Total TimePrep: 20 min. Bake: 10 min./batch
Makesabout 3-1/2 dozen
Quick, simple recipe. Whole family likes them and my kids request them. I use coconut oil and white whole wheat flour, and replace the molasses with dark homemade maple syrup. I also add a bit of vanilla, cinnamon, more ginger, and reduce the cloves by half. I tried finely chopped dried apricots in half a batch and they were very good, added a mild fruit flavor and nice chew.
I found these to be good, but they did not stay as soft as I would like them. I did use cinnamon chips in half the batch, and they came out nice. I think I like plain gingersnaps the best, and I have another recipe that the cookies stay very soft. But, I DO like these.
My these today,awesome!
I omitted the cloves, replaced that amount of cloves with another tsp of ginger, added a tsp of cinnamon and used butter flavored Crisco in place of the plain shortening and pressed them thinner so they would have a nice snap to them. 10 minutes is the perfect cooking time
Nice cookies, I doubled the ginger and added 1 tsp of cinnamon. Also subbed butter for the shortening. I think they really needed more ginger than 1 tsp
These are great! I flattened mine only slightly. I used butter in place of shortening & I also added a teaspoon of cinnamon and a bag of cinnamon chips! I rolled some in turbinado sugar and some it course white sugar. Both sugars added a nice crunch. I will make these again!
The best fall cookie recipe....
Hubby loved these and they do have a homey, spicy aroma when baking. I added cinnamon to mine as well and threw in some butterscotch chips which added to the flavor. I agree they wouldn't have to be rolled in sugar.
Delicious recipe! I followed the recipe except added tiny bits of candied ginger. Next time, I wouldn't bother to roll them in sugar. Makes them a little too sweet.
These were good, not great in my opinion. I'll be on the lookout for a better gingersnap recipe but this one will do in the meantime.