With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. --Shawn Barto, Clermont, Florida
These are soooo good! I can't stress how good they are enough. Easy and delicious. One thing that the recipe doesn't say that it should is that you should bake the cookies until they form the cracks at the top (like a classic gingersnap). I had trouble determining when they were ready, and I found that they were perfect when those cracks formed (also more visually appealing).
Read MoreI followed the recipe exactly. The cookies looked beautiful and came out soft as promised. However, 3 teaspoons of baking soda is WAY too much! The taste of baking soda was disappointingly the strongest taste to the cookies. However, my husband didn't really notice it and liked the cookies.
Read MoreThese are soooo good! I can't stress how good they are enough. Easy and delicious. One thing that the recipe doesn't say that it should is that you should bake the cookies until they form the cracks at the top (like a classic gingersnap). I had trouble determining when they were ready, and I found that they were perfect when those cracks formed (also more visually appealing).
I love that these are so soft and chewy. They are great. I ended up chilling the dough overnight and then rolled them into the balls. Having the dough very cold helped them from sticking on my hands too bad.
AWESOME cookies! I made them for my corridor mates while in Sweden, and every nationality here approved. If you want softer cookies, make larger balls and bake for a shorter time. For crispier cookies, make the balls of dough smaller and bake them for a longer time.
These cookies are the best! This recipe has even replaced my great-grandma Bessie's gingersnap recipe. I know, it's horrible. But these cookies are so soft and chewy and have the perfect amount of sweetness and spice. I made a double batch and two days later, they were gone. Try this recipe, you will LOVE it!!!
As far as gingersnaps go, I could not have asked for a better cookie. My boyfriend and I prefer more spice than most, so I doubled all the spices. I also baked them in a well-greased muffin pan (I like a thicker cookie, and having them all the same size is nice, too!). They were absolutely delicious, and stayed chewy for days. Will continue to use this recipe for years to come.
Delicious! I especially appreciated this recipe because it was the only soft gingersnap recipe I found using butter rather than shortening. They are very mild, chewy and addictive! I plan to make these cookies part of my Christmas baking every year.
These were wonderful, easy, and made a TON! The molasses in them was so wonderful. I tried rolling the balls in red and green sprinkles for Christmas, and they were very pretty! It took a lot more colored sugar than regular sugar for some reason, so if you don't have a ton of the colored sugar, you may not want to use it. Thanks so much for the recipe - this is a keeper for Christmas!
Great gingersnap recipe--I love that they are so soft, chewy and have a nice flavor. The recipe makes a lot of cookies. Thanks!
Sooooooo soft and chewy! Loved it, although, I think I will use just a little bit less salt next time. I wrapped them in cellophane and gave them as office gifts.
I made these cookies as part of my baking for the holidays and OMG! Sooooo good! I prepared them exactly how the recipe said. I wouldn't change a thing. Just make sure you get them out of the oven in time so they are SOFT! Sooo yummy! A big hit!
GREAT cookie!! I halved the recipe but kept the spice proportions as is and they turned out absolutely fantastic ... so very yummy! Will definitely be keeping this one for the Christmas baking rotation :)
An awesome cookie! I was hesitant to make gingersnaps at first and so glad I went with this recipe. I just made these and I can't believe how delicious they turned out. Slightly crispy around the edges and soft and chewy in the center. I rolled them in red sugar and then flattened with my thumb before baking and they were perfect! Yummy!!
I followed the recipe exactly. The cookies looked beautiful and came out soft as promised. However, 3 teaspoons of baking soda is WAY too much! The taste of baking soda was disappointingly the strongest taste to the cookies. However, my husband didn't really notice it and liked the cookies.
So good! I never really liked gingersnaps that much, so I thought making these would be a good way to keep hand out of the cookie jar! No such luck!
These were delicious, easy (very!) and made a ton, which was great for Christmas gifting. I dipped the tops in silver, gold, red, and green colored sugar before baking. Bonus? The house smelled wonderful as they baked!
