Irish Ginger Snaps

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 ...

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 ha...

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...

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 sna...

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 r...

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 sho...

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...