The cookies come out perfectly crispy and cracked. I used regular molasses (because I didn't have light molasses) and had more that I knew what to do with. This was my first time making gingersnaps; they were very simple (I had looked at a lot of gingersnap recipes before deciding on this one). Prep time was fairly quick as well. Bringing some to work to share with the coworkers; if all goes well I may elevate these to my favorite cookie recipe.

wow i wish i could give these cookies more than 5 stars! they are soooooo goooooood!!!!!! i could eat the whole batch, that is if i can make it past the dough! haha i would recommend these to anyone who loves that christmas spice flavor! my mouth is watering!!!!!!!!!!!!!!!!!!!!!!!!!!

I used a little extra ginger, maybe 1/2 tsp more, kind of by accident...it spilled! oops, but a happy mistake. Also, since I don't have ground cloves in the house (that I can find anyway), I subbed out ground allspice for the cloves. AND, one last change I made was to only dip the tops into the granulated sugar, I then dipped a cup in it as well and used the bottom to flatten the cookies before baking. This left me with a thinner, crispier cookie, a true ginger ""snap""! The sugar, a vegan, fair trade sugar from Whole Foods is a crystalline white that made the tops of the cookies look like they were covered in diamond dust! I also made these using Earth Balance Buttery baking sticks and Earth Balance Shortening, so they are cholesterol and trans fat free.

I wanted to bake something like the gingersnaps I buy, the kind you can dip in your morning coffee. I tried two different recipes the same day. This one was very close, but needs to be just a tad crisper ... maybe baking a minute longer would have done it. Be sure to leave room between the balls for them to spread during baking. If you flatten them they look a little more like the traditional gingersnap, but if you don't flatten them, they come out with an attractive crackled effect. They're very good.