These were a hit for Christmas gifts this year! My only complaint is that there would be a ‘pop-out’ of the cookie ball mixture after they had been coated in the chocolate mixture. This happens on all of the cookie ball recipes and I haven’t been able to figure out how to keep this from happening. It is usually on the bottom, so the appearance isn’t affected but will sometimes occur on the side.
Oh. My. Goodness. The last batch of these is still baking in the oven, but I had to get on here and rate these wonderful cookies! Soft, chewy, and full of fabulous spicy flavor!!! I will make these again and again.
Delicious! I was out of cloves and used margarine instead of butter, but these turned out great! They didn’t flatten out as much as in the picture but are a good balance of crunchy outside and soft chewy inside.
These gingersnaps are exactly what I was looking for. Perfect level of spice, and wonderful, chewy consistency. I don’t like a crunchy ginger cookie, and I like a mild molasses flavor. These delivered on both chewiness and flavor balance. This is my new go-to!
Haven’t tried yet but not sure about the recipe calling for melted butter rather than softened like all other gingersnaps recipes I’ve seen and tried. Am going with softened and keeping fingers crossed.
20 gingersnap cookies ( about 5 ounces)
3 tablespoons dark corn syrup
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