Total TimePrep: 35 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
I haven't made these yet, but I love everything ginger! This is in response to "T". I reread the ingredients: molasses, cloves, nutmeg, cinnamon, fresh gingerroot, crystallized ginger and 3 teaspoons of ground ginger to 1 3/4 cups flour and you thought they didn't have a bite!?!? :O
I made a mistake, added 1\2 cup minced fresh ginger.. Fabulous!! The most asked for cookie at my house and at cookie exchange. Used demara sugar to roll the balls in..
I had to modify the amount of ginger by four times to get a modes mild flavour of ginger in these cookies. Still not enough. I think maybe 12 times much might get a good reaction, but these cookies have no bite as this recipe currently stands.
Jessica - this isn't a review, so to speak. LOL. But I too, am a Follen. I live in Portland, Oregon. And as you know, Follen's (nee Fallon) are related. I hope to hear back from you. :-) But I will be making these cookies!!!! They look FABULOUS! ?
Over the years I have found this recipe is best if dough us chilled at least 2 hours in fridge or even better overnight. The gingersnaps are a softer flat cookie. They will get cracked tops similar to molasses. I prefer a softer cookie so if not for you then this probably isn't a recipe you'd like. I also find it is essential to use butter that is softened to room temp. Not in microwave or other means. Room temp egg is also helpful. I also enjoy using the white chocolate half dip or drizzle as suggested by Taste of Home in the holiday publication.
These are awesome Gingersnaps! I’ve made them many times. I like to dip half the cookie in white chocolate, or drizzle white chocolate on top.
This is THE best ginger cookies ever. Just enough butter not too much and they turned out flat just like I love. As per the instructions I refrigerated them for an hour, they were perfect!! Delicious. Also my family and friends thought they were great!
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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.
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.