• EllenDeller Posted: 03/19/09
    Worthy of a Special Occasion

    Didn't make the sorbet, but the snaps are great. If you like gingersnaps very peppery, you might add a bit more ginger or a touch of clove (or even black pepper). The dough was easy to mix, handled beautifully, and the cookies all came out an even size and consistency. I followed the instructions exactly and served with vanilla ice cream.

  • kgytse Posted: 12/21/08
    Worthy of a Special Occasion

    I basically followed the recipe to a T and these turned out really well for my taste. I mainly went to this recipe because I did not have any molasses on hand! If you like the taste of ginger, you will probably like this recipe. It is a bit lighter than other typical ginger snap recipes.

  • jasmine4beans Posted: 05/07/09
    Worthy of a Special Occasion

    This recipe is amazing! I made it for my brother's class for his birthday, and everyone liked it! Definately will make this again once in awhile.

  • kuscout Posted: 06/16/09
    Worthy of a Special Occasion

    I also made these because they are the only gingersnaps on CL that do not require molasses. Delicious cookies - you would never know they are light. A little chewy, a little crispy. I made them exactly as instructed except added 1/4 t ground allspice and a couple pinches of white pepper for a little more bite to them. I'll serve them tomorrow evening with watermelon-kiwi granita. Can't wait!

  • jessicas314 Posted: 12/27/10
    Worthy of a Special Occasion

    Very yummy and chewy gingersnaps. I made these for a Christmas party and rolled them in red sugar. They came out great.

  • QueeTheBean Posted: 11/13/12
    Worthy of a Special Occasion

    These were just what I was looking for. Just crisp enough, but not tooth-breakingly so. Nice gingery flavor.

  • brighteyes8 Posted: 12/08/13
    Worthy of a Special Occasion

    Fantastic cookies -- crisp and chewy and particularly good warm. The fact these are made with honey and without molasses gives them a really interesting lighter, peppier flavor that is unique from a lot of other gingersnap/ginger cookie recipes. Normally, I feel as if I can't taste honey in baked goods, but I felt I could in these cookies. I used 1/2 AP flour and 1/2 WW pastry flour and that worked great. I also followed the recommendation of another reviewer and added 1/4 t. allspice and a few pinches of white pepper. Served them with Haagen Dazs lemon sorbet at the end of a dinner party. Guests loved.

  • hollypnw Posted: 12/21/13
    Worthy of a Special Occasion

    These came out crispy on the outside and chewy on the inside. Just the way I like them. The ginger flavor is fairly light. Next time I may add some crystalized ginger for a little more oomph.


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