I made these for our soldier overseas. They packed well and he loved them! Thanks for sharing!
We loved these! A nice change from chocolate chip cookies and peanut butter cookies over and over. Thanks so much!
I've tried several recipes and this is the most amazing gingersnap cookie recipe I have made. I use the ginger in the tube and measure generously. I also grind whole cloves. I like mine super chewy and soft so I only bake for 8.5 minutes. They do seem to stay fresh for a while (if they last that long). I don't think you will be disappointed with these cookies, give them a try.
I made these Christmas morning only to find out I was out of molasses!! Oh dear. I subbed corn syrup and they turned out great. Moist, chewy and delicious. Will try them again with molasses for sure. Thanks!
These are really great! I'm currently in the midst of making them for the 3rd time in less than a month for the holidays. They were demanded for Christmas Eve. ^^
The first bbite in this yummy cookie is heaven,Its rich tasting but low n fat.It taste like it has chocolate in it but it does not.I used splenda instead of sugar.I must say the prep time is way off. I would change the prep time to 25 minutes.Thanks for this recipe. Merry Christmas
This is possibly the best cookie recipe ever. I didn't even like gingersnaps, but made them for a party and hubby. They are so good, the almost didn't make the party. The are crunchy and chewy and oh so perfectly flavored. Didn't change a thing. I used a 1" cookie scoop and got over 90 perfect 2" cookies. Thank you for sharing this recipe!
Amazing texture and flavor, made for Christmas as gifts and now everyone begs me for these cookies! lol Even messed up and used blackstrap molasses once and they were still great.
I am very proud to make these for family and friends--they are soooooo wicked yummy! I double the spices and roll the tops in sugar crystals. White chocolate chunks and/or macadamias can raise the decadence even further.