I find most gingersnaps to "wimpy". The spice taste was excellent in these, although one person I served them to thought they were "too spicy". Most loved them though. Mine didn't show the crackle texture very well but the cookies were delicious.
I made two batches of these for my dad since he loves gingersnaps. I ended up eyeballing the spices and ended up with roughly 3x the amount needed but he loved them anyway. They definitely packed a lot of flavor, were soft and perfectly cracked, and were gone within 3 days! I make these a couple times a month now for him - two thumbs up!
I have never made gingersnaps before and just had to say that everyone at Christmas loved these. Will add this to the list of cookies to make every Christmas season. Thank you!
Soft yummy. I like them with a little more ginger (like 2-2 1/2 tsp.) or they would be 5 stars.
This is the first time i've ever made ginger snaps and they turned out perfect and chewy. Didn't have crushed cloves, so i just put a little more cinnamon in-still tasty! Refrigerating the dough helped to form the dough into balls much easier. I also recommend watching them and removing them RIGHT after the top begins to crack. Remove them and let them "deflate" and cool for a few min before putting them on a cooling rack. I'm making these again this weekend!
These are absolutely delicious!! I made them for Christmas and everyone I gave them to raved about them and asked for the recipe! My family loved them as well!! Thank you for sharing!!! :)
These cookies are good if they really flat and crispy, other than that they're fair. I rounded them into balls then flattened them with a fork, and cooked them for 14 minutes. I don't think I'm going to make these again.
This recipe was easy and SO delicious! Perfect soft, chewy cookies. I highly recommend this recipe! They're great as a sadwhich cookie, too with cream cheese frosting in the middle.
These are so good. I was looking for a soft ginger molasses cookie like I can get at the coffee shop. These are it! I added some freshly minced ginger and it made them even better!
Wonderful recipe!! These cookies are chewy on the outside- and even more chewy on the inside! The only change i made was adding no clove and a bit less of nutmeg. Will make these cookies every year now!
Made these at Christmas and they might've been my favorite item! So good, even after omitting the cloves and i think the nutmeg. Veeeerrrry chewy and lasted a couple weeks with great texture!
Loved these cookies. Great flavor and texture, very yummy. I baked for just 10 minutes in my oven, came out perfect. Had a hard time not "testing" them all away.
I am going to make this cookies with my granddaughter this weekend, and for any one using butter with salt you don't need to add salt to this recipe or any other recipe. Because if the butter has salt in it, then you are adding to much salt to any recipe. hope this helps someone .
these cookies are so delicious! The recipe makes alot, so I gave some to my in-laws, and some to my friends... I got phone calls asking for more!! I will definitely make these again and again love love love
mine didnt turn out super soft like i had hoped but i added twice the spices, amazing flavor
Excellent, really really excellent. I made them for Christmas gift baskets and they were a hit!
Mine didn't turn out particularly soft after they cooled. They were rather crunchy actually. But they did have an addictive taste.
I've been making these cookies for almost a year and - as is - I give the recipe 4 stars. The cookies are excellent, but another review was right: they were missing that "snap" for me. I love spicier cookies and I tripled the nutmeg, cloves, ginger, and use a little more than 3 tsps of ginger with a little more than 1/2 cup molasses... they're AMAZING now. Even my younger sister (who despises gingersnaps) raves about these; I just sent her three dozen at college and her friends are literally fighting over them. My office loves them, my church loves them, and my family threatens me to send them some in the mail, lol. 14 minutes was perfect in my electric oven and I do roll my balls a little bigger so I don't get the full 66 servings. I told one of the girls in my office that I use cloves in the cookies. She told her mom the same thing and the next morning her mom woke up talking 'bout, "The cloves helped my glaucoma!" Hilarious!!! Thanks for this recipe. And although the recipes says no substitutes for the butter, I made a vegan batch for my neighbors with Egg-N-Replacer and vegan butter spread and they turned out really great also (I ate one first to make sure I wasn't taking them something that would kill them). :)
These are fabulous cookies - true to the real gingersnap taste - my husband is obsessed! He won't even let me share them.
