We loved these cookies! We ended up adding an additional 1/2 cup flour as the dough was very loose. Because we like more 'snap' an extra 1/2 tablespoon of Ginger and cinnamon was also added. They are soft and wonderfully tasty!
These were soft and delicious. They taste too good to be so low in calories. I used some of these to make icecream sandwiches with a scoop of frozen yogurt between two ginger cookies. A nice treat!
Chewy and delicious! Kids and parents loved them because they are so soft!
I love to bake, but I'm tired of the pounds it can pack on. Thanks so much for posting a healthier version of Gingersnaps! They were softer than I expected, but the flavor was really good. Thanks!
These were good. I had to make some adjustments - my batter was almost like cake batter????? So, I added 2 more Tbsp of flour. It seemed to help a little. I also live at high altitude so I increased the oven temp to 400 degrees and I ended up baking them for 12 minutes. Anything less than that and I couldn't get them off the pan.......not sure if this was all operator error or if the batter was supposed to be so thin??? Still, all in all, they turned out pretty good. I will try to make them again. We liketo make our own cookies - the store bought ones have all the high fructose and hydrogenated stuff in them. These are tasty and even better - low fat! Thanks!
they are pretty good. soft ( no snap in the gingersnaps) i used a cup and a half whole wheat flour and one cup all purpose and they tasted good.
These were fantastic. Very good tasting and low in fat. Thanks.