Reviewer:

melissa.rae.91

Reviewed: Jan. 21, 2013

phantastic!!!!

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Reviewer:

DUFI

Cooking Level: Expert

Reviewed: Jan. 20, 2013

These cookies are DELICIOUS. I'm doing lower carb so I made them with a sugar free yellow cake mix. Used the cake mix as my flour and baking soda. They stayed real soft but spread out like a thin pancake when baking so I think the next time I will use a little less butter and add maybe a little flour to the mix. I also used 1/2 splenda instead of sugar and 1/2 brown sugar blend. I will definitely keep making these when I think I want something sweet.

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Reviewer:

Sandy Gross

Home Town: Chesaning, Michigan, USA

Reviewed: Jan. 18, 2013

Outstanding! Easy and delicious.

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Reviewer:

JenS

Reviewed: Jan. 18, 2013

I made these exactly as instructed and they turned out great. I will definitely make these again. My husband loves ginger snaps, so he is going to flip over these. I don't eat wheat but with all the great reviews I just had to try them. Now I wish I hadn't. Now I know what I am missing. What we do for our husbands and children.

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Reviewer:

Laurie

Reviewed: Jan. 17, 2013

I love ginger snaps - but hate how they are so hard to bite through...so tried this recipe with no changes to see if it could solve the problem. With NO changes it is perfect. Slight crunch to the bottom of the cookie but the rest is soft and easy to bite through with enough ginger to have a 'snap' without a burn. No changes recommended.These cookies are flat so if you are looking for a cakier style cookie you will need to modify.

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Reviewer:

JC Bailey

Cooking Level: Intermediate

Reviewed: Jan. 17, 2013

very very good!!!! Baked up beautiful.

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Reviewer:

joann b

Cooking Level: Expert

Home Town: Berkley, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Jan. 16, 2013

First of all, I do not like molasses, so I used Karo dark instead. I cooked them for 8 minutes for the first pan, but they got crispy, so I lowered time to 7 minutes. They were crispy too. They had amazing flavor and I will definitely be making them again. The directions say to lightly smash the balls, and one reviewer said she ended up with ginger balls instead of cookies, so I smashed similar to how I would peanut butter cookies, but without the fork. Maybe I will smash less next time for a softer cookie... Not sure about that, but they were not soft.

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