Reviewed: May 28, 2008

This was a great recipe! It took me literally 15 minutes from start to finish. 5 minutes for mixing, and 10 minutes to cook. I didn't roll them in sugar... instead I sprinkled a tiny bit of sugar on after I took them out of the oven. What a great recipe for pregnant women trying to kick morning sickness!

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LOLALINI

Cooking Level: Intermediate

Home Town: Meridian, Idaho, USA

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Reviewed: May 5, 2008

These cookies are always a hit during the fall months and especially Thanksgiving! I usually serve the ginger snaps with the "Pumpkin Dip" recipe by Sue Case. It's always a hit!!!! (I used wood carving tools and a homemade stencil to create the Red Sox logo)

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Jenny

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Reviewed: Apr. 24, 2008

These were super easy to make and really delicious! I did double the spices as recommended by some. Great ginger snap!

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ilovesweets

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Reviewed: Apr. 5, 2008

this cookies turned out amazing! I used 2tsp of pumpkin pie spice in place of all the spices mentioned!

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MARY98

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Mar. 31, 2008

I followed the recipe exactly and they came out great. Perfect looking and tasting!

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jeb617

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Reviewed: Mar. 15, 2008

Turned out really well. Very spicy!

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foxegurl

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Reviewed: Mar. 2, 2008

Wonderful cookies, I added some chopped crytalized ginger for some additional flavor and texture but they are delicous without. Enjoy!!!

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happygirl1305

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Reviewed: Feb. 6, 2008

Very Yummy ,my son and I made them very easy and very good !! My Fav .....

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semisweet

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Feb. 3, 2008

Loved Them! Nothing more to say. Don't change the recipe!

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JETOFT

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Reviewed: Feb. 3, 2008

My husband told me he liked Ginger Snaps. I had no recipe for them, so I did a search and found this one. It turned out so good. Made plenty of cookies and it was very easy. It's going in my "Collected Recipes" cookbook for sure!!

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JudyMacd

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 31, 2008

Great! Doubled all the spices, baked for 9 minutes at 350. :)

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CTREYNARD

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

These cookies are fantastic! They were crisp on the outside and chewy in the middle. I didnt not change the recipe it was perfect and they look so pretty. I will definately bake these again!

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SARINASAMAD

Cooking Level: Expert

Home Town: Seremban, Negeri Sembilan, Malaysia

Living In: West New York, New Jersey, USA

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Reviewed: Dec. 30, 2007

These cookies are so soft and delicious! They smelled heavenly while baking. I love the spices, there's a nice little zing to them. Great cookie!

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Jersey Cook

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

I love the cookies they were the best ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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mom

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Reviewed: Dec. 21, 2007

I love these ginger snaps! I'm not the kind of cook that can throw anything together and it tastes great. I have to have a recipe. I followed this one to a T and they came out great. I used the 1-1/2 inch Pampered Chef scoop, dipped top half in sugar and baked at 350 for 10 minutes. I waited 5 minutes before I removed them from the cookie sheet. Then I finished cooling them on aluminum foil on my granite counter top. They were crisp on the outside, but still a little soft in the middle. They looked exactly like the picture and tasted great. I'll definitely make again.

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vamarilla

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Reviewed: Dec. 18, 2007

my cookies came out absolutely flat! not at all pretty and crackled like the other reviewers pictures.They taste awesome though, so if you're aiming for great flavor (not appearance), this is the cookie for you.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 16, 2007

I made these and doubled the spices like a lot of reviewers said but it seemed like too much. I wouldn't suggest it. Also I cooked them for the full 10 minutes and they came out soft but once cooled hardened so I Would cook them less, but I prob wont make this again

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Katrina

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

These were sooo easy to make. I didn't need to refrigerate the dough at all; it was very easy to work with the way it was. I used parchment paper on the cookie sheets and it worked perfectly without sticking. I also doubled the cinnamon and ginger, like other reviewers suggested. When you eat them, there is a nice kick of ginger at the very end. I don't really like gingersnaps that much and I loved these. Cute and festive. Great recipe!

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 14, 2007

My entire family loved this recipe. I followed the advice of other reviewers and doubled the spices. Really good!

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BUPS

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Reviewed: Dec. 14, 2007

These cookies are fantastic !! I like them because it calls for vegetable oil instead of margarine. I double the spices. They stay soft even after several days of baking.

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