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 cookie trays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation.
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 cookie trays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation.
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
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 ginger. Overall though very fluffy and very delicious.
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 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 were extremely soft right out of the oven but they firmed up pretty quickly and days later they were still as tender as the poster of the recipe promised. (This recipe makes a lot by the way- they weren't around days later for lack of consumption!) They're perfect seasonal cookies for the colder months. I served them at a gathering and everybody said they were wonderful- even my husband who insists that a cookie isn't a cookie unless it has chocolate chips in it.
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'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 cardamon use butter instead of shortening and bake for exactly 10 mins. Cookies are soft and chewy just like my husband likes!
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 for 9 minutes (in my oven) makes them come out perfect! Thank you for the recipe!
Very good! Made recipe as is cookies had a crisp edge and were very soft in the middle. They fell apart a little too. They also seemed to taste a little more like molasses cookies to me than true gingersnaps. Smelled odd (like incense) coming out of the oven but still tasted very good and were easy to make - will probably make again.
