Reviewed: Aug. 10, 2012

What a find! I'm glad to be the first reviewer of this recipe so that I can bring this now formally initiated recipe to your attention with my 5-star review! I don't generally like teeny cookies but these are SERIOUSLY adorable. The dough is easy to work with and the cookies come out of the oven perfectly round with those cute little cracks we love in gingersnaps. I prepared the recipe as is, save for adding a quarter teaspoon of salt to heighten flavor, and I'm not even so sure that made a noticeable difference. I also used the more traditional method of creaming the sugar and shortening, adding the egg and molasses, then adding ALL of the combined dry ingredients. All brown sugar all but guarantees these will be as soft as their name says they will be, and the spice is just right. They're not just good, they're "D" good. No wonder the submitter's friends ask her for this recipe!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 30, 2012

When I made these cookies, I beat together the shortening and the sugar together until fluffy, then beat in the eggs and molasses and added the dry ingredients. I did add a half teaspoon of salt when I added the dry ingredients. I LOVED that this dough was ready to go, it did not need to be chilled at all, probably due to the recipe using shortening. My cookies were done at just over nine minutes. I pulled them off the sheet to cool on the countertop and they turned out absolutely perfect.....like bakery spice cookies!

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5 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 28, 2012

This recipe is really delicious! I would suggest adding 1/4 tsp of salt to bring out the flavours a little bit more, and make sure you flatten the cookies well before baking as they keep their ball shape otherwise. Definitely a keeper!

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5 users found this review helpful

Reviewer:

CathrynB

Reviewed: May 15, 2013

The only thing I changed was to use 1/2 cup butter and 1/4 cup shortening, but I left the rest of the recipe the same. These cookies are wonderful!! I baked them for 8 minutes and they came out perfect. Just barely crunchy on the edges and soft on the inside. The spice ratio was dead on too. I used my cookie scoop and droped the balls into the sugar to coat then put them on parchment paper. They flattened out just enough. I got exactly 3 dozen cookies.

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Reviewer:

vatech90

Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Reviewed: Dec. 17, 2012

These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that they weren't soft. They came out nice and pillowy from the oven, but they flattened out as they cooled. By the time they were room temperature, they weren't *hard* but they were still far from soft. But, like I said, they had a good flavor, and I would make these again.

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Reviewer:

Bogie

Cooking Level: Intermediate

Reviewed: May 7, 2013

I think these may now be my favorite cookies...they are sooo good!! They came out lightly crispy on the ousite, soft and chewy on the inside. They had such a good flavor and easy to make. I used real butter instead of shortening, which I softened first, and added 1/4 tsp. of salt along with an extra pinch or two of cinnamon, cloves, and ginger. Delicious!!

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Reviewer:

AMMSEJS

Cooking Level: Expert

Reviewed: Apr. 21, 2013

I substituted butter/margarine for shortening. They were delicious and soft. Thanks for sharing this recipe!

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Reviewer:

ellakosmo

Reviewed: Jan. 25, 2013

These cookies are amazing. I did add a little salt and vanilla. To me every cookie recipe should have vanilla. It just enhances the flavor. It's a lot easier if you cream the butter than add the sugar, egg, molasses than the dry ingredients than the way the recipe says to do it. These cookies are so soft. Just delicious. I'm giving it 5 stars.

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Reviewer:

Azmama

Reviewed: Jan. 23, 2013

Very soft. Okay taste. Helen's much better.

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Reviewer:

Marie Guest

Reviewed: Jan. 13, 2013

Delicious cookies! I've made these for a Christmas party and my grandchildren and they were a big hit. I mixed together the ingredients a little differently however. I creamed together the brown sugar and shortening first, then added the molasses and egg. Finally, I mixed the dry ingredients in another bowl and then added them to the wet mixture and blended together. The dough is easy to handle, not sticky! The only problem is you'll want to eat too many!

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