Gingersnap Cookies (Bubbee's Gingies)

Yeah, this is a dang good recipe as is! I love the ginger. I love the snap it makes when it breaks. And that kick of orange at the end is pure joy! This one ticks all the boxes. Mmmmm!

• Anonymous

• Norfolk, MA USA

• 12/16/2018

This was a good recipe. I will definitely make it again. I sliced some of the cookies really thin, and they came out really crispy throughout and completely flat with little texture visible on the tops. I also sliced some thicker, and these were a bit chewy and were nicer to look at. It's nice that the recipe is flexible enough to make a nice cookie both ways. I will increase the fresh ginger by 1/3 to 1/2 the next time I make this recipe. These cookies were really easy and a real crowd pleaser.

• Anonymous

• Chicago, IL

• 12/17/2016

Ok he made them. Not that great. Too much baking powder, I would cut it in half. The OJ did not contribute to the cookie. I would substitute molasses for the oj and syrup to give them more zing, and likely double both the gingers. Just saying. The hold time of at least a day is a good idea to let the flavors mature.

• moonmooring

• 2/13/2016

Absolutely the best! I, like other reviewers, used molasses instead of corn syrup. I didn't have any oranges for zesting nor any OJ, but they were great anyway. I rolled them into a log and froze them, then cut thinly since I prefer a crispy gingersnap.

• mark94115

• San Francisco

• 1/10/2016

我不能等到有这些!我的男朋友将马king them for my birthday. We've read the reviews and will be making some of the suggested substitutions. I'll let you know how he does.

• moonmooring

• Arkansas

• 1/9/2016

I made my first batch per written recipe, except - used a combo of white corn syrup & molasses since my boyfriend didn't have any dark corn syrup on hand......and I semi-melted the butter by mistake trying to get it to soften faster (not intended). I let logs refrigerate for 3 days, then sliced by 1/4 inch, sprinkled sugar and baked between 10 & 12 minutes per batch. Spectacular! Not sure which change kept them chewy, but they were and we all loved them!

• TinaJonesSF

• San Francisco

• 2/7/2013

Lovely, I mixed the dough the night before, chilled them as logs and cut them up and baked them the next day making sure I didn't burn them. One of the two best cookies from Christmas.

• treeshar

• Nashville, TN

• 12/9/2012

Wow..... Haven't baked them but the cookie dough is unbelievable!

• Anonymous

• CT

• 12/19/2011

I make these cookies weekly for my gingersnap loving husband. We were buying commercial cookies till we realized high much sodium was in them. These can be made with no salt at all (though I do add about 1/4 t.). Like a lot of other reviewers, I use molasses instead of corn syrup--it just gives it more flavor. I also use a lot more fresh gingerroot and add chopped crystallized ginger so mine are very gingery cookies. As others have said, it's really important to chill these cookies for at least 24 hours. I've cooked them with less chilling time and they just aren't as good. It's definitely worth the wait for the taste to mature. After eating these both my spouse and my grandkids swore off the store bought ones.

• carolgundlach

• Alabama

• 6/11/2011

I made these for my father-in-law last Christmas and he was floored by how good they were. He wouldn't even share! I did use molasses for the corn syrup and took other reviewer's advice to use crystallized ginger and brown sugar (1 1/4 cups). Amazingly delicious!

• eluvstocook

• San Diego

• 3/30/2010

hi WildMushroom - they're gingersnaps, so they are designed to get super crispy right away - try the soft ginger cookie recipes for cookies that stay soft.

• Anonymous

• connecticut

• 3/13/2010

Wow Ginger! This cookie is pretty delicious. I've just continued to bake them at every opportunity since making the batter. That sleepover in the fridge is important (prior to that, it seemed like the ginger would be overpowering). I just wonder, and perhaps you experienced bakers out there can tell me, how I can get this cookie to retain its softness a bit longer. It becomes british-biscuit like rather fast.

• WildMushroom

• Brooklyn

• 1/13/2010

Very easy and very tasty. Based on other reviewers I too substitued 1/4 c. of raw sugar for granulated sugar, and molasses for dark corn syrup; and I threw in some chopped crystalized ginger. My only concern was that I was making it for a cookie swap and needed 60 cookies. Recipe said it would make 80. I literally used a yardstick, measured my logs and sliced into 1/4 inch thickness. I just barely made 64 cookies, and that was with slicing some of them thinner just to make certain I got 60 cookies. Will definitly make again.

• peiff

• Princeton, NJ

• 12/17/2009

These were yummy but I prefer the Ginger Spice cookie recipe from this site. I will make them again however.

• Anonymous

• clarksville, md

• 2/12/2008

Wow, what a great cookie! My husband is Swedish and gingersnaps (pepparkakor) are one of his favorites. He likes them crisp and this recipe fit the bill with a few changes: I substituted 1/4 cup of turbinado sugar for 1/4 cup of the granulated sugar, used "Gourmet Garden" ginger spice blend in the squeeze tube for the gingerroot (I didn't have gingerroot on hand, but this worked well), and substituted dark molasses for the dark corn syrup. For crisp, flatter cookies, I cut them in 1/8" slices. Because I live at high altitude (8200 feet), I baked them at 375F for 11-12 minutes using insulated cookie sheets lined with parchment paper. Great results the first time!

• Anonymous

• Colorado

• 1/11/2008