Total TimePrep: 15 min. + chilling Bake: 10 min./batch + cooling
Makesabout 4 dozen
Ginger cookies were the first cookies my mom taught me to make. Using my grandmother's recipe. I was 8 and I've been making ginger cookies for over 60 years now. I am a baker and I am Swedish and Swedes love their ginger cookies. The only reason I gave these 4 stars rather than 5 is because as a matter of preference or taste, you could use a wee bit more ginger. Other than that, they are easy, delicious and a really good cookie. I will use this recipe again. It is different than my grandmothers ginger cookies; hers were more chewy. This recipe makes a cookie that is a tiny bit crisper and I like that. Crisp on the edges and soft in the center. No offense to others but if these cookies did not turn out for you ...I have to say I think you must have added either to little dry ingredients or too much butter or you didn't use real butter. You cannot make these with anything but real butter. So happy Christmas baking. I've made these today and I will freeze them for the holidays.
Do not waste your ingredients.A greasy mess.
I may put in a little more ginger next time. Love the chewy/crispy texture.
My family and friends love these cookies!I have made this recipe for several years from Taste of Home magazine BUT that one calls for 3/4 cup butter NOT 1 cup. I have never had any issues with "mess" except my palms getting sticky from dough. However, this is limited by chilling the dough thoroughly ... I usually chill it at least overnight. Also, flattening the dough to about one inch thick before chilling allows you to cut it with a chilled knife into workable pieces, limiting the amount you have to roll each one.I have never managed to make 4 dozen, usually 40 total. I also double this recipe and put the sugar coated balls on a cookie sheet in the freezer for thirty minutes, then store in freezer bags until I want to cook a batch ... very handy when you have unexpected guests drop by or you are invited last minute to a friend's home. They bake well from frozen but of course need a few more minutes to bake through.
Phenomenal! Easy to make, incredible taste and came out as the recipe said. Mine looked exactly like the picture! However, a 1-1/4" diameter ball is about 1-1/2 Tbs of dough (not quite) and I only got 2 dozen cookies which had to cook for 12 minutes. I left them on the pan for an additional 2 minutes. Perfect...just the right size and just the right 'chewy'. Glad I didn't read the reviews first because these are definitely a keeper. Do chill the dough for at least an hour or it will spread out too much on the pan. Do leave the 2" between because they do spread out to a thin cookie. Silicone mat (I've found) controls the spread on this type of cookie better than just an ungreased cookie sheet.
DO NOT MAKE THESE. This is the worst recipe ever. It simply didn't work. Some one else commented on this and I should have read reviews first but I am just trying to save someone else from throwing money away and making a mess.
Although these cookies were tasty, I agree with the viewer cookies were a little greasy.
This recipe is terrible! I don't know who gave it 4 and a half stars but I would not make it again. All I got was a melted, greasy sheet of I don't know what! Something is wrong with this recipe...not enough flour or too much butter. What a waste of food!
I had to do a slight variation on this as I'm allergic to dairy, but even with a vegan butter substitute, it was delicious! First time I've ever made gingersnaps, and I'll gladly make them again. One thing to note, it says to chill, and it does need to be chilled. At room temperature it is very sticky and almost impossible to roll. That said, it has earned the 5 stars I gave it for simplicity, flavor, texture and aesthetics.
This cookie tastes incredible! Although mine look nothing like the picture, I will try this recipe again and again until they do. They are very aromatic as well. My house smells wonderful!