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Ginger Snaps Recipe

Ginger Snaps

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 21-30 of 74

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  • on December 06, 2011

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    I do not know what I did. The cookies were flat and the ginger taste was overwhelming. I reread the recipe, but obviously I am missing something. I live in Denver, CO area. Perhaps altitude? Please help. Thank you!

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  • on December 06, 2011

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    I baked these today. I didn't realize that I actually had mollasses at home, so I ended up using the equivalent amount of dark brown sugar instead. I thought that this made my dough a bit dry so I added two tablespoons of milk and the cookies still turned out great. I didn't add the two teaspoons of freshly grated ginger since I ran out of ginger while making candied ginger (also Alton's recipe. The ginger snaps turned out really spicy so I'm glad I didn't have an additional 2 teaspoons of ginger, to be honest (although this may have something to do with the fact that I didn't use mollasses. I will be doing these again, with mollasses though!

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  • on December 03, 2011

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    I'll give this a 5 star only because I just wanted to make a comment prior to me trying them which I'm sure is going to be amazing! thank you to TiramiSusie for giving us basic recipe folk the correct measurements. i looked all over on line and only found fl oz conversions. Another Thank you to MasonCityRoss for suggesting that I ask for a kitchen scale for Christmas : There are so many awesome recipes out there in measurement that I would love to try. And thanks for those who suggested to make your own candied ginger! Excited to try this now instead of bummed I can't :

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  • on December 03, 2011

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    These were so DELICIOUS we loved them. I used them for the "Neeley's" pumpkin cheese cake & wow this really hit it out of the Park as they say. Couldn't find any ginger snaps at any of grocery stores @ thanksgiving so i looked for receipe & this sound like the best & not complicated. Then I couldn't find any candied ginger so had to make my own & that really made it even better because i put a little more than it called for and with that pumpkin cheese cake it was just fantastic. Thanks to both Elton & the Neeley's receipes it was a HIT at family thanksgiving dinner!

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  • on December 03, 2011

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    This is the BEST ginger snap cookie recipe I've found. Alton hits another home run.

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  • on November 22, 2011

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    Theses are spicy and delicious! Grinding our own spices this time made these good cookies become amazing!

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  • on November 14, 2011

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    Ward3, yes every ingredient that says oz is supposed to be weighted. The reason the molasses says " by weight" and the others don't is because molasses is a liquid, thus some people my think the recipe calls for 3 FLUID oz of molasses, which would totally set the recipe off. The recipe just assumes most people know that no good recipe is gonna ask for 9 1/2 fl. oz of flour or 4 fl. oz of candied ginger because these aren't fluids.

    When followed correctly this recipe is fantastic. I make it very often and I especially like it used on Alton's City Ham recipe.

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  • on October 08, 2011

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    I tried the recipe, my husband then tried it as well. After reading all of the reviews, I realized that all of the ingredients must be by weight. Only one mentioned (by weight, the molasses. Which is it?

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  • on September 18, 2011

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    These are wonderful. So gingery. If you love ginger, these are the cookies for you. Huge fan of Alton, and he comes through again!

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  • on May 25, 2011

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    Oh my god, absolutely divine. I don't have a kitchen scale, so I followed to measurements posted by another commentor (1 3/4 cups flour, 1 cup brown sugar packed, 10 tbsp butter, 1/4 cup molasses and it was just perfect. I also used Alton's recipe for candied ginger. I used a one tablespoon scoop, cooked for ten minutes. Made exactly 4 dozen. Although now I wish I had doubled it, they're so delicious! If you're looking for a good ginger snap recipe, this is it!

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