These were great! After reading the other reviews I used softened butter instead of shortening and used a small cookie scoop to shape them. I also rolled them in raw sugar - larger crystals with a beautiful golden color. Took them to a gathering and got rave reviews. They looked store-bought but tasted just right crisp without being hard and crunchy! I did have to bake them about 12 minutes on my stones.
These were very good. The only thing that I would do differently next time is to cut back on the shortening. 3/4 C seemed to make the cookies taste a bit greasy. Perhaps 1/2 C may work.
Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water) and doubled the ginger. It rolled perfectly without sticking to my hands. I wasn't sure if I'd have enough left to make cookies as I couldn't stop pinching the dough! Will definitely be making again!
So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe "dictated" per se....so I have a wheat allergy, so spelt flour instead, I used 1/2 cup BUTTER, I made up a basic royal icing of 1 c icing sugar, 1 egg white and some vanilla and threw it all over the cookies like in the pic because it looks just so nice and just to make things even more different, I rolled half of mine in sugar, ran off, grabbed a bag of ground almonds, rolled most of the remainder in that and then just for fun I rolled 3 in coconut. So far I've only tasted the almond ones and they are MOST excellent. The rest are in the oven, I'll let you know how they taste when the time comes. Thanks:D
I love these cookies, thank you so much for sharing the recipe. I make it exactly the way the recipe instructs and they are always wonderful. I just have one observation. Generally ginger snaps have ginger and molassas in them. These are more the flavor, texture, look and taste of Snickerdoddles.
Very easy and quick to make. I used butter instead of shortening - reduced it by 2 tablespoons and cooked them for 12 minutes and they came out perfect!
I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)
I decided to try a new gingersnap recipe and this is not it! The cookies HAD to be cooked longer and they turned out so hard the kids wouldn't eat them. I would advise using oil instead of shortening adding 1/4 to 1/2 cup of water and baking 8-12 minutes. I have in the meantime found a better recipe.
Great Cookie but you have to make sure you do make small balls increase the bake time 10 min and don't judge them by color or you will over do them and they will be hard. This will make a great addition to a Christmas tray!
