Gingersnaps with Crystallized Ginger

These cookies are very tasty, but why did not one give a warning about how hard they are. I was afraid of breaking a tooth on these and had to soften them up to be able to bite into them. Several of my friends who I gave these to agreed that these were exceptionally hard cookies.

Love these cookies - not too sweet with wonderful flavor. Next time I will add the crystallized ginger before all the flour is in. The finished dough is sticky but it is stiff enough to make folding in the ginger a challenge.

This is a great tasting cookie. I made a half batch and got about 31 small cookies. they are crispy and chewy . I Ibaked 10 min and removed to cool on rack. You can buy cardamon in bulk spices at grocery store in huckleberries section if you have that available. I buy a small amount at at a time . I will be making again as I love them with the unusal ingredients!!

So great and ginger-y. My husband loves these! A real adult cookie.

These cookies are wonderful! I have made them twice now and they are absolutely tasty and delicious. The first time I made them, I didn't have any cardamon but bought some for the second batch and I think it is well worth the money. I sent this recipe in for a holiday cookie contest and won so this cookie has become a Christmas tradition at my house.

These look great! I can't wait to try them! Here check out this cookie recipe: http://vancitybookgirl.blogspot.com/2011/07/delicious-healthy-cookies.html They are great for Christmas time and are even healthy! No butter. No guilt!

Everyone that tried these loved them; I would change only one thing, which is the amount of pepper. Next time, I shall cut it in half, as it comes out too dominating in my opinion. Made exactly as directed, will do again! (and yes, I sprung for the cardamom, $10; figure I will make other cookies with it in the future).

Ten stars! These gingersnaps are REALLY good and very pretty. I was attracted to this recipe because of the unusual ingredients (balsamic vinegar, cardamom, black pepper). And it totally works! I did spring for the cardamom ($11 for 1.75 ounces), but it will make a lot of cookies (and other things). I did not chop the ginger very finely - maybe 1/8 to 1/4 inch pieces. I did not have the patience to make 3 logs from the very sticky dough. So I just pushed a piece of plastic wrap down onto the surface of the dough and refrigerated for 24 hours. Then I scooped with a spoon, rolled into balls, dredged in sugar, placed on parchment and squished with a glass. One batch I forgot to squish and they turned out the same - so don't even need to do that. Baked for 12 min, cooled on sheet for 5. Made about 70 cookies. They turned out crispy and crinkly and just perfect!

After rolling the dough into 3 logs, wrapping in wax paper and sticking in the freezer for a couple hours, I followed another reviewers advice and cut into 1 inch blocks, rolled into balls & then rolled in coarse sugar. I baked for 11 minutes and cooled on tray for 5. Could NOT spend $15 for 2 Tbs of Cardamom (did everyone else really???) so omitted the spice and the cookies were still fantastic!

Absolutely delicious! I chilled the dough for about 2 hours and it worked well, and I baked them for 12 minutes and they are definitely crispy. Yum! I can't wait to share them! Try Trader Joe's for crystallized ginger if you can - $1.49 for 8 oz.

This is a great recipe. I like the idea of rolling the dough into small balls then in the sugar. Question. The comment from Mary suggest making your own crystalized ginger. Can someone tell me how to make it? Thanks

As ginger snaps go, this recipe is pretty good. I bumped up the pepper and ginger to give it more zing.

Just as it is this is one of the best cookies I have ever made and very pretty too!

Delicous! . Crispy. Yes, make often. Nice for gifts. At times, I even put a glaze made of Powered sugar, lemon juice, lemon zest, a bit of vanilla (South Pacific Vanilla is wonderful)/ And added some Crystilized ginger chopped very fine in the glaze. Yum...

Fantastic recipe, chewy on the inside, my only recommendation would be to bake 1o mins, let rest on cookie sheet for 5 mins. Instead of rolling in to logs, I rolled the cookies into 1 1/2 inch balls, roll in sugar and bake, they came out perfect. Will keep in my recipe file.

This has become my very favorite cookie recipe and I've never been a big fan of gingersnaps! I don't think I could of made this though without my stand mixer as the dough was very stiff. Extremely good. Make your own crystallized ginger to save on the cost.