22 Reviews

These soft gingersnaps are exactly the cookie I have been looking for! They're very easy to make, and the dough keeps well in the fridge for a day or so if you don't want to make the whole batch at once. I baked them (one-inch balls) for exactly 10 minutes -- they look like they're not done when you take them off the pan, but they firm up quickly so, if you want a soft cookie, don't bake them any longer. Absolutely delicious, LeeAnn!

30 people found this helpful. Was it helpful to you? [Yes] [No]
Lennie January 17, 2002

These were so good, and smelled so delicious while baking, I couldn't wait for the first batch to cool to try one. Was really wonderful!!

5 people found this helpful. Was it helpful to you? [Yes] [No]
GayleM December 03, 2002

Hi i recently did this recipe and it turned out to be a hit ..everyone loves them so much .. so i didn't have ginger so u used all spice and they still tasted amazing .. I will be doing this recipe again and this time i have ginger LOL ..thanks so much .

0 people found this helpful. Was it helpful to you? [Yes] [No]
cookingPanda88 December 21, 2013

Very nice little cookies. Made exactly as stated with the exception of rolling them in sugar, got 40 cookies and they baked for 11 minutes. Good strong (we like that!) ginger taste.
Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Dudo March 03, 2012

these were pretty good...i think that I like a stronger flavored gingersnap but if you are looking for something with a mild flavor, give these a try!

0 people found this helpful. Was it helpful to you? [Yes] [No]
~ Alison ~ December 24, 2008

I'm not giving a star rating on this recipe because my problem might have been my own fault. The cookies had good flavor but despite following the recipe exactly, my cookies spread out and got very thin and burned on the edges and broke apart when I took them off of the cookie sheet. I'm wondering if my problem was because I let the dough rest in the fridge while I made other cookie doughs.

0 people found this helpful. Was it helpful to you? [Yes] [No]
SuperSpike December 07, 2008

ive never had gingersnaps before, and now...wow, theyre my second favorite cookie. this recipie was super easy ans super tasty. i had to replace the molasses with honey since i never have molasses, and instead of an egg, i used 2 tbs of water and 2 tsp of baking powder since im a vegan.

0 people found this helpful. Was it helpful to you? [Yes] [No]
animal lover May 08, 2008

These were quite tasty although I did double the spices as I like a very spicy gingersnap. The texture was crisp but soft. I sent these to work with my hubby and everyone loved them.

0 people found this helpful. Was it helpful to you? [Yes] [No]
QueenJellyBean April 17, 2008

These were good cookies. I made most of them soft, cooking around 8 minutes, and a few of them I cooked 12 minutes. I prefer the soft ones. The spices and molasses flavor was good but not overwhelming. I think if I make them again I will add more spices and molasses to give them more kick. Thanks for the recipe! OH I got 40 cookies. I made aprox. 1 inch balls that made aprox 2 inch cookies. (Plus I ate a little dough before I could get it in the oven. :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jennifer Bennifer January 19, 2008

Thank you LeeAnn this was a great recipe!! I'm not exactly what my yield was since the kids and DH were grabbing them as they cooled. I was able to rescue 2 1/2 dozen from the grabby hands! I'll be making another batch for my goodie trays! Thanks again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Maggie* December 17, 2007
Mom's Gingersnaps