Reviewed: Nov. 3, 2007

I decided to make these cookies while I was cleaning mostly because I wanted to make my apartment smell like Christmas. And these gingersnaps passed the test with flying colors, and, not to mention the main purpose of cookie making, they are real tasty too. I used safflower oil, but I didn't have brown sugar so I made a concoction of 3/4 cup of regular raw sugar and 1/4 cup of grade A maple syrup. In retrospect I am not sure why this substitution seemed logical; I guess because maple syrup is brown :) I will give the recipe another whirl once I remember to purchase brown sugar. I'm not sure this is helpful. In short, I like the recipe. Regards.

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3AMsleepyhead

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Reviewed: Oct. 31, 2007

This was my first attempt at baking a ginger snap. We tend to go for moist and chewy cookies around here like chocolate chip cookies, but one of the boys loves them, so I thought I better attempt them. The 4 rating comes from the boys, adult boys. I did not double the spices and they were still pretty snappy and great. Sprinkled sugar on the top *and* on the bottom as a way to keep then snappy. Next time will double the spices like the suggestions.

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 31, 2007

This was my 1st attempt at ginger snaps. They were a huge hit. Per the suggestion of other reviews, I also doubled all spices (great idea). I used a 1 inch melon scoop & the cookies were the perfect size. I got approx. 40 cookies from the single recipe. Delicious!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Oct. 25, 2007

these are sooo good. The right mix of spice. They kept for days...acutally I thought they tasted better the next day. A very crisp cookie, great for dunking in milk or tea/coffee

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TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 13, 2007

This is my first time making any type of ginger/molasses cookie and I think they turned out really good. They are easy to make and so pretty too! I doubled the spices as other reviews suggested. I will make again but I also plan on trying some other ginger cookie recipes.

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jlcook

Cooking Level: Intermediate

Living In: North East, Pennsylvania, USA

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Reviewed: Oct. 13, 2007

This recipe deserves 6 stars!I ALWAYS DOUBLE THE SPICES and bake the cookies for 8 minutes.If you sprinkle sugar on top of the cookies they turn out especialy pretty.Also,let the cookies sit on the pan for 2 minutes after you take them out of the oven.THESE COOKIES ARE ALWAYS A HUGE HIT AND ARE DEFINITELY A KEEPER!

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Blayre and Grace Prensner

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

great cookie ,I added 1/2 tsp extra for spices and 1/2 cup or so extra of flour,and that made it work even better!

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mrs.pshyk

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Reviewed: Oct. 5, 2007

These are super yummy!! :-)

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Neal5932

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Reviewed: Sep. 30, 2007

LOVE THESE! I also doubled the cinnamon, cloves & ginger as other suggested. Used my medium Pampered Chef scoop and baked for 8 minutes (on parchment paper). Let them cool just a bit before moving to a cooling rack. These will be part of our holiday cookies for sure! Thanks!

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 27, 2007

I must be doing something wrong. I read all the great reviews, but my experience doesn't match up. The dough was unbelievably runny, and even quite gooey after refrigerating for several hours. The amount of oil seems excessive relative to the flour, and it is oozing out of the dough and the baked cookies.

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AnnieB

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Reviewed: Aug. 20, 2007

These are amazing! I doubled the spices like everyone else has been saying, and they were delicious.

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Rebecca

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 26, 2007

Amazing! I used canola oil, added a little more spice, baked for 10 min, and mixed it by hand. They turned out beautiful.

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whitvia

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

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Reviewed: Jul. 10, 2007

This recipe is great as-is. I really like that it calls for vegetable oil instead of butter. I think that this makes the cookie crisper, but that's ok - they're good that way with tea. I've never used dried ginger so I used fresh here - about a tablespoon. I also doubled the other spices, which I think others have done as well. Great recipe.

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Jackie

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: May 22, 2007

I like this reicpe

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dlc47

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Reviewed: Apr. 25, 2007

I made this recipe because I didn't have any butter in the house. They are okay, but not nearly as good as recipes that call for butter. So if you want to avoid butter, this recipe is fine. Otherwise, there are many better ginger snap recipes.

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IMENJA

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Reviewed: Apr. 12, 2007

This is the first time I made these and modified my recipe based on suggestions. I was out of cloves so I added 1/2 tsp ground all spice. I added 2 tsp ground cinnamon and 4 tsp ground ginger. I used full flavor molasses. I wanted bite sized and found that the cookies nearly doubled in size. So after setting the batter in the fridge to cool about 20 minutes, I rolled the dough into tiny balls and flattened them as I dipped the tops in the granulated sugar. I place the flattened dough (now about the size of a quarter) onto the cookie sheet and gently pressed on top. There is a tiny pocket of air left trapped underneath if you don't press down. It doesn't affect how it bakes, however. I baked at 350 degrees for exactly 12 minutes. They came out perfectly bite sized and once cooled, very crunchy. Just how I wanted them!! They did have a slight aftertaste that I don't normally get when eating ginger snaps. I can't tell if it's my molasses or the ground ginger. Despite that I haven't been able to stop eating them. YUM! I really liked these cookies and will definitely make again with some more modifications. I am trying to get a recipe that's similar to Trader Joe's triple ginger snap cookies. Next time I'm going to try fresh ginger and going to add crystallized ginger.

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Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 2, 2007

amazing.

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mahlahh

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Reviewed: Mar. 27, 2007

Love them! These might be favorite cookies. I love fall spice smells. Turbinado sugar is good for rolling them, rather than regular white sugar. Don't overbake these. I prefer them a little chewy rather than crispy. But they will get very crispy if you overbake.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 22, 2007

As suggested, I doubled the spices and baked for only 9 minutes. These cookies are superb! I would also refrigerate before rolling the dough.

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Gina

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Reviewed: Mar. 20, 2007

These cookies got rave reviews from my family and my coworkers. I added 1/2 tsp of nutmeg, because I love nutmeg, but otherwise followed the recipe faithfully.

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