Reviewed: Nov. 17, 2008

WARNING! These things are AMAZING! I just made them today and I can not stop eating them. I couldn't stop eating the dough and now I can not stop eating them. I hate to say I won't be able to make them very much or I'll explode. I also used red and green sugar as well as the white. It makes them look really festive on the plate.

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cherie0902

	Cooking Level: Beginning
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Reviewed: Nov. 8, 2008

I also used this recipe last year and this has become a staple in my mother and I's cookie tray for Chrsitmas. Just the right spicy-ness. Super easy and so soft and chewy! It's a wonder that enough of them make it past my mouth to actually give away :]

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Katie-Bug

	Cooking Level: Beginning Home Town: Longview, Washington, USA Living In: Kalama, Washington, USA
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Reviewed: Oct. 19, 2008

Nice! First time making gingersnaps and these will definitely make a repeat appearance. The dough handled beautifully - I'd like a spicier cookie, so may opt to up some of the spices. All in all, these were great! Thank you for posting this recipe!

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CHARI

	Cooking Level: Intermediate
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Reviewed: Oct. 19, 2008

yummy...every body at work loved it

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SUZY


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Reviewed: Sep. 24, 2008

Great flavor, great texture! I undercooked my first batch because I was being paranoid. Let them cook until large cracks form, but they're still puffed. Ten minutes was perfect for my oven.

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Jennie

	Cooking Level: Intermediate Home Town: Louisville, Colorado, USA Living In: Beaverton, Oregon, USA
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Reviewed: Aug. 8, 2008

These are very good and so easy to make. They only get four stars instead five because they are not as good as my Grandma's recipe.

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hmsteen

	Cooking Level: Beginning
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Reviewed: Jul. 5, 2008

An excellent cookie but it's missing the "snap". For those of us who enjoy a bit more "bite" in our gingersnap, you need to triple the amount of ginger called for. For such a large recipe, I think you could easily add 4 tsp of ginger and probably increase the other spices too. I even added ginger to the sugar that I rolled the dough in. Nice texture. They make good ice cream sandwiches. We used lime frozen yogurt.

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neva

	Cooking Level: Intermediate
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Reviewed: Feb. 21, 2008

As far as gingersnaps go, I could not have asked for a better cookie. My boyfriend and I prefer more spice than most, so I doubled all the spices. I also baked them in a well-greased muffin pan (I like a thicker cookie, and having them all the same size is nice, too!). They were absolutely delicious, and stayed chewy for days. Will continue to use this recipe for years to come.

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Tasha Rose

	Cooking Level: Expert Home Town: Denver, Colorado, USA
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Reviewed: Feb. 21, 2008

This is the ginger cookie recipe I've been looking for. I've made them 3 times in a month. Fortunately for my waist, I've given most away. Everyone loves them.

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Sue


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Reviewed: Jan. 25, 2008

This is a phenomenal cookie! Warm and homey, soft and chewy. This is a great flavor and texture! A hit with everyone I shared them with! I made a full batch, but, didn't make them all at once. I sealed the bowl in the fridge and make some every night... I think it is 'safer' That way; otherwise we would eat the whole batch at once! I would go so far as to say that is is a great 'comfort food' dessert!

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meenleen

	Cooking Level: Intermediate Home Town: Saugus, Massachusetts, USA
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Reviewed: Jan. 21, 2008

Super easy and super tasty recipe! I will definitely make this again! Took to a party and they were devoured and everyone raved about them! Just a warning though, no only are these addictive, but they make about 90+ 1 inch cookies! Next time I'll definitely half the recipe!

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Sarah

	Cooking Level: Intermediate Home Town: North Vancouver, British Columbia, Canada Living In: Surrey, British Columbia, Canada
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Reviewed: Dec. 23, 2007

I LOVE these cookies! The flavor has a perfect balance of sweetness and spice, and the chewiness makes them even better than the traditional hard snaps. I baked the batch on two different pans, and the ones that I baked on an insulated pan came out the "prettiest" (well, "puffiest"). :-) Thanks for a great recipe!

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Kristin


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Reviewed: Dec. 23, 2007

These cookies were great; reminded me of the cookies my mom used to make when I was a child. I ended up with 96 cookies from this recipe and they were a huge hit at a bake sale.

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PAM D.

	Living In: Saginaw, Michigan, USA
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Reviewed: Dec. 22, 2007

Just what I was looking for - soft and chewy. Great recipe!

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V4Vanessa


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Reviewed: Dec. 22, 2007

These are soooo good! I can't stress how good they are enough. Easy and delicious. One thing that the recipe doesn't say that it should is that you should bake the cookies until they form the cracks at the top (like a classic gingersnap). I had trouble determining when they were ready, and I found that they were perfect when those cracks formed (also more visually appealing).

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Megan H


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Reviewed: Dec. 16, 2007

Amazing!

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Christine and Matthew

	Cooking Level: Intermediate Home Town: Northampton, Pennsylvania, USA Living In: Allentown, Pennsylvania, USA
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