Awesome cookies - easy to make and delicious. Exactly texture I was looking for chewy and a bit crispy on outside.
The PERFECT gingersnap recipe. Thank you!!!
Thanks so much for this recipe. You just made my Holiday party a big hit this evening. I was initially concerned about the level of molasses to the rest of the spices but the results were perfect. Don't doubt this recipe. If you follow the instructions it will turn out perfectly. As the recipe says you might need a little extra flour, but don't overdo it. These cookies are very moist and you'll want them to stay that way.
These cookies were very tasty and a big hit at my house. Made as directed.
I really liked these. My husband said they were good, but my 8 yo. son thought they were too spicy. All the more for me! I rolled them into balls and froze them. Now I can just take a couple out whenever I want them. I ended up with 7 1/2 dozen cookies.
These cookies were delicious! I halved the recipe, used a small cookie scoop (and still got about 60 cookies), baked on a stone for 10 minutes @ 375, and allowed them to cool for 3 minutes before removing to a cooling rack. P.S. If you're ever making a pumpkin cheesecake, try using gingersnap cookie crumbs in the crust for a fabulous change of flavor. These cookies work great for that! :)
I was craving something with ginger an this was just the thing.
These are the best gingersnaps that I ever made. Ten stars!!!
these were AWESOME!!! I cut down the molasses to 1/3 cup, so no extra flour was needed. All other ingredients stayed the same. I balled them out with a cookie scoop, coated them in sugar, then placed them on a baking sheet and into the freezer for 15 minutes. once they were firmed up, i re-rolled them into perfect "ball" shapes and re-froze until I was ready to bake them. I baked them up straight from freezer to oven and took them out *just* as they were looking done. These are SO GOOD. Perfectly spiced, soft, chewy and dense, just the way I like em!