Incredibly Crisp Gingersnaps
Recipe courtesy Nick Malgieri
Show: Cooking Live
Episode: Father's Day Desserts
Rate This RecipeRead users' reviews (11)
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Total Reviews: 11
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By HalleyCM
Folsom, CA
on December 23, 2012
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Yes, I agree with previous review...15-20 min is way too long! I think 10-12 minutes is long enough. These are tasty, but keep an eye on 'em in the oven and trust your gut - take 'em out sooner than this recipe indicates!
By yumyumP
Greenwood, SC
on December 17, 2012
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OK I've just taken these out of the oven after about 10 min and they are burnt! The flavor pre-bake was good, the recipe quick and easy, but what cookie takes 15-20 minutes to cook?! I should've known something was amiss. Never had any problem with my oven burning cookies before, so I don't think the temp gauge if off. Anyone else have this experience?
By blue87
on December 21, 2011
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This is hands down the BEST gingersnap recipe ever!I signed up for no other reason than to comment on how great they are!I have had this recipe for years and make it all year long!The very best, thank you Nick, you are a genius!
By busternet@aol.com
fort myers, FL
on July 06, 2011
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The best cookie ever!
By lebateauivre
Michigan
on April 17, 2011
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Almost perfect! Used a bit more ginger and a grind of black pepper for added zip. Also a really big fresh egg and a drip more molasses for thinner cookies. Always have them in the house or everyone pouts including the dog who gets the tiny last bite of mine.
By britishroyalty0...
Caledonia, 62
on April 12, 2010
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These cookies are some of the best I've ever had! As usual, I made them egg-free, by using 1.5 tbsp of canola oil, 1.5 tbsp of water, and 1 tsp. baking powder (mixed, and they STILL turned out crisp on the outside, but still soft and light on the inside. Next time I'll make more though...they were gone in less than 24 hours!
By kelly_ingle_1550344
Kennesaw, GA
on April 07, 2009
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I cut the recipe in half, and now wish I would not have done so. The cookies are wonderful!
By pxrgrl_10182609
Copperas Cove, TX
on April 14, 2008
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These are terrific -- and easy. If you use a Kitchenaid mixer, you can use the "stir" option at the end so you don't have to do any hand stirring at all.
By gigidurham_4682227
Port Orange, FL
on March 06, 2008
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This recipe is a G-i-n-g-e-r-S-N-A-P! So quick and easy, no refrigeration needed for a really quick, crunchy and tasty cookie! They would be great sandwiched with buttercream in the center, or even with ice cream.
This is a perfect cookie recipe! Thanks!
By maria_ancona_79...
Syracuse, NY
on July 11, 2007
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These cookies are wonderful - I made some for guests and they all wanted the recipe!! They are chewy in the middle and nice and crisp on the outside.