Reviewed: Nov. 9, 2006

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

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

Reviewer:

Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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

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.

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

Reviewer:

tbrantley

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

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!

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

Reviewer:

NUTFISH1

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

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!

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

Reviewer:

NFADER

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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

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.

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

Reviewer:

VINTAGEMONKEY

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

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!

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

Reviewer:

HoneyBee

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

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.

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

Reviewer:

RIGGINS

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

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!

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

Reviewer:

trimont

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

Reviewed: Aug. 8, 2006

Loved these. They didn't dry out.

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

Reviewer:

Cafe Martin

Cooking Level: Intermediate

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

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.

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

Reviewer:

Jsikes

Cooking Level: Intermediate

Home Town: Alleene, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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

Reviewed: Jun. 18, 2006

Very good cookies!

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

Reviewer:

U2KATRINA

Home Town: San Angelo, Texas, USA

Living In: Carrollton, Texas, USA

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

Reviewed: May 21, 2006

I followed the recipe and baked for 8 minutes as others suggested and they turned out great!!!

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

Reviewer:

TIGERHAWK

Cooking Level: Expert

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

Reviewed: Apr. 10, 2006

These were pretty good. I used dried ginger and the flavour wasn't strong enough. Next time I would try them with fresh gound ginger.

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

Reviewer:

Momma C

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

Reviewed: Apr. 9, 2006

After reading the comments, I too doubled the spice amounts (ginger, cloves, cinnamon), as well as added some fresh ginger, (teaspoon). I also melted 3/4c of butter instead of using veg. oil and found that this worked well for me, though I didn't get the puffy cracking shown in the photo. Mine came out relatively flat, removed from oven at 8 mins. for a crispy edge and chewy centre. This was a tasty and simple to make cookie!

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

Reviewer:

Jen C

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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

Reviewed: Mar. 20, 2006

I baked up a batch of these to help combat pregnancy nausea, and EVERYONE loved them! I believe I doubled the spices, because I like them with a bit more bite. I gave a dozen to my neighbor (who is undergoing chemotherapy) and she thought they were wonderful as well. I'm probably going to bake another batch today.

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

Reviewer:

Zanne Peters

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Sparta, Michigan, USA

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

Reviewed: Mar. 1, 2006

These were tasty but I'm giving a 3 b/c I didn't think they tasted like Ginger cookies..more like cinnamon cookies to me. I didn't add the cloves, I increased the cinnamon and ginger by 1.5, I used olive oil (I don't know how much this affects the taste), and I replaced the molasses with honey. I also reduced the temperature to 325 and baked for 7 minutes (I found at 375 the bottoms were burnt. Next time I make these I would use 1 tsp of cinammon and 1.5 - 2 tsp of ginger. They were very good cookies but lacking in the ginger taste. I didn't have any trouble with shaping the dough and didn't have the need to refridgerate the dough. I only dipped the top of the cookie in sugar. They were super easy to make.

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

Reviewer:

T.O.

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

Reviewed: Feb. 23, 2006

I had to make cookies at the last minute for a meeting and I had no butter. These were great (and fast). They seemed oily making them but they turned out okay.

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

Reviewer:

MedMimi

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boston, Massachusetts, USA

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

Reviewed: Jan. 28, 2006

These are really great. Kind of the perfect old fashioned-have-with-tea kind of cookie. I will make these again!!

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

Reviewer:

WENDY KENNEDY

Cooking Level: Expert

Home Town: Goshen, Nova Scotia, Canada

Living In: Bow Island, Alberta, Canada

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

Reviewed: Jan. 25, 2006

While these were very easy to make and I liked their chewy texture, I found them just OK. To make them softer, I added a little more flour (2 tsp) as others have suggested, but I thought the end result was a bit too flour-y and bland. My boyfriend said they were better after two days or so, so perhaps it just takes some time to get the flavors to blend together. In the future, I will try making them without the extra flour. I'll also increase the amount of spices I put in, and hopefully, that'll do the trick. I did also try the "Big Soft Ginger Cookies" recipe on this site and I thought it was great. I much preferred the flavor of those cookies to these.

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

Reviewer:

AUNTCEEJ

Cooking Level: Intermediate

Home Town: Blue Bell, Pennsylvania, USA

Living In: Washington, D.C., USA

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

Reviewed: Jan. 19, 2006

These taste the same as my mom's recipe, but I like these evem better than hers. They're nice and soft! One variation I sometimes add, which I learned from my mom, is to put half of a large marshmallow on top of each cookie as soon as they are removed from the oven. It adds a little different taste and texture. Thanks so much for sharing a great recipe!

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