla and threw it all over the cookies like in the pic because it looks just so nice and just to make things even more different, I rolled half of mine in sugar, ran off, grabbed a bag of ground almonds, rolled most of the remainder in that and then just for fun I rolled 3 in coconut. So far I've only tasted the almond ones and they are MOST excellent. The rest are in the oven, I'll let you know how they taste when the time comes. Thanks:D

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 17, 2008

LOVED this recipe. Used whole wheat flour; used butter instead of shortening. Halved the recipe, but still used 1 whole egg. Baked 7 or 8 minutes, and while the cookies were rather soft coming out of the oven, a few minutes cooling on a plate made them perfect - just a slight crunch on the outside with soft, moist ginger cookie on the inside. Really, such an easy recipe! Thanks!

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JellyFish

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Reviewed: Oct. 31, 2008

This recipe was really easy to follow. Also, I made one modification to the recipe. Instead of using an egg, I used a 1/2 c. of mango puree. It came out just fine, and the little one that's allergic to eggs was able to enjoy the cookies. :)

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skillefer

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Reviewed: Jul. 17, 2008

I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: May 29, 2008

these are so good! i didn't have shortening, so i used butter, and baked them for about 7 minutes. i will add more ginger next time, they weren't quite as spicy as i like them, but they're still very yummy.

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lauren

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Reviewed: Mar. 18, 2008

Very easy and quick to make. I used butter instead of shortening - reduced it by 2 tablespoons and cooked them for 12 minutes and they came out perfect!

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RMB

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Reviewed: Mar. 17, 2008

Very good flavor. Agree with other reviews, smaller balls, and more bake time.

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MLee

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Reviewed: Mar. 16, 2008

I doubled this recipe as well as substituted butter= to shortening. I used green food coloring to dye the dough a dark green color and I balled the dough, then rolled in raw sugar. These were great and went fast.

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Sara M.

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

I wish my cookies would have crackled like they did in the picture... I did use butter and not shortening, fresh ground ginger( gotta love that zesty flavor) and I rolled half in raw sugar and half in white sugar. Next time I'm going to make them with different butter components and see what I like better. I do recommend fresh ginger! and I'd put a almond or cream cheese icing on them too!

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Dena

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Reviewed: Dec. 24, 2007

These are not the type of ginger cookies I was looking for. The cook time needs to be increased and I feel that I wasted my money on the ingredients. Please send me a full refund!

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Big Daddy

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Reviewed: Oct. 19, 2007

I did a straight substitution of softened butter for the shortening and then rolled the cookies in brown sugar instead of white sugar. I also had to bake them about 10-12 minutes, at 5-6 they were still raw. The brown sugar made a nice caramelized outside, everyone loved them! Will definitely be making these again.

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Farren

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Reviewed: Sep. 11, 2007

I didn't like these at all, but my son did. They are nothing like traditional gingersnaps, they are not brown, but light in color with brown specs from the spices.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 1, 2007

For some reason, I could not get the dough to form properly. It was very crumbly and as a result, I rolled them into larger balls and overbaked them because I couldn't judge these right. Maybe the dough needs to be refrigerated for a while to allow the dough to form properly before baking. The taste was good though.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 2, 2007

I love these cookies, thank you so much for sharing the recipe. I make it exactly the way the recipe instructs and they are always wonderful. I just have one observation. Generally ginger snaps have ginger and molassas in them. These are more the flavor, texture, look and taste of Snickerdoddles.

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