Gingersnaps III

As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christmas c...

I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-minced...

Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!

I baked these cookies to share with a class I am in. They all *loved* it and wanted more...but I didn't have enough!!! haha

The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2 teaspoon of ginger for even stronger taste and it worked well.

I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I imagine molasses would have made them even better. I also added a bit of butter flavoring. The cookies...

Unbelievably amazing cookies. I have made this recipe multiple times over the past few weeks due to demands! I followed the recipe exactly and, after making them a few times, found that baking f...

I've been using this recipe for years and absolutely love it! Quite a number of people have asked for the recipe over the years. Only things I do differently are to add 1/4 tsp. ground cardamo...

These are AMAZING! A few modifications for ours tastes: Substitute room-softened butter for shortening, doubled the cinnamon and ginger, added 1/4 tsp cardamom. Also, I only had 3/4 cup sugar, s...