Crispy Gingersnaps

A massive hit at work. In fact I have to make more because my co-workers ate all of them in record time and left none for me! I give it four stars because I did have to make some changes. Butter instead of shortening and I followed other's advice and worked the butter, sugar and egg for a good long time. I chilled the dough for 5-10 min and then rolled it to cut into pretty shapes. Keep an eye on them in the oven because edges on intricate shapes can burn quickly. They came out thin and crispy. A nice light cookie but still strong enough to dunk in tea.

Would use a bit less ginger next time.

Yummy and we add cloves and mixed shortening and butter to recipe. Doubled it up and put brown sugar on top. Crispy on outside and and a little chewy on side. We love ginger cookies at my house.

Fabulous and simple! I substituted unsalted butter for the shortening, because it's a hay oven had on hand. They came out just crispy enough on the. Ottoms and outside, but slightly chewy on the inside and oh so pretty!