Gingersnaps

my all time favorite gingersnap recipe - perfect as is but sometimes I will add crystalized ginger 

I think that fiddling with the quantities of the ginger and maybe adding something else would make this recipe a keeper. As it is, the ginger is almost an afterthought and really I mostly taste it on the back of tongue after swallowing. They weren't bad but could be better.

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.

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.

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

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

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!

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.

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.

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.