Read reviews (6)
Rate recipe
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. —Jessica Follen, Waunakee, Wisconsin
This recipe is:
Contest Winning
Nutritional Facts 1 cookie equals 70 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 86 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Triple-Ginger Gingersnaps in Taste of Home December/January 2012, p61
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 20, 2012 by llmwebb
I like this WAY better than all my other gingersnap cookies. However I highly prefer soft cookies to hard cookies. These are nice and soft, to die for! Not hard. Didn't have problems with them getting to flat like some others posted. Great ginger flavor. Huge hit with everyone I've served them to.
Reviewed on Dec. 22, 2011 by reneeboom
I refrigerated my dough over night and then baked them the next morning. They spread out way too thin and were rather greasy. Unfortunately, I will not make them again.
Reviewed on Dec. 21, 2011 by MMDAWN
I actually really liked these cookies. They are a soft cookie, so I would not refer to them as a gingersnap. They have a buttery flavor and although they turn out very flat, I would most definitely make these again.
Reviewed on Dec. 09, 2011 by Tilley's Mom
Flavour was nice but the texture of the cookie was very disappointing. Even though I made sure the dough was very cold, the batter spread too much in the oven, resulting in a flat, soft cookie. Not the texture I like in a gingersnap cookie. I like a gigersnap cookie that is crispy and "snaps" when you break it, these were far too flat and soft to be crispy. I also found the cookie to be rather greasy, which I do not like in a gingersnap. Unfortunately I will not make this recipe again.
Reviewed on Dec. 06, 2011 by KarenNunan
Excellent. Very gingery - just what I want in a gingersnap.
Reviewed on Dec. 03, 2011 by kristinscotth
These cookies were pretty disappointing. The cookies turned out very flat, and I don't like flat cookies. My dough chilled in the fridge for about 1 1/2 to 2 hours before I started rolling them, so it's not as if I didn't chill them long enough. They were much more appealing when I dipped them half-way in almond bark and sprinkled them with red sugar sprinkles like the recipe suggested. I liked that idea a lot, and I will use that idea again. It made them look extra special and festive. The cookies were very sweet with the almond bark, and I'm surprised I'M saying something is too sweet, since I have a high sweet tolderance. I think because the cookies were so thin with the coating of almond bark, it made them really sweet. I will say it's better to dip smaller, firmer cookies in the almond bark compared to larger and/or softer cookies. I like soft cookies, so with batches 2 and 3, I baked them for less time, which wasn't a good idea. When I would dip those cookies, they just wanted to bend with the weight of the almond bark. As far as a gingersnap cookie, I won't be making this recipe again, and I will just use my other recipe.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013