Total TimePrep: 35 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
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!
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.
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.
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.
Excellent. Very gingery - just what I want in a gingersnap.
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.