Reviewed: Nov. 14, 2009

These were wonderful! They were easy and taste great. Next time my grandkids come over we will make these. Fun cookies to make with children. Thanks!

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MARCIH

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Reviewed: Nov. 5, 2009

HOLY THIS IS GOOD! i half doubled the spices. and baked it for 9 minutes. and it is Amazing. i've been using allrecipes for years now and never wrote reviews until this one. This made me want to give props and thanks to the writer of the recipe. DEFINTIEYL TRY IT OUT!

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soph1aa

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Reviewed: Oct. 29, 2009

I made this recipe exactly the way it's written. I would add more ginger next time. I also made mine 24 larger cookie instead of the suggested 36. I just wish these were softer and chewier otherwise, great cookie. I'll try it again.

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janel

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Reviewed: Oct. 23, 2009

These were ok but definately not the best i've had

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2girlsand1boy

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Reviewed: Oct. 15, 2009

I follow this recipe to a 'T' and these are the best! Everyone loves them.

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Sarah

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Reviewed: Oct. 15, 2009

These are wonderfully delicious!!! I dont use the full amount on the ginger and cloves because I don't like mine as spicy. Other than that they are GGRREEAATT !!! m m m... :)

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Missy

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Reviewed: Oct. 14, 2009

Mmmm these are great! I followed the recipe almost exactly, just added a bit more spices for personal preference. Be careful with the baking time if you like them soft. I did them for 8-10mins at 350F. Great with vanilla ice cream!

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BAKEaholic

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

the first time I made these, they burned on the bottom. The second time they came out much better. I find they don't need quite 10 minutes. I like them a bit more spicy, so I put more ginger in the 2nd time. This is a great recipe!

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Bec_G

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Reviewed: Oct. 3, 2009

If you don't modify this recipe as described by other reviewers, these cookies turn out terrible. If you're looking to make a great ginger cookie, use the other highly rated recipe on this site.

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cjpaulson

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Reviewed: Sep. 11, 2009

These are amazing! Never again will I buy ginger snaps. I did take the advice of others and use a little extra spice, but I think it would be great even without the extra zing. Also, I made mine big and cookie-y rather than snap-y since we're not big fans of crunchy cookies, and they still turned out incredible.

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kehorn

Cooking Level: Beginning

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Reviewed: Aug. 10, 2009

Lovely recipe-quick and simple to make. Like others, I doubled the spices and added freshly shaved ginger (as opposed to ground ginger). Additional flour helped to make the dough more workable (the warmth of my hands flattened the balls prior to baking). The cookies have incredible flavor and texture and come out of the oven perfect every time.

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the crumb queen

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Reviewed: Jul. 30, 2009

i found these a few weeks ago and made them again last night. i've used both my hands and a cookie scoop to shape the dough and either way get perfectly round cookies. this is an awesome recipe. fast, easy, delicious.

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breck

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Reviewed: Jul. 20, 2009

Yummy! I am teaching myself to cook and loved these. I did double the spices and used 1/2 cup oil and 1/4 applesauce. I used a scoop to do most of them and they turned out okay, but if you roll them into the ball,they turn out looking just like store bought ginger snaps. I love these and so do my boys.

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Charlee Kleve

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Reviewed: Jun. 21, 2009

I gave it 4 stars only because it needs moer of a spicy flavor. I also chopped some ginger root in it for more of a ginger zest. Came out pretty good.

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Ryn

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Reviewed: Jun. 19, 2009

I prefer a denser, "snappier" gingersnap, and this one did not fit the bill. In the middle of the cookie, this gingersnap is too chewy, and along the edges, the texture is a bit "lacy" (=not dense- it was crispy but not crunchy, if that makes any sense). Most importantly, this was WAY TOO OILY. Gingersnaps are my favorite cookie, and with all the rave reviews...let's just say that I had high expectations, and they were FAR from met.

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TININI

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Reviewed: Jun. 10, 2009

The BEST ginger snaps I've ever eaten! We doubled the spices, as suggested by others, and used parchment paper to prevent them from sticking to the pan. The cookies were best in our oven after 10 minutes: that way, the outer shell (of sugar) is crisp and light, and the middle is chewy. Just delightful! The cookies will look and feel undone in the middle, but they will become harder - and, in this case, perfectly chewy - after you let them sit out for a few minutes. This is a 5-star recipe. For a delicious dessert, I suggest sandwiching them around (homemade) cinnamon ice cream. Yum! Thank you, Elaine, and other reviewers! :)

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 1, 2009

These cookies are amazing the only thing that i change is no salt and a little less butter to make them more healthy!

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sadester

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Reviewed: May 25, 2009

Great recipe. Very simple and easy to execute on the first attempt. These just happen to be exactly what I was thinking of when I came looking for a ginger snap recipe.

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DWJHNST

Cooking Level: Intermediate

Home Town: Sackville, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: May 14, 2009

these cookies are great! i have been making the big and soft ginger cookies from this site for years and decided to try a new recipe! i am sooooo glad i did. these are so much easier to make & the batter is easy to work with. The cookies turned out great! my mother in law gave me a secret that if you sift the flour and spice mixture you get the cracking effect that is the only thing i did different and they turned out great! ginger snaps are my grandpas fav so i always make him a batch for spacial occasions now they are my 2 1/2 yrs old sons favorite! thanks for sharing!

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