This were chewy and soft, but the flavor was not as good as some other recipes I have tried.
Perfect Recipe. Made it exactly as suggested. Per other reviewer baked until small cracks formed on top of cookie which was 9 min for my oven. Nice soft and chewy cookie. Thanks for sharing!!!!
These are THE BEST Gingersnaps I have EVER made!!! Absolutely perfect. I rolled each ball of dough in sugar before placing on the pan, and then flattened the tops just slightly with my finger tips. Got RAVE reviews from my family. Thank you for this AMAZING recipe!!!!
I wouldn't really call these gingersnaps but they are certainly awesome molasses cookies! My hubby didn't even mind that they weren't real gingery he STILL loves them!
These soft gingersnaps are very quick and easy to make - they have gotten rave reviews from everyone I've given them to. Around Christmastime, my husband requests them almost weekly. They bake up soft and chewy and have just the right amount of spiciness. Delicious!
As advertised, these cookies are soft and chewy with just the right amount of spice. Definitely a keeper!
Okay, honestly these cookies turned out beautifully, but I was expecting a more spicey cookie like Trader Joes, or the kind that burn the corners of your mouth after eating a few. More spice would make a more likable gingersnap. BTW, after I made this very large batch, it turns out my teen boys and husband don't care for them...=( Guess, I will give them away.
Made these for Christmas! Amazing!!! Delicious, soft, chewy, and very tasty!!! I made them exactly as the recipe inidcates, and I'm sure glad I did!
Delicious cookies, and beautiful! I followed the recipe exactly and did not change a thing. Thank you for this great recipe!
These were amazingly soft and delicious cookies. I took some to work and they were all gone within an hour!
Fantastic. Soft and chewy, great taste. Several people have commented how great they were. The ginger flavor is mild, making it great for most people. Not what you're looking for if you like a really sharp ginger flavor. I'll definitely be making them again.
This tasty cookie won me the title of "Cookie Queen" in our 8th annual cookie swap. And trust me when I say I was up against some tough competition! If it weren't for this recipe, I wouldn't have won for best taste! :)
These were the best Ginger cookies I have ever tasted! I got rave reviews from all who tasted
I used 1 - 2 tablespoons of ginger and left out the cloves. Delicious cookies, just like my mom used to make. Mine didn't stay soft but that's okay. Thanks for the recipe.
I LOVE these cookies! The flavor has a perfect balance of sweetness and spice, and the chewiness makes them even better than the traditional hard snaps. I baked the batch on two different pans, and the ones that I baked on an insulated pan came out the "prettiest" (well, "puffiest"). :-) Thanks for a great recipe!
My favourite cookie all of time! I don't even like cookies. These were soft, just the right amount of sweetness, and they're sparkling surface is beautiful. I also haven't made cookies for 6 years and they turned out great!
Made these for Christmas, keeping the cookie size small and got more than enough out of the batch. Used pumpkin pie spice that I had on hand instead of going out to get ginger, nutmeg etc. They were yummy!
This is the same recipe Pillsbury uses. Its the best. I sometimes use Crisco instead of butter and i sometimes stir in 1 1/2 cups white chocolate chips (see my photo.) Make sure you only bake these 8 minutes if u want them to be soft
So delicious! The traditional flavor of gingersnaps but a soft chewy version. I plan to make these for an upcoming cookie exchange. Definitely give these a try.
Best cookie recipe I've ever used. I hate hard cookies but love gingersnaps, so this recipe was perfect. The spices and texture of the cookie is amazing.
These are wonderful--perfect texture, perfect spice mixture, and they stay soft! These are definitely a new favorite.
These cookies are awesome! i used colored sugar (red and Green) for christmas and they turned out so pretty! Ill deff be making these again and again!
I didn't know these were this easy. Mine looked more like pic 1 of 12 and not like the pic shown on the recipe profile. Keep the dough balls 2" apart or they will bake together.
These cookies are amazing! I've baked 6 or so different batches of cookies this year and these are my favorite!!
