Reviewed: Nov. 25, 2008

Will use more flour next time but they came out tasting great. Really flat due to altitude/need of flour. Will make again! TIP: Rolled ball in sugar, reshaped in hands, then dipped top back in sugar. Perfect cracking. Reshaping helped stick the sugar to the dough.

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prttimecook

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 24, 2008

Fantastic! Based on others reviews I doubled ginger and reduced oil to 2/3c. I found I could taste the baking soda in the first batch, so made another using only 1 tsp which fixed that soda taste and didn't seem to make any coloring/rising difference. Impressive for a cookie that doesn't use any butter.

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KiwiExpat

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Reviewed: Nov. 24, 2008

I made these cookies on Saturday night and they are long gone. My boyfriend loved them and his sister said they were the best gingersnaps she had ever had. The only thing I did differently was double the amount of cloves (which was accidental). They turned out perfect!

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Marley

Cooking Level: Expert

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Nov. 24, 2008

First time I've ever made Ginger Snaps... they were wonderful and so easy to make... I live w/ seven other guys and they ate them all up.

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tbtrippe

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 22, 2008

Yum! I didn't have eggs so used a blend of potato flour and water. As strange as it sounds it worked very well and even added some taste! I also didn't have molasses so I replaced it with brown sugar/water. I only used 3/4 cup of sugar and next time I'll use even less, and will probably put in way more ginger! But all in all those were great cookies, easy and cheap to make.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2008

Delicious and easy!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 16, 2008

These didn't turn out quite like I thought they would. They are still good, but not a favorite. I will probably make them again, but not frequently. Watch them carefully because I managed to burn about half of mine. They are spicy and sweet!

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Lori

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Reviewed: Nov. 15, 2008

Completely delicious! Follow the recipe exactly every time. Everyone loves them ^^

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Andrea M

Cooking Level: Beginning

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Reviewed: Nov. 7, 2008

I've made this recipe for the past couple holiday seasons... they are my father in law's favorite! They also freeze really well. I usually make a double batch a week or so before Thanksgiving and bring them out gradually throughout the holiday season. This recipe is a winner!

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Mrs.Syntax

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

I made these (along with pumpkin fluff) for a Halloween Party last night...WOW! I've never received so many compliments! I followed the recipe to a T, with the exception of doubling the spices as we really enjoy spicy snaps! Watch the time VERY carefully, pull them out regardless of how done they look. I baked for 8 minutes and they worked out well (only after burning a batch after 10 minutes). THANK YOU!!!!

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TK101CHIC

Cooking Level: Intermediate

Home Town: Lisbon Falls, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 30, 2008

I printed and tried this recipe last week, and I thought the cookies were the best! Today I was going to make more cookies, but couldn't find the recipe. Took me a while to find it again, but I won't lose it another time!

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RoseofSharon

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Reviewed: Oct. 26, 2008

These cookies came out GREAT!!! I followed the suggestions of the other people and doubled the spices.

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Stephapooh

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Oct. 22, 2008

Wonderfully easy to make, however the next time I will change the recipe just slightly: - I like ginger snaps to be really spicy, and these were no where near spicy enough. Next time I'll add 1/2 tsp of cayenne pepper as many other recipes do - I increased the ground cloves, ground cinnamon, and ground ginger by 1.5 what the recipe said, and this was perfect. - All this molasses made the cookies more chewy and sweet, not hard and, well, snappy. Next time I'll probably use less than 1/4 C. DELICIOUS tho!

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Stephen

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Reviewed: Oct. 13, 2008

I made these with my 2.5 year old daughter. We had fun making them and they turned out great. Baked them for 12 minutes, next time will only bake them for 10 minutes.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 26, 2008

I have been making these cookies for a couple years now. I love the crunchiness of them. One modification that I made is I double the recipe and add about 2-3 tbsps of fresh grated ginger to the wet mixture. It gives it a little more genuine ginger flavour. Also, the batter is easier to roll if it is a bit cool.

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Jennifer Nak-Toe

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Reviewed: Sep. 20, 2008

Excellent ginger flavor. My wife does not like wheat, so I substituted one cup of Quinoa and one cup of Soy flour. I also reduced the brown sugar to half cup and doubled the spices plus a teaspoon of ground cardamom. 10 minutes at 350 did the trick.

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RaviNathan

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Reviewed: Sep. 15, 2008

These were a hit in my family. I ran out of brown sugar at 3/4 c so I filled the rest with white sugar. I also didn't have cloves. Even with these changes they turned out excellent! Nice and crackly. I overcooked the 1st batch, so I only cooked the rest for 6 min. Everyone loved them!

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mswilson

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

Every one loved these!!! They were a bit spicy, but not over spicy - I added some nutmeg as well and that added a nice bite to it. They were soft in the middle which was perfect - great as a dunker in spicy Chai tea!!!

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