Crispy Gingersnaps Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: May 2, 2002
These have become my families favorite gingersnap recipe. They don't last long so make a double batch!
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Cooking Level: Expert

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Reviewed: Mar. 14, 2001
Loved it.... Love it... Love it... WE ALL LOVED IT!!!!! Thumbs up to Larry!!!
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Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 3, 2001
Excellent recipe! I've also tried using baking powder instead of baking soda to make them less flat, and that's also good.
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Reviewed: Jan. 3, 2001
this is the best recipe for gingersnaps that I have ever made. They are wonderful.
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Reviewed: Dec. 21, 2000
Very Yummy, just as I remember them at Grandma's house. I added a touch of fresh groung nutmeg and used organic dehydrated cane sugar ( much better for you then white sugar), then pressed them flat before putting them in the oven. For some added holiday fun, I dipped one half of each cookie in melted white chocolate. mmmm!
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Reviewed: Apr. 28, 2000
This is an excellent recipe. It tastes just like the ones you can buy in a bag at the grocery store. Using vegetable shortening is why their so crispy. One note, if you want them nice and flat, once you put them on the cookie sheet, flatten them slightly. Or, when they have baked for half their time, remove sheet from oven, and gently "drop" or "bang" sheet on counter 1 or 2 times, and cookies will flatten. I have used this recipe in a cooking class and it's always been a success.
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Displaying results 91-96 (of 96) reviews

 
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