Very good, but tastes more like a molasses cookie then a ginger snap. Everyone raved about them!

Very delicious. Everyone who I made it for thought it was good. If I cooked it longer it would be snappier. If I cooked it for a shorter time, they would be chewier. Both are good.

Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals.

Awesome! Very flavorful. Not too sweet but just sweet enough. I think the taste of the wheat flour better meshes with the spices. It's a good combination.

These are great cookies! I love that they're made with whole wheat flour, and the molasses adds some nutritional value, too. But the best part is that they taste so good! My kids love them. The dough is quite sticky, so this would not be good for rolling out and cutting into shapes. But they really do look pretty with the sugar sprinkles.

These were fabulous tasting- even better than my standby whole wheat ginger spice recipe- except dough not as versatile for shaping, merely rolling into balls.

This has become one of my favorite recipes. I work in the bakery on my college campus and I made these for the director of the dining services once and that was that - now they're on the regular menu and I make them for students all the time :)

These were great! I like chewy cookies and these fit the bill. My hubby and two littles ones loved them too! They are very spicy and delicious. Be sure to let them cool completely before storing them as they have a tendency to stick together if too warm.

Flavorful. Loved all the spices. Using the whole wheat flour seems to give the cookies an earthier taste - perfect for gingersnaps!

great cookies. very chewy. i had to add more flour to make it easier to work with and needed to put it in the fridge for about a half hour. i made the balls too big so all of the cookies stuck to each other and are HUGE! but that's not a bad thing....

I was quite surprised that these whole wheat cookies were so good. They are very spicy and Oh, so delicious. I will definitely make these again.

Positively wonderful!!

This is a great recipe, I love this cookies, I make the recipe to 30 servings and change 1/2 cup molasses and 3/4 cup white sugar by 26 packets of Splenda and use margarine light. This recipe is great to diabetes people and syndrom X.

Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft candied Ginger for an extra kick. Every time I make this, usually at Christmas for my husband, I buy a new bottle of ground ginger. This guarantees great gingery cookies.

These cookies are excellent. I like soft ginger snaps, and these fit the bill. The mix of spices is perfect!

These were okay. I had some wheat flour I wanted to use, and thought I'd give these a try. I needed to add another 1/4 or 1/3 cup of flour, and I advise you refrigerate the dough for an hour or two to make it easier to work with. I also set the oven to 325 and I was glad I did because they would have burned at 350. The cookies flattened out a lot more than I wanted them to... Thanks for the recipe, but I'll stick with the Mom's Ginger Snaps recipe off this site. :)

These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper!

FANTASTIC. Many ginger snap recipes contain only ground ginger and cinnimon. The additon fo rthe nutmeg, allspice and cloves made all the difference if you're looking for a spicy cookie.

I was a bit puzzled by these cookies. When I tasted them fresh from the oven, something about the taste seemed "off". But then the longer they sat out (I didn't even cover them, they were so moist) the better they tasted. My ultra-picky boyfriend tried one and said, "It's sandy inside," but my father LOVES them. They are very filling cookies and have a nice, complex flavor. The sugar on top of the cracked surface is very pretty. I like how they're thick and chewy, plus somewhat healthier with the whole wheat. The only modifications I made were adding one cup of brown sugar and 1/2 white sugar, plus a little less flour than called for. Check them early because my first batch burned.

I agree with previous reviewer - spicy and chewy! There is no snap in them but I prefer these over any store bought ones I've ever had. Baked them and brought a plate out for card game with friends and there are none left. They are delicious and easy to make! I had looked for this recipe because husband had brought home whole wheat flour instead of reg flour (twice!) so I had to find a recipe that uses it up.