These are the best gingersnaps I ever tasted! I made them today, with no changes except that I used Canola Oil instead of oleo. Used my 1" melon baller to scoop, rolled them in white sugar and baked them 8 minutes at 375 degrees, a little above the center of the oven. As directed, I let them sit in the pans for 5 minutes before removing them to racks to cool. There were a few that were a little smaller, and they turned out crispy, but still fairly soft in the centers. The larger ones were soft & chewy, with some crispiness around the edges. No matter how they turned out, they were extremely good! The dough was quite soft and I debated using a bit more flour, but since it was my first time making them I decided to go as specified this time. It turned out to be very easy to handle, not sticky, came right out of the melon baller. The cookies didn't hold the shape, but melted down to thin, round cookies...just what I wanted. NOTE: I just realized I set my oven at 375 instead of 350, but I think it runs a little lower than it shows, so probably was closer to 350.
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These are the best gingersnaps I ever tasted! I made them today, with no changes except that...