Reviewed: Feb. 5, 2010

These cookies were a little too rich with butter for my taste. I liked the spice but I would prefer more "snap" to my gingersnaps. Thanks for the recipe though.

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10 users found this review helpful

Reviewer:

celeste

Reviewed: Dec. 24, 2009

Nice cookies. I omitted the cayenne as I can't handle it and upped the ginger to a well-rounded tsp. I also rolled them in confectioner's sugar. They're better warm, but still very good once they're cool.

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Reviewer:

MissAnnThrope

Reviewed: Dec. 18, 2009

I made them without the ceyanne, cloves and nutmeg because I didn't have any and they were a little bland but not bad. Also, making each cookie 2 tablespoons is two big. I only got about 12 cookies and they were kind of burnt on the bottom and doughy on the top. I would say about 1 teaspoon and also watch them closely so they don't burn.

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8 users found this review helpful

Reviewer:

Emirald88

Reviewed: Sep. 7, 2009

I did not care for this recipe.

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Reviewer:

Chris Adams

Reviewed: Dec. 22, 2008

These came out absolutely delicious! I liked the kick, but I added a bit of extra ginger to get it. Also, molasses isn't sold where I live, so I had to substitute pure maple syrup for it and they still came out great. There weren't as many as the recipe said there would be, so maybe I'll make them smaller the next time.

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7 users found this review helpful

Reviewer:

Jenn

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 21, 2008

Decent, but skip the cayenne pepper and roll them in sugar before baking. Makes little bite-sized cookies.

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8 users found this review helpful

Reviewer:

Auntem77

Reviewed: Dec. 19, 2008

These are old school cookies.For those whose taste buds are burned up!!!A LOT of spice in these.

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6 users found this review helpful

Reviewer:

beets442

Cooking Level: Expert

Home Town: Valparaiso, Indiana, USA

Reviewed: Oct. 23, 2008

These cookies are great! For me they also turned out softer with a smaller yield (but that is why I chose this recipe). I also added another pinch of ginger and used ground cardamom instead of the cayenne pepper.

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11 users found this review helpful

Reviewer:

a.vonwaggoner

Reviewed: Jul. 1, 2008

These cookies were amazing! they took about 2 hours for me to make them... and when i made them the 4 dozen only made 1 dozen so if u want more add to the recipe. Also i bakked mine for about 14 minutes. I LOVE THESE COOKIES!!

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4 users found this review helpful