Reviewed: Dec. 13, 2006

After reading several of the reviews, I decided to go ahead and try this recipe. I found that the end product appeared just as the photo illustrates. Do double the spices as suggested by several subscribers. Planning on making more for holiday cookie plates. They are absolutely delicious and make the whole house smell devine as they bake.

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Kathy K.

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Reviewed: Dec. 6, 2006

Amazing cookies. It actually look like the pictures. I did make them smaller than normal. Also, double the spices like everyone said.

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SHORTCUTCOOK

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Reviewed: Dec. 5, 2006

Perfect. I doubled the amount of cinnamon, ginger, and cloves as previous users suggested and added a pinch of allspice for my personal tastes. I baked for around 10 minutes and the bottoms were a dark brown but the cookie was still soft and the bottoms were chewy. If you want a more evenly soft cookie definitely take them out of the oven at 8 or 9 minutes. I will be making these again for sure! Next time I'm going to also try it with dark brown sugar for a richer taste and a even denser, chewier cookie.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

I love these cookies and can't stop eating them. Perfect with milk They look so wonderful and taste so wonderful, I sometimes can't believe that I have just made them myself from scratch. I follow the recipe exactly but do watch carefully at the time in the oven. They can easily be overbaked and turn a bit too brown. Take them out before they "firm"...they will firm up as they cool. 8-9 minutes is the maximum time for me and my oven. A Christmas holiday staple for sure. Thanks.

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Valentina

Cooking Level: Expert

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Reviewed: Dec. 2, 2006

These cookies are wonderful. My First batch didn't snap so I had to bake them a tad bit longer for the crunchy goodness to shine through. They were wonderful!

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Miranda

Cooking Level: Intermediate

Home Town: Lisbon, Ohio, USA

Living In: Fort Erie, Ontario, Canada

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Reviewed: Dec. 1, 2006

First off these cookies turn out nothing like the picture. They are flatter and not nearly as moist. If you like a crunchy type of cookie make these. But if you prefer to bite into a moist gingery and soft cookie, pass these by. Also under cook these cookies. The recipe states to bake "until center is firm" they will come out way over done. I know it is tempting to keep cooking them but don't. Overall- Not bad, there are a lot better out there

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albany1

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2006

Absolutely amazing!!! Like other reviewers, I added more spices, and I used half wheat/half white flour. They look nothing like the picture, but they are tasty and chewy!

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peteranna

Cooking Level: Intermediate

Home Town: Hammond, Louisiana, USA

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Reviewed: Nov. 17, 2006

I've made these crispy, chewy cookies many times and always get compliments. The dough is oily, though, so I like to chill it for an hour or two before shaping into balls. A great "coffeehouse" cookie.

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NOZ-N-A-CUK-BUK

Cooking Level: Expert

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Reviewed: Nov. 9, 2006

These are thee best Ginger Snaps cookies I have ever eaten in my life.

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Nov. 4, 2006

these cookies were still soft the next day. These tasted excellent and were a great hit. I baked them for exactly 8 mins and they turned out perfect. Will definetly make again.

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tbrantley

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Reviewed: Oct. 21, 2006

Very good cookie - I don't like them to spicy so this recipe worked great for me. Mine spread out a lot but I liked the crispy-ness. I used Brier Rabbit Unsulfured Molassas cookies were very dark - yummy!

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NUTFISH1

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Reviewed: Sep. 18, 2006

These cookies are amazing. So easy and yet so good. They look pretty too. I also added extra ginger and a little pumpkin pie spice. Delicious!

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NFADER

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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Reviewed: Sep. 13, 2006

These are good however it lacked a little in taste. I even doubled the Cinnamon and Ginger. Next time I will add even more spices and some fresh Ginger to give it that zing. I baked for exactly 8 minutes and it was perfect consistency. Looked really pretty with the sugar and crack on top.

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VINTAGEMONKEY

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Reviewed: Sep. 12, 2006

I love these cookies! I followed the recipe exactly as written and they turned out perfect each time. I used "Brer Rabbit" unsulphered molasses which I liked better than "Grandma's" brand. To dress them up a bit, I dipped half of the cookie in white chocolate...it gave them a super creamy flavor and special presentation!

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HoneyBee

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Reviewed: Sep. 2, 2006

These are great. Bake up nice, don't run or spread out all over the cookie sheet! Gingersnaps were never a favorite until these.

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RIGGINS

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Reviewed: Aug. 19, 2006

Everyone LOVES these - and I'm asked for them very often. The only change I make is doubling the amount of ginger. I like a good ginger zing! Yumm-o!

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trimont

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Reviewed: Aug. 8, 2006

Loved these. They didn't dry out.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2006

Great recipe. Like others I doubled the spices and reduced the cooking time to 8 minutes. I also added 1/4 tsp. of cayenne pepper. It added a wonderful "bite" to the cookies. Definitely a keeper.

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