Reviewed: May 24, 2012

I accidentaly preheated the oven to 350 instead of 375. The cookies were soft in the middle, just the way I like them. I will make these again and again, thanks for sharing!

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Reviewer:

Karen

Reviewed: May 1, 2012

I followed the recipe and these came out perfect! Great flavor and they are so nice and crunchy. This is one of my new favorite recipes.

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Reviewer:

TINKRBELL23

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Aldergrove, British Columbia, Canada

Living In: Franklin, Tennessee, USA

Reviewed: Apr. 30, 2012

Too Good to be true! After unsuccessful purchase after purchase of 'tripe ginger' 'organic ginger snaps' and the list goes on... This is the best hands down! I think this should satisfy any Ginger Snap Critic! I should know ;)

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shontella

Reviewed: Apr. 1, 2012

Amazing though I did take the advice of others & amped up the spices to 1 1/2 tsp for all.

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Nonie

Reviewed: Mar. 27, 2012

These are amazing! I followed the recipe to the letter and they lasted about 20 minutes at my house.

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Princess Cupcake

Reviewed: Feb. 28, 2012

Perfect!!

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Reviewer:

JOHNSONBONUS

Reviewed: Feb. 25, 2012

This is an excellent BASE recipe. It can easily be tailored. However, as it is, it delivers a very wet cookie dough and thus a chewy, thin, delicious texture once baked. Here are some of my changes ( since I really LOVE spicy gingerbread cookies ): - I amped up the spices (1.5 tsp of cloves, cinnamon, nutmeg, ground ginger ) - I added a bit of cayenne pepper to give it that bite - I added 1 tsp of vanilla to the batter - I baked it for a little bit longer to give it a bit of crisp ( to add to the chewiness ) - I made a "harder" batch ( more traditional snap ), so added 1/4 cup of flour so I can form it into soft balls.

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Reviewer:

Vida

Reviewed: Feb. 19, 2012

Awesome, I upped the ginger to 1 1/2 tsp because the first batch tasted a bit more like cinnamon than ginger, We all agreed that the extra half tsp ginger gave it just the right amount of kick! Hubby loved them and so did our friends and coworkers.

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Reviewer:

foodiemonster

Cooking Level: Expert

Reviewed: Feb. 19, 2012

These gingersnaps had too much molasses in them for me :( but i admit they crackled very well and looked amazing.

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Reviewer:

Annie

Reviewed: Feb. 13, 2012

I like my mom's recipe better. This dough was hard to work with and not as nearly as tasty. My Mom's recipe is similar, but uses butter (1/2c.) instead of oil.

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