7 Reviews of Good Old Gingersnaps

From: fluffystew

On Sep 24, 2006

This is the same recipe as our family favourite. I was surprised at the other review. Our experience has been that we are always asked for the recipe and it has been a consistent hit at events and cookie exchanges over the years. At Christmas, everyone in our extended family seems to keep a tin on hand in the freezer because they know guests will ask for them!

From: snowangel

On Oct 30, 2006

I also have been making this exact recipe since I was a teen. They are wonderful and soft.We receive recipe requests all the time. I bake mine for about 10 mins. Thanks for posting a family favourite Zusie-Q

From: Chef Fors

On Oct 23, 2005

These cookies are okay but not a favorite. The taste was just not what I expected.

From: NurseJaney

On Feb 11, 2007

This was FIRST attempt to find GOOD Old Fashion ginger snaps, in order to make gingersnap gravy for my sauerbraten! DH was at the grocery when it opened to purchase dark molasses. He got a total of 36 cookies, because the first batch was larger, then downsized each baking batch. They ARE delicious, the only change was to add 1/2 tsp ground ginger. The last 5, he flattened with a glass, and they did not have the "cracked" top, and were thinner, baking to a harder finish. At the moment (within the hour) they are slightly soft, so may harden as they cool. Some will go into tonight's left over beef, and we'll freeze the rest in small packages, for future snacking --or making gravy. Thanks so much for your help, Zusie-Q, I am back in my comfort zone of an old recipe. Janey

From: najwa

On Sep 29, 2007

Fantastic recipe! I made a few changes to suit our tastes: I pressed them with a cup to get thinner crisper cookies, and baked for 10 mins. I omitted the cloves and doubled the ginger. YUM! This is a keeper!

From: Chef #919469

On Sep 7, 2008

I followed the recipe (using margarine) but I put all the batter into an 8x8 pan and baked it for about 27 minutes. They turned out great. The recipe is sweet and moist with just the right amount of spice.

From: Donnalou86

On May 11, 2008

These worked out fanastically! Much much better than store bought ginger snaps. The recipe makes loads of them! But didn't stop them dissapearing quickly! I used black treacle instead of mollases as I couldn't get any