I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)

these are so good! i didn't have shortening, so i used butter, and baked them for about 7 minutes. i will add more ginger next time, they weren't quite as spicy as i like them, but they're still very yummy.

Very easy and quick to make. I used butter instead of shortening - reduced it by 2 tablespoons and cooked them for 12 minutes and they came out perfect!

Very good flavor. Agree with other reviews, smaller balls, and more bake time.

I doubled this recipe as well as substituted butter= to shortening. I used green food coloring to dye the dough a dark green color and I balled the dough, then rolled in raw sugar. These were great and went fast.

I wish my cookies would have crackled like they did in the picture... I did use butter and not shortening, fresh ground ginger( gotta love that zesty flavor) and I rolled half in raw sugar and half in white sugar. Next time I'm going to make them with different butter components and see what I like better. I do recommend fresh ginger! and I'd put a almond or cream cheese icing on them too!

These are not the type of ginger cookies I was looking for. The cook time needs to be increased and I feel that I wasted my money on the ingredients. Please send me a full refund!

I did a straight substitution of softened butter for the shortening and then rolled the cookies in brown sugar instead of white sugar. I also had to bake them about 10-12 minutes, at 5-6 they were still raw. The brown sugar made a nice caramelized outside, everyone loved them! Will definitely be making these again.

I didn't like these at all, but my son did. They are nothing like traditional gingersnaps, they are not brown, but light in color with brown specs from the spices.

For some reason, I could not get the dough to form properly. It was very crumbly and as a result, I rolled them into larger balls and overbaked them because I couldn't judge these right. Maybe the dough needs to be refrigerated for a while to allow the dough to form properly before baking. The taste was good though.

I love these cookies, thank you so much for sharing the recipe. I make it exactly the way the recipe instructs and they are always wonderful. I just have one observation. Generally ginger snaps have ginger and molassas in them. These are more the flavor, texture, look and taste of Snickerdoddles.

Awesome cookie! I also substituted butter with a few tablespoons of water for the shortening, and the cookie came out soft and moist. I didn't have the patience to roll out all the cookies, so I just spooned them on the sheet and sprinkled sugar on the top. Crystalized ginger bits also make a nice addition.

Very yummy cookies. I read other reviews and made a few changes as well. I chose to add 1 1/2 tsp. of cinnamon and only 1/2 tsp. of ginger (I dont care for the overpowering flavor of ginger.) I used 3/4 c. softened butter instead of the shortening and used 1 1/2 tbsp. of milk. I baked these cookies around 8-8 1/2 minutes, then allowed them to cool for maybe 1 minute before I took them off the sheet. Very tasty!

These cookies were very yummy. I increased the amount of spices to 1 1/2 teaspoons of each. I also used a glass to squish them down just a bit. They did bake for 10 minutes and turned out perfect. Thanks to other reviewers for ideas. I will be making these again!

I rolled mine in raw sugar, they were great! I'm 10, so I brought a batch in to my class for a school project. These ginger snaps are the best!!!

These cookies turned out o.k. but not much flavor. I had to add about 1/4 cup of water to make it hold together and it took 9 minutes in my oven.