Reviewed: Feb. 6, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

semisweet

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JETOFT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JudyMacd

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CTREYNARD

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SARINASAMAD

Cooking Level: Expert

Home Town: Seremban, Negeri Sembilan, Malaysia

Living In: West New York, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jersey Cook

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vamarilla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Katrina

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BUPS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

Cooking Level: Expert

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

I don't usually go for molasses-type cookies, but I couldn't quit eating these! Great, easy recipe - will make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CRABBYGIRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2007

These are good cookies. I gave them only 4 stars since I ended up following another reviewers recommendation,...Bake at 350 for 8 min. and double the spices like several others suggested. My first batch I baked at the recommended temp for 9 min. As they cooled they started to get harder than what they should be. My second batch is when I reduced my oven temp to 350 and baked for 8 min. Much, much better. As they cooled, they did not get hard in the center.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2007

I love to bake cookies and these are one of my favorites. Everyone loves them. They are delicious and easy to make!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hope Jones

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Great cookies! I went ahead and doubled the spices even though this was the first time I made them...I think they're perfect this way. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CarrieAnn

Cooking Level: Expert

Living In: Saint Petersburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

I have tried many recipes and this one is the best! I like to add a little powdered suger on top when they are cooling!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tfallbeck

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

I doubled the spices, as most reviewers did, and added a teaspoon of fresh grated ginger. Everyone loved them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2007

These ginger snaps turned out wonderful and delicious! I doubled the spices per other suggestions and added 1tsp of almond extract to the molasses mixture. I only had about 1/4tsp of ground cloves, so I substituted nutmeg for the rest. The second time I made these, I added 1/2 cup of quick oats and about 2-3 tablespoons of flax seed. I also substituted one cup of whole wheat flour the white flour. These were yummy and fast! I'll be adding this to my recipe rotation.

Was this review helpful? [ YES ]
1 user found this review helpful