These cookies turned out a little darker than the picture, probably the molasses I used, but other than that they seem great. Very flat and crispy once cooled. They are a bit richer than I expected, but very yummy!
I followed this recipe, and here are my corrections and suggestions: 1.10 minutes in the oven is enough. It'll burn at 12 minutes. 2. Make sure you have two sheets in the oven at the same time. It does make a difference! 3. Add more ginger. It tasted almost like a regular sugar cookie when recommended amounts were used.
I baked these exactly as the recipe directed for last Christmas. Came out hard and did not flatten as the picture shows (stayed in a ball shape). I am finding another gingersnap recipe this year.
Made these for my grandson as he can't have chocolate and he thoroughly enjoyed them. Had all the ingredients on hand which made them easy to put together. They have been requested again. A definite repeat.
My husband loves this recipe.I will be making them for the Holidays.