Reviewed: Mar. 29, 2009

I've never made ginger snaps, so I guess I can't really base my rating on anything... nonetheless, they turned out beautiful and delicious!! I doubled the spices as well and threw in an extra handful of flour (about a 1/4 c. maybe) because it is a very oily dough. As others suggested, I only sugared the top of the dough balls, which I rolled to be about an inch thick. My batch yielded approx. 30 cookies and I baked them at 350 for 8-9 min (in two 15 cookie batches). Thanks for the recipe!

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Tea Elle

Cooking Level: Beginning

Living In: Rexburg, Idaho, USA

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Reviewed: Mar. 26, 2009

GREAT!!!! My dad's favs and full of spices; double the spices its worth it!

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Kitty Cookie 14

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Excellent cookies! I doubled the spices and these came out absolutely wonderfully: crispy and crackled on the outside and chewy on the inside. I baked for 8 mins. and they were perfect. Thanks for a great recipe!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Great recipe! A little spicy but in a good way. The batter is very sticky, I would recommend (even though it sounds strange) spraying your hands with a non-stick cooking spray.

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Jessica

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Reviewed: Feb. 24, 2009

Love this recipe! Very easy to make and I always have all the ingredients. I doubled the spices per other reviewers advice and used brown sugar Splenda. Also when I bake these cookies I always use my silicon baking sheets. No worries about cookies sticking and they come out wonderful everytime. Thanks for the recipe.

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tamlah64

Cooking Level: Beginning

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Reviewed: Feb. 14, 2009

As suggested by other reviewers, I doubled all the spices (i.e. ground ginger, clove, and cinnamon) and baked at 350F for 8 minutes. The taste was exactly how I like my ginger cookie. In terms of texture, I was hoping for something crispy but it turned out to be soft in the center, crispy on the edges, and slightly burnt at the bottom. The color was also darker than expected. All in all, I'll definitely bake these again, perhaps using light brown sugar and mild molasses.

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JINGEE

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Feb. 12, 2009

At first when they were still warm they seemed kind of oily, but after they cooled all the way I thought they were pretty good. I overbaked them a bit so they got a little hard after a couple days, but still tasted good. I left out the cloves since I don't care much for them and I just used a couple of spoons and droped the dough on the cookie sheets.

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shurkat

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Reviewed: Feb. 11, 2009

These were amazing cookies. I couldn't stop eating them. They were perfect in flavor and texture. I like my cookies soft in the center and these were definitely that. I highly recommend this recipe.

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Rebekah

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Reviewed: Feb. 1, 2009

Wonderful cookies. Me and my kids loved them.

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angela v.

Cooking Level: Beginning

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jan. 28, 2009

Great recipe- super easy. The vegetable oil is a good substitution if you don't want to add all that butter. Perfect finished product- nice and cracked appearance and tasty too! Thanks.

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Sara

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Reviewed: Jan. 8, 2009

This recipe is perfect, follow the recipe and they come out amazing, change the spicing to your likeing and they come out even more amazing. I use this recipe at work and they are a hit every time.

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Reviewed: Dec. 26, 2008

Marielee's review was such a help as these turned out so good! As always, I added a few sprinkles of cayenne pepper for some extra kick. Family is loving these. Thank you Elaine!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 19, 2008

Wonderful recipe! Not too spicy. My 6 year old son loves them!! The only problem I encountered was the dough ending up more like a batter. I thought I may have only added 1 cup of flour so I added another. The cookies came out great! The second time I made them the dough was still sticky even though I made sure that I added the 2 cups of flour. So I added another cup and this made the dough very easy to handle. I also smooshed the balls down slightly so that the cookies came out large and flat. Beautifully perfect for Christmas gifts! Thanks!!

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antispung

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Reviewed: Dec. 17, 2008

Perfect!

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Elizabeth

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Reviewed: Dec. 15, 2008

I love this recipe! I was looking for a recipe like my grandma's and this one fit the bill. I followed the recipe exactly except I baked them for only 8 minutes. They were perfect - a little crunchy on the outside and chewy on the inside. Many of the reviews I read suggested doubling the spices but I saw no need. I wouldn't change a thing.

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mduffy2

Home Town: Centralia, Washington, USA

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Reviewed: Dec. 15, 2008

What a delicious light ginger snap. I give it five stars for Ease! This recipe is so simple to put together. A holiday must!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

I LOVE THIS RECIPE!!! I guess I'm kinda biased because ginger snaps are my favorite cookie :P These are very good! I did as some other reviewers suggested and doubled the spices, very glad that I did, they ended up with the perfect "kick". I didn't let them cool long enough on the baking sheet, so they were crispy, I do like chewy. Next time I won't be in such a hurry to get them onto the wire racks! Thank you for such a tasty treat!

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