"This is a recipe from my mother. Our family has been making them for 50 years." — Dani Boscarelli
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This recipe is honestly fool-proof. I've made them twice now. The first time, I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies, and tasted great. The second time, I got the flour right and they stayed in puffed little balls, more like a ginger snap. So you can pick which you want! Also, the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center, and up to 15 or 16 to get a true ginger snap. The choice is yours!!
only ok, not the recipe I was looking for
This cookie has excellent flavor and was very easy to make. I rolled the balls of dough in raw sugar instead of white sugar and they looked really pretty.
This is my favorite gingersnap recipe! I like the fact that it uses oil instead of butter. I sometimes make them with half or all whole wheat; this is one of the few cookie recipes that I have been able to get away with that! To make them pretty for Christmas, I dip them halfway in melted white chocolate. They are out-of-this-world good that way!
Followed recipe but added twice the amount of ginger. Absolutely wonderful cookie! This is a keeper!
Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.
Very good! The dough is super easy to work with. I prefer mine with more spice, so I add 1/2 tsp. of black pepper. Also, I thought they were a little too sweet and I found 3/4 cup of sugar works better for me. Watch the baking time carefully. I like mine a little softer, so I stop baking them just after they crinkle (10-12 minutes.)I took someone else's suggestion and I rolled them in turbinado sugar. They look very pretty. These are great for someone who can't have butter.
This is a crunchy but not hard cookie. Even undercooking it by 5 or 6 minutes didn't yield a soft or chewy cookie. It has a good flavor. The dough doesn't have to be refrigerated before forming balls, nor do you have to soften butter for it which makes it a great last-minute recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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