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My review
Soft Gingersnaps
Shawn Barto
"With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. --Shawn Barto, Clermont, Florida"
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Ingredients
40 m servingsOriginal recipe yields 66 servings
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Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
- Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
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Reviews
Read all reviews 261373 Ratings
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Most helpful positive review
12/22/2007
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 cr...
Most helpful critical review
12/22/2010
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 th...
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12/22/2007
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 cr...
12/10/2007
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 m...
12/18/2006
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...
6/9/2007
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 amou...
2/21/2008
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 ...
12/1/2007
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 mak...
12/28/2006
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...
12/25/2006
Great gingersnap recipe--I love that they are so soft, chewy and have a nice flavor. The recipe makes a lot of cookies. Thanks!
1/23/2007
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.