Recipe by RAMB
"This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white sugar for decoration
Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking!
Very tasty cookie but nothing like what I expected. There was no way that dough was the right consistency to roll and so they were drop cookies. They spread out a LOT. I don't know why this happened as I followed the recipe exactly. I'm searching for an answer to that very predicament. They do taste good though.
Excellent cookie! Comes out thin and crispy on the outside, chewy in the middle. Baked them for exactly 8 min and they came out perfect. Be sure to follow the directions and leave them on the cookie sheet for 5 min before transferring to a rack (or else they will fall apart!). And they spread out A LOT, so don't make them too big! Delicious!
This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes:
I added 2 tablespoons of flour, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!
this is a ginger cookie that even people who don't like gingersnaps love. I have had marriage proposals (co-workers), offers to clean my house and just down right begging for these. If that doesn't get 5 stars then nothing does
Very yummy! I followed the reciped exactly. I baked them for 12 minutes and they turned out perfect. The right amount of chewiness (for me anyway!) The only thing was I found the yeild was closer to 2 dozen than 3 dozen. They are so good, next time I'll double the recipe.....they won't last very long!
I made these for our family Christmas Cookie Day this year, and found a new favorite! My only substitution was butter for the margarine, and they still came out beautifully--thin and crispy! This is a wonderful recipe that will be added to my list of regulars. Everyone loved them!
These were delicious. I added 1/4 tsp cardamom and extra cinnamon. Also I ran out of molasses, so it ended up being 1/8 molasses and 1/8 honey. I think it was better that way though. Eat them warm.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 36
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This sweet and creamy custard pie was a blue ribbon winner.
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!