Reviewed: Mar. 17, 2012

These are excellent cookies but very hard to tell when they're done. They are nice and soft in the centre, crisp outside, nice and spicy to taste. But pale as all get out. After the 1st batch, I raised the oven temp to 375f, then to 400 for the 3rd batch and I baked them for at least 10 minutes or more. One tray I put back in for 10mins more. I'm taking them to a St Patrick's Day dinner but I don't think I'll make them again. If I do, I'll add a little molasses for colour. I doubled the recipe to yield 82 cookies.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Dec. 20, 2011

These cookies are delicious and so easy! I used a small cookie scoop, then flattened with a large glass dipped in white sugar. I baked for about 10 minutes. I found it difficult to tell when they were done because they were so light in color. I took them out of the oven and allowed to continue cooking on the cookie sheet for a couple of minutes so that the bottoms dried. Yum!

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Reviewer:

OUR3HOUNDS

Reviewed: Nov. 13, 2011

These were absolutely amazing. One of the first things our company said was, 'Aren't ginger snaps supposed to be brown?' These ginger snaps are crunchy on the outside and chewy on the inside, and after reading other reviews decided to use real butter instead of shortening. They were also quick and easy to clean up.

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Reviewer:

abrigal

Reviewed: Mar. 27, 2011

Replaced shortening with butter and baked cookies for longer (10 to 15 minutes). Fantastic

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Reviewer:

Jinx Z.

Reviewed: Mar. 15, 2011

Thought the clove amount was too overbearing, will cut down to 1/2 tsp next time. Cooked on my PChef stone for 14 min and they were perfect, soft and yet firm.

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Reviewer:

J Will

Reviewed: Dec. 11, 2010

Great Cookie Recipe! I made these for people to snack on during a presentation and they loved them. They were better than normal ginger snaps that get "break your teeth" hard. They were really good. I am going to make them again. I did add confectioner's icing as seen in the pictures. It made them a lot prettier.

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Reviewer:

alisajulie

Cooking Level: Intermediate

Reviewed: Nov. 29, 2010

not sure how they taste yet but i had a hard time mixing them together as a dough. it was way to crumbly and dry. i used a crisco style shortening and used the instructions that were posted but they still wouldnt come together. i added some milk to bind everything so it wasnt so dry. i hope they come out and arent tough. this recipe needs work.

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Reviewer:

danteart86

Reviewed: Apr. 2, 2010

I doubled the ginger and used 1-1/4 cups of butter instead of shortening. I took one reviewer's advice and used a glass bottom to flatten. Cooked perfectly in exactly 7 minutes. Absolutely delicious: they were all being eaten within minutes of being served, still warm and soft from the oven. Without the extra ginger, I have a feeling these would have been very snickerdoodle-like.

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Reviewer:

Kristen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 16, 2010

After reading many reviews I substituted 1 stick (1/2 C) butter for shortening and put a total of 1 1/2 t. ginger. Baked on my cookie stone, added additional cooking time. These are very, very yummy. Reminds me of Christmas time. I will definately be making these again.

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