Total TimePrep: 20 min. Bake: 10 min./batch
I love these, have been making them since they first came out nearly 16 years ago! The cinnamon flavor is lovely, not overpowering. In fact, I add 1/ tsp more. I watch when they are in the oven and puffy and the tops ahve just begun to crackle-then remove them and cool on sheets about 4 min. They are soft then, the way we like them
I have been using this recipe since it first appeared in the taste of home cookbook in 2003. Every Christmas it is mandatory that I make this for My family's Cookie gifts! I did not make them one year and never heard the end of it! I just want to say I have followed this recipe exactly as it reads and We love it! Thanks Cathy From California, you have made My family very happy for 16 Christmas'. I will continue on !
These have the texture of ginger snaps, but the unexpectedly pleasing taste of cinnamon!
They weren't flat at all. I have been reading that at room temperature, eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. So my eggs were at room temperature.
Just made them exactly how recipe said. I used the butter flavored Crisco. They are heavenly. With my small 1" scoop, I made 50 cookies. Baking soda wasn't an issue as one comment said. Just mix all dry ingredients together first to blend well. All the flavors blend very well. None overpower another ingredient. I am so excited to let my son, who has the severe milk allergy, try them. It is truly a blessing from God when I can find a normal recipe without milk in it. My family gets pretty picky when they get everything made from scratch.
I first made this recipe back in 2001 when I discovered it in Taste of Home's Country Woman magazine. I was looking for cookies to send over to my neighbors. They turned out great the first time. They have a good cinnamon flavor that goes well with the molasses.
I thought these were good - but I would only use 1 teaspoon of baking soda next time because of the baking soda flavor in the cookies. I referenced several other gingersnap recipes, and they all have 1 teaspoon of baking soda for 2 - 2 1/2 cups of flour.
These cookies are delicious! I used Vietnamese cinnamon in the recipe and added some to the sugar used to roll the dough balls in. When forming the balls, I used a level 1T. scoop of dough and the recipe yielded 38 cookies. I love them - they are sooooo good!
I've made these twice now and they were a hit. I love traditional ginger snaps and these are now another favorite. I will definitely make them again soon.
The best cookies I have ever made.. My 3 year old Grandson LOVED them.If you like cinnamon you hae to make these. Followed the recipe exactly and turned out wonderfully.