A delicious gingersnap biscuit that uses molasses or treacle to give it a rich and dark flavour. It is spiced with ground ginger, cinnamon and a hint of salt.
i loved these super easy to make and they were just like gingernuts - 03 Jun 2010
Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking! - 28 Nov 2005 (Review from Allrecipes USA and Canada)
This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job! - 18 Jan 2002 (Review from Allrecipes USA and Canada)