I made these for Thanksgiving Eve and they were so popular I made another batch for the following weekend.
DE-lish! These gingersnaps are soooo good! I cut the recipe in half & it made 38 cookies. I have already eaten 3! Tomorrow I will definitely have to give them away so I'm not stuck home with them! I followed the recipe exactly...it's excellent!
5+!! I made these for my husband for Christmas this year. He secretly told me that he prefers them to his grandma & mom's famous gingersnaps. (yes!!!)
These are absolutely delicious as is. I didn't have to modify a thing to make them absolutely wonderful! Great taste and beautiful to look at:)
SOOOO good!! I started making these and THEN I realized I didn't have... ginger!! I just added a little more of the other spices and they turned out GREAT! I think I've eaten about 5 already. Really good - make them!
WARNING! These things are AMAZING! I just made them today and I can not stop eating them. I couldn't stop eating the dough and now I can not stop eating them. I hate to say I won't be able to make them very much or I'll explode. I also used red and green sugar as well as the white. It makes them look really festive on the plate.
Big hit amongst college boys; could be spicier, though, so next time might double the spices
I have to admit Gingersnaps have never been my favorite, however these are out of this world, soft, chewy, just the right amount of molasses flavor. I think these will go fast! I made it exactly as written. I wouldn't change a thing!!
These cookies were great; reminded me of the cookies my mom used to make when I was a child. I ended up with 96 cookies from this recipe and they were a huge hit at a bake sale.
I love chewy cookies so I wanted to try these soft gingersnaps. They were perfect! Soft and so tasty. Compliments and praise from everyone whose tried them. It's the first time I've made gingersnaps and I'm working on my third batch.
These most def. need more ginger. I even added a little more, but it still was not enough. I will try again and add maybe 2 tsp or more. Made lots of cookies!
These were amazing! Cut the recipe in half, cause it makes ALOT of cookies. Used half the batter for cookies immediately, they came out soft & delicious, as advetised. Kept the other half batter in frig overnight, baked the next day. That batch came out a more typical 'snap' ginger snap. Recommend this recipe to all bakers!
I made these today I used 1 1/4 cup of sugar instead of 2 cups and I substitute the Molasses with Honey .so good I can't get enough of them .Thank you so much
Excellent cookies! Didn't have cloves handy, used another reviewer's suggestion and went a little heavier on the cinnamon instead. Thanks for sharing this recipe with us!
Great flavor, great texture! I undercooked my first batch because I was being paranoid. Let them cook until large cracks form, but they're still puffed. Ten minutes was perfect for my oven.
I loved this recipe. Extremely easy. I exchanged 3 tsp fresh grated ginger (compressed to about 2 in the spoon) which gave the cookies that crisp flavor only fresh ginger can and complimented the robust blackstrap molasses so well. This recipe has gone into my winter cookie list.
These are the best gingersnaps ever! I love the soft texture. We brought them with us on our cruise because ginger is supposed to ease sea-sickness. These definitely did soothe our bellies when we were a little sea sick. They don't travel well, however, and we ended up with crumbs rather than cookies when we carried them in our carry-on bags. (My bad...) I'm not complaining, though. Our whole family loved everything about these cookies!
An excellent cookie but it's missing the "snap". For those of us who enjoy a bit more "bite" in our gingersnap, you need to triple the amount of ginger called for. For such a large recipe, I think you could easily add 4 tsp of ginger and probably increase the other spices too. I even added ginger to the sugar that I rolled the dough in. Nice texture. They make good ice cream sandwiches. We used lime frozen yogurt.
Delicious and soft cookies! Made a double batch for Christmas! I decreased the baking time to 6 minutes because I made smaller cookies! This will become a regular in my Christmas cookie rotation!
Excellent! Even my dad, who doesn't like gingersnaps, ate 4 of them. I will definitely be making these for the holidays! They smell amazing while baking. 11 minutes was perfect for me.
I used 3 sticks of margarine instead of butter and the results were yummy. Thanks for sharing this great recipe!
